- Prepare and roast the brussel sprouts.
Preheat oven to 425°f. Cut the brussel sprouts in half and toss them with a generous amount of your choice of neutral oil (plain olive oil, sunflower oil, grapeseed oil, vegetable oil, etc). Then season them with salt or use a seasoning blend of your choice. Lay the seasoned and well-oiled sprouts into a pan of your choice, making sure the sprouts are spread out, so they roast rather than steam. Roast the sprouts for 6 minutes. Give the pan a good shake to toss the sprouts around then roast for an additional 4-5 minutes or until they are deeply browned.
- While sprouts are roasting, prepare the gremolata.
(You can prepare ahead of time if looking to save time). Take the parsley and cut the main section of stems off and discard. Lightly chop the parsley so that its large chunks and leaves are more or less whole. Place into a bowl. Next, do the same with the cilantro and add it to the parsley. Lastly, pick the leaves off half a bunch of mint and cut them into halves/thirds depending on size, and mix with the rest of the herb. Zest one lemon in the bowl and gently mix. Add the pine nuts and toss them ether. The gremolata is done.
- Make the tahini.
Combine the garlic, juice of one lemon, water, extra virgin olive oil, and tahini paste into your blender or use a stick/immersion blender. Puree smooth. Add salt to taste. You should have the consistency of ranch dressing. If too loose add more tahini paste, if too thick add more water or lemon juice. You can adjust the flavor to your liking. Tahini is great on lots of things and can be prepared up to 3 days in advance.
- Bring it all together.
On a serving dish of your choice, schmear the tahini dressing all over the plate, reserving a quarter of it. Toss the brussel sprouts and the gremolata over the tahini. Take the reserved tahini and drizzle over the top of the brussel sprouts. This dish is good hot, room temperature, or even cold!