Name: Vegan Roasted Brussels Sprouts with Tahini and Nutritional Yeast Recipe
Prep time: 10 min
Cook time: PT-490056H34M37S
Total time: PT-490056H34M37S
Cuisine: Vegan
Ingredients: 2 heaping cups of raw Brussels sprouts; 1 tablespoon tahini; 1 tablespoon warm water; 1 tablespoon olive oil; 1 tablespoon nutritional yeast (plus more for topping); 2 teaspoons lemon juice; ½ teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon salt

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Introduction

This vegan Brussels sprouts recipe with tahini offers a creamy and flavorful twist on the classic roasted vegetable. Perfectly roasted and coated with a tangy tahini sauce, it makes a delicious, healthy side dish or snack in under an hour.

A close-up view of many small Brussels sprouts scattered on a white marbled surface covered with white parchment paper. Each Brussels sprout is coated in a golden-brown crispy crumb layer with some dark toasted spots and green leafy parts showing through. The crumb coating looks crunchy with small loose crumbs also scattered around the sprouts. The Brussels sprouts vary in size and are spread randomly, highlighting their textured and slightly rough crispy surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heaping cups of raw Brussels sprouts
1 tablespoon of tahini
1 tablespoon of warm water
1 tablespoon of olive oil
1 tablespoon of nutritional yeast (plus more for topping)
2 teaspoons of lemon juice
½ teaspoon of paprika
½ teaspoon of garlic powder
½ teaspoon of salt

Instructions

Step 1: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: In a small bowl, whisk together tahini, warm water, olive oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt until the sauce is smooth and well combined.
Step 3: Place the Brussels sprouts in a medium bowl and toss them with the tahini sauce until they are almost completely coated.
Step 4: Spread the coated Brussels sprouts evenly on the prepared baking sheet. Sprinkle additional nutritional yeast, salt, and pepper over the top.
Step 5: Roast in the preheated oven for 30 to 35 minutes, turning halfway through to ensure even browning. Once the sprouts are lightly browned and tender, remove from the oven and serve.

Tips & Variations

For extra crispness, slice the Brussels sprouts in half before coating and roasting.
Add a pinch of chili flakes to the tahini sauce for a spicy kick.
Swap lemon juice for lime juice for a slightly different citrus flavor.
If tahini is too thick, add more warm water a teaspoon at a time to reach desired consistency.

Storage

Store any leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to maintain their crispness, avoiding the microwave when possible to prevent sogginess.

How to Serve

A tray filled with around thirty crispy roasted Brussels sprouts, each covered with a crunchy golden-brown coating that looks slightly uneven and textured, showing some darker charred spots and green leaves peeking through; the Brussels sprouts vary in size and are spread loosely across a white parchment paper lining a white baking tray, with small bits of the crispy coating scattered around on the paper; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting since frozen ones can become mushy. If using frozen, thaw and pat dry thoroughly before coating and roasting to reduce excess moisture.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, nutty flavor and is a hallmark of this recipe, but you can omit it if unavailable. In that case, consider adding a little smoked paprika or a sprinkle of your favorite vegan cheese alternative for extra flavor.