Creamy Brussel Sprouts

1. Place brussel sprouts in skillet with enough water to cover the bottom of the pan; sprouts should not be completely submerged. Boil for a couple minutes, just until they are bright green and slightly soft, but not mushy, they shouldn't be falling apart.
2. Drain water off, add oil and place back on burner and saute until golden brown (I like them a little darker brown). Meanwhile, in a bowl, mix tahini and tamari. If mixture gets really thick, add a little water.
3. Once sprouts are done sauteing, pull off heat and add the tahini/tamari mixture and mix until all sprouts are coated. This should not to soupy. If it's watery, place back on burner and gently heat until sauce is thick and coats sprouts. Be careful not to burn!
4. Once all sprouts are coated, pour onto plate/bowl and generously sprinkle with sesame seeds.
It's creamy, salty and healthy! I love this recipe. I never thought I liked brussel sprouts, but I eat these almost everyday. Even my dad who had sworn off brussel sprouts will ask me to make this for him!
Source of recipe: I wrote this recipe.