Crispy Roasted Brussels Sprouts with Blood Orange Balsamic Tahini Sauce
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2 lbs brussel sprouts
1½ Tbsp olive oil
½ tsp salt
¼ tsp pepper
½ cup Soom Premium Tahini
1 tsp blood orange zest
Juice of 1 blood orange
2 tsp pure maple syrup
1 tsp soy sauce
1 minced garlic clove
¼ tsp salt
¼ tsp pepper
¼ cup of ice cold water
For the roasted brussel sprouts
For the blood orange balsamic tahini sauce
Preheat the oven to 425F and line a large baking sheet with parchment paper.
Trim and halve the brussel sprouts. Place the brussels sprouts on the baking sheet and add olive oil, salt, and pepper. Toss to coat.
Massage the brussels sprouts a little bit to release some of the leaves (this makes for extra crispy brussels!) and arrange them so they’re cut-side down. Roast for 20-25 minutes, or until golden brown and crispy.
While the brussels sprouts are roasting, make the tahini sauce. Whisk together Soom Premium Tahini, blood orange zest, blood orange juice, maple syrup, soy sauce, garlic, salt, and pepper until smooth. Start by adding ¼ cup of ice cold water, adding more as needed, whisking until completely smooth and creamy, or until desired consistency is reached. Season to taste with additional salt and pepper if needed.
Drizzle the tahini sauce over the brussels, sprinkle with extra blood orange zest if desired, and serve hot.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Fall