Name: Tahini-Caesar Roasted 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, to taste; 3 oil-packed anchovy fillets, chopped; 1 large garlic clove, chopped; ¾ teaspoon kosher salt; 2 tablespoons tahini; 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 delightful dish that transforms Brussels sprouts with a creamy tahini-Caesar dressing, perfect for any occasion.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
2 ½ pounds Brussels sprouts, trimmed and halved lengthwise
Kosher salt and black pepper, to taste
3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
¾ teaspoon kosher salt
2 tablespoons tahini
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 the oven to 425°F (220°C).
Toss the trimmed Brussels sprouts with 2 tablespoons of extra-virgin olive oil, adding kosher salt and black pepper to taste.
Arrange the Brussels sprouts on a baking sheet in a single layer.
Roast them in the preheated oven for 25–30 minutes, or until golden brown and crispy on the edges.
Meanwhile, chop the anchovy fillets and garlic finely.
Combine the chopped anchovy, garlic, and ¾ teaspoon of kosher salt in a bowl.
Add 2 tablespoons of tahini, 2 tablespoons of fresh lemon juice, and 1 teaspoon of Dijon mustard to the bowl.
Whisk together until creamy and well-combined.
Incorporate 3 tablespoons of extra-virgin olive oil into the dressing until smooth.
Once the Brussels sprouts are roasted, remove them and transfer to a large serving bowl.
Drizzle the tahini dressing over the warm Brussels sprouts, tossing gently to coat.
In another bowl, mix 3 tablespoons of finely grated Parmesan cheese with the broken whole-wheat bread.
Drizzle 1 tablespoon of extra-virgin olive oil on the breadcrumb mixture and toss to combine.
Sprinkle the breadcrumb mixture over the dressed Brussels sprouts.
Top with 2 tablespoons of roasted sunflower seeds for added crunch.

Notes

Use fresh ingredients for the best flavor. Consider toasting breadcrumbs for extra crunch.

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

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 12g
Cholesterol: 30mg