You will need:
1 1/2 lbs Brussels sprouts, halved
1 lb baby potatoes, halved
4 tbsp olive oil
1 tbsp minced garlic
salt, to taste
1 tbsp tahini
3 tbsp water
2 tsp lemon juice
2 tsp nutritional yeast
1/2 tsp salt
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Toss the Brussels sprouts and potatoes in olive oil, garlic and salt until evenly coated.
Spread evenly around baking tray and bake at 400 degrees for about 45 minutes, flipping halfway through.
While the veggies are roasting, whisk together tahini, water, lemon juice, nutritional yeast and salt.
While the roasted veggies are still hot, pour the sauce over them and use a spatula to coat them. The heat from the veggies will cause the sauce to cluster into “parmesan” crumbles.
Serve warm with your favorite dipping sauce or vegan gravy.