In our family, the Thanksgiving meal typically consists of roast turkey, classic sage and celery stuffing, gravy, cranberry sauce, mashed potatoes, baked Butternut squash, roasted Brussels sprouts and pumpkin pie for dessert. This year, due to the coronavirus, we are having a scaled-down Thanksgiving with only my mother, my brother and me. We’re still going to have most of the items that we normally have for Thanksgiving dinner, but we’ll be preparing roasted potatoes instead of mashed potatoes and we’ll omit the labour-intensive baked Butternut squash this year. If you want to make things a bit easier this year due to not having as many people over for dinner, I’m going to show you my favourite way to prepare Brussels sprouts: Roasted Brussels Sprouts with Lemon Tahini Sauce.
I did not like Brussels sprouts when I was a kid. The taste turned me off and I didn’t like how chewy they were. As a young adult, I would refuse to try them when served to me due to having bad taste memories. How wrong I was! Brussels sprouts are a bit finicky in that they need to be cooked a certain way for their delicious flavours to emerge. When I tried roasting Brussels sprouts, I was blown away by the amazing flavour – there is no comparison to the boiled Brussels sprouts I was served as a kid (most of the vegetables were boiled back then) to the savoury, melt-in-your-mouth roasted morsels.
Roasted Brussels sprouts are not only delicious, but they pack a nutritional punch, being particularly rich in vitamin K and vitamin C.
Here’s another recipe you might want to prepare for Thanksgiving. If you are in the habit of preparing Butternut Squash Soup, this soup offers a bit of a twist: Curried Carrot Soup with Apple.
Let me know in the comment section if you make Roasted Brussels Sprouts with Lemon Tahini Sauce. Happy Thanksgiving!
Roasted Brussels Sprouts with Tahini Sauce
- 3/4 lb Brussels sprouts
- 4 Tablespoons olive oil
- 1/3 cup tahini
- 5 teaspoons freshly squeezed lemon juice
- 1 garlic clove minced
- 3 Tablespoons water
- 1 Tablespoon roasted sesame seeds
- Heat oven to 400F.
- Wash Brussels sprouts and cut each one in half.
- Add Brussels sprouts to bowl along with olive oil. Stir to ensure all Brussels sprouts are coated.
- Place Brussels sprouts on roasting pan flat side down and roast for 30-35 minutes or until brown. There is no need to turn them over while roasting.
- While Brussels sprouts are roasting, add 1/3 cup of Tahini, 5 teaspoons of lemon juice, minced garlic and 3 tablespoons of water to bowl and whisk until smooth. If the sauce is too thick, add another tablespoon of water.
- Remove Brussels sprouts from oven, place in a casserole dish and drizzle with Lemon Tahini sauce. Top with roasted sesame seeds.
Always love to find a great way to eat veggies! I feel like this sounds delish!
Yes, I love discovering new veggie recipes too! I hope you like this one. Cheers, Lori
I’m not the biggest brussels sprouts fan, to be honest. But that tahini sauce might just convince me to give them another chance. Recipe sounds lovely. I will give it a try. Thanks!
If you haven’t had them roasted, you might want to give them a try as they taste so much better roasted! Cheers, Lori
I had a similar experience of not liking brussels sprouts until I had them roasted. I hadn’t thought of having brussels sprouts at our (also scaled down) Thanksgiving, but this has inspired me to add them to the menu.
Yes, isn’t it amazing how much better they taste roasted? I hope you enjoy this recipe. Cheers, Lori
Mmmmm this looks delicious! Going to try it
This recipe might get me to try Brussels sprouts again. I still have visions of those awful boiled balls of cabbage! Thanks for offering a new way to enjoy them.
I know! I never liked those boiled balls either. But roasting them is a whole different ball game! Cheers, Lori
My hubby loves brussel sprouts and likes to eat them all through the year. I find that I only really enjoy them if they have other flavors incorporated into the dish. I loveeee tahini, so this is a recipe I am definitely going to try.
I tend to make Brussels sprouts only in the fall and winter, but maybe your husband has a point about enjoying them all year round! Cheers, Lori
This recipe looks so good!
Comments are closed.