Not only does this dish look like a jewel on the table, but it pairs nicely as a side dish with so many options. I think it would be fantastic on the side of a grilled steak, but I can also see serving with this lemon pepper grilled chicken. With a vegetable dish this good you can hardly go wrong in your pairing.
1lbs Brussel Sprouts cleaned and cut in half
2 tablespoons olive oil
1 teaspoon of salt
1 teaspoon cracked pepper
For Tahini Sauce
½ cup tahini
2 tablespoons lemon juice
1 teaspoon of salt (more if necessary after mixed)
½ water (or more to get to desired consistency)
1 diced tomato for garnish
Preheat oven to 375 degrees
Cut the brussel spouts in half and put them on a baking sheet with the olive oil, salt and cracked pepper. Mix until the brussel sprouts are well covered with oil and put in the oven to bake for 20-25 minutes. Half way through shake them up on the pan so that they brown on multiple sides. When done, they should have a bit, but you should be able to stick a fork through them and there should be browning on the outer leaves.
For the tahini sauce, mix the tahini, lemon juice and salt together in a medium bowl. Slowly add the water and whisk so that the sauce becomes lighter in color and the tahini and water combine. If you’d like a looser consistency add more water. Also, add more salt to taste if necessary.
Arrange the tahini on the bottom of a platter, then add the brussel sprouts in the middle and arrange the pieces of a diced tomato around the mixture.
Download Recipe: Brussel Sprouts in Tahini Sauce