The Comeback of the Brussels
The year 2017 is when I believe that brussels sprouts really had their comeback. People who previously claimed that they “didn’t like brussels sprouts” were converted! Well, my husband still protests against them, but I refuse to give up promoting them.
Growing up, I was a green veggie lover. From a young age, my favorite vegetables included broccoli and green beans, so I’ve always had a special place in my heart for the vegetable underdogs.
Roasted Brussels Sprouts with Lemon Tahini Dressing
I first had brussels sprouts served with lemon at the Oxford Exchange in Tampa, FL. I immediately fell in love with that flavor combo, but then again, I could really put lemon on anything!
One ingredient that is new to me is Tahini. I used it for the first time a few weeks ago when making a healthy caesar dressing from Spoon Fork Bacon and it’s now my new obsession. For those of you who are unfamiliar with tahini, it is a toasted sesame seed condiment. Basically toasted sesame seeds pureed with olive oil. It is a great thickening agent to make sauces and dressings, which is what I’m using it for to drizzle over the roasted brussels sprouts!
Roasted Brussels Sprouts with Lemon Tahini Dressing
Ingredients
- 1 bag brussels sprouts 16 oz
- 1/4 cup tahini
- 1 clove garlic minced
- 1 lemon juiced
- 1/2 tbsp fresh thyme or parsley chopped
- 3 tsbp hot water
Instructions
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Preheat oven to 400 degrees
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Wash and dry produce and cut brussels sprouts in half
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In a medium bowl, coat brussels sprouts with 1-2 tablespoons of olive oil and add salt and pepper.
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Pour them onto a baking sheet evenly and bake for 20 minutes
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While vegetable cooks, add tahini, garlic, herbs, salt & pepper, lemon juice and hot water together in a bowl and whisk until smooth and creamy
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Remove brussels from oven and place into serving bowl and drizzle with lemon tahini dressing