Roasted Brussel Sprouts w/ Tahini Sauce

Saturday, November 5, 2011

Roasted Brussel Sprouts with Tahini Sauce

  • 1.5 C brussel sprouts, washed and halved
  • 1/2 tsp olive oil
  • Splash of apple cider vinegar
  • 1 clove of garlic, pressed
  • 2 T roasted tahini
  • Juice of 1/4 large lemon
  • 2 T water, or more until desired consistency is reached
  • 1 T fresh parsley
  • 1/4 tsp paprika
  • S+P, dash of salt to taste

For the Brussel Sprouts:

Preheat oven to 400 degrees.

Place the sprouts cut side down in a oven-proof pan with olive oil over medium heat. Allow to cook until they begin to caramelize and turn golden brown. Once browned, move pan to oven and continue to cook until the sprouts are just tender (~7-8 mins, depending on size). Remove from oven and pour a splash of apple cider vinegar (or any vinegar) in pan to deglaze.

For the Tahini Sauce:

Mix together tahini, garlic, lemon juice. Add water slowly, adjusting to reach desired thickness. Add parsley, paprika, salt, and pepper to taste.

Drizzle brussels with dressing, sprinkle with a bit more paprika, and serve. If in public, do not lick your plate.

Makes 2 servings.


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