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Recipe Detail Page
Roasted Brussels Sprouts with Yogurt-Tahini Dressing & Crispy Crumbs
Holiday 2022
Sweet, nutty roasted Brussels sprouts are drizzled with a tangy yogurt-tahini dressing and topped with garlicky bread crumbs, which add a wonderfully crisp texture. It’s a simple yet sensational spin on a holiday staple.
YOGURT-TAHINI DRESSING
1/4 cup (60 mL) plain Balkan-style yogurt
2 tbsp (30 mL) tahini
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) fresh lemon juice
Salt to taste
2 lbs (905 g) Brussels sprouts, trimmed, halved lengthwise
4 tbsp (60 mL) extra virgin olive oil, divided
Salt and freshly ground pepper to taste
1 tbsp (15 mL) finely minced garlic
1/3 cup (80 mL) seasoned panko bread crumbs
1. For the yogurt-tahini dressing, whisk all ingredients in a medium bowl. Transfer to an airtight container. Refrigerate up to 5 days.
2. Preheat oven to 425ºF (218ºC). Line a large baking sheet with parchment paper.
3. In a large bowl, toss Brussels sprouts with 2 tbsp (30 mL) oil, salt and pepper. Spread Brussels sprouts evenly on baking sheet, cut sides down. Place baking sheet on bottom rack. Roast until nicely browned and cooked through, 15 to 20 minutes. (Move pan to middle rack if they’re browning took quickly.)
4. While sprouts are roasting, heat remaining 2 tbsp (30 mL) oil in a medium frying pan over medium heat. Add garlic and cook until translucent, about 1 minute. Add panko. Cook, stirring occasionally, until crispy and golden, 3 to 4 minutes. Set aside.
5. Transfer Brussels sprouts to a serving platter. Drizzle with dressing and sprinkle with crispy crumbs.