Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe
Serves 410 mins prep20 mins cook
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.
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What you need
Instructions
0 Preheat oven to 425 °F/204 °C. 7 Place Brussels sprouts on a rimmed baking sheet. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper. 8 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. 9 Remove from the oven and let them cool down while you are working on making the yogurt sauce. 5 While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper. 6 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.View original recipe