These Brussels sprouts are full of flavor. They've been roasted to perfection with roasted garlic and kale. It's the perfect side dish for a dinner party and can double as a quick weeknight dinner.
- 1 head garlic
- 1 pound Brussels sprouts trimmed
- 1 1/2 Tbsp. extra-virgin olive oil extra virgin
- 1 head kale finely chopped and trimmed
- 1/4 cup finely chopped purple cabbage thinly sliced
- 2 Tbsp. almonds
- 1 tsp. fresh lemon zest
- 1 Tbsp. dried cherries
- 1/3 cup tahini well-stirred
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. fresh lemon juice
- sea salt
- pepper
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Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper or use a large cast iron skillet sprayed with olive oil.
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Slice off the top 1/4 of the garlic head, then drizzle the garlic and Brussels sprouts with oil. Sprinkle with sea salt and pepper and place on the prepared baking sheet.
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Roast the garlic for 30 minutes or until very tender, remove and discard the skin. Roast the Brussels sprouts for 40 minutes or until the Brussels sprouts are well done. Remove from the oven and add the remaining Sprouts ingredients to the cast iron skillet or to a large serving bowl. Then, drizzle with the Balsamic Glaze and serve immediately.
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Combine all ingredients in a small bowl and mix well to combine. Depending on how thick your brand of tahini is, you may need to add more lemon juice or vinegar.