Garlic Tahini Roasted Brussels Sprouts

Brussel sprouts season is upon us! Every time I think I’ve made roasted Brussels sprouts in every way possible, another idea strikes. 

This recipe is super simple and it’s one you will love if you are a tahini fan. If you are unfamiliar with tahini, it is a paste the consistency of natural peanut butter that is made from sesame seeds. A standard ingredient in hummus, it can be worked into everything from snack bars to soups and salad dressings.

Or as it turns out, roasted Brussels sprouts. 

Grab some smaller sprouts if you want to roast them whole. Otherwise, split larger sprouts in half. Next, simply whisk together the dressing, toss the Brussels sprouts in it and roast until tender. They become nutty and delicious with savory garlic flavor. 

It’s a dish that works as a weeknight side or it can easily be transformed into a Thanksgiving side dish, too. Depending on the size of your sprouts, it will be ready in under 30 minutes. 

INGREDIENTS

2 tablespoons tahini, room temperature
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon fine sea salt
1 pound Brussels sprouts, stems trimmed, halved if large
More salt to taste, if desired

PREPARATION

Preheat the oven to 400 degrees F. Grease a large, rimmed baking sheet lightly with olive oil. 

Whisk together the tahini, garlic, olive oil, and salt in a large bowl until smooth. Add the Brussels sprouts and toss to coat. 

Spread the sprouts in an even layer on the baking sheet. Bake 10 minutes. Carefully remove from the oven and stir. Bake for 10 more minutes, or until they reach your desired tenderness. Add more salt to taste, if desired. Serve warm.