Roasted Paleo Brussels Sprouts with Lemon Tahini Sauce + video

By Amanda Paa – Updated November 14, 2022
4.34 from 6 votes
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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

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Roasted Brussels Sprouts with Lemon Tahini Sauce

Brussels sprouts are roasted until golden brown and tossed in a vegan lemon tahini sauce.
4.34 from 6 votes
Prep Time :15 minutes
Cook Time :20 minutes
Total Time :35 minutes
Yield: 4
Author: Amanda Paa



  • 1 pound brussels sprouts halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Tahini Sauce:


  • 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.

 Roasted Brussels Sprouts with Tahini Sauce {gf, vegan}

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January 13, 2013


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  1. Chris Sperry

    YUM!!!! Do you have a favorite store-bought Tahini?

    • Amanda Paa

      Yes, I love Soom Tahini, which they have at Whole Foods! The Trader Joe’s tahini is pretty good as well.

  2. 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!

    • amandapaa

      oh wow – YUM! sounds like the perfect twist for a keto side dish.

  3. Hillary

    Great recipe. Made it last night, it was delicious.

  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!

    • amandapaa

      oh, what a great idea to make it a whole meal!

  5. Meredith | Earth & Oven

    Brussels sprouts have never looked so good! Always trying to get them to that ultimate –caramelized crispy territory.

  6. 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!

    • amandapaa

      So glad you liked the recipe and your guests did too! Love the carrot substitution. I’ll have to try that next time.

  7. Jen

    really delicious tahini sauce… Thank you!!

    • Amanda Paa

      Great, so glad you liked the recipe Jen! Thanks for letting me know :)

  8. Alanna

    I am all over these – yum!!!

  9. 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.

    • amandapaa

      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

  10. Patrick

    I’m always looking for a good brussel sprout dish. They are so boaring on their own.

    • amandapaa

      Thanks Patrick! I agree, veggies sometimes need a little something extra to make them have a little flair.