Tahini Brussels Sprouts

Maybe roasting vegetables is more of a Fall/Winter recipe, but I love this one for a Summer picnic made ahead and at room temperature… or straight out of the fridge on my way to the beach…

Get ready for easy and simple, but packed with flavor!

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Tahini Brussels Sprouts

  • Servings: 6
  • Difficulty: easy
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Ingredients: 

  • 3 bunches of brussels sprouts (36oz)
  • 2 heaping tablespoons tahini plus more to drizzle
  • One lemon zested and juiced
  • 2 small garlic cloves
  • Teaspoon salt
  • Olive oil
  • Black pepper

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Instructions: 

  1. Preheat your oven to 450 degrees. 
  2. Clean and trim your brussels sprouts, then quarter. Place all on a large cookie sheet. Drizzle with just enough olive oil to coat. Sprinkle with a little salt and pepper and place into a hot oven. Check and stir the brussels sprouts after 15 minutes. They should be golden brown and crispy in spot after 30-40 minutes. 
  3. Meanwhile, make the tahini sauce. Start by mincing the two garlic gloves with the teaspoon of salt to make a paste. 
  4. In a low flat serving bowl mix together the tahini, garlic paste, lemon zest and lemon juice. Use a whisk to fully combine into a sauce. 
  5. Once the brussels spouts come out of the oven transfer them to the bowl with the tahini sauce. Toss well. 
  6. Check for salt and pepper, drizzle on a little olive oil if needed and then drizzle with a little more tahini!
  7. Enjoy!

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