Roasted Brussels Sprouts with Lemon Tahini Sauce – Easy & Flavorful Recipe

There’s something magical about simple vegetables that transform into golden, crispy bites with just a bit of heat. Brussels sprouts have always been one of my go-to side dishes, especially when I want something quick but deeply satisfying. I first tried pairing them with a lemon tahini sauce during a cozy fall dinner, and it instantly became a favorite that I now make year-round. This easy homemade Brussels sprouts recipe is rich, bright, and unbelievably delicious. Perfect for weeknights, gatherings, or meal prep!

Ingredients

For the Brussels Sprouts

1 kg Brussels sprouts, trimmed and halved
3 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
1 tsp salt

For the Lemon Tahini Sauce

4 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, finely grated
2–3 tbsp warm water (to thin the sauce)
Pinch of salt

Step-by-Step Instructions

Roasting the Brussels Sprouts

Preheat your oven to 220°C (425°F).
Line a baking tray with parchment paper for easier cleanup.
In a large bowl, toss 1 kg Brussels sprouts with 3 tbsp olive oil, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper, and 1 tsp salt.
Spread the sprouts on the tray, cut-side down for maximum crispiness.
Roast for 22–28 minutes, or until edges are browned and centers are tender.

Making the Lemon Tahini Sauce

In a small mixing bowl, whisk together 4 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tsp Dijon mustard, and 1 grated garlic clove.
Add 2–3 tbsp warm water, little by little, until the sauce becomes smooth and pourable.
Taste and adjust the salt as needed.

Assembling

Transfer the warm Brussels sprouts to a serving dish.
Drizzle generously with the lemon tahini sauce.
Serve immediately, with extra sauce on the side if desired.

Tips & Variations

Add crunch: Sprinkle toasted almonds, walnuts, or sesame seeds on top for extra texture.
Make it spicy: Add a pinch of chili flakes or a dash of hot sauce to the tahini mixture for a gentle kick.
Use different vegetables: This lemon tahini sauce pairs beautifully with roasted carrots, cauliflower, or broccoli—swap in what you have!

Storing & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days. Keep the sauce separate if possible.
Freezer: Brussels sprouts freeze well for up to 2 months, though they soften slightly after thawing. Store the tahini sauce only in the fridge, not the freezer.
Reheating: Reheat the sprouts in an air fryer or oven at 200°C (400°F) for 5–7 minutes to restore crispiness. Microwave works, but the texture will be softer.

FAQs

Can I make it ahead?

Yes! Roast the sprouts earlier in the day and refrigerate. Reheat before serving and drizzle with the sauce.

Can I substitute tahini?

You can use cashew butter or almond butter, thinned with lemon juice, for a slightly different but delicious flavor.

Can I use frozen Brussels sprouts?

Yes, but fresh delivers the best crispiness. If using frozen, pat them dry thoroughly before roasting.

How do I keep the sauce from getting too thick?

Add warm water a little at a time until the texture becomes silky and smooth.

Nutritional Information (per serving)

Approximate values (based on 4 servings):

Calories: 210
Protein: 6 g
Carbs: 16 g
Fat: 14 g

This roasted Brussels sprouts with lemon tahini sauce recipe is simple, bright, and bursting with flavor—perfect for any time of year. If you try it, let me know in the comments how it turned out, or share your favorite variations! And don’t forget to explore more easy homemade veggie recipes on the blog.