If you are a Brussels sprouts fan, this recipe is for you! They aren’t mushy or crunchy—the perfect roasted salad or side dish for your next meal! 

Ingredients

• Brussels Sprouts
  • 2 TBSP olive oil
  • 2lbs trimmed and halved Brussels 
  • Salt and pepper
• Tahini Dressing
  • 1 large garlic clove- chopped or 1 TBSP minced garlic
  • 3/4 tsp salt
  • 2 TBSP tahini
  • 2 TBSP of fresh lemon juice
  • 1 tsp Dijon mustard
  • 3 TBSP olive oil
  • 3 TBSP parmesan cheese- finely grated
  • For topping: capers and peanuts

Directions

• Heat oven to 500 with racks set to middle and lowest positions
• In a bowl, toss Brussels with olive oil and salt and pepper. Transfer to a baking sheet and tightly cover with foil. Roast for 10 minutes on the lowest rack. Remove foil from sheet and continue to roast on lowest rack for 7 – 10 minutes until sprouts are deep golden brown
• While the Brussels are roasting, add all dressing ingredients (minus capers and peanuts) to a food processor or blender
• Once the Brussels are roasted, remove them from the oven and toss with the dressing. Top with capers and peanuts, and serve! 

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