Roasted Brussels sprouts with tahini sauce

This Brussels sprouts - tahini combo makes an excellent appetizer or side dish. Serve it with pita or baguette for a delicious entrée or make it a complete meal alongside fries and quinoa tabbouleh. 

Ingredients (serves 4-6)

- 1 kg (approx. 2 lb) Brussels sprouts

- 1 Tablespoon garlic powder

- 2-3 Tablespoons extra virgin olive oil

- sea salt and freshly ground pepper

 For the tahini sauce:
 - 1/2 cup tahini (ground sesame paste)
 - 1 lemon, juiced 
 - 3 garlic cloves (or less if very pungent)
 - a few tablespoons of water

 - a handful of freshly chopped parsley (or 1 Tablespoon of dried parsley)      

  Wash and trim the Brussels sprouts, slicing the larger ones in half. Line a baking sheet with parchment paper, place the Brussels sprouts in a single layer, season with the salt, pepper and garlic powder and drizzle with the olive oil. Toss gently then roast at 400F for about 20 minutes or until a fork pierces easily and the edges are slightly charred.

  While the Brussels sprouts are cooking, prepare the sauce by combining the tahini with the lemon juice and stirring until it becomes homogeneous. Add one tablespoon of water at a time until you reach the desired consistency, then add the mashed garlic, salt and parsley. 

  Combine the Brussels sprouts with the tahini sauce and enjoy!