Vegan Tahini Roasted Brussel Sprouts

One of my favourite festive recipes and a great way to convert sprout-haters. The dressing is a game changer, and can be used on any roasted vegetable. I also use it to dress roasted cauliflower. This recipe is Gluten Free, Grain Free, Dairy Free, and is suitable for Vegans and Vegetarians.


  1. Preheat the oven to 200C
  2. Quick boil the sprouts for 3-5 mins in water, so they are a little softer.
  3. Drain and pop the sprouts on a baking tray lined with baking paper. Drizzle over your oil of choice evenly over the sprouts and roast for 20 mins at 200c – make sure to toss every 7 minutes or so. Take out of the oven when crispy and browning.
  4. Whilst they cook, make the dressing. Whisk the mustard, tahini, pinch of salt and balsamic together into a paste. Continually mix whilst adding a little warm water until you get a sauce like consistency.
  5. Serve the sprouts hot and drizzle over the tahini dressing. Sprinkle with a few dried cranberries and pecans and serve!


  • 2 handfuls of Brussels Sprouts
  • Oil of choice for baking ( I use avocado oil – link to amazon store)
  • 2 tbsp of runny Tahini
  • 1 tbsp French Mustard
  • 2 tbsp Balsamic Vinegar
  • Salt
  • Dried cranberries & pecans optional

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Hi there

London Nutritionist Clarissa Lenherr

I’m Clarissa, a registered nutritionist (mBANT) and workplace wellness expert. In my Harley St. London practice, I have helped hundreds of clients reach optimal health through creating sustainable, effective habits and dietary adjustments. My aim is to empower people with the skills, tools and knowledge to take their health into their own hands and feel the happiest, healthiest versions of themselves. Featured in The Daily Mail, Women’s Health, The Telegraph, and more.





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