Roasted Brussels Sprouts with Tahini Lime Dressing

Brussels sprouts are one of my favorite vegetables, and there’s no better way to cook them than roasting them. The dressing adds a great zing to the flavor.


1 lb. Brussels sprouts

1 T. olive oil

2 T. lime juice

2 T. tahini

2 T. water

1 t. sugar

scant 1/8 t. cayenne

1/8 t. cumin

a pinch of salt


Trim your sprouts and cut them in half. Toss them with the olive oil, and spread them evenly on a foil-lined baking sheet. Bake at 375°F for 35-40 minutes, stirring halfway through. Your sprouts should be crisping and turning brown around the edges.


While the sprouts cook, you’ll want to make your dressing. Put the remaining ingredients in a small bowl and whisk together.


When your sprouts are done, remove from the oven and drizzle the dressing over the top.



  • If your sprouts are extra large, you may want to quarter them. You’re looking for fairly even pieces.
  • Keep an eye on the sprouts near the end of cooking. They can go from nicely crisped and roasted to burned very quickly.