If you’re hesitant about cooking Brussels sprouts, fear not! I’m about to share with you the ultimate way to make incredibly tasty Brussels sprouts, every single time! Say hello to my Gluten-Free Smashed Brussels Sprouts with Lemon Tahini Dressing—a crispy, crunchy, and downright delicious dish featuring this remarkable vegetable. And guess what? We’re topping it off with a homemade lemon tahini dressing that’s so divine, you’ll want to pour it over everything!
In this recipe, we’re not just boiling Brussels sprouts; we’re also baking them, so you can bid farewell to any worries about funky smells! If you’ve never been a fan of Brussels sprouts before, get ready for a game-changer. This recipe will have you seeing these little veggies in a whole new light.
And let’s talk about that DRESSING! The lemon tahini dressing truly elevates these Brussels sprouts to a whole new level. It’s actually a recipe from my latest cookbook, LOVE TO EAT, packed with over 75 brand new recipes designed just for you! While I won’t spoil all the surprises in the book, I just had to share this particular recipe on my blog. Why? Because it’s simply THAT AMAZING!
Smashed Brussels Sprouts with Lemon Tahini Dipping Sauce
Ingredients
- 2 pounds Brussels Sprouts
- 2 tablespoons Olive Oil
For the Lemon Tahini Dressing:
- 1/3 cup Olive Oil
- 1/4 cup Lemon Juice
- 3 tablespoons Tahini
- 2 tablespoons Honey or Maple Syrup
- 2 tablespoons Red Wine Vinegar
- 1 clove Garlic mashed
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 1/4 cup Water optional, if the dressing is too thick
Instructions
- Begin by preparing the Brussels sprouts: wash them and trim off the stems. Don’t worry if some leaves fall off; just set them aside.
- Bring a pot of salted water to a boil.
- Once boiling, add the Brussels sprouts and boil for 15 minutes.
- Transfer the sprouts to an ice bath for 5-10 minutes to cool, then drain.
- Preheat your oven to 450°F and line a baking sheet with parchment paper. Spread the Brussels sprouts evenly on the baking sheet.
- Using the back of a glass or a plate, gently smash the Brussels sprouts to about 1/2 inch thickness.
- Brush the smashed Brussels sprouts with olive oil, then sprinkle with sea salt and black pepper.
- Bake for 35 minutes, flipping them halfway through.
- While the sprouts are baking, prepare the dressing by blending all the ingredients until smooth.
- Adjust seasoning as needed, then drizzle the dressing over the cooked Brussels sprouts or serve on the side.
- Serve immediately and enjoy the deliciousness!