Brussels Sprouts with Caraway and Tahini | The Jewish Week | Food & Wine

Brussels Sprouts with Caraway and Tahini

Brussels Sprouts with Caraway and Tahini

Brussels Sprouts with Caraway and Tahini/ Courtesy Alfred A. Knopf

4-6 servings

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All the best things you can say about potatoes as a sidekick to steak, you can also say about Brussels sprouts: they’re hearty enough to hold their own, and they soak up the best of what’s around them. My favorite way to cook them is hard and fast; it gives you so many textures, from the crisped-up outer leaves to the still-crunchy center. This is also one of the fastest ways to prepare them. I love adding tahini, which underscores the sprouts’ natural nuttiness.

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1⁄4 cup extra-virgin olive oil

1 teaspoon ground caraway seeds

1⁄4 teaspoon ground allspice

1⁄4 teaspoon red-pepper flakes

Grated zest of 1 lemon

teaspoons Morton kosher salt, divided

1 tablespoon lemon juice

1 clove garlic, crushed 

2 pounds Brussels sprouts 

1⁄4 cup raw tahini

3 tablespoons water

  1. Heat the broiler, and set a rack in the middle of the oven. In a large bowl, combine the olive oil, spices, lemon zest, and 1 1⁄2 teaspoons salt. Separately, combine the lemon juice and garlic clove, and set aside to steep for at least 30 minutes. 

  2. Trim the stems from the sprouts and halve the sprouts lengthwise (quarter them if they’re big). Toss them in the large bowl with the seasoned olive oil, and spread them on a rimmed baking sheet until they’re evenly coated with the spice. It’s okay if there are loose leaves—those are the ones that will crisp up the most. 

  3. Broil for 5 or 6 minutes; when the edges are deeply caramelized, give everything a good stir, and broil for another 4 to 5 minutes, until the sprouts are uniformly golden with some deeply charred edges. 

  4. Remove and discard the garlic from the lemon juice. Whisk the juice with the tahini, water, and remaining 1⁄2 teaspoon salt. Transfer the sprouts to your serving dish, and drizzle the tahini sauce over the top.

Excerpted from SHAYA by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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