This One-Pan Brussels Sprouts Tahini Gratin is a knockout holiday side dish. It’s incredibly simple to make, and seemingly fancy. It’s filled with cream, tahini, nutty gruyere cheese, parmesan, shallots, garlic, and thyme. It gets topped with a crispy panko breadcrumb topping, so it’s richly creamy and savory, with a golden brown crunch – the best of both worlds. You won’t believe how quickly it comes together, and only uses one pan!


  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1½ lbs Brussels sprouts, trimmed and halved
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¾ cup panko breadcrumbs
  • 1 cup heavy cream
  • 2 tbsp Soom Tahini
  • 1 tsp chopped fresh thyme leaves, plus extra for serving
  • 1¼ cups freshly grated gruyere cheese
  • ⅓ cup freshly grated parmesan cheese



  1. Preheat oven to 400F. Heat a large oven-safe skillet over medium to medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil. Once melted, add the shallot and garlic and sauté for 30 seconds – 1 minute or until fragrant. Add the brussels sprouts, salt, and pepper, and continue to sauté for 4-5 minutes, or until brussels are bright green and golden brown.
  2. Meanwhile, melt the remaining 1 tbsp butter in a microwave safe bowl. Once melted, add the panko breadcrumbs and a couple pinches of salt and freshly cracked black pepper. Stir until breadcrumbs are moistened. Set aside.
  3. Add the heavy cream, tahini, and thyme, and stir to coat. Add the gruyere and parmesan and stir to combine. Season with a pinch or two of salt and freshly ground black pepper, to taste. Remove from heat. Sprinkle with the panko breadcrumb topping. Bake for 10-15 minutes, or until the gratin is bubbly and the top is golden brown. Let cool for several minutes before serving. Garnish with fresh thyme leaves, if desired.
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