Roasted Brussels Sprouts with Aleppo Pepper & Tahini Yogurt Sauce

Crispy roasted Brussels sprouts meet warm Aleppo pepper, creamy tahini yogurt sauce, toasted pine nuts, sweet-tart pomegranate, and tangy goat cheese.

This Mediterranean-inspired side dish is bold, balanced, and elegant enough for entertaining — yet simple enough for a weeknight dinner.

If you love building flavor with layers of texture and contrast, this recipe belongs in your rotation.

Why This Brussels Sprouts Recipe Works

• High-heat roasting (425°F) creates deep caramelization
• Aleppo pepper adds mild heat and subtle fruitiness
• Tahini yogurt sauce cools and balances spice
• Pomegranate adds brightness and depth
• Goat cheese & pine nuts bring creamy and nutty contrast

The result? A restaurant-quality Brussels sprouts side dish that feels layered and intentional.

If you enjoy sweet-savory combinations, you may also love this Brussels Sprouts with Apple, Bacon and Honeyed Pecans — a fall-forward variation with smoky and crunchy notes.

Ingredients for Roasted Brussels Sprouts with Aleppo Pepper & Tahini Yogurt Sauce

For the Roasted Brussels Sprouts

12 ounces Brussels sprouts, trimmed and halved

1½ tablespoons olive oil

½ teaspoon Aleppo pepper

¼ teaspoon ground cumin

¼ teaspoon kosher salt

For the Tahini Yogurt Sauce

½ cup full-fat Greek yogurt

1 tablespoon tahini

1½ tablespoons fresh lemon juice

1 small clove garlic, minced

½ teaspoon kosher salt

⅛ teaspoon black pepper

Garnish & Finishing

2 tablespoons pomegranate arils

¼ cup pine nuts, toasted

2–3 ounces soft goat cheese, crumbled

1 tablespoon pomegranate molasses (optional drizzle)

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Instructions for Roasted Brussels Sprouts with Aleppo Pepper & Tahini Yogurt Sauce

Roast the Brussels Sprouts

Preheat oven to 425°F. Line a baking sheet with parchment.

Toss Brussels sprouts with olive oil, Aleppo pepper, cumin, and salt.

Spread cut-side down in a single layer.

Roast for 18–22 minutes, until deeply golden and crisp on the edges.

Optional: Broil 1–2 minutes for added char.

Make the Tahini Yogurt Sauce

Whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper until smooth.

If needed, thin with 1–2 teaspoons warm water to reach a spoonable consistency.

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Assemble

Spread tahini yogurt sauce onto a serving platter. Top with hot roasted Brussels sprouts, followed by goat cheese, pine nuts, pomegranate arils and a drizzle of pomegranate molasses (if using).

Serve immediately.

Love bold Mediterranean flavors? Try this Brussels Sprouts With Za’atar & Pomegranate Molasses for a spice-forward variation.

Prefer Grilling

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Skip the oven and fire up the grill. Grilled Brussels Sprouts With Lemon-Honey Vinaigrette delivers smoky char and bright citrus flavor — perfect for summer cookouts.

Expert Tips for Perfect Roasted Brussels Sprouts

• Always roast cut-side down for caramelization
• Don’t overcrowd the pan
• Use high heat (400–425°F minimum)
• Finish with acid (lemon or molasses) to balance richness

For more roasting techniques, flavor pairings, and prep tips, explore the full Guide: Cooking With Brussels Sprouts.

Storage & Reheating

• Store leftovers in an airtight container up to 3 days
• Reheat in a 400°F oven for 8–10 minutes to restore crisp edges
• Avoid microwaving if possible

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