Ingredients
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2 lbs Brussels sprouts
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2 tbsp unsalted butter, melted
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2 tbsp tahini
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1 clove garlic, minced
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1/2 tbsp lemon juice
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1/2 tbsp reduced-sodium soy sauce
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2 tsp chili crisp
Steps
1
Preheat oven to 425°F. Bring a large pot of salted water to a boil over high. Trim the stems from Brussels sprouts but keep whole. Add Brussels sprouts to boiling water and cook until almost fork-tender, 6 to 8 minutes. Drain in a colander and run cold water over Brussels to cool. Drain well.
2
Spread Brussels sprouts onto a parchment-lined rimmed baking sheet. Season with salt and pepper. Smash each Brussels sprout with the bottom of a glass or measuring cup. Roast until bottoms are crispy, flipping once halfway through, 25 to 30 minutes.
3
Meanwhile, in a small bowl, whisk together butter, tahini, garlic, lemon juice, soy sauce and 1 tablespoon water until smooth. If the sauce is too thick, add more water until desired consistency. Season with salt and pepper to taste.
4
Transfer Brussels sprouts to a platter. Drizzle with tahini butter and top with chili crisp.
