Yum! Probably my favorite snack of all time, roasted brussel sprouts aren’t just for holiday side dishes. These crispy, savory, amazingly good for you, bite-sized treats are mouth-watering on their own, but dunk them in a thick, rich tahini sauce and you have a warm, healthy snack that’s as far from the boiled brussel sprouts that haunted your youth as possible.
- 1 lb of brussel sprouts, stems cut off, sliced in half
- 1 T high-heat oil (like grape seed)
- 1 T of your favorite salt-free seasoning blend (like Ms. Dash garlic pepper)
- ½ t sea salt
- fresh ground pepper to taste (optional)
- fresh lemon juice to taste (optional)
- ¼ cup plus 2 T tahini (you can see in the photo mine isn’t too thick, it’s pretty oil-laden, which is why I add no oil, if yours is dry, use ¼ cup plus 1-2 T of oil)
- 2 T lemon juice
- 2 t balsamic vinegar
- 1 t agave nectar
- 1 clove garlic minced
- salt and pepper to taste (good pinch of both)
- Heat your oven to 425 degrees F.
- Toss the trimmed sprouts in the oil and seasonings (in a large bowl) and spread out in a single layer, cut side down, on a dark baking sheet.
- Bake for 15-20 minutes, until crispy and brown, but not burnt.
- Blend all tahini sauce ingredients in a blender or food processor until creamy.
- Serve warm sprouts with a small bowl of sauce.
- Dip and enjoy!
I make a lot of tahini sauces, but this may be my favorite, if just for it’s versatility. Pour it over roasted veggies or a bean and rice bowl, or dip slices of carrot or cucumber at an afternoon picnic. It’s especially delicious with fat slices of well-salted, roasted eggplant.