This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Savory...that's a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that's the best."
This was inspired by a side dish that I had recently and it is absolutely delicious. The slight bitterness of the brussels sprouts is balanced by the sweet honey and savory tahini. Combine that with just a bit of spice and you have the perfect side dish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers, hot or cold.
|1 Tbsp||olive oil|
|1 lb||Brussels sprouts (sliced in half lengthwise)|
|1/8 tsp||cayenne pepper|
|1/4 tsp||ground cumin|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot remove the pan and add the olive oil to the skillet. Add the brussels sprouts, toss well to coat with oil and return the pan to the oven.
Roast the brussels sprouts for 30 minutes. Toss about every 7 minutes.
While the brussels sprouts are roasting mix the tahini, honey, cayenne, cumin, paprika, salt and pepper together in a small bowl until well blended.
When the brussels sprouts are done roasting remove the pan from the oven.
Using a rubber spatula, add the tahini sauce to the brussles sprouts in the skillet.
Fold the sauce together with the brussels sprouts until well coated.
Serving size: about 1 cup
|Calories 129||Calories from Fat 69|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 13g||5%|
|Dietary Fiber 5g||19%|
|Vitamin A 17%||Vitamin C 160%|
|Calcium 7%||Iron 12%|
|Vitamin K 203 mcg||Potassium 477 mg|
|Magnesium 33 mg|