These Roasted Brussel Sprouts with Rosemary Tahini Sauce are the perfect side dish for any occasion, especially holiday gatherings like Thanksgiving. They’re roasted with fresh garlic and drizzled with creamy, slightly tangy rosemary tahini sauce.
How to make roasted brussel sprouts:
First, preheat the oven to 425 degrees. Meanwhile, cut the brussel sprouts in half. Then, drizzle them generously with olive oil or avocado oil. I like to keep it simple and easy and just season with fresh garlic, salt and pepper. Lastly, bake them for 25-30 minutes until the outside is crispy and the inside is tender.
The sauce for this recipe is a total game changer for brussel sprouts. I know most people either really love them or really hate them. If your not on team brussel sprouts, this sauce will completely change the way you feel about them!
How to make the rosemary tahini sauce:
This sauce is so easy to make. Just blend 1/2 cup tahini, 4 tsp lemon juice, 2 tsp fresh rosemary and 1/2 cup water in bowl and which until it’s smooth and creamy. Then just add salt and pepper to taste!
What is tahini?
Tahini is a paste made from ground up sesame seeds. It’s basically a savory version of a nut butter and is soooo creamy and tasty.
Will brussel sprouts make me gassy?
I know nobody wants to talk about this but I had to address the elephant in the room. Yes, brussel sprouts can definitely make you gassy but it’s different for every person.
Intuitive eating has been really helpful for me in tuning into how my body feels when I eat different foods. I’ve definitely noticed I’m gassier than normal when I eat brussel sprouts but that is okay. Gas is a normal part of life. Most of the time when I’m craving brussel sprouts, I’ll eat them and accept the fact that I’ll be gassy for a while. Other times though, I’ll avoid them because I just don’t actually want to give myself a stomach ache or know I’m going somewhere I don’t want to be gassy.
Before intuitive eating, I would have been like “I can’t eat brussel sprouts because I’ll be gassy and bloated” which really is a form of self-control. Now, I’ve learned to approach my eating choices from a place of self-care. So I consider all factors (how much I’m craving them, what I have going on that day, etc) and make the choice that feels right for my body in that moment.
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Want more recipes for yummy side dishes? Check these out:Print
These Roasted Brussel Sprouts with Rosemary Tahini Sauce are the perfect side dish for any occasion, especially holiday gatherings like Thanksgiving. The brussels are roasted with fresh garlic and drizzled with creamy, slightly tangy rosemary tahini sauce.
For the brussel sprouts:
- 2 lbs brussel sprouts
- 2–3 tbsp olive oil
- 2 diced garlic cloves
- Salt and pepper to taste
- Sesame seeds (optional)
For the rosemary tahini sauce:
- 1/2 cup tahini
- 4 tsp lemon juice
- 2 tsp rosemary
- 1/2 cup water
- Preheat oven to 425 degrees.
- Meanwhile, cut brussel sprouts in half, drizzle with oil and mix with diced garlic.
- Prepare the rosemary tahini sauce by mixing the ingredients in a bowl and whisking until smooth and creamy.
- Bake the brussel sprouts for 25-30 minutes (until outsides are crispy and insides are tender).
- Drizzle with sauce and sprinkle with sesame seeds. Add salt and pepper to taste.
- Category: Side
- Method: Oven
- Cuisine: American
Keywords: brussel sprouts, roasted brussel sprouts, lemon tahini sauce, tahini sauce