This quick and easy dish, Tahini-Thyme Brussels Sprouts, can be ready in just 20 minutes, making it a perfect side for both elegant gatherings and busy weeknights.
Why You’ll Love These Tahini Brussels Sprouts
Brussels sprouts are my go-to among cruciferous vegetables. I’ve got an array of fantastic Brussels sprout recipes, like Balsamic Brussels Sprouts, Cider-Glazed Brussels Sprouts, and Miso-Sesame Brussels Sprouts. Roasting is the key to bringing out the best in Brussels sprouts; it sweetens their peppery taste, caramelizes the edges, and keeps the inside tender. This recipe combines the nutty richness of tahini with the warm, earthy aroma of thyme, highlighted by the bright zing of lemon and the sweet, caramel-like flavor of dates. This combination will have everyone asking for seconds, and you can’t beat how few ingredients and little time it takes to make.
The Ingredients
- Brussels Sprouts: These little vegetables pack a punch of fiber and vitamins C and K. For faster cooking, slice them lengthwise. They’ll keep a slight crunch but develop a deep, toasty flavor from browning on the baking sheet.
- Tahini: This creamy sesame seed paste creates a rich sauce. I recommend using high-quality tahini, like the Soom Foods brand.
- Thyme: Fresh thyme adds herbal and woodsy notes. Fresh thyme is essential for this recipe.
- Lemon: Use both the zest and juice from one lemon to add brightness and a bit of acidity to the sauce.
- Dates: They provide a sweet contrast to balance the slight bitterness of the tahini.
Check the recipe card below for the full list of ingredients and quantities.
Substitutions and Additions
- Different Herbs: You can substitute rosemary for thyme, which also works wonderfully.
- Add Garlic: If you love garlic, grate a small clove into the tahini sauce for an extra kick.
- Omit Dates: If you prefer not to use dates, add a pinch of sugar to the tahini sauce to maintain a hint of sweetness that balances the dish.
- Add Red Onion: Roasting red onions with Brussels sprouts is delicious. Just chop them into chunks and add them to the baking sheet.
Step-by-Step Instructions
Step 1: Roast the Brussels Sprouts
Place them cut side down on a baking sheet and roast at 450ºF for about 15 minutes until they’re crisp.
Step 2: Make the Tahini Sauce
Mix together tahini, lemon zest and juice, thyme, salt, pepper, and water. Whisk until well combined.
Step 3: Assemble the Dish
Transfer the roasted Brussels sprouts to a serving bowl, sprinkle chopped dates on top, drizzle with tahini sauce, and finish with a few grinds of black pepper.
Serving Suggestions
These Tahini Brussels Sprouts are versatile enough for holiday meals or simple weeknight dinners. Here’s what pairs well with them:
- Chicken or Turkey: Roasted chicken or your Thanksgiving turkey are perfect partners for these sprouts.
- Salmon: Try them with Maple Glazed Salmon or Pecan-Crusted Salmon for a tasty meal.
- Soup: These sprouts pair wonderfully with a hearty White Bean Soup.
- Sandwiches: They’re great alongside Green Goddess Chicken Salad sandwiches or crispy Eggplant Sandwiches.
How to Store and Reheat
- Make Ahead: You can trim and halve the Brussels sprouts a day in advance. Store them in an airtight container in the fridge until you’re ready to roast. The tahini sauce can also be mixed 1-2 days ahead.
- Store: Keep roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Store the tahini sauce separately, if possible.
- Reheat: Reheat roasted Brussels sprouts in the oven by placing them on a lightly greased baking sheet and warming them at 350ºF for about 10 minutes. You can also use an air fryer or microwave, though the texture will be softer than if reheated in the oven.
Try this recipe, and you’ll likely find yourself eating these delicious sprouts straight off the baking sheet!
Equipment
- Large baking sheet
- Small mixing bowl
Ingredients
- 1 lb. Brussels sprouts trimmed and halved
- 2 Tbsp. extra-virgin olive oil (or avocado oil)
- 1/2 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 2 Tbsp. tahini
- 1/2 tsp. lemon zest plus 2 tsp. fresh lemon juice (from 1 lemon)
- 1 tsp. fresh thyme leaves
- 2 pitted Medjool dates finely chopped
Instructions
- Preheat oven to 450°F. Toss Brussels sprouts in oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange cut side-down on a large baking sheet, avoiding any overlap.Roast for 15 minutes, until golden brown. Transfer to a bowl or serving platter.
- Combine tahini, lemon zest and juice, thyme, and a pinch of salt and black pepper in a glass jar or mixing bowl; mix well. Gradually whisk in 2 Tbsp. cold water, until the dressing is creamy and pourable.
- Drizzle tahini sauce over Brussels sprouts, and scatter chopped dates evenly overtop. Finish with a few grinds of black pepper and a drizzle of olive oil, if desired.
Notes
- To Make Ahead: Trim and halve the Brussels sprouts up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to roast. You can also mix the tahini sauce 1 to 2 days in advance.
- To Store. Transfer roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Store tahini sauce separately, if possible. (You can mix the sauce and dates together.)
- To Reheat. The best way to reheat roasted Brussels sprouts is in the oven. Add leftover Brussels sprouts to a lightly greased baking sheet, and warm for 10 minutes in a 350ºF oven. Alternatively, you can reheat them in the air fryer, or in the microwave, however the texture will be softer than if they are reheated in the oven.
NUTRITION INFORMATON: Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 23g | Protein: 5.5g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 350mg | Fiber: 6g | Sugar: 11g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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