Roasted Brussels Sprouts with Lemony Tahini
If you’re craving a flavorful, low-carb side dish that feels both comforting and vibrant, these Roasted Brussels Sprouts with Lemony Tahini Sauce are exactly what your table needs. Crispy on the outside, tender on the inside, and caramelized with a creamy, tangy sauce — this dish is proof that simple vegetables can shine with the right preparation.
Why Brussels Sprouts? Brussels sprouts are a cruciferous powerhouse — rich in fiber, antioxidants, and compounds that support detoxification and hormone balance. When roasted, their natural sugars caramelize, creating a slightly nutty, savory flavor that pairs beautifully with bold dressings.
What Makes This Dish Special? The real star here is the lemony tahini sauce: creamy, zesty, and slightly garlicky, it adds richness without dairy and balances the roasted edges of the sprouts. Tahini is also a great source of plant-based calcium, healthy fats, and minerals like iron and magnesium.
How to Serve?
This dish is versatile — serve it warm out of the oven as a side for roasted chicken, baked salmon, or a plant-based main. It also works beautifully as part of a grain bowl, or even cooled and added to salads the next day.
Why You’ll Love It:
Naturally gluten-free, dairy-free, and low in carbs
Rich in fiber and healthy fats
Satisfying, flavorful, and easy to prep ahead
Ideal for meal prep or holiday spreads
This is the kind of side dish that gets people asking for seconds (and the recipe). Simple, nutrient-dense, and totally craveable — it’s Brussels sprouts at their best.
RECIPE
Ingredients
4 cups Brussels sprouts, trimmed and quartered
For the Tahini Sauce:
1/4 cup creamy tahini
3 Tbsp gluten-free soy sauce
2 Tbsp fresh lemon juice
2 Tbsp garlic-ginger paste
2 Tbsp nutritional yeast
Instructions
Prep the sprouts: Clean and quarter the Brussels sprouts, then place them in a large mixing bowl.
Make the sauce: In a separate bowl, whisk together the tahini, gluten-free soy sauce, lemon juice, garlic-ginger paste, and nutritional yeast until smooth.
Coat the sprouts: Pour the tahini sauce over the Brussels sprouts and toss well to ensure they’re evenly coated.
Roast: Spread the coated Brussels sprouts on a parchment-lined baking sheet. Roast at 400°F for 30 minutes, stirring halfway through for even browning.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana