Heartbeet Kitchen
Roasted Paleo Brussels Sprouts with Lemon Tahini Sauce + video
January 13, 2013 in Fall · Featured Recipes · Recipe Box · Seasonal · Vegetables · Videos · Winter · 16 Comments

Paleo Brussels Sprouts with Tahini Sauce {vegan}

Brussels sprouts – you love or you hate ’em. If you’re in the hater category, I am 98.9% confident that I can change your mind with these. Roasted brussels sprouts are toasted in a hot oven until they’re irresistibly crispy, then drizzled with a tahini sauce that’s now a staple in our refrigerator. 

I wanted to show you a before and after of the roasting to show you just how a technique can really bring out the beauty of food. The brussels sprouts look bright and crunchy before going into the oven, but then they transform.

The caramelized edges they acquire are a sign they’re ready to be gobbled up. I love how a few of their tender leaves fall off and cook, a brussels sprouts “chip” if you will, better than any kale chip I’ve had.

Roasted Brussels Sprouts with Tahini Sauce {paleo, vegan} Roasted Brussels Sprouts with Tahini Sauce {paleo, vegan}Lemon Tahini Sauce {vegan and paleo sauce}

I could have stopped there, but I wanted to give these veggies a toss in something special, which is where the lemon tahini sauce comes in. Have you ever cooked with tahini? It’s made from just two ingredients, sesame seed and salt – like a savory peanut butter.

You’ll find it in hummus and lots of middle eastern dishes. I found this Lemon Tahini Sauce recipe in the Joy of Cooking and simply decreased the proportions to make a small batch. It’s the perfect accompaniment for lots of things, for instance these Quinoa Patties from one of my favorite blogs, 101 Cookbooks.

These paleo roasted brussels sprouts are best right out of the oven, but are perfectly fine rewarmed or eaten at room temperature. Enjoy. xo

Paleo Brussels Sprouts with Lemon Tahini Sauce

Click play below to learn how to make this Roasted Paleo Brussels Sprouts recipe!

 

Roasted Brussels Sprouts with Lemon Tahini Sauce
 
Recipe Type: paleo, vegan
Author: Amanda Paa
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • [b]Tahini Sauce:[/b]
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 1/2 tablespoons minced parsley
  • 1/4 cup tahini {here’s an easy tutorial on [url href=”https://heartbeetkitchen.com/2016/recipes/dietary/vegan/how-to-make-homemade-tahini/” target=”_blank”]how to make your own[/url] instead of buying a jar that costs $10}
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons fresh squeezed lemon juice
  • 2 1/2 tablespoons hot water
Instructions
  1. For sauce: Whisk all ingredients in a bowl, adding water as needed to achieve desired consistency.
  2. Preheat oven to 400 degrees. Arrange vegetables on large baking sheet, (try to keep them from touching each other so they get crispier) and drizzle with olive oil, salt. Stir to distribute, then put into oven for 20 minutes, until crispy and browned. Remove from oven, arrange on a plate, and drizzle with the tahini sauce and a little extra chopped parsley.
 

 Roasted Brussels Sprouts with Tahini Sauce {gf, vegan}

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16 thoughts on “Roasted Paleo Brussels Sprouts with Lemon Tahini Sauce + video

  1. Jacqui Gabel

    My mouth is watering over here – we don’t get brussel sprouts in Korea, or at least not often, but Amanda, this recipe is going straight to the top of my list of dishes to cook as soon I’m back on Minnesotan soil. Delicious, and excellent, taste you have.

    Reply
    1. amandapaa Post author

      Jacqui! Great to hear from you! Thank you for the kind words. Won’t in be fun when we can get in the kitchen together when you’re back? I can’t even imagine all the amazing cooking skills you are learning there, and everything you’re getting to try. These brussel sprouts have become one of my favorites. Tippy also made a great roasted version with vanilla bean butter for thanksgiving. Xo

      Reply
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  3. Lauren

    Really nice dish – I liked the lemon creaminess the sauce added to the vegetables. In place of prepared tahini, I used a homemade roasted sunflower and sesame seed paste. I added lemon peel and completely forgot the olive oil for the sauce (I’d make sure to add it next time). I didn’t have parsnips so I just used carrots, and blended everything by hand. Doubled for a potluck – by the end of the night, there was just a scoopful of vegetables left. A hit!

    Reply
  4. Margot

    Love this!! Added sweet potatoes and prepped this with mixed rice from TJ’s for my lunches this week. Thanks for the great recipe!

    Reply
  5. Gerdy

    I made into a keto dish added extra olive oil, first topped the sprouts with soft goat cheese (5 mins under the grill) and chopped hazelnuts.

    Loved it!

    Reply

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