Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing are the sheet-pan side dish that finally makes veggies the first thing to disappear from the plate. Expect crackly outer leaves, tender creamy centers, and a nutty, lemony sauce you’ll want to drizzle on everything. This recipe is beginner-friendly, uses pantry staples, and pairs perfectly with my One Pan Cheesy Jalapeño Chicken Dinner Recipe for a no-fuss weeknight meal.
Why You'll Love Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side)
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing turn out golden-edged in 25 minutes. Easy, homemade, family-friendly weeknight side dish.
- One pan, 5-minute prep—no soaking, no blanching
- Extra-crispy edges without deep-frying
- Tahini Caesar is dairy-free yet creamy and kid-approved
- Leftovers reheat like a dream for meal-prep bowls
Ingredients for Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side)
Brussels sprouts: Choose tight, bright-green heads; larger ones crisp betterTahini: Stir well before measuring; swap with almond butter for nutty twistWorcestershire: Use coconut aminos for soy-freeOil: Avocado oil handles 425 °F; olive oil works but may brown faster
- Brussels sprouts: Choose tight, bright-green heads; larger ones crisp better
- Tahini: Stir well before measuring; swap with almond butter for nutty twist
- Worcestershire: Use coconut aminos for soy-free
- Oil: Avocado oil handles 425 °F; olive oil works but may brown faster
Ingredient Note: Full measurements for Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side) are listed in the printable recipe card below.
How to Make Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side)
Step 1 — Prep & Preheat
Preheat & Prep Pan: Heat oven to 425 °F. Line a rimmed sheet with parchment for easy cleanup.
Step 2 — Cook and Build Flavor
Season Sprouts: Toss halved sprouts with oil, salt, pepper, garlic powder, and smoked paprika until every leaf is coated.
Step 3 — Finish, Taste, and Adjust
Roast to Crisp: Arrange cut-side down; roast 20–25 min until deeply browned and outer leaves are charred.
Expert Tips for Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side)
- Dry sprouts thoroughly—water = steam = soggy
- Don’t crowd the pan; use two sheets if needed
- Save loose leaves—they bake into irresistible brussels “chips”
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side)
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing turn out golden-edged in 25 minutes. Easy, homemade, family-friendly weeknight side dish.
Ingredients
Main Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp avocado oil (or any high-heat oil)
Seasonings & Flavor Boosters
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
Tangy Tahini Caesar Dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 small clove garlic, grated
- 2–3 tbsp warm water to thin
Optional Toppings
- 2 tbsp shaved Parmesan (or vegan parm)
- 1 tbsp toasted sesame seeds
- Zest of 1/2 lemon
Instructions
How to Make Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing
- Preheat & Prep Pan: Heat oven to 425 °F. Line a rimmed sheet with parchment for easy cleanup.
- Season Sprouts: Toss halved sprouts with oil, salt, pepper, garlic powder, and smoked paprika until every leaf is coated.
- Roast to Crisp: Arrange cut-side down; roast 20–25 min until deeply browned and outer leaves are charred.
- Blend Dressing: While sprouts roast, whisk tahini, lemon juice, Dijon, Worcestershire, garlic, and 2 tbsp water until silky; add more water for drizzle.
- Finish & Serve: Plate sprouts hot, drizzle generously with Tangy Tahini Caesar, top with Parmesan and sesame seeds if using. Serve immediately.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Crispy Roasted Brussels Sprouts with Tangy Tahini Caesar Dressing (Easy Weeknight Side) FAQs
Roast the sprouts and whisk the dressing up to 4 days ahead; store separately and reheat sprouts just before serving.
Use smooth almond butter or sunflower seed butter for a nut-free option; flavor will be slightly different but still creamy.
Keep sprouts and dressing in separate containers so sprouts stay crisp; refrigerate up to 4 days or freeze sprouts 2 months.
They were likely overcrowded or wet; dry well and use a hot oven—425 °F minimum—and give them space.
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