For 2 big servings
½ lb fresh brussels sprouts (cut in half lengthwise)
2 TBSP Olive Oil
1/3 lb fresh cranberries (I cut mine in half but can leave whole)
6 black garlic cloves (rough chop)
2 TBLS Butter
1 TBLS fennel seeds (lightly crushed)
1/3 cup tahini
Prep all ingredients so you are ready to serve this at once when the brussels sprouts finish.
Preheat oven to 425°
Toss the cut brussels sprouts in the olive oil and season with a pinch of salt, arrange on a parchment lined baking sheet cut side down. The roasting only takes about 10-12 minutes so have your other ingredients ready to go while this is in the oven.
Warm the butter in a wide skillet to melt. When only about 5 minutes remains for the brussels sprouts, increase the heat and add the fennel seeds for a few seconds until toasty and fragrant. Add the black garlic and the cranberries for a quick sauté. Cranberries should be starting to soften but not mushy. Remove from heat and add the tahini and emulsify this into a dressing/sauce with berries and black garlic chunks. Remove the brussels sprouts from the oven (the cut side should have begun to caramelize and some outer leaves will be charred) place in a serving bowl, toss with the cranberry/black garlic/tahini mixture and serve.