Roasted Brussels Sprouts Caesar With Tahini

 

INGREDIENTS

Yield:4 servings

• 2pounds brussels sprouts, ends trimmed, large ones quartered, smaller ones halved
• 6tablespoons olive oil
• 1teaspoon ground cumin
• ¼teaspoon crushed red pepper
• Salt and pepper
• 3cups of ½-inch bread cubes (from about ½ French baguette or loaf of crusty bread)
• 1large lemon, juiced (about 3 tablespoons)

• 2tablespoons tahini
• 1garlic clove, grated or minced
• 2tablespoons plus ¼ cup grated Parmesan

PREPARATION

1. Step 1

   Heat the oven to 425 degrees. On a sheet pan, drizzle the brussels sprouts with 3 tablespoons olive oil; season with the cumin and red pepper, plus salt and pepper. Toss until everything is glistening.

2. Step 2

   Roast until the brussels sprouts start to brown in spots, 12 to 15 minutes.

3. Step 3

   In a medium mixing or serving bowl, toss the bread with 1 tablespoon oil and season lightly with salt. Remove the brussels sprouts from the oven, move them around with a wooden spoon, spread out in an even layer and add the bread cubes on top. Cook until the sprouts are tender and browned and the bread toasted, 8 to 12 minutes more.

4. Step 4

   Meanwhile, in the same bowl, combine the lemon juice, tahini and garlic with 2 tablespoons grated Parmesan, 2 tablespoons water and the remaining 2 tablespoons of olive oil until smooth. Remove the sheet pan from the oven. Drizzle with the dressing, sprinkle with most of the remaining ¼ cup cheese and toss to combine.

5. Step 5

   Transfer to the serving bowl or serve directly from the sheet pan. Garnish with the remaining cheese and a few grinds of pepper.