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.