Follow @kalejunkie for more recipes! PSA—you NEED my SMASHED BRUSSELS SPROUTS WITH LEMON-TAHINI DIPPING SAUCE on your table this holiday season! There is only one appropriate word to describe this dish: INSANITY 🤯🤯! Makes 6-8 servings 2 lb brussels sprouts 2 tb olive oil Sauce ¼ cup lemon juice ⅓ cup olive oil 3 tb tahini 2 tb honey 2 tb red wine vinegar 1 clove garlic 1 tsp sea salt 1tsp black pepper [1/4 cup water, optional, if sauce is too thick] Wash brussels sprouts and cut off stems. It’s ok if some of the leaves come off, just set those aside. Bring a pot of salted water to a boil. Boil the brussels sprouts for 15 minutes. Pop in an ice bath for about 5-10 minutes, until they have cooled. Drain the brussels sprouts. Next, preheat oven to 450F and line a baking sheet with parchment paper. Spread the Brussels sprouts evenly on the baking sheet. Take the back of a glass or a plate and smash each brussel sprout, about 1/2 inch thick. Brush with olive oil and sprinkle with salt ...