Cut the cherry tomatoes in half. Slice the garlic cloves into thin slices (like chips). Set aside.
Slice the Brussels sprouts in half. Add the halved Brussels sprouts to soak into a bowl of cold water for 10 minutes. This will help them get tender in the center. If you prefer your brussels sprouts firm in the center then skip. Rinse and dry them.
Add two tablespoons of olive oil to a large frying pan or cast-iron skillet over medium-high heat. Once hot, add the Brussels sprouts and pepper. Cook, stirring regularly, for 8 to 10 minutes or until the Brussels sprouts are nice and crispy. Add the brussels sprouts to a separate serving bowl.
In the same pan, add one tablespoon of olive oil and raise the heat on high. Add your garlic on one side of the pan, and your cherry tomatoes on the other. Grill for 3-4 minutes or until the garlic is crispy and golden.
Toss your Brussels Sprouts with the best vegan tahini sauce for everything. Add the tomatoes and garlic on top. Serve warm/ at room temperature and enjoy.
