tahini brussels sprouts with pomegranate and herbs
serves 4-6

Ingredients
2 pounds brussels sprouts, trimmed and cut in half through the core  
2 tablespoons extra-virgin olive oil
1/4 teaspoon sea salt
freshly ground black pepper 
1/4 cup lemon garlic tahini dressing (omit cumin)
3 tablespoons fresh pomegranate seeds
3 tablespoons chopped fresh herbs (cilantro, mint and/or parsley)  

Directions

1. Preheat oven to 425 F degrees and line two baking sheets with parchment paper for easier clean up. 

2. Place the brussels sprouts in a large bowl, including some of the loose outer layers (these make for delicious crispy bites when roasted at high heat). Add the olive oil, salt, garlic powder (if using) and a few grinds of fresh pepper and toss with your hands to coat well. Spread in an even layer on the two baking sheets with the cut ends face down. 

3. Roast the brussels sprouts for 25 to 30 minutes, until they’re tender and well browned, tossing once half-way through.

4. Remove from the oven and toss with the tahini sauce to coat. Just before serving, sprinkle with the pomegranate seeds and herbs. Enjoy warm or at room temperature!