Everyone and their brother knows what a Brussels sprout looks like. They’re tiny little cabbages that, if cooked by my mother in 1998, taste like an old shoe. But on their stalks, Brussels are one of the most fantastical Dr. Seuss-ian vegetables you’ll ever behold and, when cooked properly to crispy golden brown in a hot oven, their flavor is a revelation. Caesar salad purists may sneer, but the nutty and slightly bitter tahini plays off the sweetness of the crispy roasted Brussels sprouts and makes a perfect cold weather version of this classic salad.