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Oven Roasted Brussels Sprouts with Maple Tahini Sauce (Vegan, Gluten Free)

5 from 1 reviews

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!

Ingredients

Scale
  • 1 1/2 lbs Brussels sprouts, halved
  • 2 tbsp olive oil
  • 2 tbsp fresh thyme leaves
  • Salt
  • Pepper

Maple Tahini Sauce

  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1/2 tsp hot sauce (I used Sriracha)
  • Juice of half a lemon
  • 35 tbsp of cold water

 

  • 1/3 cup pomegranate seeds
  • 1 tbsp sesame seeds

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. Toss the Brussels sprouts in olive oil, thyme, and a generous shake of salt and pepper.
  3. Arrange the Brussels sprouts cut side down on the prepared baking sheet. Roast for 20-25 minutes until browned and outer leaves are crispy.
  4. 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.
  5. Plate the roasted Brussels sprouts on a serving tray, and drizzle generously with the sauce. Sprinkle with pomegranate seeds and sesame seeds.

Notes

This dish is best served immediately, while the Brussels sprouts are still crispy.

Keywords: vegan, gluten free, oven roasted brussels sprouts