Smashed Brussels Sprouts with Maple Tahini Sauce

Wash the Brussels sprouts and cut off the hard ends.
Bring a large pot of water to a boil, and boil the Brussels sprouts for 10-15 minutes. While the sprouts are boiling, prepare an ice bath by filling a large bowl with water and ice.
Add the Brussels sprouts to the ice bath and allow them to cool for about 5-10 minutes. Drain the water completely from the sprouts.
While the sprouts are cooling, preheat the oven to 450 F and line a baking sheet with parchment paper.
Transfer the Brussels sprouts to the baking sheet and spread out evenly. Using the bottom of a flat glass or mug, press down on each Brussels sprout to flatten it to approx 1/2 inch thick. (If moisture or water is released during this process, simply pat them dry with a paper towel.)
Brush the Brussels lightly with olive oil, and sprinkle with salt and black pepper.
Next, bake them in the oven for 35 minutes, flipping halfway. If you would like the Brussels crispier, simply broil for 2-3 minutes. (Watch them closely to make sure they don't burn!)
While the Brussels are baking, prepare the maple tahini dipping sauce. Combine all ingredients in a mason jar, and shake well to combine. Thin with water if needed.
These are crispiest and best when eaten right away. When the Brussels are ready, serve immediately with a side of the dipping sauce, and enjoy!