Crispy Brussel Sprouts with a Lemony Red Wine Vinegar Tahini Sauce with Roasted Pistachios
If you’re into my Lime Tahini Crispy Brussel Sprouts or Brown Sugar Mustard Brussels and you love a good brussel sprouts recipe just as much as me, you’ll love these Crispy Brussel Sprouts with a Lemony Red Wine Vinegar Tahini Sauce with Roasted Pistachios.
The key to a perfectly crispy brussel sprout recipe is an air fryer IMO. If you are using anything more than just oil to whip up your brussel sprouts, like in the case with this recipe where there’s a thick sauce - you want to reserve adding the sauce to the recipe until the brussel sprouts are almost all the way cooked through and crispy. This will help you avoid getting soggy brussel sprouts - because nobody is into that.
I loved enjoying these Crispy Brussel Sprouts with a Lemony Red Wine Vinegar Tahini Sauce with Roasted Pistachios right out of the air fryer, but they were also insanely good the next day, cold.
Ingredients:
1 lb brussel sprouts, sliced in half
1 cup roasted and salted pistachios, de-shelled
1 lemon, juiced
1/2 cup tahini
1/2 cup red wine vinegar
1 garlic clove, minced
Sea salt
Pepper
Instructions:
Coat the sliced brussel sprouts with avocado oil and season with salt and pepper and put in the air fryer at 400 degrees for 20 minutes. Meanwhile, put the lemon juice, tahini, red wine vinegar and salt and pepper (to taste) in a bowl and whisk. After about 10 minutes, open up the air fryer and toss the brussel sprouts to make sure they are evenly crisping up. After 15 minutes of cooking (with 5 minutes left) toss the brussel sprouts with half of the sauce and finish cooking. At the 20 minute mark, remove the brussel sprouts from the air fryer and finish off the recipe by tossing in the pistachios and drizzling the remaining sauce over top.