These oven roasted Brussels sprouts are perfectly crispy and drizzled with a delicious maple tahini sauce. They are and easy and delicious side dish to serve at Thanksgiving, or any fall meal!
Crispy roasted brussels sprouts. In the world of veggies, it doesn’t get much better than that! While boiled Brussels sprouts lack any flavor, they become super flavorful and caramelized when roasted in the oven.
These oven roasted brussels sprouts are seasoned simply with salt, pepper, and fresh thyme. Then, they are drizzled with a delicious maple tahini sauce, pomegranate seeds, and sesame seeds for serving. Serve this easy side dish for Thanksgiving dinner, or any time!
Ingredients in oven roasted Brussels sprouts
You just need a handful of simple, wholesome ingredients to make this recipe.
Brussels sprouts: This vegetable is the star of the show! They are roasted in the oven to get browned and crispy.
Thyme: Fresh thyme adds flavor and aroma to the crispy roasted brussels sprouts. You can also use rosemary, or a combination of them both.
Tahini: Tahini based sauces add flavor, healthy fats, and creamy texture to recipes. Tahini pairs particularly well with roasted vegetables.
Maple syrup: A bit of maple syrup in the tahini sauce adds a touch of sweetness and fall maple flavor.
Lemon juice: Lemon and tahini pair very well together. The lemon adds a touch of acidity to the sauce.
Hot sauce: To add a bit of heat to the sauce.
Pomegranate and sesame seeds, for garnish
Salt, pepper, and olive oil
How to make oven roasted brussels sprouts with maple tahini sauce
This recipe is so simple to make! First, slice the Brussels sprouts in half. Toss them with olive oil, salt, pepper, and fresh thyme. Roast in the oven.
While the Brussels sprouts cook, whisk together all the ingredients to make the maple tahini sauce.
Transfer the roasted Brussels sprouts to a serving tray. Drizzle the sauce over the sprouts, and sprinkle with pomegranate seeds and sesame seeds. Enjoy!
Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
Toss the Brussels sprouts in olive oil, thyme, and a generous shake of salt and pepper.
Arrange the Brussels sprouts cut side down on the prepared baking sheet. Roast for 20-25 minutes until browned and outer leaves are crispy.
While the Brussels sprouts roast, prepare the sauce. Whisk together tahini, maple syrup, hot sauce, and lemon juice. The mixture will thicken significantly. Add cold water, 1 tbsp at a time, until desired runny and creamy consistency is reached.
Plate the roasted Brussels sprouts on a serving tray, and drizzle generously with the sauce. Sprinkle with pomegranate seeds and sesame seeds.
This dish is best served immediately, while the Brussels sprouts are still crispy.