Roasted Brussels Sprouts

Sprouts:

As many as you like, say about 20
olive oil
salt

Sauce:

1/4 cup tahini
3 Tb. lemon juice
1/2 tsp. salt
2-5 Tb. water

Preheat oven to 400 F. Wash the sprouts and cut them in half. Arrange in a large baking dish and drizzle liberally with olive oil. Salt to taste. Put in the oven and roast for about 15-20 minutes until they get a bit soft, but not too blackened.

Meanwhile, whisk the tahini with the lemon juice and salt. Add a bit of water as you like, so the sauce reaches your desired consistency.

Serve the sprouts generously covered with the sauce, or place it alongside for easy dipping.

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