Roasted Brussels Sprouts with Tahini Maple Sauce

Recipe From: Laura

I cant even begin to tell you how much I abhor Brussels sprouts--with every fiber of my being!  Grandma Brown probably , no wait....... most definitely,  had something to do with that!  LOL 😁  Bless her heart. She tried.  I just think we all have that 'one' food.  That is until today when I.... ahem....😉 openly admit to actually liking the Brussels sprout sample given out while I was shopping the Boise Co-op today.  Whatever possessed me to try it, I dunno!  Perhaps it was the yummy looking sauce the Brussels sprouts were bathed in....? or the fact I so was ravenous, I could have eaten a horse..... 😋 Nevertheless, these babies were delish.  And..... what luck.....they even had the recipe!  So I purchased the ingredients right there on the spot, came home and made a B- line for the kitchen. :)  Co-op was all outta pomegranates but still tasted amazing!  

1 pound Brussels Sprouts, cut in half

1 TBSP avocado oil

1 pomegranate, arils reserved, skin removed

2 green onions, cut

10-15 cilantro leaves

Tahini Maple Sauce

 ½ c. tahini

 ¼ c. water

 2 TBSP fresh lemon juice

 1 TBSP minced, garlic

 1 ½ tsp grated ginger

 1 ½ tsp maple syrup

Cut Brussels sprouts in half & toss with avocado oil and ½ tsp salt or to taste.  Lay on cookie sheet & roast at 425 for 7 min.  While that’s cooking, in a bowl mix tahini, water, lemon juice, garlic, ginger, maple syrup and pinch of salt.  Stir to mix thoroughly.  Add more water if you like to make dressing thinner. When Brussels sprouts are finished, let sit 5 min. to cool.  In a bowl, toss warm Brussels sprouts with tahini maple sauce.  Garnish with pomegranate arils, cilantro, and green onions.  May be eaten warm or cold.