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Roasted asparagus and brussels sprouts with a drizzle of lemon tahini sauce and a sprinkle of pistachios and pomegranate seeds on an oval platter.

Roasted Asparagus and Brussels Sprouts with Lemon Tahini Sauce

Crispy roasted asparagus and brussels sprouts, drizzled with lemon tahini sauce, and topped with crunchy pistachios and pomegranate seeds. A festive side dish perfect for a crowd!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Cost $15


  • 2 sheet pans
  • small mixing bowl


For the Roasted Asparagus and Brussels Sprouts

  • 2 pounds brussels sprouts
  • 1 bunch asparagus
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoon olive oil

For the Lemon Tahini Sauce

  • ¼ cup tahini
  • ½ lemon juiced
  • 3 tablespoon water
  • 1 garlic clove grated
  • ¼ teaspoon kosher salt
  • a pinch of black pepper or to taste
  • OPTIONAL: a splash of maple syrup for a slightly sweeter sauce

For Garnish

  • ½ cup pistachios crushed
  • ½ cup pomegranate seeds
  • 1 small bunch of parsley chopped


  • Preheat your oven to 425 degrees F. Prepare two sheet pans by lining them with foil and spraying with nonstick spray.
  • Cut the bottoms off the brussels sprouts and discard any brown outside leaves. Slice each sprout into thirds or quarters. Place sliced brussels sprouts on one of the pans, setting any loose leaves aside.
  • Wash, dry, and cut the bottom 2 inches off the asparagus. Place the asparagus on the other pan with the loose brussels sprouts leaves. (The asparagus and leaves cook quicker, so putting them together ensures that the leaves don't burn.)
  • Season both trays with salt, pepper, and olive oil.
  • Place the sheet pan with the brussels sprouts in the oven for 10 minutes before placing the sheet pan with the asparagus in the oven too. Cook both for 10 additional minutes or until the brussels sprouts are crisp and the asparagus is bright green and tender.
  • While the vegetables roast, add the sauce ingredients to a small mixing bowl and stir to combine.
  • To serve, remove vegetables from the oven and immediately scoop them onto a serving platter. Drizzle lemon tahini sauce over top. Then, sprinkle with pomegranate seeds and crushed pistachios. Garnish with chopped parsley.


  • To store: This side dish is best when served fresh. However, if you have leftovers you can allow them to come to room temperature before scooping them into an airtight container. Store in the refrigerator up to 3 days.
    To freeze: Freezing is not recommended.
    To reheat: You can remove the leftovers from the refrigerator for a few minutes and eat it at room temperature or heat it up in the microwave for a few seconds to take the chill out. However, too much additional heating will make the vegetables soggy.


  1. See above "Substitutions and Alterations" section for additional topping ideas.
  2. For best results, make sure both vegetables are completely dry before roasting. Also, make sure not to overcrowd the pans.
  3. Tahini can be found in either the condiments aisle or ethnic foods aisle of your grocery store.