Baked Brussels Sprouts with Tahini

Serves 2

From Scott Gooding of The Scott Gooding Project

I was never a huge fan of Brussels sprouts growing up, but I feel this is a familiar story among friends of my generation. It seems these days it’s widely accepted that if the sprouts are cooked in the right way, they can be a big crowd-pleaser!

Prep: 10 minutes

Roast: 10 minutes

Total: 20 minutes

• 2 cups Brussels sprouts, trimmed and halved (or quartered if large)
• 2 tablespoons Clarified Butter or ghee, melted
• 1 teaspoon paprika
• ½ to 1 teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ black pepper
• 2 teaspoons fresh lemon juice
• 2 tablespoons Whole30-compliant tahini

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Combine the Brussels sprouts, butter, paprika, pepper flakes, salt, and black pepper in a large bowl. Place the Brussels sprouts in a single layer on the pan.

Roast the Brussels sprouts, stirring once halfway through cooking, until the outer leaves are crispy and lightly browned, 8 to 10 minutes. Drizzle the lemon juice over the Brussels sprouts and serve with the tahini for dipping.