Name: Tahini Caesar Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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 (or 1 egg yolk); 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

Description

A delicious twist on roasted Brussels sprouts infused with nutty tahini and classic Caesar flavors.

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 (or 1 egg yolk)
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

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Instructions

Preheat your oven to 400°F (200°C).
Toss the Brussels sprouts in a bowl with 2 tablespoons of olive oil, salt, and black pepper until well coated.
Spread the Brussels sprouts out in a single layer on a baking sheet.
Roast for 25-30 minutes, turning halfway through, until golden and tender.
Prepare the dressing by combining the chopped anchovy fillets, chopped garlic, and ¾ teaspoon kosher salt in a small bowl.
Whisk in the tahini, fresh lemon juice, Dijon mustard, and 3 tablespoons of extra-virgin olive oil until smooth and creamy.
Remove the roasted Brussels sprouts from the oven and let them cool slightly.
Drizzle the tahini Caesar dressing over the sprouts and toss to coat evenly.
Toss the broken bread pieces with 1 tablespoon of olive oil, then toast them in the oven for 5-7 minutes, until crisp.
Garnish the roasted Brussels sprouts with the toasted bread, finely grated Parmesan cheese, and roasted sunflower seeds.

Notes

For a vegan option, omit anchovies and use nutritional yeast instead of Parmesan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg