Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted Brussels sprouts with lemony toum

Lebanese 15 Mins Prep · 25 Mins Cook

Peel the garlic cloves and place in a food processor. Pulse until finely minced. Add 2 tsp of salt and blend until the mixture becomes creamy and slightly thickened. With the food processor running, gradually drizzle in the oil in a thin, steady stream. This should take a few minutes, and the mixture will emulsify into a thick, smooth sauce. Once all the oil has been added and the mixture is smooth, stop the food processor and add the lemon juice. Blend for a few seconds until the lemon juice is fully incorporated. Add the lemon zest and mix. Taste and adjust the seasoning, if needed. Transfer the toum to a bowl and set aside.
Preheat the oven to 200°C, gas mark 6.
Halve the Brussels sprouts. Place in a large bowl along with the duck fat, thyme, salt and pepper and toss until well coated. Spread the Brussels sprouts evenly on a baking sheet in a single layer.
Roast the Brussels sprouts for approx. 20-25 minutes, or until they are golden brown and crispy on the edges, tossing them halfway through the cooking time.
Spread the toum on a serving platter and arrange the roasted Brussels sprouts on top. Serve while warm.