|
Roasted Brussels Sprouts with Lemon-Tahini Dressing I ate these the other night with some good bread and cheese, and the very last heirloom tomato I’ll probably have the fortune to come across this year. Sprouts:
As many as you like, say about 20
olive oil
salt Sauce:
1/4 cup tahini
3 Tb. lemon juice
1/2 tsp. salt
2-5 Tb. water Preheat oven to 400 F. Wash the brussel sprouts and cut them in half. Arrange in a large baking dish and drizzle liberally with olive oil. Salt to taste. Put in the oven and roast for about 15-20 minutes until they get a bit soft, but not too blackened. Meanwhile, whisk the tahini with the lemon juice and salt. Add a bit of water as you like, so the sauce reaches your desired consistency. Serve the sprouts generously covered with the sauce, or place it alongside.
|
