After posting the announcement for this recipe on Instagram, weeks ago, I am finally detailing it here! I am a sucker for well roasted or sautéed brussels sprouts, and shaving the leaves creates a perfect vehicle for creamy dressing. This dressing is made with tahini paste and za’atar spices – two of the most featured ingredients on this blog.
The recipe is an updated twist on the first recipe I ever posted to Feast of Green. (Photos taken with my iphone in artificial lighting!) See that post here.
- about 6 cups thinly sliced brussels sprouts
- 1-2 tablespoons avocado oil
- 3 tablespoons tahini
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/2 clove garlic
- 1/2 teaspoon salt
- 1 tablespoon za’atar seasoning
Coat a large sauté pan with avocado oil and set over medium heat. Add the brussels sprouts and cook, stirring frequently, until the leaves have started to wilt. Remove from heat and set aside.
In a vitamix or food processor, combine the tahini, water, vinegar, olive oil, garlic, and salt. Blend until creamy.
Mix the tahini dressing and za’atar into the brussels sprouts. (You may not need to use all the dressing.) taste and add extra salt, pepper, and za’atar as desired. Serve cold or room temperature!
Used in this recipe: