Let’s face it...as cute as they are, Brussel sprouts don't always get an adoring response from kids! That's why today on the #PullYourWeeds Blog we are sharing a kid-approved, sheet pan sprout recipe. The secret to this tasty, easy side dish is tahini which is the main ingredient in hummus.
The added bonus to this recipe is Brussel sprouts are loaded in fiber, vitamin k and vitamin c which is wonderful for the immune system and tahini is packed with healthy fats, vitamin b and vitamin E.
Roasted Sprouts
✔︎ 2 Pounds Brussel Sprouts Halved2 Tbsp Olive Oil ✔︎ Salt & Pepper To Taste
Tahini Drizzle ✔︎ 1/3 Cup Tahini ✔︎ 1 Large Clove Garlic-Minced ✔︎ 2 Tbsp Fresh Lemon Juice ✔︎ Salt To Taste (1-2 Tbsp Water If Needed) -Heat oven to 400 degrees. Cut Brussel sprouts in half and put on a sheet pan. Drizzle and toss with olive oil and season with salt and pepper. Roast for 20-25 minutes flipping half way until browned and crispy. -While Brussel sprouts are roasting, combine tahini drizzle ingredients in a blender and blend until creamy-you may need to add a little water until you reach desired thickness.
Drizzle over Brussel sprouts and serve.
For a fun twist you could also add to your sheet pan-bacon or pancetta, black olives, lemon slices, chopped almonds and more!
We would love to hear some of your favorite family favorite sheet pan recipes! Send us an email to flowers@youareagardener.com for a chance to be featured in an upcoming post.
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