‘Cheesy’ Roasted Tahini Brussel Sprouts

  • Servings : 1
  • Prep Time : 5m
  • Cook Time : 35m
  • Ready In : 40m

Man, if this recipe was around when mom wouldn’t let you leave the table until you finished your veggies I would have been the first one done.

These cheesy crusted sprouts were inspired by my love for the whole “buffalo cauliflower” movement  I thought, ‘ I put tahini on nearly everything these days – and nutritional yeast for that matter – why not roll with it?’ (literally). And thus, these lovely flakey balls of veg were born.

Whether the addition to your dinner plate or as a snack to carry you through until dinner, these sprouts are sure to leave you cheesin’.




  • 2 heaping cups of raw brussel sprouts
  • 1 T tahini
  • 1 T warm water
  • 1 T olive oil
  • 1 T nutritional yeast (plus more for topping)
  • 2 tsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp garlic powder


Step 1

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or non-stick spray.

Step 2

2. In a small bowl, Combine tahini, water, salt, paprika, lemon juice, garlic powder, oil, and nutritional yeast until a smooth sauce is formed.

Step 3

3. In a medium sized bowl, toss brussel sprouts with sauce until pieces are nearly completely covered.

Step 4

4. Lay brussel sprouts out on baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30-35 minutes, turning over halfway through to ensure even roast. Once slightly browned, remove

Step 5

5. Enjoy!

Recipe Type: ,

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (9)

  1. posted by Linda on November 9, 2016

    this sounds really good. I am definitely going to give it a try!

  2. posted by Isabelle on November 16, 2016

    Hi, juste made this recipe, flavor good. Just next i will cook the sprouts in water, so they would né à little bit soft before i put them in the oven. It takes more Rhénanie 40 min in the oven. 55 min before It was ready to eat and vert dry .

    • posted by Lauren Bossi on November 16, 2016

      Great suggestion Isabelle, thanks for sharing!

  3. posted by michiko280 on November 20, 2016

    Just made these exactly according to the recipe and they are amazing!! Yum, yum, yum! Served along side the Chickpea Tuna Salad Sandwich 🙂

  4. posted by Deanie Hoffman on November 23, 2016

    I will be preparing this for Thanksgiving

  5. posted by Amanda Valle on January 11, 2017

    I had everything on hand substituting the tahini with sazon seasoning. followed the rest of the recipe exactly. It smelled so delicious it was hard to wait! they were a little to well done after 33 minutes in the oven at 400 degrees, I probably should’ve removed them at 30 minutes. They tasted even better than they smelled! will make again.

  6. posted by Payal on April 13, 2017

    I think I could do this on asparagus!

  7. posted by Michelle Giroux on April 28, 2017

    Do you think this could be made in a crockpot?

  8. posted by Leslie on September 26, 2017

    Wondering how to do this with frozen brussel sprouts?


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