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A white bowl filled with crispy brussels sprouts with tahini sauce and almonds

Crispy brussels sprouts with tahini sauce and almonds

These fancy roasted brussels sprouts can turn anyone into a brussels sprouts lover! But don't worry - they aren't difficult to make. Simply roast brussels sprouts in a little olive oil, then drizzle with the most delicious and simple tahini sauce and lightly toasted almonds. Absolutely delicious served with your choice of protein on the side!
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Prep Time 5 mins
Cook Time 30 mins
Cuisine Mediterranean
Servings (click to change) 4 (as a smallish side, or 2 to 3 if they're more the star attraction!)
Author Helen

Ingredients

For the roasted brussels sprouts

  • 1 pound brussels sprouts
  • 3 tablespoons olive oil
  • salt & pepper to taste

For the tahini sauce/dressing (see more information in this post)

  • cup tahini
  • 6 tablespoons lemon juice (about ⅙ of a cup or the juice of 1 large lemon, or 2 small lemons) lime juice works well too
  • 5-6 tablespoons cold water
  • 1 small garlic clove crushed
  • 1 large pinch cumin (optional but recommended)
  • 1 large pinch salt

To serve

Instructions
 

For the brussels sprouts

  • Pre-heat the oven to 390F/200C.
  • Wash the brussels sprouts and remove any battered or dirty looking outer leaves. Slice the narrow end off and slice in two lengthwise.
  • Scatter over a large baking tray in one layer, then drizzle with the olive oil. Include any leaves that have fallen off! Grind over salt and pepper to taste.
  • Roast for around 25 to 35 minutes until the brussels are golden brown and crispy. Toss once or twice during cooking. Keep a close eye on them towards the end of the cooking time so that they don't burn.
  • Tip onto a serving platter or into a bowl and serve as soon as you can as described below.

For the tahini sauce and almonds

  • Meanwhile, whisk the lemon juice into the tahini in a small bowl or jug (I use a small whisk or a tea spoon).
  • Slowly whisk in the water until you have a smooth paste that's a little thinner than mayonnaise.
  • Whisk in the crushed garlic, cumin (if using) and salt. Set aside.
  • Heat the flaked almonds in a small frying pan for a few minutes. Shake regularly until they are golden brown. Keep a close eye on them as they burn quite easily!
  • Drizzle the tahini sauce generously over the crispy brussels sprouts. Scatter with the toasted almonds and serve.

Notes

Cooking time

I find 30 minutes to be about right, but check from 25 minutes as exact cooking time can depend on your particular oven as with most things. 
The most important thing is to keep an eye on them towards the end of the cooking time. They should be golden brown and crispy in parts, but not burnt! 
How crispy will your brussels be? Well, not crispy like triple cooked chips/fries, but the they will be lightly crispy in parts, especially if you have plenty of leaves that have fallen off onto the baking tray! 

How to serve your brussels sprouts

These roasted brussels sprouts are best served straight from the oven so that they keep as much crisp as possible. Yum!
They are delicious served with any kind of protein e.g. grilled or roasted meat or fish, or a vegetarian option. 
I would even serve them as part of special meal such as a Thanksgiving or Christmas roast dinner. 
They are also wonderful served as part of a 'sharing table' including other dishes such as chicken wings, Greek potatoes or spinach and feta filo pie (keeping to the Mediterranean theme here, but of course you don't have to!).

How can I use up the rest of the tahini sauce? 

You may have some tahini sauce left over. If so, it will keep in the fridge for up to a week. Use it to drizzle over salads and falafel during the week. It's much healthier and more delicious than mayonnaise! 
If you'd like more information about tahini and the tahini sauce in this post, take a look at this post
 

Nutrition

Calories: 318kcalCarbohydrates: 18gProtein: 9gFat: 26gSaturated Fat: 3gSodium: 47mgPotassium: 619mgFiber: 6gSugar: 3gVitamin A: 868IUVitamin C: 106mgCalcium: 99mgIron: 3mg
Tried this recipe?Let me know if you liked it!