This Maple Tahini Brussels Sprouts recipe has become a staple in my kitchen because it’s both simple and surprisingly flavorful. The combination of roasted, caramelized Brussels sprouts with a creamy, nutty maple-tahini drizzle is a favorite for weeknights and gatherings alike.

I love how the tahini sauce brings richness and a touch of sweetness, balancing the earthy taste of the sprouts. The aroma of roasting vegetables fills the kitchen, and the finished dish has a satisfying mix of crispy edges and velvety sauce.

It’s a versatile side that pairs well with everything from roasted chicken to grain bowls. I often serve it warm, right out of the oven, but it’s also delicious at room temperature for potlucks or meal prep.

Quick Facts

Why You’ll Love It

If you’re looking for a new way to enjoy Brussels sprouts, this recipe is a game-changer. The maple tahini sauce adds depth and a hint of sweetness, making even skeptics reach for seconds. It’s easy enough for a weeknight but special enough for guests.

• Crispy, caramelized sprouts with creamy sauce
• Naturally vegan and gluten-free
• Minimal prep and hands-off roasting
• Perfect balance of savory, sweet, and nutty flavors
• Works hot or at room temperature

Ingredients

You only need a handful of pantry staples and fresh Brussels sprouts for this recipe. The sauce comes together in one bowl, and you can adjust the sweetness or tang to your taste. Here’s everything you’ll need:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons tahini (well-stirred)
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon lemon juice (about 1/2 lemon)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated
• 2–3 tablespoons water (as needed, to thin sauce)
• Optional: pinch of red pepper flakes
• Optional: toasted sesame seeds or chopped parsley, for garnish

Step-by-Step Instructions

This dish is straightforward: roast the Brussels sprouts until golden and crisp, then toss or drizzle with the maple tahini sauce. The sauce can be made while the sprouts cook, so everything comes together quickly. Follow these steps:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
3. Arrange the sprouts cut-side down in a single layer for maximum caramelization.
4. Roast for 20–25 minutes, stirring once halfway, until deeply golden and crisp at the edges.
5. While the sprouts roast, make the sauce: In a small bowl, whisk together tahini, maple syrup, lemon juice, Dijon mustard, and garlic.
6. Add water, 1 tablespoon at a time, whisking until the sauce is smooth and pourable.
7. Taste and adjust seasoning, adding more lemon or salt if needed. Stir in red pepper flakes if using.
8. Transfer the roasted sprouts to a serving bowl. Drizzle with the maple tahini sauce and toss gently to coat (or serve sauce on the side).
9. Garnish with sesame seeds or parsley if desired. Serve immediately.

Chef Tips

A few simple tweaks can help you get the best results every time. Here’s what I’ve learned from making this recipe often:

• Cut sprouts evenly for uniform roasting.
• Don’t overcrowd the pan—use two sheets if needed.
• Roast cut-side down for extra crispiness.
• Make sauce ahead and refrigerate up to 3 days.
• Add water to sauce gradually for best texture.
• Garnish just before serving for freshness.

Substitutions

This recipe is flexible if you’re missing an ingredient or want to change up the flavors. Here are some easy swaps:

• Swap maple syrup with honey (if not vegan).
• Use lime juice instead of lemon for a twist.
• Sunflower seed butter can replace tahini for nut-free.
• Add a splash of apple cider vinegar for extra tang.
• Try whole-grain mustard instead of Dijon.
• Use roasted broccoli or cauliflower in place of Brussels sprouts.

Storage & Reheating

Leftovers keep well and can be enjoyed warm or cold. The sauce can be made ahead and stored separately. Here’s how to store and reheat:

• Refrigerate leftovers in an airtight container up to 3 days.
• Store sauce separately and drizzle just before serving.
• Reheat sprouts in a 375°F oven for 8–10 minutes to revive crispness.
• Microwave for 1–2 minutes, though texture will be softer.
• Stir sauce before using if it separates in the fridge.

Perfect Pairings

These Brussels sprouts are versatile and go well with a variety of mains and sides. Here are some of my favorite pairings:

• Serve with roast chicken or grilled salmon.
• Pair with quinoa, farro, or brown rice bowls.
• Enjoy alongside a crisp Sauvignon Blanc or dry cider.
• Add to a mezze platter with hummus and pita.

FAQs

If you’re making this for the first time, you might have a few questions. Here are answers to the most common ones I get:

Nutritional Note

This dish is nutrient-rich and filling, with healthy fats from tahini and fiber from Brussels sprouts. Nutrition will vary based on serving size and garnishes.