Ingredients
Scale
- 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!