Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

When my CSA vegetable box overflows with potatoes and Brussels sprouts during the winter, a version of this recipe is what ends up being for dinner. I love making it a full meal by tossing smoked tofu with the veggies before roasting, or keep it soy-free and add some chickpeas.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

The words “salad” and “winter” don’t always jive when you’re trying to ward off the cold weather, but the roasted vegetables keep me feeling toasty. And when it’s paired with a creamy tahini dressing, I’m definitely not going to turn it down. This recipe highlights both, along with So Delicious Unsweetened Coconut Milk Beverage—a staple in my kitchen for adding creaminess to just about anything.

My friends at So Delicious Dairy-Free are compiling their favourite creamy salads and creamy salad dressings, and they asked me to contribute to the mix. My arm doesn’t need to be twisted, especially for something I’d be making for dinner anyway! If you need some more inspiration for that winter salad bowl, I encourage you to head on over to their collection and start bookmarking your favourites.

But before you do, I say, get started on this one—I think you’ll find it… ahem… so delicious.

Roasted Brussels Sprouts and Potato Salad with Creamy Tahini Dressing

  • Servings: about 6 servings
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3 tablespoons extra-virgin olive oil
1 teaspoon brown mustard
Sea or Himalayan salt to taste
Freshly ground black pepper to taste
3 pounds small red potatoes, cut into 1-inch pieces
1 ½ pounds Brussels sprouts, trimmed (see Note)
1 large red onion, thinly sliced
1 large carrot, shredded
1/4 cup So Delicious Dairy Free Unsweetened Coconut Beverage
3 tablespoons roasted tahini paste
1 1/2 tablespoons cider vinegar
1 tablespoon lemon juice
4 teaspoons capers, drained and chopped
1 garlic clove, minced
Baby spinach, for serving

Preheat the oven to 425 degrees F. Put the olive oil, mustard, a dash of salt, and some ground pepper in a small bowl. Whisk to combine. Put the potatoes in a large bowl. Add about three-quarters of the oil mixture. Mix until coated. Spread the potatoes on a large baking sheet in a single layer. Bake for 25 minutes.

While the potatoes are in the oven, put the Brussels sprouts and onions in the large bowl. Add the remaining oil mixture, mixing until coated. Once the 25 minutes have passed, stir the potatoes, then add the Brussels sprouts mixture to the pan (if you don’t have room, you can use two pans, side-by-side, in the oven). Bake for another 15 to 20 minutes, until the potatoes are tender, and the sprouts and onions are cooked through and starting to brown. Transfer the mixture to a large bowl. Stir in the carrots.

In a large glass measuring cup or small bowl, whisk together the nondairy milk, tahini, cider vinegar, lemon juice, capers, and garlic. Add salt and pepper to taste. Depending on the consistency of the tahini, you may need to add additional nondairy milk, however, the final mixture should be thick. Pour the mixture into the potato mixture. Stir to combine. Serve warm or at room temperature over baby spinach.

Note: My Brussels sprouts come from my CSA share, and their fresh-picked local goodness makes them much more tender than the imported stuff from the store. I kept them whole for this recipe, but if you have large or very dense sprouts, you’ll want to slice them in half first.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)


Toasted Millet with Shredded Brussels Sprouts

I’m all about baking with millet flour, and the whole grain itself is one of my favourites. It has enough texture to give a bite, but nothing too chewy or creamy, making it perfect as a rice replacement in pretty much everything. By toasting the millet beforehand, it offers an additional nuttiness.

Toasted Millet with Shredded Brussels Sprouts

Toasted Millet with Shredded Brussels Sprouts

1 cup (240mL) millet grain
2 cups (480mL) mushroom broth, plus additional broth as needed
1/4 teaspoon fine sea or Himalayan salt
4 tablespoons (60mL) extra-virgin olive oil
1 1/2 cups (360mL) finely chopped beets
1 cup (240mL) finely chopped celery
1 large yellow onion, finely chopped
1 clove garlic, grated
4 teaspoons (20mL) dried thyme leaves
1 tablespoon (15mL) poultry seasoning
1 1/2 pounds (680g) Brussels sprouts, trimmed and shredded
3/4 cup (180mL) sliced dried figs
Fine sea or Himalayan salt to taste
Juice of 2 to 3 lemons

Put the millet in a dry saucepan. Bring to medium heat and cook for about 3 minutes, until fragrant, stirring often, just enough to toast it. Add the broth (it will splatter for a moment), bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Remove from heat, and fluff with a fork. Stir in 2 tablespoons of the olive oil. Set aside.

Put the remaining olive oil in a large skillet over medium-high heat. Add the beets, celery, and onion, cooking until softened, about 8 minutes. Stir in the garlic, poultry seasoning, and thyme, cooking for 1 minute. Season with salt and pepper. Add the Brussels sprouts, dried figs, and millet and continue to cook, about 5 minutes, until softened (add additional broth as needed if it becomes too dry in the pan.) Test for seasonings. Add the juice of one of the lemons, mixing well, and adding more to taste. Serve warm.

Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

You can’t go wrong highlighting the flavors of fall in this easy dish. It works well as both a main course or side dish, depending on what you’re serving with it. For me, I love pairing it with some warm Maple-Kissed Cornbread from my first book and a quick kale skillet.


Rosemary Roasted Brussels Sprouts, Sweet Potatoes, Apples, and Tofu

2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh rosemary
1 teaspoon packed finely grated orange zest
1 1/2 pounds Brussels sprouts, trimmed and cut in half
1 1/2 pounds sweet potatoes, cut into 1-inch cubes (about 2 medium)
1 pound (454g) extra-firm tofu, cut into 3/4-inch cubes
2 large sweet-tart baking apples, such as Mutsu, cut into 1 1/2-inch cubes
Fine sea or Himalayan salt
Freshly ground pepper

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Put the olive oil, rosemary, and orange zest in a small bowl. Whisk well to combine. Add the Brussels sprouts, sweet potatoes, tofu, and apples. Gently toss to coat. Transfer the mixture to the prepared baking sheet in a single layer. Sprinkle with salt and pepper.

Bake for approximately 35 minutes, stirring twice, until the vegetables are tender and cooked through, and the tofu and vegetables are golden brown. Serve warm.