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Roasted Brussels Sprouts with Lemon Tahini Sauce
Ingredients
  • subheading: For the vegetables:
  • 1 pound brussels sprouts, stems cut off, then halved or quartered depending on how big they are
  • 2 medium parsnips, peeled, then cut in 1 inch coins and then halved
  • 1 ½ T olive oil
  • ½ t salt
  • pinch of pepper
  • subheading: Tahini Sauce:
  • ¼ t salt (or to taste)
  • 1 clove garlic
  • 1 T chopped cilantro
  • 1 T chopped parsley
  • ⅓ cup tahini
  • 2 T olive oil
  • 2 T fresh squeezed lemon juice
  • 2 ½ T water
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