Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing bring the perfect crunch and a luscious sauce to any plate. The roasted edges pop while the tahini Caesar adds a smooth, nutty tang. This recipe uses pantry staples, so you can whip it up in under 40 minutes without any fancy equipment. Pair it with my Crispy Honey Chipotle Chicken Tacos for a full meal. It’s beginner‑friendly, budget‑savvy, and ready for leftovers.
★★★★½ 4.5 (123 reviews)
Why You'll Love Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing – Easy Weeknight Side
Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing is a quick family‑friendly side that’s crunchy, creamy, and ready in under 40 minutes. Perfect for busy weeknights!
- Super crunchy Brussels sprouts with a deep caramelized flavor.
- Creamy tahini Caesar dressing adds a rich, nutty twist.
- Ready in less than an hour – perfect for busy weeknights.
- All ingredients are pantry‑friendly and budget‑friendly.
Ingredients
- Brussels sprouts: Fresh, firm sprouts are best; frozen works but may be softer.
- Tahini: Stir well before measuring; substitute with sunflower seed butter for nut‑allergy safe.
- Parmesan: Freshly grated gives a smoother sauce; Pecorino can be used for a sharper bite.
Instructions
Step 1 – Roast the sprouts: Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast 20‑25 minutes, turning halfway, until caramelized and crispy.
Step 2 – Prepare the tahini Caesar dressing: In a small bowl whisk together tahini, lemon juice, Dijon, minced garlic, anchovy paste (if using), and a pinch of salt. Thin with 1‑2 tbsp water until drizzling consistency.
Step 3 – Finish the sauce: Stir in grated Parmesan until the sauce is smooth and glossy. Taste and adjust salt or lemon.
Expert Tips for Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing – Easy Weeknight Side
- Use a hot baking sheet for extra caramelization.
- Toast pine nuts in a dry skillet for 2‑3 minutes until golden.
- Add a splash of apple cider vinegar to the dressing for brightness.
Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing – Easy Weeknight Side
Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing is a quick family‑friendly side that’s crunchy, creamy, and ready in under 40 minutes. Perfect for busy weeknights!
★★★★½ 4.5 (123 reviews)
Ingredients
Main Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
Seasonings & Flavor Boosters
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 2 tbsp grated Parmesan cheese
- ¼ tsp anchovy paste (optional)
Optional Toppings
- 1 tbsp toasted pine nuts
- Extra shaved Parmesan for garnish
Instructions
How to Make Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing
- Step 1 – Roast the sprouts: Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast 20‑25 minutes, turning halfway, until caramelized and crispy.
- Step 2 – Prepare the tahini Caesar dressing: In a small bowl whisk together tahini, lemon juice, Dijon, minced garlic, anchovy paste (if using), and a pinch of salt. Thin with 1‑2 tbsp water until drizzling consistency.
- Step 3 – Finish the sauce: Stir in grated Parmesan until the sauce is smooth and glossy. Taste and adjust salt or lemon.
- Step 4 – Assemble and serve: Transfer roasted sprouts to a serving bowl, drizzle the creamy tahini Caesar over them, toss gently. Sprinkle toasted pine nuts and extra shaved Parmesan on top. Serve warm or at room temperature.
FAQs
Can I make Crispy Roasted Brussels Sprouts with Creamy Tahini Caesar Dressing ahead of time?
Yes, roast the sprouts and store them separate from the dressing. Combine just before serving to maintain crunch.
What’s the best substitute for anchovy paste?
Use a dash of soy sauce or omit entirely for a vegetarian version.
How do I store leftovers?
Place sprouts in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a separate jar.
Why did my sprouts turn out soggy?
Overcrowding the pan prevents proper caramelization. Use a full‑size baking sheet and give them space.