Roasted Brussels Sprouts with Lemon Tahini Sauce
Rated 4.5 stars by 2 users
Servings
4-6
Cook Time
30 minutes
Ingredients
¼ tsp salt
1 garlic clove
1 Tbsp chopped cilantro
1 Tbsp chopped parsley
2 Tbsp olive oil
2 Tbsp fresh lemon juice
2½ Tbsp water
1 lb Brussels sprouts, halved
2 medium parsnips, coined and halved
1½ Tbsp olive oil
½ tsp salt
Pinch of pepper
For the Sauce
For the Vegetables
Directions
Preheat the oven to 400F.
Make the sauce. Place the sauce ingredients into a food processor and process for 30 seconds. Scrape down sides and bottom, then process for another 30 seconds. Taste and add more salt if needed.
Arrange Brussels sprouts and parsnips on a large baking sheet, (try to keep them from touching each other so they get crispier) and drizzle with olive oil, salt, and pepper. Stir to distribute, then roast in the oven for 25 minutes.
Take out and flip the Brussels sprouts and parsnips so their opposite sides get a browning as well. Place back into the oven for another 15 minutes.
Remove, arrange on a plate, and drizzle with the tahini sauce and a little extra chopped parsley.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter
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