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side dishes

Smashed Brussels Sprouts with Tahini Butter
Ingredients
Brussels sprouts get super tender with lightly crisped bottoms in the oven while nutty tahini becomes the star of a quick and easy dressing drizzled on top.
2 lbs. Brussels sprouts
2 Tbsp. unsalted butter, melted
2 Tbsp. tahini
1 clove garlic, minced
1/2 Tbsp. lemon juice
1/2 Tbsp. reduced-sodium soy sauce
2 tsp. chili crisp
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Smashed Brussels Sprouts with Tahini Butter

Smashed Brussels Sprouts with Tahini Butter

Smashed Brussels Sprouts with Tahini Butter
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:38 minutes
directions
Preheat oven to 425 degrees F. Bring a large pot of salted water to a boil over high. Trim the stems from Brussels sprouts but keep whole. Add Brussels sprouts to boiling water and cook until almost fork-tender, 6 to 8 minutes. Drain in a colander and run cold water over Brussels to cool. Drain well.
Spread Brussels sprouts onto a parchment-lined rimmed baking sheet. Season with salt and pepper. Smash each Brussels sprout with the bottom of a glass or measuring cup. Roast until bottoms are crispy, flipping once halfway through, 25 to 30 minutes.
Meanwhile, in a small bowl, whisk together butter, tahini, garlic, lemon juice, soy sauce and 1 tablespoon water until smooth. If the sauce is too thick, add more water until desired consistency. Season with salt and pepper to taste.
Transfer Brussels sprouts to a platter. Drizzle with tahini butter and top with chili crisp.
Source: Hannaford fresh Magazine, October November 2025
 
 
 
 
 
 
 
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