Enjoy this wintery take on brussels sprouts: crispy roasted brussels sprouts with blood orange balsamic tahini sauce! The brussels are oven-roasted at a high temperature until crispy. After, they’re then drizzled with a citrusy, slightly sweet, slightly savory tahini sauce. It’s a unique and delicious way to make this cruciferous winter veggie a little brighter!
This recipe was developed by Molly Krebs of Spices in My DNA for Soom.
For the roasted brussel sprouts
- 2 lbs brussel sprouts
- 1 1/2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
For the blood orange balsamic tahini sauce
- 1/2 cup Soom Tahini
- 1 tsp blood orange zest
- Juice of 1 blood orange
- 2 tsp pure maple syrup
- 1 tsp soy sauce
- 1 minced garlic clove
- 1/4 tsp salt
- 1/4 tsp pepper
- ¼ cup of ice cold water
- Preheat 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 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.