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Sriracha Tahini Brussels Sprouts {Whole30, Paleo}

Sriracha Tahini Brussels Sprouts is a beautiful way to add color to any meal. The Sriracha Tahini dressing adds a zingy creamy flavor that will make this a go-to recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Keyword: Paleo, Whole30
Servings: 4


  • Oven
  • Skillet
  • Stovetop
  • Sheet pan


  • 3 to 4 strips Sugar-free bacon, cut into small pieces
  • 1 lb Brussels sprouts, stems trimmed and halved
  • 1 to 2 tbps The New Primal Sriracha Tahini Salad Dressing
  • 1 to 2 tbps Pomegranate seeds


  • Preheat oven to 400℉.
  • Cook bacon in a skillet over medium-low heat. Render some bacon fat but try to avoid browning, about 5 minutes.
  • Add Brussels sprouts and toss to coat in rendered bacon fat.
  • Transfer mixture to a parchment-lined baking sheet. Bake at 400℉ for 20 minutes or until Brussels sprouts become crispy and apples become soft.
  • While the mixture is still hot, transfer to a bowl and mix in Sriracha Tahini Salad Dressing.
  • Top with pomegranate seeds and serve immediately.


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