I adapted this recipe from Joshua McFadden’s cookbook Six Seasons last year for Thanksgiving and have loved it ever since. Outside of the holidays, it’s one of my favorite brussels sprout recipes. The key is roasting the brussels sprouts correctly. I can’t tell you how many brussels sprouts I’ve had that are over-cooked or over-oiled – less is more people! Outside of that, the dish is easy to make and prep ahead of time. If you are a genius pickling expert, then by all means pickle your own carrots. However, if you’re like the rest of us and would rather buy something, I use Oregon Brineworks Ginger Roots.
This recipe uses two other recipes – the Garlic Tahini Sauce and Dukkah. Both are great additions to your average salad or soup, with roasted vegetables or on top of fish, poultry or meat. I always have a jar of each on hand!
Roasted Brussels Sprouts with Pickled Carrots, Dukkah, and Tahini
- Garlic Tahini Sauce
- 3-4 lbs roasted brussels sprouts (recipe see below)
- pickled carrots for topping – I suggest 1/4 – 1/2 cup
- Dukkah for topping (I use Alison Wu’s recipe )
- chopped cilantro for topping
- On a platter, put several spoonfuls of tahini sauce on the plate and spread it to evenly coat the dish leaving one or two inches between the edge of the platter and the sauce.
- Top sauce with roasted brussels sprouts. Follow with pickled carrots, dukkah and chopped cilantro.
Roasted Brussels Sprouts
- 3-4 lbs brussels sprouts, trimmed and cut in half
- 1 tbsp avocado oil
- healthy pinch of salt
- pepper to taste
- Preheat oven to 475 degrees.
- In a bowl, toss trimmed and halved brussels sprouts with oil, salt and pepper. If you’re worried about over-oiling, start with 2 tsp and add a third if needed.
- Spread brussels sprouts on a baking sheet and back in oven for 15 minutes. I like to check after 10 minutes to see how they are cooking. If they are looking charred and crispy and are soft to touch, then they are done!
- Let cool for 5 minutes before plating.