Description
Roasted Brussels sprouts with a creamy tahini-Caesar dressing for a flavorful and vibrant side dish.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
- Kosher salt and black pepper
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- ¾ teaspoon kosher salt
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Parmesan cheese, finely grated
- 2 cups hearty whole-wheat bread, broken into craggy pieces
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons roasted sunflower seeds
Instructions
- Preheat oven to 425°F.
- Toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet.
- Roast for 20-25 minutes, or until the edges are crisp and brown.
- Combine the anchovy fillets, garlic, tahini, lemon juice, Dijon mustard, and additional olive oil in a small bowl. Mix well until smooth.
- Transfer the sprouts to the bowl and coat with the tahini dressing, stirring until evenly covered.
- Sprinkle with Parmesan cheese and bread pieces. Roast for another 5-10 minutes or until the bread is golden and crunchy.
- Remove from the oven and sprinkle with sunflower seeds before serving.
Notes
For best results, do not under-roast the sprouts to ensure they’re tender with a slight crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg