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Pan Roasted Brussels Sprouts with Lemon Green Tahini and Honey Drizzle

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Pan Roasted Brussels Sprouts with Lemon Green Tahini and Honey Drizzle

I am waiting for my brussels sprouts to finish developing in the garden, the foliage on them is quite big but the brussels so far are still only about 1/2 the size they should's been so dry this year and I have been a little lazy with watering this fall, especially after the frost came and killed about 80% of the rest of the garden.  Kind of was a major buzz kill to see all those tomato plants still full of beautiful tomatoes and as tall as small trees, turn all droopy and sad overnight.   Poor things!  But the cool weather has arrived and brussels season is here.  In this recipe, brussels sprouts are par boiled, then quickly pan seared and finished in the oven.  We then drizzle them with our Lemon Green Tahini Dressing mixed with a bit of honey.  

Pan Roasted Brussels Sprouts with Lemon Green Tahini and Honey Drizzle

1 lb Brussels Sprouts 

2 Tbs Wozz! Lemon Green Tahini Dressing

1 Tbs Raw Honey

1 Tbs Olive Oil


Slivered Almonds for garnish (optional)


In a small bowl, mix together Wozz! Lemon Green Tahini Dressing and Honey.  Set aside.

Preheat Oven to 425 degrees F 

Trim the bottoms of the brussels sprouts and cut in half.

Blanch brussels sprouts for 1 minute in boiling salted water on stovetop.

Drain in colander and then blanch in ice water bath and drain.

Add 2 tbs of olive oil to a medium sized oven proof skillet on stove top.  On medium high heat, pan sear the brussels sprouts cut side down until nicely browned, approximately 2 minutes.  While they are cooking season with a pinch of salt and pepper.

Transfer skillet to hot oven or transfer brussels sprouts to oven tray and roast at 425 degrees F for additional 5 minutes. 

Transfer brussels sprouts to serving tray and drizzle with lemon green tahini honey sauce and a little extra honey drizzle and slivered almonds if desired.  



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