These perfectly roasted Brussels sprouts with lemon tahini sauce are crisp and caramelized and topped with pumpkin seeds and feta cheese. They make the perfect side dish.
Soggy, overcooked Brussels sprouts are the bane of my existence. How can anyone find them enjoyable like that? Don’t even get me started on frozen Brussels sprouts! Bleh. I love Brussels sprouts raw and shaved in a salad, or gently sautéed in some butter and topped with bacon. More often than not, I roast them until tender-crisp, and the cut side must be deeply golden brown.
How to Roast Brussels Sprouts
- Use high heat. Preheat oven to 400°F. Caramelization makes everything taste better, and high heat is the best way to achieve that. Using high heat will caramelize the vegetables quickly before they become soft and overcooked.
- Skip the parchment. Roast the Brussels sprouts directly on the baking sheet. The direct contact with the metal sheet will allow them to caramelize better and more evenly.
- Cut side down. Make sure the Brussels sprouts are all arranged cut side down to maximize their contact with the baking sheet and maximize the browning.
- Don’t crowd the pan. Do your best to ensure the Brussels sprouts are in a single layer and not crowded. Crowding the pan will cause them to steam, which means they could get soft and soggy.
Let’s Talk Ingredients
- Tahini: Tahini is a Middle Eastern condiment made from grinding sesame seeds. It has a subtle nutty flavour and is a key ingredient in hummus. A good substitute for tahini is almond butter, or even peanut butter. Sunflower seed butter is a good nut-free alternative.
- Smoked paprika: Look for a sweet Spanish smoked paprika. Anything labeled simply, “paprika” won’t suffice. Smoked paprika has a deeper, richer flavour and the flavour is difficult to replace. Chipotle powder might be the closest substitute, if needed.
How to make Brussels sprouts with lemon tahini sauce
- Wash and trim the Brussels sprouts, then cut in half lengthwise. Roast the Brussels sprouts until tender-crisp.
- Fry the bacon until crisp. Let drain on a paper towel lined plate, then chop into small pieces.
- Make the lemon tahini dressing and adjust seasonings to your taste. I like mine heavy on lemon and smoked paprika.
- Once the Brussels sprouts have roasted and are still warm, toss with a little dressing at a time, until coated to your suit your tastes.
- Top with pumpkin seeds and feta.
- Serve warm.
Looking for more side dishes?
- 4 Tips for the Best Baked Fries
- Roasted Brussels Sprouts with Kimchi and Bacon
- Roasted Cauliflower with Lemon & Dijon
- Warm Potato Salad with Blue Cheese and Bacon
- Roasted Togarashi Potatoes
Roasted Brussels Sprouts with Lemon Tahini Sauce
- 1 1/2 Lbs fresh Brussels sprouts
- 2 Tbsp olive oil
- 5-6 strips of bacon
Tahini Lemon Sauce
- 1/4 cup tahini
- 5-6 Tbsp water
- 3 Tbsp fresh lemon juice
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 tsp olive oil
- 1 clove garlic grated on microplane
- 1/8 tsp cumin
- 1/8 tsp smoked paprika
- 1/8 tsp salt
- 3 Tbsp toasted pumpkin seeds
- 1/4 cup crumbled feta
- Preheat oven to 400°F
- Trim the Brussels sprouts and cut in half lengthwise. Place on a baking sheet and toss with olive oil. Ensure they are all cut-side down once coated in oil.
- Roast in the oven for 15-20 minutes, or until golden brown and tender-crisp*
- Meanwhile, cook bacon in a large skillet until crispy. Remove to a paper towel-lined plate, then roughly chop. Set aside.
Tahini Lemon Sauce
- In a medium bowl, whisk together the tahini, water, and lemon juice. The sauce needs to be quite thin and fluid.
- Add in the remaining ingredients and stir to combine. Adjust seasonings to taste.
- Once the Brussels sprouts are roasted and still warm, add to a large bowl and toss with the tahini lemon sauce, a little at a time until coated to your liking.
- Top with cooked bacon, toasted pumpkin seeds and crumbled feta. Serve warm.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator