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Roasted Brussels Sprouts with Pomegranate and Tahini

This delicious plant-based side dish is perfect for festive family dinners. With a swoosh of our yummy tahini to give that perfect finish. This recipe is by the chef Douglas Katz @chefdouglaskatz.

Prep Time: 20 minutes

Total Time: 40 minutes

Yield: 3-4 servings


Plant-based | Keto | Whole30 | Paleo 



1 Pound brussel sprouts, cleaned and halved

2 Ounces EVOO

2 whole shallots, peeled and sliced 

½ Cup SoCo Artisanal Tahini

¼ Cup Lemon Juice

2 tbsp Pomegranate Seeds

1 tbsp Pomegranate Molasses 


  1. Preheat the oven to 400 degrees
  2. Combine the brussels sprouts  shallots, EVOO and the salt and pepper to taste in a medium sized bowl
  3. Place the brussels sprouts on a foil lined baking sheet and roast in the oven for about 15-20 minutes or until browned
  4. While the brussels sprouts are cooking, combine the tahini (stir well) with the lemon juice and the water and stir until smooth and season to taste with kosher salt
  5. Set aside
  6. To plate, spoon the tahini on a plate and spread or swoosh the tahini to thickly coat the plate.
  7. Spoon the hot brussels sprouts into the center of the swoosh and top with the pomegranate seeds and finish with a drizzle of pomegranate molasses

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