photo of Sumac roasted Brussels sprouts with tahini dressing

Sumac roasted Brussels sprouts with tahini dressing

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Middle eastern flavors can make any simple ingredient shine out. Sumac roasted Brussels sprouts with tahini dressing is a quick and easy dish that can act as a perfect side to your dinner table. For this particular recipe, I cooked the Brussels sprouts twice, once on a pan followed by roasting in the oven. 

Pan roasting the Brussels sprouts adds a nice char on the edges. Sumac is slightly tangy, and the chili flakes add a bit of heat while the tahini lends the nuttiness.

The highlight of this recipe is the dressing. The trick to making tahini dressing is three simple steps

  • dilution
  • balancing the bitterness
  • adding the acid element (lemon juice and zest)
Recipe of Tahini Dressing

Preparation time: 15 minutes
Serves : 1-2 persons
Cooking time: 25-30 minutes


  • Brussels sprouts 500 gms
  • Garlic 3 cloves
  • Olive oil 5 tbsp
  • Chili flakes 1 tsp
  • Sumac 1 and ½ tsp
  • Salt and pepper
  • Pomegranate arils 2tbsp

    Tahini Dressing
  • Tahini 60 ml
  • Water 50-60ml
  • Honey 15 ml
  • Lemon juice 15 ml
  • Lemon zest of 1/2 a lemon


  • Heat a little oil on a pan. Add the halved and quartered Brussels sprouts to the pan. Keep tossing the pan occasionally.
  • Once the edges are slightly charred, transfer them to a roasting tin/pan. Heat olive oil in a pan and add the chopped garlic.
  • Let it sizzle for a while on low heat and add the chili flakes. Add this to the Brussels sprouts with sumac, salt, and pepper. Mix well till they are evenly coated.
  • Place in a preheated oven for 15 minutes at 180 degrees, giving a good mix midway.
  • In a bowl place all the ingredients for the dressing and use a whisk everything gently till well combined. Drizzle over the salad along with pomegranate arils.

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