This evening for dinner we are having Brussels sprouts, which we haven’t had in a while. Typically, we eat them more in the Fall and Winter and prepare them with pancetta and shallots with a balsamic glaze.
I decided to do something a little different with this batch. I clean and slice the Brussels sprouts and then roast in olive oil, salt and pepper at 400 degrees for about 30-45 minutes or until fork tender.
While they are roasting, I make a Lemon Tahini dressing. It super simple to make.
I start by grating one clove of garlic on a microplane.
I then whisk 4 teaspoons of tahini,
2 teaspoons of olive oil,
I lemon juiced,
1 teaspoon of monkfruit sweetener, a dash of salt and 2 teaspoons of water.
Once the Brussels sprouts are roasted, I toss them in the dressing and add crispy fried onions.
Simple Truth makes some that are super tasty and only have 3 grams of carbs for 2 tablespoons.
These are great warm, but also just as tasty served at room temperature. It’s a different approach to Brussels Sprouts that feel a little more like Summertime to me. I hope you enjoy!
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