Description
Elevate your dining experience with Tahini-Caesar Roasted Brussels Sprouts, a savory and crunchy side dish that transforms ordinary Brussels sprouts into an irresistible culinary delight. Coated in a creamy tahini Caesar dressing, these roasted sprouts are enriched with nutty flavors and topped with crunchy whole-wheat bread and sunflower seeds. Perfect for gatherings or cozy dinners, this recipe is not only delicious but also nutritious, making it an ideal choice for both veggie lovers and skeptics alike. Enjoy them as a standalone side or paired with grilled meats, pasta dishes, or vibrant salads.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 ½ pounds Brussels sprouts (trimmed and halved)
- 3 oil-packed anchovy fillets (chopped)
- 1 large garlic clove (chopped)
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons Parmesan cheese (grated)
- 2 cups hearty whole-wheat bread (broken into pieces)
- 2 tablespoons roasted sunflower seeds
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss halved Brussels sprouts with olive oil, kosher salt, and black pepper until coated.
- Spread the Brussels sprouts evenly on a baking sheet in a single layer and roast for about 25 minutes until golden brown and crispy.
- Meanwhile, in another bowl, combine chopped anchovies, garlic, tahini, lemon juice, Dijon mustard, and olive oil; whisk until smooth.
- Once roasted, toss the Brussels sprouts in the tahini dressing until well coated. Sprinkle with Parmesan cheese and whole-wheat bread pieces.
- Drizzle with olive oil and finish by sprinkling sunflower seeds on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 8mg