Wednesday, February 12, 2014

Roasted Brussels Sprouts with Sweet Almond Tahini Sauce

Brussels sprouts are never number one on my list for eating. I don't hate them but whenever I eat them I feel like there's just something missing. Mike (my husband) loves brussels sprouts and so we find these little vegetables in our house quite often. I literally roasted a bucket full this past weekend when I decided there had to be a way to 'spice' them know, make them deliciously yummy. I knew they needed a bit of maple syrup and of course, a little richness from almonds and tahini. This sauce turned out so incredible! It balances the Brussels Sprouts with just enough sweet and salty. The Almond Tahini sauce takes these green round veggies to a whole other level.

Roasted Brussels Sprouts with Sweet Almond Tahini Sauce

1 ½ lbs. Brussels Sprouts
3 Tbsp Olive Oil
½ tsp ground black pepper

Sweet Almond Tahini Sauce

1 cup Chickpeas
¼ cup nutritional yeast
2 Tbsp tahini
2 Tbsp almond butter
2 Tbsp maple syrup
½ tsp salt
1 Tbsp coconut aminos (or soy sauce...if using soy sauce only use ¼ tsp salt)
1/3 cup water

PREHEAT the oven to 400F.

Cut off any brown ends of the Brussels Sprouts and remove discolored outer leaves. In a large bowl, mix the Brussels Sprouts with the olive oil, salt and black pepper. Line a baking sheet with parchment paper and pour the Sprouts onto the sheet. Roast in the oven for 40-45 minutes shaking the pan half way through to make sure they are roasted evenly. Remove once browned and crisp on the outside and tender on the inside.

While the Brussels Sprouts are roasting in the oven, you can start on the sauce. Using a food processor (or blender), add your chickpeas, nutritional yeast, tahini, almond butter, maple syrup, coconut aminos, salt, water. You may have to do this in two batches if using a small food processor. You want this sauce to have a thick creamy consistency so that it slowly pours off a spoon when tipped. You may need to add a bit more water. You can always add more or less to get the exact consistency you want. I covered my brussels sprouts with the sauce and left a bit of dipping sauce on the side (because it is so good!).