Roasted Brussel Sprouts with Tahini Drizzle
These roasted brussel sprouts are the perfect side dish for your Thanksgiving table or as a weeknight side dish. They're not bitter or soggy either!
- 14 oz brussel sprouts cut in half lengthwise
- 1 tbs olive oil
- 3/4 tsp salt I use fine sea salt
- 1/4 tsp black pepper
- pinch red pepper flakes
Curry Tahini Sauce
- 2 tbs tahini (sesame paste)
- 1/2 tsp curry powder
- 1/2 lemon, juice only
- 1 1/2 tbs water
- 1/4 tsp maple syrup
- 1/4 tsp salt
- pinch black pepper
Pre-heat oven to 400 degrees.
Cut each brussel sprout in half lengthwise. Toss in a bowl with olive oil oil, salt, black pepper and red pepper flakes.
Place the seasoned brussel sprouts flat side down on a parchment lined baking sheet. Make sure you have a big enough cookie sheet so that each brussel sprout has a good amount of space (not touching or on top on and other brussel sprouts). If they're too close together on the baking pan, they will steam instead of roasting, which means they'll be soggy, not crispy.
Bake 20 -25 minutes. A knife should go clean through (poke a brussel sprout with a knife the same way you would use a toothpick to check a baking cake). If the brussel sprouts are tender on the inside and crispy on the outside, you're all set. Enjoy!