Brussels sprouts – you love or you hate ’em. Well, if you are 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 so delicious I’ve been drizzling it on everything.
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.
I could have stopped there, but I wanted to give these veggies a drizzle of something delicious. 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 just decreased the proportions as I knew I wouldn’t need 2 1/2 cups. After my first lick of it, I was so kicking myself because it’s so good and and is the perfect accompaniment for lots of things, for instance these Quinoa Patties from one of my favorite blogs, 101 Cookbooks.
They’re best right out of the oven, but are perfectly fine rewarmed or eaten at room temperature. Enjoy. xo
Roasted Brussels Sprouts with Lemon Tahini Sauce
Ingredients
- 1 pound brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Tahini Sauce
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1 1/2 tablespoons minced parsley
- 1/4 cup tahini {here's an easy tutorial on how to make your own 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
- For sauce: Whisk all ingredients in a bowl, adding water as needed to achieve desired consistency.
- 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.
I’m always looking for a good brussel sprout dish. They are so boaring on their own.
Thanks Patrick! I agree, veggies sometimes need a little something extra to make them have a little flair.
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.
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
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I am all over these – yum!!!
really delicious tahini sauce… Thank you!!
Great, so glad you liked the recipe Jen! Thanks for letting me know :)
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!
So glad you liked the recipe and your guests did too! Love the carrot substitution. I’ll have to try that next time.
Brussels sprouts have never looked so good! Always trying to get them to that ultimate –caramelized crispy territory.