Say hellooooo to the most perfect Thanksgiving side dish – ever.

Along with being jam packed with nutrients, healthy fats, and flavor, these roasted Brussels sprouts are a crowd-pleasing side dish that even the pickiest of eaters will enjoy. Want to know why?

It’s all about the ghee.

Goodness Ghee!

Ghee, also known as clarified grass-fed butter, has become my roasting medium of choice lately. The process of making ghee removes all milk proteins (lactose and casein) and water, resulting in a cooking fat with an incredibly high smoke point (upwards of 500F) – much more so than olive oil or (gross) vegetable oils.

For those who are sensitive to dairy products, you may be able to tolerate eating ghee, thanks to the removing of the aforementioned milk proteins. The rendering of grass-fed butter into ghee also brings out the nutty, complex, and downright delicious flavor, too.

Not only is ghee reallllly tasty, it’s filled with nutrients and healthy fats to support metabolic processes. Ghee is rich in short-chain and medium-chain fatty acids as well as butyrate, a type of fatty acid associated with improved gut health. This 2011 study shows that butyrate has a number of positive effects on the body including managing fluid transport in and out of cells, maintaining cell strength and integrity, preventing colorectal cancer, and reducing insulin resistance.

Ghee is also a source of concentrated fat-soluble vitamins K, D, A, and E. Fat-soluble vitamins are absorbed with fat (hence the name) and stored in the gastrointestinal tract where they play a critical role in metabolism and hormone function.

Look for an organic grass-fed ghee to stock your pantry. My favorite brand of all time is Fourth and Heart who has flavored ghee that will change your life.

Ghee drizzled on top of Brussels sprouts is a game changing way to enjoy these cute little veg. Filled with vitamins, minerals, antioxidants, and phytochemicals, Brussels sprouts are a crazy healthy cruciferous vegetable. They’ve been shown to reduce oxidative stress in the body and prevent certain cancers, too. Brussels sprouts may even help to promote the body’s natural detoxification processes, according to this 2008 study.

Brussels sprouts roasted to perfection with the help of ghee is really all you need this Thanksgiving – right? Oh – and add a drizzle of maple and tahini dressing and prepare to have your mind blown.

Roasted Brussels sprouts + salty and nutty ghee + creamy tahini + sweet maple syrup = the best way to get your cruciferous veggie on.

Ghee Roasted Brussels Sprouts with Maple Tahini Dressing

Serves 4-6

Brussels Sprouts

1-½ pounds of Brussels sprouts, halved
3 Tablespoons ghee
½ teaspoon sea salt
Freshly ground black pepper, to taste

Maple Tahini Dressing

2 Tablespoons olive oil
3 Tablespoons maple syrup
¼ cup tahini
2 teaspoons lemon juice or apple cider vinegar
½ teaspoon sea salt

Directions

Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.

Rinse and trim sprouts, removing any yellow or torn leaves. Cut in half lengthwise and add to a large bowl. Drizzle with melted ghee, sea salt, and black pepper. Use your hands to mix Brussels sprouts well; making sure that every sprout is coated with ghee.

Spread Brussels sprouts in a single layer on lined baking tray. This is the trick for keeping the sprouts nice and crispy – not mushy. If you have too many sprouts in the pan, divide into two pans instead.

Roast Brussels sprouts for 25-30 minutes, or until crisped.

While sprouts are roasting, add all maple tahini ingredients to a jar. Cover with a lid and shake vigorously to combine.

Remove sprouts from oven and drizzle with maple tahini dressing. Serve immediately and enjoy!

Notes:

- The maple tahini dressing is totally optional, but very recommended!
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