Tahini Caesar Brussel Sprouts
Ingredients
Brussel sprouts
Brussel sprouts: roughly 1/3 lb per person (but you decide how hungry you are!)
Optional garnish: sesame seeds or lemon zest or herbs
Tahini Caesar Dressing (also found in the Tahini Caesar Salad recipe)
~2 tbsp tahini
~1 tbsp olive oil
1-2 anchovy filets
Substitute: if you don’t have or don’t like anchovies, you can use capers, fish sauce, or even a little soy sauce—add to taste
1-2 gloves of garlic
1 lemon
A couple of sprigs of dill and/or parsley
Substitute: basil, cilantro, or other soft herbs of your preference
~1 tbsp parmesan
Note: you can either use grated or whole. If using whole parm, you do not need to grate it first, just cut it into a couple of strips and throw it in
~1 tbsp dijon mustard
~3 tbsps cold water (if needed)
Salt to taste
Servings: the dressing will make enough for ~2-3 servings, depending on how saucy you like things. Even if you are only cooking brussel sprouts for one or two, you can make a full batch of dressing and save the extras to use on a salad, grain bowl, or dip for crudité (or whatever else you like!!).
Method
Heat oven to 425º
Cut stem off of brussel sprouts and slice in half length-wise. I typically remove the outermost leaves, which can be a little dirty
[Optional] parboil brussel sprouts: bring heavily salted pot of water to boil
Once water is boiling, cook the brussel sprouts for 2-3 minutes, until bright green and somewhat softened but not mushy
Drain brussel sprouts and pat dry
Note: parboiling them will half-cook the brussel sprouts so they are soft on the inside and crispy on the outside (from roasting). It will also reduce the roasting time
Transfer brussel sprouts to baking sheet, coat with olive oil and salt (note: if you have parboiled them in the salty water, you don’t need as much salt here)
If parboiling: roast for 10-15 minutes
If not parboiling: roast for 25-30 min
Take the brussel sprouts out every 5 or 10 minutes to ensure that they are not burning or getting too crispy. Give them a quick shake/flip
To make dressing: add all ingredients [tahini, lemon, garlic, herbs of choice, parmesan, anchovy, dijon, and olive oil] to blender or food processor and blend
Add one tbsp of cold water at a time as needed until dressing is smooth and everything is well-incorporated, meaning there are no discernable chunks
Put brussel sprouts on your serving plate and drizzle with as much tahini caeser dressing as you like
Garnish with sesame seeds or lemon zest or more fresh herbs (or literally anything else… do your thing)
