This is a very simple side dish of brussels sprouts drizzled with creamy tahini and garnished with slivered almonds. If you’re unsure whether you like brussels sprouts, then this recipe is for you. This delicious vegan side dish can be made ahead of time and is also your perfect leftover lunch. Plus, it’s the perfect dinner party vegetable when you need that gluten-free option.
First, rinse the brussels sprouts in cold water. Remove any brown leaves and with a sharp knife remove just the tip of the sprout and discard. Slice in half. Place the brussels sprouts into the steamer and steam for 8-10 minutes or until fork-tender but not completely cooked through. Set aside.
In the meantime, begin by making the tahini sauce. Place the tahini, lemon juice, and crushed garlic into a bowl. Whisk adding 1 tablespoon of water at a time until creamy and smooth. The consistency should be creamy and pourable similar to thickened cream before whipping. You may add more or less water than what’s specified above. Season with salt and set aside.
In a medium-size frying pan, add 1 tablespoon of olive oil and slivered almonds and fry until golden in colour. Remove and set aside.
In the same frying pan, add remaining oil, and garlic and saute until soft but not brown in colour. Add the steamed brussels sprouts and continue to cook until crispy and golden in colour. Place in serving dish and drizzle with creamy tahini sauce.