Roasted Brussels Sprouts with Lemon Tahini Sauce

Get ready to completely change your mind about Brussels sprouts!

These little green gems transform into crispy, caramelized perfection in the oven, then get drizzled with the most incredible creamy tahini sauce that’ll have you licking the plate.

The magic happens when those cut sides hit the hot pan and start browning – we’re talking about crispy edges, tender centers, and that nutty, garlicky tahini sauce that brings everything together.

This isn’t your childhood Brussels sprouts nightmare; this is the dish that converts even the biggest veggie skeptics.

Ingredients

For the Brussels Sprouts:

• 1 lb Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tahini Sauce:

• ⅓ cup tahini
• 1 clove garlic, minced
• 1.5 tablespoons lemon juice
• 3 tablespoons water
• Salt to taste

Steps

1. Heat your oven to 400°F (200°C). This temperature is perfect for getting those crispy, caramelized edges without burning the outer leaves before the centers cook through.
2. Halve the Brussels sprouts lengthwise and add to a medium-sized bowl. Make sure to cut through the stem end so the leaves stay attached – this prevents them from falling apart during roasting. Add 2 tablespoons olive oil and season generously with salt and pepper. Toss thoroughly to coat every surface, as the oil helps create those golden, crispy edges we’re after.
3. Line a large baking sheet with parchment paper or a silicone baking mat. Add the sprouts to the sheet cut-side down and space them out as much as possible – overcrowding creates steam instead of the crispy texture you want. The cut sides should be touching the pan directly for maximum browning.
4. Roast for 25 minutes without moving them. You’ll know they’re done when the cut sides are deep golden brown and the outer leaves are crispy. The sprouts should be tender when pierced with a fork but still have a slight bite.
5. While the sprouts are roasting, add all tahini sauce ingredients to a small bowl and whisk until completely smooth. The mixture might look broken at first, but keep whisking – it’ll come together. If the sauce is too thick (it should coat a spoon but still drizzle), add water 1 teaspoon at a time until it reaches your desired consistency.
6. Place the roasted sprouts on a serving tray and lightly drizzle with the tahini sauce. Don’t drown them – you want to taste both the caramelized sprouts and that creamy, tangy sauce. Serve immediately while the sprouts are still warm and crispy.

Smart Swaps

• Almond butter instead of tahini (1:1 ratio) – creates a slightly sweeter, nuttier sauce
• Balsamic glaze instead of tahini sauce – adds sweet and tangy notes
• Maple syrup (1 teaspoon) in the tahini sauce for extra richness

Make It Diabetes-Friendly

This recipe is naturally diabetes-friendly with only 8g net carbs per serving. The Brussels sprouts are high in fiber (4g per serving) which helps slow glucose absorption. The tahini provides healthy fats and protein that further stabilize blood sugar.

For even better blood sugar control:

• Pair with 4 oz lean protein to create a complete, balanced meal
• The fiber and healthy fats naturally keep this recipe low on the glycemic index
• Serve as part of a larger meal to reduce overall glycemic impact
• Each serving contains approximately 12g total carbs, 4g fiber = 8g net carbs

Pro Tips

• Don’t skip the parchment paper – it prevents sticking and makes cleanup easier
• Save leftover tahini sauce for drizzling on roasted vegetables, grain bowls, or as a salad dressing
• For extra flavor, add a pinch of red pepper flakes to the tahini sauce