Chef’s Kiss Roasted Brussels Sprouts and Squash with Lemony Tahini and Pomegranate Arils!

Preheat oven to 400F and line up a roasting tray with parchment paper. Season squash and brussels sprouts with olive oil, sea salt + pepper & sumac. Toss and coat well, then bake for ~30 mins. Take them out, turn the veggies around, or flip them and back in they go for 5-10 minutes.

While the veggies roast, let’s make lemony tahini! In your food processor, throw in the garlic and salt & process for 10-15 seconds. Add all the remaining tahini ingredients & process for about 25 seconds. Scrape the sides, give the contents a little stir, and process for another 25 seconds. Taste test. Remove the veggies from the oven, allow them to cool slightly and drizzle liberally with tahini, then top with tart pomegranate arils. Enjoy every glorious bite!