Crispy brussels sprouts with lemon tahini

Ingredients

• SPROUTS
• 1 pound brussels sprouts, rinsed and dried
• 3-4 tablespoons avocado oil (or coconut oil)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 5 cloves garlic, minced (optional)

Lemon tahini

• 1/2 cup of your favorite tahini
• 1 lemon, juiced
• 1 small garlic clove
• 2 tablespoons maple syrup (optional if you like the sweetness)
• 1/2 teaspoon Himalayan sea salt (or plain sea salt)
• 2 tablespoons filtered water, to thin

Toppings

• Nutritional Yeast
• Fresh Herbs - cilantro, parsley (optional)

Instructions

• Preheat oven to 400 degrees F.
• Pull off any yellow outer leaves from the brussels sprouts, then wash and dry.
• Cut larger ones in half.
• Add to a mixing bowl with oil, salt and pepper, then toss.
• Pour them on a sheet pan and roast for 30 minutes, until tender on the inside.
• Preheat a large skillet to medium high heat and add oil when pan is hot.
• Add as many sprouts as possible without crowding the pan.
• Cover and cook for 1 minute, shake the pan to toss the sprouts and then cover for another 30 seconds.
• Remove from heat and add to mixing bowl and top with minced garlic, salt and pepper, if needed.
• To serve, sprinkle with nutritional yeast or with vegan parmesan cheese and optional herbs.
• Drizzle with lemon tahini and enjoy immediately.
• Store leftovers in an airtight glass container in the fridge for a few days. Reheat in skillet.