Crispy Tahini Brussel Sprouts (Restaurant-quality!)
These fancy roasted brussel sprouts with tahini can turn anyone into a brussel sprouts lover! Simply roast brussel sprouts in a little olive oil, then drizzle with the most delicious and simple tahini sauce and lightly toasted almonds. Serve with your choice of protein on the side or as part of a Mediterranean style mezze board.
Servings: 4 (as a smallish side, or 2 to 3 if they're more the star attraction!)
Equipment
Ingredients
For the roasted brussels sprouts
- 1 pound brussel sprouts
- 3 tablespoons olive oil
- salt & pepper to taste
For the tahini sauce/dressing
- ⅓ 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 tablespoons cold water (5-6)
- 1 small clove garlic crushed
- 1 large pinch cumin (optional but recommended)
- 1 large pinch salt
To serve
- ¼ cup flaked almonds
Instructions
For the brussel sprouts
- Pre-heat the oven to 390F/200C.
- Wash the brussel sprouts and remove any battered or dirty looking outer leaves. Slice the narrow end off and slice in two lengthwise.1 pound brussel sprouts
- Line a baking sheet with baking paper. Scatter the brussel sprouts over the pan in one layer, then drizzle with the olive oil. Include any leaves that have fallen off! Grind over salt and pepper to taste. Toss well.3 tablespoons olive oil, salt & pepper
- 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.
- Empty 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).⅓ cup tahini, 6 tablespoons lemon juice
- Slowly whisk in the water until you have a smooth paste that's a little thinner than mayonnaise.5 tablespoons cold water
- Whisk in the crushed garlic, cumin (if using) and salt. Set aside.1 small clove garlic, 1 large pinch cumin, 1 large pinch salt
- 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!¼ cup flaked almonds
- Drizzle the tahini sauce generously over the crispy brussel sprouts. Scatter with the toasted almonds and serve.
Video
Notes
Cooking time: I find 30 to 35 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!
Serving ideas: 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!).
Using the leftovers: 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, see this 5-minute tahini dressing.
Nutrition
Calories: 318kcal | Carbohydrates: 18g | Protein: 9g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Sodium: 47mg | Potassium: 625mg | Fiber: 6g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 106mg | Calcium: 103mg | Iron: 3mg
