Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe
Serves 4
10 mins prep
20 mins cook
30 mins total
These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.
For The Roasted Brussels Sprouts:
For The Tahini Yogurt Sauce
As Garnish
Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
Remove from the oven and let them cool down while you are working on making the yogurt sauce.
While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.
