I’m so in love with these crispy brussels sprouts with lemon tahini. They’re seriously the dreamiest side dish. Simple and delicious. And the best part? It all comes together in less than 30 minutes.
They’re great as healthy side dish for the holidays or as a grain bowl or salad topping. Also perfect to add to your meal prep list. Just make a huge batch and enjoy them for the rest of the week.
The process is simple: Season, then roast until they’re crispy on the outside and tender on the inside.
If you give these crispy brussels sprouts a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
To get them extra crispy, throw them in a hot skillet at the end for a minute or two.
1 pound brussels sprouts, rinsed and dried
3-4 tablespoons avocado oil (or coconut oil)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
5 cloves garlic, minced (optional)
½ cup of your favorite tahini
1 lemon, juiced
1 small garlic clove
2 tablespoons maple syrup (optional if you like the sweetness)
½ teaspoon Himalayan sea salt (or plain sea salt)
2 tablespoons filtered water, to thin
Fresh Herbs – cilantro, parsley (optional)
Preheat the oven to 400 degrees F.
Pull off any yellow outer leaves from the brussels sprouts, then wash and dry.
Cut the larger ones in half.
Add them to a mixing bowl with oil, salt, and pepper. Then toss.
Pour them on a sheet pan and roast for 25-30 minutes, until tender on the inside.
Preheat a large skillet to medium high heat and add oil when the pan is hot.
Add as many sprouts as possible without crowding the pan.
Cover and cook for one minute, shake the pan to toss the sprouts, then cover for another 30 seconds.
Remove from heat and add them to a mixing bowl. Top with minced garlic, salt, and pepper, if needed.
To serve, sprinkle with nutritional yeast, vegan parmesan cheese, and optional herbs.
Drizzle them with lemon tahini and enjoy immediately.
Store leftovers in an airtight glass container in the fridge for a few days. Reheat in skillet.