Tahini Roasted Vegan Brussels Sprouts

Tahini Roasted Vegan Brussels Sprouts

Crispy roasted Brussels sprouts get a nutty, tangy finish from a quick tahini drizzle.

Total 40 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

Halved Brussels sprouts roast at high heat until their edges char and crisp, then get drizzled with a creamy lemon-tahini sauce. The combination of caramelized sprouts and tangy sesame sauce makes a simple side that works alongside grain bowls, roasted proteins, or a holiday spread.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2 tablespoons water, or as needed
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, arranging them cut-side down.

  3. Roast until the cut sides are deeply browned and the leaves are crisp, 20 to 25 minutes, flipping halfway through.

  4. While the sprouts roast, whisk together the tahini, lemon juice, maple syrup, and garlic in a small bowl.

  5. Add water, 1 tablespoon at a time, whisking until the tahini sauce is smooth and drizzle-able.

  6. Transfer the roasted sprouts to a serving platter and drizzle with the tahini sauce.

  7. Sprinkle with toasted sesame seeds and chopped parsley before serving.

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    Tahini Roasted Vegan Brussels Sprouts

    Halved Brussels sprouts roast at high heat until their edges char and crisp, then get drizzled with a creamy lemon-tahini sauce. The combination of caramelized sprouts and tangy sesame sauce makes a simple side that works alongside grain bowls, roasted proteins, or a holiday spread.

    40 min 4 servings 210 cal

    Ingredients

    • 1 1/2 pounds Brussels sprouts, trimmed and halved
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons tahini
    • 2 tablespoons lemon juice
    • 1 tablespoon maple syrup
    • 1 clove garlic, minced
    • 2 tablespoons water, or as needed
    • 1 tablespoon toasted sesame seeds
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet, arranging them cut-side down.

    3. 3

      Roast until the cut sides are deeply browned and the leaves are crisp, 20 to 25 minutes, flipping halfway through.

    4. 4

      While the sprouts roast, whisk together the tahini, lemon juice, maple syrup, and garlic in a small bowl.

    5. 5

      Add water, 1 tablespoon at a time, whisking until the tahini sauce is smooth and drizzle-able.

    6. 6

      Transfer the roasted sprouts to a serving platter and drizzle with the tahini sauce.

    7. 7

      Sprinkle with toasted sesame seeds and chopped parsley before serving.