Roasted brussels sprouts are awesome on their own, I do agree, with their crispy charred edges and tender middles. But sometimes you want to jazz them up a bit and make them extra special. My roasted garlic and herb tahini dressing fits the bill perfectly, and turns this dish into something perfect for those days when you're craving a meal consisting entirely of vegetables, but you refuse to settle for boring ones. The sprinkling of pomegranate arils (yup, that's what those juicy little rubies are called!) adds a nice pop of sweetness and crunch.
Serves 2 as a main dish, 4 as a side
Ingredients
| 1 lb | brussels sprouts |
| 3 Tbsp + 1 tsp | extra virgin olive oil, divided |
| 1/2 tsp | Kosher salt |
| 6 turns | freshly cracked black pepper |
| 1 clove | garlic |
| 1/2 cup | tahini |
| 1 tsp | lemon zest |
| 1/4 cup | lemon juice, from above lemon |
| 1/4 cup | water, plus more as needed to thin dressing |
| 1/2 tsp | honey or agave |
| 1 Tbsp | fresh dill |
| 1 Tbsp | fresh chives |
| 1 Tbsp | fresh flat-leaf parsley |
| 1/2 Tbsp | fresh mint leaves |
| 1/2 tsp | Dijon |
| 1/4 tsp | Kosher salt (only because we've already used it in this recipe, otherwise use what you have |
| 4 turns | freshly cracked black pepper |
| pomegranate arils (1/4 cup or more, according to your taste) |
Directions
- Preheat oven to 425° with a large baking sheet inside.
- To prep the brussels sprouts, cut off brown end on each, pull off and discard any tarnished outer leaves, and halve lengthwise. Add to a large bowl and toss well with 1 tablespoon of the olive oil, salt, and pepper.
- Place the garlic clove (unpeeled) onto a piece of foil. Drizzle with the remaining olive oil and wrap with a tight seal.
- Once oven has come to temperature, use a towel or oven mitts to remove the hot baking sheet. Working quickly, pour the sprouts onto the hot pan spreading evenly, and snuggle the foil pack on there as well. Roast 20 minutes, tossing halfway through to ensure even roasting.
- Once roasted, turn off oven and remove sheet of sprouts. Remove the garlic from the foil and squeeze the clove from the peel into a blender or food processor with the other tahini dressing ingredients. Blend until smooth.
- To serve, place the baking sheets with the roasted sprouts back into the still-warm oven to reheat slightly. Once reheated, transfer to a serving platter, drizzle with the tahini dressing, garnish with pomegranate arils, and serve immediately.
