Roasted Brussel Sprouts with Tahini Ranch
Recipe type: Side Dish
Cuisine: American
  • :: Brussels Sprouts ::
  • 4 1/12 cups Brussels Sprouts
  • 1 small red onion
  • 1 Tablespoon coconut oil
  • :: Tahini Ranch ::
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • ½ cup garbanzo beans- cooked/rinsed
  • 1.5 Tablespoons Braggs Liquid Aminos
  • 1 1/12 teaspoons dill
  • 2 tbs water
  1. Brussels Sprouts
  2. Preheat oven to 375 F.
  3. Soak Brussels Sprouts in warm water for about 5 minutes, then clean them and remove any loose leaves.
  4. Slice half the Brussels in half, and the other half twice length wise.
  5. Toss all Brussels pieces into a ziplock baggie and drizzle with the melted coconut oil. Shake well.
  6. Place oiled Brussels onto cookie sheet and roast in oven for 10 minutes, remove from oven and rotate Brussels and roast on other side for 8-10 minutes.
  7. They should be slightly browned, but mostly green! Keep your eye on them, so they do not burn.
  8. Slice red onion into thin long pieces and slowly brown on skillet, set to medium/low heat, with a teaspoon of coconut oil. This process should take about 10-20 minutes. Depending on the density of your Brussels or how thinly you slice them. Keep an eye out and adjust cooking time as needed.
  9. Toss roasted Brussels Sprouts with caramelized onion and set aside.
  10. Tahini Ranch
  11. Take tahini, fresh lemon juice, garbanzo beans, liquid aminos, dill and water into high powered blender and blend on high until mixture is smooth and creamy.
  12. Drizzle tahini ranch over Brussels Sprouts and top with cracked black pepper.
You will have a good amount of Tahini Ranch left over. You can keep it in an air-tight container in the fridge for up to 5 days and use it on potatoes, salads or roasted veggies.
Recipe by Cuckoo Kitch'n at