Easy, healthy and super delicious, these Roasted Brussels Sprouts and Sweet Potatoes with creamy Lemon Tahini Sauce make a fabulous side dish for any dinner occasion.Jump to Recipe
I despised Brussels sprouts practically my entire life.
Yes, even my adult life.
Cooked. Raw. It didn’t matter, I hated them (and I don’t really hate any foods). Then one day, my friend Sam took me to the restaurant where she worked and she ordered the Brussels sprout salad. Here’s the thing, you guys- at that time, my friend was not a salad person. So, you can imagine my surprise when she ordered not just any salad, but a Brussels sprout salad!?
(As a general reference, this was Approximately 5 years ago, long before the time of this blog)
I questioned her about what made this salad so amazing and she responded, you just have to try it!
So, I did. And, umm, you guys, it was quite possibly, one of the best salads I have ever eaten up to that point in my life. And, instantly, my entire outlook on Brussels sprouts changed from the gross, disgusting, horrible vegetable, to the best thing ever!
Since this day I have made many MANY Brussel sprout dishes and they have become one of my favorite winter vegetables to add to salads.
For this recipe, the preparation is simple- roasting. But the flavor is huge! There’s also cubed sweet potatoes which are my favorite and strike a pretty awesome balance with the Brussel sprouts.
And tahini? well, give me tahini sauce and I will come.
Easy, healthy and super delicious, these Roasted Brussels Sprouts and Sweet Potatoes with creamy Lemon Tahini Sauce make a fabulous side dish for any dinner occasion.
- 1/2 pound Brussels Sprouts halved
- 2 sweet potatoes cut into small 1-inch cubes
- 1 tbsp olive oil
- salt and pepper to taste
- Fresh parsley to garnish
- 2 cloves garlic minced
- 1/2 cup tahini
- 3 tbsp fresh parsley minced
- 1 tbsp olive oil
- Juice from 1/2 a large lemon
- Water to thin if needed
- salt to taste
Preheat oven to 400 degrees F.
Arrange the vegetables on a large baking sheet, trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Drizzle with olive oil and salt; toss to coat. Roast the vegetables for approximately 20-25 minutes, or until browned and fully cooked.
Meanwhile, prepare the sauce by whisking together all the ingredients in a bowl. Season with salt to taste and add water as needed to reach desired consistency.
When ready, remove the vegetables from the oven and drizzle (or dip) vegetables with the lemon tahini sauce.