Roasted Brussels Sprouts with Tahini Sauce



Serving size

about 1 cup
45 Minutes

This recipe can be multiplied and makes great leftovers, hot or cold.

Roasted Brussels Sprouts with Tahini Sauce


1 Tbsp. Olive oil
16 ounces Brussels sprouts, raw (sliced in half lengthwise)
2 Tbsp. Tahini
1 tsp.. Honey
1/8 tsp. Cayenne pepper
1/4 tsp.. Ground cumin
1/4 tsp. Paprika
1/4 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 325°F.

When the oven is hot remove the pan and add the olive oil to the skillet. Add the brussels sprouts, toss well to coat with oil and return the pan to the oven.

Roast the brussels sprouts for 30 minutes. Toss about every 7 minutes.

While the brussels sprouts are roasting mix the tahini, honey, cayenne, cumin, paprika, salt and pepper together in a small bowl until well blended.

When the brussels sprouts are done roasting remove the pan from the oven.

Using a rubber spatula, add the tahini sauce to the brussles sprouts in the skillet.

Fold the sauce together with the brussels sprouts until well coated.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This was inspired by a side dish that I had recently and it is absolutely delicious. The slight bitterness of the brussels sprouts is balanced by the sweet honey and savory tahini. Combine that with just a bit of spice and you have the perfect side dish.

"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best."

Ray Bradbury