Roasted Brussels Sprouts and Edamame
"Roasted brussel sprouts & edamame tossed in a lemony ghee sprinkled with toasted pumpkin & caraway seeds all drizzled with creamy tahini. If one of your resolutions is to eat more healthy vegetables this year, this is the perfect way to start. If you are not sure you like brussel sprouts this recipe will change your mind! It is so delicious! 💚💛"
-- @lorindabreeze
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Who can resist a perfectly caramelized Brussels Sprout! This salad by our friend @lorindabreeze combines perfectly roasted sprouts with creamy edamame and a lemon tahini dressing. Looking for more way to use up Brussel's Sprouts? Check out a favorite from our test kitchen, Rachel Gurjar's Lemon Miso Brussels Sprouts!


Prep time 10mins
Cook time 15mins
Serves or Makes: 4


  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil, plus more for brushing
  • Salt
  • Black pepper
  • 1/ 2 cup frozen edamame
  • 2 tablespoons ghee, or butter
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice, plus more for serving
  • 3 tablespoons toasted pumpkin seeds
  • 1 teaspoon caraway seeds
  • Tahini, for serving
  • 1 lemon, thinly sliced, for serving


  • Step 1

    Preheat oven to 450ºF. Brush Brussels sprouts with olive oil, salt and pepper. Roast on a baking sheet for about 10 minutes, until slightly charred and golden.

  • Step 2

    Bring a pot of water to a boil. Blanch the edamame for 1 minutes, then quickly drain and rinse. Set aside.

  • Step 3

    Melt ghee, 1 tablespoon olive oil, parsley, lemon juice, and a sprinkle of salt and pepper in a saucepan. Toss in a bowl with Brussels sprouts and edamame.

  • Step 4

    Serve warm on a platter with extra lemon juice, toasted pumpkin seeds, a drizzle of tahini and lemon slices.