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Brussels Sprouts with Caraway and Tahini
Alon Shaya's Cast-Iron Ribeye with Za'atar Chimichurri & Brussels Sprouts with Caraway and Tahini
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Brussels sprouts are a great accompaniment to steak, because they are hearty enough to hold their own flavor and they soak up all the flavorful juices around them.

Technique tip: Cooking them hard and fast gives them so many textures, from the crisped-up outer leaves to the still-crunchy center. This is also one of the fastest ways to prepare them.


    • 1/4 cup extra virgin olive oil
    • 1 teaspoon ground caraway seeds
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon crushed red pepper flakes
    • 1 lemon, zested
    • 2 teaspoons kosher salt, divided
    • 1 tablespoon lemon juice
    • 1 clove garlic, crushed
    • 2 pounds Brussels sprouts
    • 1/4 cup raw tahini
    • 3 tablespoons water


1. Preheat the broiler, and set a rack in the middle of the oven.

2. In a large bowl, combine the olive oil, spices, lemon zest and 1½ teaspoons salt. Set aside.

3. In a small bowl, combine the lemon juice and garlic, and set aside to steep for at least 30 minutes.

4. Trim the stems from the sprouts and halve the sprouts lengthwise (quarter them if they're big). Toss them in the large bowl with the seasoned olive oil until they're evenly coated with the spice, and then spread them on a rimmed baking sheet (it's okay if there are loose leaves-those are the ones that will crisp up the most).

5. Broil for 5 or 6 minutes; when the edges are deeply caramelized, give everything a good stir, and broil for another 4 to 5 minutes, until the sprouts are uniformly golden with some deeply charred edges.

6. Remove and discard the garlic from the lemon juice. Whisk the juice with the tahini, water and remaining 1/2 teaspoon salt. Transfer the sprouts to your serving dish, drizzle the tahini sauce over the top and serve.

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Cast-iron rib-eye and Brussels sprouts: Try this recipe tonight!

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