Brussels Sprouts With Tahini-Turmeric Sauce and Pomegranate Seeds
A Middle East–style tahini dressing adds opulence to roasted brussels sprouts, while tart pomegranate seeds and mint leaves finish with a fresh kick.
2 sprouts, pounds brussels trimmed and halved
5 tablespoons extravirgin olive oil Kosher salt and freshly ground black pepper
1-2 lemons, zested
¼ cup tahini
1 very small garlic clove, grated on a Microplane zester
¼ teaspoon ground turmeric
¼ cup pomegranate seeds
2 tablespoons mint leaves, torn if large
START TO FINISH: 30 minutes
1. Preheat the oven to 425°.
2. On a half-sheet pan, toss the brussels sprouts with 2 tablespoons oil and a generous pinch each of salt and pepper. Spread in a single layer, cut sides down. Roast, stirring once halfway through, until browned and tender, 20 to 25 minutes.
3. Meanwhile, squeeze 3 tablespoons juice from the lemons into a small bowl. Add the tahini, garlic, turmeric, 3 tablespoons cold water, the remaining
3 tablespoons oil, and a pinch each of salt and pepper. Whisk until smooth.
4. Spread the sprouts on a serving platter and drizzle with the sauce. Scatter the pomegranate seeds, mint, and lemon zest on top.