Ingredients
Equipment
Method
Preheat Oven & Prep Sprouts
- Heat your oven to 400℉ (200℃). Trim the tough ends off the Brussels sprouts and halve them lengthwise. For larger sprouts, quartering ensures even cooking. Add the halved or quartered sprouts to a medium bowl.
Season and Toss
- Drizzle the Brussels sprouts with 2 Tablespoons of olive oil. Season generously with salt and pepper. Toss well to ensure each sprout is evenly coated.
Arrange for Roasting
- Line a large baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and aids in cleanup. Spread the seasoned Brussels sprouts onto the prepared baking sheet in a single layer, ensuring they are spaced out as much as possible. Overcrowding will lead to steaming rather than crispy roasting.
Roast to Perfection
- Place the baking sheet in the preheated oven and roast for approximately 25 minutes. The exact time may vary depending on your oven and the size of your sprouts. Look for sprouts that are tender when pierced with a fork and have nicely browned, slightly charred edges.
Prepare the Lemon Tahini Drizzle
- While the sprouts are roasting, combine 1/3 cup tahini, 1 minced garlic clove, and 1.5 Tablespoons lemon juice in a small bowl. Whisk vigorously. Gradually add 3 Tablespoons of water, a little at a time, whisking continuously until the sauce is smooth and reaches your desired drizzling consistency. If the sauce is too thick, add more water, ½ teaspoon at a time. Season with salt to taste.
Serve
- Once the Brussels sprouts are perfectly roasted, transfer them to a serving tray or individual plates. Lightly drizzle the prepared lemon tahini sauce over the hot sprouts just before serving. Enjoy immediately!
Notes
Properly drying the Brussels sprouts and ensuring they are not overcrowded on the baking sheet are key to achieving a crispy texture. The lemon tahini drizzle can be made ahead and thinned with water before serving.