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Smashed Brussel Sprouts Recipe with Dipping Sauce
Course:
Vegetable
Cuisine:
American
Keyword:
brussels sprouts with tahini, lemon tahini sauce, smashed brussel sprouts, smashed brussels sprouts
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Cooling time:
10
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
people
Calories:
250
kcal
Author:
Platings and Pairings
These Smashed Brussel Sprouts are flattened so that they become extra crispy when roasted in the oven. Drizzled with the most amazing Lemon Tahini Sauce.
Print Recipe
Ingredients
2
pounds
Brussels sprouts
2
Tablespoons
extra virgin olive oil
1
teaspoon
cumin
Salt and pepper
to taste
Sesame seeds
for sprinkling
Lemon Tahini Dressing
1/2
cup
tahini
1/3
cup
basil loosely packed
1/4
cup
lemon juice
1/4
cup
water
2
cloves
garlic
1
Tablespoon
extra virgin olive oil
Salt and pepper to taste
Instructions
Preheat oven to 450 degrees and bring a large pot of salted water to a boil.
Trim the root ends of the brussels sprouts and discard any loose leaves (or save them to make brussels sprouts chips).
Once water is boiling, add brussels sprouts and cook 10-15 minutes, until tender. Drain and add to a bowl of ice water to cool. Drain.
Using a clean dish towel, flatten the cooled brussels sprouts to 1/2 inch thickness.
Place on a parchment paper lined baking sheet.
Drizzle with olive oil and sprinkle with cumin. Season with salt and pepper.
Roast until crisp and deep brown around the edges, about 30 minutes, flipping over halfway through.
Meanwhile, make the lemon tahini sauce.
Lemon Tahini Sauce
In a high powered blender, combine all ingredients.
Blend on high until you have a smooth, creamy sauce.
Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
19
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
46
mg
|
Potassium:
696
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
1225
IU
|
Vitamin C:
133.8
mg
|
Calcium:
99
mg
|
Iron:
3.3
mg