Roasted Brussels Sprouts with Lemon Tahini Sauce
Brussels sprouts are roasted until golden brown and tossed in a vegan lemon tahini sauce.
Yield: 4
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
- 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.