Maple Tahini Brussels Sprouts

Another day, another roasted vegetable. In case you didn’t know what Brussels sprouts look like when grown, look out for them out at your local farmer’s market. They grow attached to big stalks and are plucked individually. I took the photo below at the Copley Square Farmer’s Market in Boston.


This recipe employs my tried-and-true method of steam roasting. It works for everything from little broccoli florets to entire heads of cauliflower.


  • 1/2 lb brussels sprouts
  • 1/2 tablespoon olive oil
  • salt & pepper
  • 1 teaspoon maple syrup
  • 2 tablespoons tahini
  • 2 teaspoons apple cider vinegar or lemon juice
  • salt & pepper



Preheat oven to 375°F. Wash and slice Brussels sprouts in half. Line a baking tray with aluminum foil, add Brussels sprouts. Toss with oilive oil, sprinkle with salt and pepper.

Seal into a steaming package with another sheet of aluminum foil crimped to the edges of the bottom sheet. Bake for 15 minutes.

Remove top sheet of aluminum foil after 15 minutes, flip Brussels sprouts, bake for another 12-15 minutes.

Whisk together maple syrup, tahini and apple cider vinegar or lemon juice. Add hot water 1 tablespoon at a time if too thick. Add salt and pepper to taste. Serve Brussels sprouts drizzled with sauce and (optional) roasted pumpkin seeds.

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