Roasted Brussels Sprouts with Tahini and Pomegranate

Serves: 4

INGREDIENTS

1 lb. brussels sprouts, trimmed and halved
1 T olive oil
1 t kosher salt, divided
1/2 t za'atar
1/4 c tahini
juice of one lemon
1 T water
1 T pomegranate molasses
1/2 c fresh pomegranate seeds

Preparation:

Preheat oven to 450. Toss brussels sprouts with olive oil, za'atar, and 1/2 t kosher salt. Arrange sprouts cut side down on a sheet tray. Bake for 8-10 minutes undisturbed, until they start to brown and crisp but still remain a vibrant green.

Meanwhile, combine tahini, lemon juice, water, and remaining 1/2 t kosher salt. Whisk together until a unified sauce forms. Spread sauce across a small platter. Pile warm brussels sprouts on top of the sauce, then drizzle with pomegranate molasses and garnish with pomegranate seeds.