Cooking time: 35 minutes
Oven Temperature: 200°C (fan)
Serving size: Serves 4 as a side, 2 as a light dinner
INGREDIENTS
500g Brussel sprouts
400-500g Celeriac
4 tsps yogurt
¾ tsp sambal olek
1 tsp soy sauce
½ tsp sesame seed oil
2 tsps white wine vinegar
2 springs green onion (for garnish)
1 tsp toasted sesame seeds (for garnish)
METHOD
1.) Preheat the oven to 200°C (fan)
2.) Peel the celeriac and cut it into 1.5 cm cubes. Put it in a mixing bowl with 2 tsp neutral oil, salt and pepper and coat well.
3.) Place the celeriac on a baking tray, making sure to spread out the pieces evenly, and roast in the oven at 200°C (fan) for 10 minutes before adding the brussel sprouts.
4.) Wash the brussel spouts and cut them in half. Add them to the used mixing bowl, adding 1tsp of oil, salt and pepper and coat well.
5.) After the celeriac has been in the oven for 10 minutes, add the brussel sprouts and cook all the vegetables together for a further 20 minutes (30 minutes total for the celeriac, 20 minutes total for the brussel sprouts) or until golden.
6.) While the vegetables are cooking, make the dressing. Mix together 4 tsps yoghurt, 1 tsp soy sauce, ½ tsp sesame seed oil, ¾ tsp sambal olek and 2 tsps white wine vinegar.
7.) Finely slice the spring onion sprigs and toast the sesame seeds in a frying pan for 3-4 minutes on a medium heat until the sesame seeds are golden.
8.) After the vegetables are nicely roasted, remove them from the oven, drizzle the dressing over the vegetables and garnish with the spring onions and toasted sesame seeds.
9.) Serve as a side dish or enjoy a bigger portion as a light and healthy dinner.
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