15-20 brussel sprouts, cut in half; 1 tsp cumin; ½ tsp chilli flakes; extra virgin olive oil; salt

TAHINI DIPPING SAUCE

1½ tbs Dijon mustard; 2½ tbs tahini; pinch cumin; 2 tsp lemon juice; 1 tsp maple syrup; ¼ cup warm water

WHAT YOU DO

Set oven at 180C. In bowl mix halved sprouts with olive oil, cumin and chilli flakes. Place sprouts on a roasting tray lined with baking paper. Bake for 20 minutes. Combine sauce ingredients in bowl; stir.