Okay hear me out, even if you aren’t a fan of these baby cabbages you have to give this recipe a whirl! It’s fun first and foremost. The dip is so creamy and rich & it pairs perfectly with the said baby cabbages 😉 It’s a fun appetizer for your gathering where people can just rip off the Brussels Sprouts and honestly who doesn’t want to play with their food? It’s not that deep!
Okay so first, yes we are still in the middle of a pandemic so if you sprouts don’t easily pull off, slightly cut each one so they do. You can most certainly serve with mini forks or picks for dipping into the heavenly tahini Dijon spread or serve with a spoon, AND EVEN BETTER YET, serve in mini shot glass type of deal.
These sprouts are sold pretty much everywhere and I got these at Trader Joe’s for $3.95 per stalk. Whole Foods also has them for sure. So without further adieu… let’s get to it!
1 stalk of Brussels Sprouts, washed
Olive or Avocado Oil, for drizzling and coating the stalk
Pinch of salt and pepper
1/3 cup of stirred tahini
3 tbl water
2 tbl Dijon mustard
1 tbl maple syrup
1 tsp smoked paprika
Wash your Brussels Sprouts. On your lined baking sheet, lay your stalk and rub or spray with oil. Massage to ensure it’s properly covered in oil. Sprinkle with S&P. Set that aside.
Preheat your oven to 375 degrees.
Once preheated, add your tray to the middle rack of your oven. Bake for 35-45 minutes or until roasted and golden brown leaves are visible. I did flip my stalk about half way through. Keep an eye on it as it gets closer to finishing.
In the meantime, add your sauce ingredients to a small bowl and whisk. Set that aside.
When the stalk is done, remove and add to a platter, plate with the sauce and a optional small knife if the sprouts are hard to pull off. Enjoy!
— Knead to Cook