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Roasted Brussel Sprouts w/ Pomegranate Tahini Dressing

Servings: 2

  1. Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
  2. Toss the Brussels sprouts with 2/3 of the oil and half of the salt. Spread them out on the baking sheet and roast for 15 to 20 minutes, flipping them halfway through until crispy and browned..
  3. Make the dressing by mixing the tahini, lemon juice, water, and remaining salt together. Drizzle it over the Brussels sprouts and garnish with the parsley and pomegranate seeds. Enjoy!
  • 1 1/2 cups Brussels Sprouts (trimmed and halved)
  • 1 1/2 tbsps Extra Virgin Olive Oil (divided)
  • 1/2 tsp Sea Salt (divided)
  • 2 tsps Tahini
  • 1 tbsp Lemon Juice
  • 2 tbsps Water
  • 1 tbsp Parsley (minced)
  • 1/4 cup Pomegranate Seeds