Crispy Roasted Brussels Sprouts with Tahini Yogurt Sauce

Name: Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ lbs Brussels sprouts (cleaned and sliced in half lengthwise); 3 tablespoons olive oil; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup Greek yogurt (full-fat); 2 tablespoons tahini; 3 tablespoons lemon juice; 1 clove garlic (minced); 1 teaspoon Kosher salt; ¼ teaspoon black pepper; ¼ cup pomegranate arils; ½ cup pine nuts (toasted); 2 tablespoons pomegranate molasses (optional)

Let’s face it, perfectly crispy and tender roasted Brussels sprouts already have their place on the holiday table, but why not spend 5 more minutes to give them a little Mediterranean flair and turn them into a showstopper?

Growing up in Turkiye, I learned how a few simple ingredients, such as olive oil, Greek yogurt, garlic, and tahini, can transform even the most familiar dishes into something a bit more thoughtful and creative.

This crispy Brussels sprouts recipe follows that same philosophy: an easy way to take a holiday classic and elevate it with bold, balanced flavors, all without adding any extra stress to your cooking routine.

Ingredients You’ll Need

This baked Brussels sprouts recipe might seem a little fancy at first, but I promise it’s simpler than it looks. You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to make sure it all comes together perfectly:

Ingredients for the recipe from the top view with text on the image.

For the Brussels sprouts:

Brussels Sprouts: When shopping, take the time to choose firm, bright green sprouts that are similar in size so they roast evenly.

Seasoning: I kept the Brussels sprouts seasoning simple with paprika, ground cumin, kosher salt, and black pepper.

For the Tahini Yogurt Sauce:

The Tahini Yogurt Sauce recipe I am using in this baked Brussels sprout recipe is one of the first recipes I learned from my mom. It is also a staple in many Mediterranean kitchens.

Greek Yogurt: I recommend using a thick Greek yogurt instead of regular yogurt. It’ll give you a creamier texture and will spread smoothly.

Tahini: I really like Soom’s tahini because it’s super creamy, smooth, and easy to work with. Be sure to give your tahini a good stir and a quick taste before using it, as the flavor and texture can vary between brands.

Garlic: I am using freshly minced garlic, but if you prefer a milder taste, you can use ¼ teaspoon of garlic powder as an alternative, or simply omit it.

For Garnish:

Pine Nuts: Taking the time to toast the pine nuts makes all the difference, and it’s, in my opinion, what takes this oven-roasted Brussels sprouts recipe to the next level.

Toasting them is so easy! Simply add them to a dry skillet and toast over medium heat for 4-5 minutes, stirring often, until they’re golden and fragrant.

Pomegranate Arils: I am using them to add a festive color, more texture, and to balance the creaminess of the sauce. In a pinch, dried cranberries can be used as a substitute.

Pomegranate Molasses (optional): If you can get your hands on it, a drizzle of pomegranate molasses is a classic Mediterranean finishing touch. Alternatively, you can use balsamic glaze as a substitute. It will have a different flavor profile but will still taste delicious.

How to Make Crispy Roasted Brussels Sprouts: Oven Method

The secret to getting that irresistible crisp edge and tender center is high heat, space on the pan, and a touch of olive oil. Here’s exactly how I roast Brussels sprouts so they come out golden and crisp every single time:

Person arranging Brussels sprouts on a sheet pan.

Step 1 – Prep the Brussels Sprouts: Preheat your oven to 425°F (204°C) and line a sheet pan with parchment paper. Trim the ends of each Brussels sprout and slice them in half. Transfer the sprouts to the pan and drizzle them with extra virgin olive oil, and sprinkle with paprika, ground cumin, salt, and pepper.

Person seasoning Brussels sprouts with ground cumin and paprika on a sheet pan.

Step 2 – Arrange the Sprouts Cut-Side Down for Maximum Caramelization: This may seem like an extra step, but it’s crucial for achieving the best texture. Flip each sprout cut-side down and make sure they’re spaced evenly on the pan. When the flat sides touch the hot pan, they caramelize beautifully. Otherwise, the moisture will trap and steam them instead.

Freshly roasted Brussels sprouts from the top view.

Step 3 – Roast: Bake the Brussels sprouts for about 20 minutes, tossing them once halfway through so they brown evenly. Since each oven is different, check on them around the 18-minute mark. You’re looking for golden edges and centers that are soft enough to pierce with a fork but still hold their shape.

If they’re not crispy enough, leave them for a few more minutes, keeping a close eye on them.

Step 4 – Let Them Cool: Once the Brussels sprouts are out of the oven, allow them to cool in the pan for a few minutes before assembling, allowing the steam to escape and keeping the outsides crisp.

Assembling the Baked Brussels Sprouts with Yogurt Tahini Sauce

Now that we have roasted the Brussels sprouts, it is time to put them all together. Honestly, this is my favorite part as it takes no more than 2 minutes but looks so impressive.

Person making the tahini yogurt sauce for the recipe.

Step 1 – Make the sauce: If you’ve never paired roasted vegetables with a cool yogurt sauce before, you’re in for a treat. To make my Yogurt Tahini Sauce, whisk together thick Greek yogurt, lemon juice, minced garlic, and salt in a bowl.

Step 2 – Spread: Place a large serving platter (or an oval plate, as shown in the pictures) on a flat surface and spread the yogurt sauce evenly on the bottom in a layer using the back of a spoon. This creamy base should be easy to spread but nice and thick.

Roasted Brussels sprouts served over yogurt sauce with tahini.

Step 3 – Add the Brussels Sprouts: Add the now slightly cooled Brussels sprouts directly over the sauce. It does not have to be perfect; let some of the sprouts overlap or fall to the sides.

Step 4 – Garnish and Serve: Finish it off with toasted pine nuts for added crunch, a handful of pomegranate seeds for a touch of sweetness, and a drizzle of pomegranate molasses, if using.

Helpful Tips for the Best Roasted Brussels Sprouts

After testing this recipe a few times, I found a few small details that make a big difference in getting Brussels sprouts that are perfectly crisp on the outside and tender on the inside:

For the Best Crisp: The key to perfectly golden Brussels sprouts is spacing them so the steam doesn’t trap, which makes them soft instead of crispy. Arrange them cut-side down to get that beautiful golden crust where they touch the pan.
Using parchment paper: Direct contact with the hot pan helps the cut sides caramelize more. I’ve tested both ways, and thanks to the high 425°F/218°C oven temperature, the difference was negligible. So, choose whichever matters more to you: easy cleanup or maximum crispiness.
Toss halfway through: Giving them a quick stir at the halfway point helps them brown evenly and prevents one side from overcooking or burning.
Dry them thoroughly: Make sure the sprouts are completely dry before seasoning them. It will help them roast better. If you’re short on time, a good shortcut is to buy pre-cut, ready-to-eat Brussels sprouts, which can be easily found in most large grocery stores.

FAQs

How do you prepare Brussels sprouts for roasting?

Rinse them under cold water to remove any debris, then dry them really well. Trim the woody ends and cut each sprout in half.

How long to roast Brussels sprouts at 425°F?

At this temperature, they’ll roast in about 20 minutes. If your sprouts are larger, you may have to roast them a bit longer (no more than 5 minutes).

How do you know when Brussels sprouts are cooked?

The outer layers should look golden brown with a crispy texture, while the insides feel soft and tender in the center when pierced with a fork.

How do you season Brussels sprouts?

Brussels sprouts take well to warm, earthy spices. Start with salt and pepper, then add a warming spice like paprika, cumin, or coriander. They’re also great with smoked paprika, garlic powder, or a little cayenne if you want some heat.

Can I reheat leftovers?

Yes! While roasted Brussels sprouts are always best fresh out of the oven, you can revive leftovers by warming them in a 400°F (200°C) oven for 5-7 minutes to restore their crispness. I don’t recommend microwaving them, as they’ll soften too much and lose their crispiness.

More Brussels Sprouts Recipes to Try

There is a reason why Brussels sprouts are one of the most popular Thanksgiving vegetable sides. They are so versatile and take on pretty much any flavor. So, if you are in need of more inspiration, here are a few Brussels sprouts recipes from the archives:

If you love a crisp and tangy green salad that makes sprouts shine, look no further than my Kale Brussel Sprout Salad.
For another brussels sprouts recipe perfect for your holiday table, try my Maple Balsamic Brussels Sprouts. This 5-ingredient recipe is just as colorful and easy to make.
If you’ve never had shredded Brussels sprouts, you’ll love my Shaved Brussels Sprout Salad. It’s a bright and crunchy salad that is tossed with apples, hazelnuts, and goat cheese.
For an easy sheet-pan side, try my Roasted Brussels Sprouts and Sweet Potatoes. This is the perfect simple fall side that works for both simple weeknights and holidays.

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Roasted Brussels Sprouts with Tahini Yogurt Sauce