Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing brings a crunchy bite and a creamy zing to any dinner table. The brussels sprouts get super‑crisp in the oven while the tahini Caesar dressing stays silky and tangy. It’s a budget‑friendly, beginner‑friendly recipe that comes together in under 40 minutes. Pair it with my Fresh Spring Roll Salad with Creamy Peanut Dressing for a complete veggie feast.
★★★★½ 4.5 (103 reviews)
Why You'll Love Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing – Easy Weeknight Side
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing is a quick, easy side that’s flavorful, so perfect for busy weeknights. Make it now tonight!
- Ready in 40 minutes – perfect for busy weeknights.
- Texture contrast: crispy sprouts with creamy dressing.
- Uses pantry staples like tahini and Parmesan.
- Fits vegan or vegetarian diets with simple swaps.
Ingredients
- Brussels sprouts: Choose firm, deep‑green sprouts; if large, quarter them for even crisping.
- Tahini: Stir well before measuring; substitute with sunflower seed butter for a nut‑free version.
Instructions
Step 1 (Prep the sprouts): Preheat oven to 425°F (220°C). Toss halved sprouts with olive oil, salt, pepper, and smoked paprika on a rimmed baking sheet.
Step 2 (Roast): Roast for 20‑25 minutes, shaking the pan halfway, until edges are deep golden and crisp.
Step 3 (Make the dressing): While sprouts roast, whisk together tahini, lemon juice, minced garlic, Dijon, and Parmesan. Add a splash of warm water (1‑2 tbsp) to reach a drizzling consistency.
Expert Tips for Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing – Easy Weeknight Side
- Spread sprouts in a single layer; crowding causes steaming instead of crisping.
- Heat the dressing slightly before tossing to help it coat the hot sprouts evenly.
- If you prefer a dairy‑free version, replace Parmesan with nutritional yeast.
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing – Easy Weeknight Side
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing is a quick, easy side that’s flavorful, so perfect for busy weeknights. Make it now tonight!
★★★★½ 4.5 (103 reviews)
Ingredients
Main Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
Seasonings & Flavor Boosters
- 1 tbsp lemon juice
- 2 tbsp tahini
- 1 garlic clove, minced
- 2 tbsp grated Parmesan cheese
- 1 tsp Dijon mustard
- ¼ tsp smoked paprika
Optional Toppings
- 2 tbsp toasted pine nuts
- Fresh parsley, chopped
- Red pepper flakes
Instructions
How to Make Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing
- Step 1 (Prep the sprouts): Preheat oven to 425°F (220°C). Toss halved sprouts with olive oil, salt, pepper, and smoked paprika on a rimmed baking sheet.
- Step 2 (Roast): Roast for 20‑25 minutes, shaking the pan halfway, until edges are deep golden and crisp.
- Step 3 (Make the dressing): While sprouts roast, whisk together tahini, lemon juice, minced garlic, Dijon, and Parmesan. Add a splash of warm water (1‑2 tbsp) to reach a drizzling consistency.
- Step 4 (Combine & serve): Transfer hot sprouts to a large bowl, drizzle with the tahini Caesar dressing, toss gently, and sprinkle optional toppings.
FAQs
Can I make Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing ahead of time?
Yes—roast the sprouts earlier and store them dry. Toss with the dressing right before serving.
What’s the best substitute for Parmesan cheese?
Try nutritional yeast for a cheesy, vegan alternative or omit it if dairy‑free.
How do I store leftovers?
Place in an airtight container in the refrigerator for up to three days. Keep the dressing separate for best texture.
Why did my Brussels sprouts turn out soggy?
Overcrowding the pan or using too little oil can steam the sprouts. Make sure they’re spread out and coated lightly with oil.