500gm brussels sprouts, halved
2 tablespoons olive oil
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon salt
1 1/2 tablespoons minced parsley
1/4 cup tahini
1 tablespoon olive oil
2 1/2 tablespoons fresh squeezed lemon juice
2 1/2 tablespoons hot water
- For dressing: Whisk all ingredients in a bowl, adding water as needed to achieve desired consistency.
- Preheat oven to 200 degrees. Arrange vegetables on large baking sheet, (try to keep them from touching each other so they get crispier) and drizzle with olive oil, salt. Stir to distribute, then put into oven for 20 minutes, until crispy and browned. Remove from oven, arrange on a plate, and drizzle with the tahini sauce and a little extra chopped parsley.
Recipe : Heartbeet Kitchen
Inspiration - with Israeli cous cous or brown rice.