Roasted Brussel Sprouts with Tahini Vinaigrette
  • 1.5pounds brussel sprouts
  • 3Tbsp extra virgin olive oil
  • 3/4tsp saltto taste
  • 1-2Tbsp The Redheads Zingy Creamy Tahini Vinaigretteto taste
  • 1/2tsp fresh ground black pepperto taste
  1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, remove any yellowed leaves, and slice each in half top to bottom.
  2. In a bowl, mix brussel sprouts, olive oil, salt and pepper to coat.
  3. Pour them on a sheet pan and roast for 35-40 minutes until crisp on the outside and tender on the inside.
  4. Shake the pan every 5-7 minutes or so for even browning.
  5. 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!
Recipe Notes

Try this recipe with our Balsamic Vinaigrette for a delicious switch up!