Roasted Brussels Sprouts with Lemon Tahini Sauce
Perfectly roasted Brussels sprouts topped with a lemon tahini dressing, pumpkin seeds and feta cheese. They make the perfect side dish.
Servings 6 Servings
Calories 217kcal
Ingredients
- 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
Instructions
- 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.
Notes
*Tender-crisp is when the Brussels sprouts are cooked and heated through, but still have a crispness to them and they aren't a soggy mess.
Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 162mg | Potassium: 544mg | Fiber: 5g | Sugar: 5g | Vitamin A: 911IU | Vitamin C: 100mg | Calcium: 97mg | Iron: 3mg