Brussels sprouts get super tender with lightly crisped bottoms in the oven while nutty tahini becomes the star of a quick and easy dressing drizzled on top.
Ingredients
- 2 lbs Brussels sprouts
- 2 tbsp unsalted butter, melted
- 2 tbsp tahini
- 1 clove garlic, minced
- ½ tbsp lemon juice
- ½ tbsp reduced-sodium soy sauce
- 2 tsp chili crisp
Steps
- Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Trim the stems from Brussels sprouts but keep whole. Add Brussels sprouts to boiling water and cook until almost fork-tender, 6 to 8 minutes. Drain in a colander and run cold water over Brussels to cool. Drain well.
- Spread Brussels sprouts onto a parchment-lined rimmed baking sheet. Season with salt and pepper. Smash each Brussels sprout with the bottom of a glass or measuring cup. Roast until bottoms are crispy, flipping once halfway through, 25 to 30 minutes.
- Meanwhile, in a small bowl, whisk together butter, tahini, garlic, lemon juice, soy sauce and 1 tablespoon water until smooth. If the sauce is too thick, add more water until desired consistency. Season with salt and pepper to taste.
- Transfer Brussels sprouts to a platter. Drizzle with tahini butter and top with chili crisp.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Guiding Stars
- Holiday