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Cooking 101
Crunch, chew, crisp, and creamy, this salad has everything! All you have to do is pop some brussels sprouts in the oven, toss with a few ingredients, and coat it all in sauce! It’s really that easy.
Chef Tip: Leave space between the sprouts so they get nice and crisp!
About 5 cups of Brussels sprouts, trimmed and halved lengthwise
Olive oil
Salt
2 Tbsp honey
2 lemons
About 3 sprigs of fresh thyme sprigs
½ cup of Mejdool dates, finely chopped
½ cup of almond slivers, toasted
Preheat your oven to 450°F. In a large bowl, toss the Brussels with a glug of olive oil & a pinch of salt
Spread the sprouts on a parchment-lined baking sheet and roast for about 12-15 minutes, until they are golden-brown
Meanwhile in the same bowl, combine ½ pouch of the Turmeric Tahini, honey, lemon zest and juice, thyme leaves, and a pinch of salt
Transfer the roasted Brussels into the bowl with the dressing, and toss to coat. Toss in the dates and almonds and enjoy!
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe also goes well with Edamame Green Goddess sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
Zest is the outer layer of a citrus fruit, before you get to the white part (called the pith) and the inner flesh. Citrus zest is packed with flavor and aromatic compounds, so we almost always use it along with the juice to add zing and pep to our recipes. A special tool called a zester or microplane is best for getting just the outer layer, since the pith can be a bit bitter.
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