• 2 pounds brussel sprouts
• 2 tablespoons tahini
• juice of one lemon
• 2 tablespoons water
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• salt and pepper
• sesame oil (optional)
• sesame seeds (I used black sesame seeds for a pretty color effect)

Remove stump and outermost leaves of brussel sprouts, and cut them into quarters.  Rinse and drain well.  When the sprouts are drained properly, with as much additional water removed as possible, their color will become a beautiful bright green when cooked.

While the sprouts are drying, make the tahini sauce by combining tahini, water, lemon juice and a pinch of salt.  When the tahini makes initial contact with liquid, it will seize up and harden, but continue to stir until a paste and then a sauce forms.

In a large sauté pan, heat a generous bit of olive oil (about 3 tablespoons) over high heat.  When hot, add the garlic.  Just when the garlic begins to brown, carefully add the brussel sprouts and a dash of salt and pepper.

Let the sprouts cook for 10-15 minutes, stirring occasionally, until they are bright green and browned in some areas.  They should be a soft consistency.  If the sprouts brown before they are soft, add a tablespoon or so of water to the pan, repeating if necessary until desired consistency is reached.

Remove from heat, and when the sprouts cool to a warm or room temperature, add the tahini sauce, and stir to combine.

Place in serving dish, drizzle with sesame oil and sesame seeds, and serve!

Note:  This dish gets better with time, and is EXCELLENT served at room temperature.  If the consistency seems a bit dry, add a few drops of water.  Enjoy!