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Roasted Brussels sprouts garnished with pomegranate seeds and served over yogurt tahini sauce.
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Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe

These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Vegetarian Side Dish
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

For The Roasted Brussels Sprouts:

  • 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

For The Tahini Yogurt Sauce

  • 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

As Garnish

Instructions

  • Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
  • Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
    Person seasoning Brussels sprouts on a sheet pan.
  • Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
    Person arranging Brussels sprouts on a sheet pan.
  • Remove from the oven and let them cool down while you are working on making the yogurt sauce.
    Crispy roasted Brussels sprouts on a sheet pan from the top view.
  • While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
    Two images side by side showing the making and spreading of the yogurt tahini sauce.
  • When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.
    A collage of images showing the roasted Brussels sprouts being assembled.

Video

Notes

  • Yields: This recipe makes about 4-5 cups of roasted Brussels sprouts ideal for 4 generous servings. The nutritional values below are per serving.
  • How to Make Ahead: I've tested this recipe both fresh and prepped ahead, and while it's best right out of the oven, it still tastes wonderful the next day. To prep ahead, you can roast the sprouts and make the sauce, then store them separately in the fridge for up to one day in advance. On the day off, you can reheat the sprouts in a 400-degree oven for 7-8 minutes and then assemble the recipe as written.
  • Storage: Place the leftovers in an airtight container and store in the fridge for 2-3 days.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 15g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 937mg | Potassium: 920mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1423IU | Vitamin C: 151mg | Calcium: 148mg | Iron: 4mg

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