2 lbs Brussels sprouts, washed and trimmed, divided
1 ¾ tsp kosher salt, divided
½ tsp black pepper
5 Tbsp extra virgin olive oil, divided
2 Tbsp tahini
3 Tbsp harissa paste
5 Tbsp lemon juice
2 Tbsp lemon zest, plus extra for garnish
2 Tbsp vegetable oil, divided
¼ C cilantro, thinly sliced
¼ C mint, thinly sliced
2 Tbsp black sesame seeds
Prepping time: 15 minutes / Cooking time: 1 hour (excludes sous vide cooking time)
When Brussels sprouts are done cooking, place in a bowl. Add cilantro, mint, and sesame seeds, reserving a little of each for garnish. Drizzle harissa-tahini sauce over Brussels sprouts and top with remaining seeds, herbs, and lemon zest.
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