5 Ingredient Tahini-Thyme Brussels Sprouts

5 from 5 votes
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Tahini-Thyme Brussels Sprouts come together in just 20 minutes for a simple side dish. Elegant enough for entertaining, yet easy enough for weeknights. 

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Tahini Brussels sprouts in a dark grey bowl with lemon wedges on the left side.

Why You’ll Love these Tahini Brussels Sprouts

Brussels sprouts are forever my favorite when it comes to cruciferous veggies.

I have a lofty lineup of incredible sprouts recipes on my site. Balsamic Brussels Sprouts, Cider-Glazed Brussels Sprouts, and Miso-Sesame Brussels Sprouts to name a few.

Roasting really brings out the best in Brussels. Their peppery leaves become sweeter, edges become caramelized, and insides stay tender.

This Tahini Brussels Sprouts recipe delivers nutty depth and toasty flavor with unparalleled richness.

Thyme infuses the sauce with an earthy aroma which plays off the brightness of lemon and caramel-like sweetness of dates.

I’m telling you, this flavor profile will have everyone asking for seconds.

Plus, you can’t beat the minimal ingredients + simple prep + short cook time.

The Ingredients

Ingredients in separate bowls on a wooden platter with labels.
  • Brussels Sprouts: These tiny but mighty veggies deliver a healthy punch of fiber, and vitamins C and K. Pro tip: Slicing Brussels lengthwise helps them cook more quickly and will allow you to complete this recipe in under 20 minutes. They’ll retain just a hint of crunch but develop a toasty flavor from the browned bits created on the baking sheet.
  • Tahini: This luscious sesame seed paste helps create a rich, creamy sauce. I strongly suggest using a good quality tahini, such as Soom Foods brand.
  • Thyme: For herbal, woodsy notes. Fresh is a MUST here.
  • Lemon: You need both the zest and juice of 1 lemon, which adds acidity and brightness to the sauce.
  • Dates: For a pop of sweetness and to help balance the bitter notes of tahini.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Substitutions and Additions:

  • Use a Different Herb: In place of fresh thyme, rosemary also works beautifully in this recipe.
  • Add Garlic: If you’re a garlic lover, feel free to grate 1 small garlic clove into the tahini sauce for extra oomph.
  • Omit Dates: You can certainly omit the dates, however I suggest adding a pinch of sugar to the tahini sauce instead. A little sweetness really helps balance the flavors of this dish.
  • Add Red Onion: I love roasting red onion alongside Brussels sprouts. If you have any on hand, cut it into chunks and add to the baking sheet.

Step-by-Step Instructions:

Step 1: Roast Brussels Sprouts, cut side down, on a baking sheet at 450ºF for 15 minutes, until crisp.

Halved Brussels sprouts being roasted on a large rimmed baking sheet.

Step 2: Prepare Tahini Sauce by combining tahini, lemon zest and juice, thyme, salt, pepper, and water; whisk well.

Tahini sauce being mixed in a bowl and poured over sprouts.

Step 3: Assemble dish by transferring Brussels to a serving bowl and sprinkling chopped dates overtop. Drizzle with tahini sauce and finish with a few grinds of black pepper.

A serving spoon digging into a bowl of Brussels.

Serving Suggestions:

I love that these Tahini Brussels Sprouts are suitable for both holidays AND weeknight dinners. Here are a few of my favorite entrees and proteins to complement them:

Recipe FAQs

Are Brussels Sprouts Good for You?

Brussels sprouts are a fantastic source of vitamins C and K, as well as fiber. They’re also full of anti-inflammatory compounds, as well as immune-supportive antioxidants. The fiber in Brussels sprouts can help optimize gut health, and play a role in weight management.

Why Won’t my Brussels Sprouts get Crispy?

The key to crisping up Brussels sprouts is to roast at a high temperature and avoid overcrowding the pan. If they don’t have optimal space on the baking sheet, they will steam rather than roast.

Do I Need to Soak Brussels Sprouts before Roasting?

No, there is no need to soak Brussels sprouts prior to roasting. Simply slice them in half (or into quarters if they are extra large) and they will become tender when roasting without soaking or blanching.

How to Store and Reheat:

  • To Make Ahead: Trim and halve the Brussels sprouts up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to roast. You can also mix the tahini sauce 1 to 2 days in advance.
  • To Store. Transfer roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Store tahini sauce separately, if possible. (You can mix the sauce and dates together.)
  • To Reheat. The best way to reheat roasted Brussels sprouts is in the oven. Add leftover Brussels sprouts to a lightly greased baking sheet, and warm for 10 minutes in a 350ºF oven. Alternatively, you can reheat them in the air fryer, or in the microwave, however the texture will be softer than if they are reheated in the oven.

Try this recipe for perfect roasted Brussels sprouts, and I bet you will eat these right off the sheet pan!

Tahini Brussels Sprouts assembled in a grey serving bowl with a spoon resting on the right side.

More Roasted Brussels Sprouts Recipes

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 5 votes

5 Ingredient Tahini-Thyme Brussels Sprouts

5 ingredient tahini-thyme brussels sprouts comes together in just 20 minutes, yet are elegant enough for entertaining. Serve as a Thanksgiving side or weeknight accompaniment to round out any spread.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

  • Large baking sheet
  • Small mixing bowl

Ingredients  

  • 1 lb. Brussels sprouts trimmed and halved
  • 2 Tbsp. extra-virgin olive oil (or avocado oil)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 2 Tbsp. tahini
  • 1/2 tsp. lemon zest plus 2 tsp. fresh lemon juice (from 1 lemon)
  • 1 tsp. fresh thyme leaves
  • 2 pitted Medjool dates finely chopped
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Instructions 

  • Preheat oven to 450°F.
    Toss Brussels sprouts in oil, 1/2 tsp. salt, and 1/4 tsp. black pepper; arrange cut side-down on a large baking sheet, avoiding any overlap.
    Roast for 15 minutes, until golden-brown. Transfer to a bowl or serving platter.
  • Combine tahini, lemon zest and juice, thyme, and a pinch of salt and black pepper in a glass jar or mixing bowl; mix well. Gradually whisk in 2 Tbsp. cold water, until dressing is creamy and pourable.
  • Drizzle tahini sauce over Brussels sprouts, and scatter chopped dates evenly overtop. Finish with a few grinds of black pepper and a drizzle of olive oil, if desired.

Notes

  • To Make Ahead: Trim and halve the Brussels sprouts up to 1 day in advance. Refrigerate them in an airtight storage container until you’re ready to roast. You can also mix the tahini sauce 1 to 2 days in advance.
  • To Store. Transfer roasted Brussels sprouts in an airtight container in the refrigerator for up to 4 days. Store tahini sauce separately, if possible. (You can mix the sauce and dates together.)
  • To Reheat. The best way to reheat roasted Brussels sprouts is in the oven. Add leftover Brussels sprouts to a lightly greased baking sheet, and warm for 10 minutes in a 350ºF oven. Alternatively, you can reheat them in the air fryer, or in the microwave, however the texture will be softer than if they are reheated in the oven.

Nutrition

Serving: 0.5cup | Calories: 197kcal | Carbohydrates: 23g | Protein: 5.5g | Fat: 11g | Saturated Fat: 1.5g | Sodium: 350mg | Fiber: 6g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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3 Comments

  1. Vickiy Van Beek says:

    5 stars
    Made this tonight and we loved it!!! Easy to put together. I had some fresh spinach so I lightly steamed a few handfuls, added garlic, salt, and pepper and plated the Brussel Sprouts on top. Always up for additional veggies.

  2. Karen says:

    5 stars
    So delicious! One of my new favorites. Already made twice. Thank you!

  3. Susana says:

    5 stars
    Yum! My first time using tahini and loved it