Roasted Brussel Sprouts with Tahini Vinaigrette
extra virgin olive oil
The Redheads Zingy Creamy Tahini Vinaigrette
fresh ground black pepper
Heat oven to 400 degrees. Trim bottom of brussels sprouts, remove any yellowed leaves, and slice each in half top to bottom.
In a bowl, mix brussel sprouts, olive oil, salt and pepper to coat.
Pour them on a sheet pan and roast for 35-40 minutes until crisp on the outside and tender on the inside.
Shake the pan every 5-7 minutes or so for even browning.
Taste, and add more salt and pepper if necessary. Transfer back to a bowl. Stir in The Redheads Zingy Creamy Tahini Vinaigrette, and serve hot or warm. Enjoy!
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