Ingredients
- 1 1/2 cups Brussels Sprouts (trimmed and halved)
- 1 1/2 tbsps Extra Virgin Olive Oil (divided)
- 1/2 tsp Sea Salt (divided)
- 2 tsps Tahini
- 1 tbsp Lemon Juice
- 2 tbsps Water
- 1 tbsp Parsley (minced)
- 1/4 cup Pomegranate Seeds
Directions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Toss the Brussels sprouts with 2/3 of the oil and half of the salt. Spread them out on the baking sheet and roast for 15 to 20 minutes, flipping them halfway through until crispy and browned..
- Make the dressing by mixing the tahini, lemon juice, water, and remaining salt together. Drizzle it over the Brussels sprouts and garnish with the parsley and pomegranate seeds. Enjoy!