Vegan Brussels Sprouts Recipe with Tahini

Completed Easy Vegan Brussels Sprouts scattered on a white surface.

5 from 106 votes

Vegan Brussels Sprouts Recipe with Tahini

If you are looking for a tasty new way to enjoy Brussels sprouts, look no further than this vegan brussels sprouts recipe! With over 100 5-star reviews, it's a no-brainer. It’s quick and easy to make, and the addition of tahini and nutritional yeast creates a lovely flavor to complement your meals.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 164kcal

Author: Toni Okamoto

Equipment

Ingredients

2 heaping cups of raw brussels sprouts
1 tablespoon of tahini
1 tablespoon of warm water
1 tablespoon of olive oil
1 tablespoon of nutritional yeast (plus more for topping)
2 teaspoons of lemon juice
½ teaspoon of paprika
½ teaspoon of garlic powder
½ teaspoon of salt

Instructions

Preheat the oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper or non-stick spray.
In a small bowl, combine the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt and stir until a smooth sauce is formed.
In a medium sized bowl, toss the brussels sprouts with the sauce until pieces are nearly completely covered.
Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30 to 35 minutes, turning over halfway through to ensure an even roast. Once lightly browned, remove from the oven.

Video

Notes

Choose fresh brussels sprouts. Make sure they don't have any wilted leaves or brown ends.
How to prep the brussels sprouts. Give them a good wash and trim off the ends if they look dried out and remove any loose outer leaves.
Spread them out on the baking sheet. Roasted vegetables come out best when they have plenty of room on the baking sheet. When too close together they steam rather than roast and don't come out as crispy and browned.

Nutrition