Smashed Brussels w/ Cranberry Tahini

Get ready to snack your heart out on this oh-so-delicious sweet and savory snack.

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For the brussel sprouts:
1 lb. brussel sprouts
2 tbsp. olive oil
Sprinkle of red pepper flakes
Salt + pepper to taste
1/2 cup grated Parmesan cheese plus more for garnish

For the Tahini lemon dip:
1/4 cup creamy tahini
1/2 lemon, juiced
1/8 c maple syrup
1 tbsp plain Greek yogurt
1/4 c Cranberry Raspberry Sage Jam
Salt + pepper to taste
Water to thin out (I used about less than 1/4 cup)

1. Preheat oven to 450 degrees and line 2 sheet pans with parchment paper. Cut the ends off the brussel sprouts and fill a pot of water with some salt. Let it come to a boil then drop in the sprouts and let cook for 8 minutes or until they turn a bright green.

2. Drain the sprouts in an ice bath for 5 minutes. Dry the sprouts on a clean dish towel. Using a glass or spatula, take each sprout and smash it down until they flatten. Transfer to the lined baking sheet.

3. Drizzle olive oil, seasonings and cheese. Cook in the oven for 30-35 minutes, flipping halfway. While the brussels cook, combine the tahini ingredients in a bowl until smooth.

4. The brussel sprouts should be a nice golden brown color when done. Let cool before transferring to a plate, grating more cheese on top if desired.