1/2tsp.lemon zestplus 2 tsp. fresh lemon juice (from 1 lemon)
1tsp.fresh thyme leavesfinely chopped
2pitted Medjool datesfinely chopped
Preheat oven to 450°F. Toss brussels in oil, 1/2 tsp. of the salt, and 1/4 tsp. of the black pepper; arrange evenly on a baking sheet, avoiding overlap. Roast 10 to 12 minutes, until golden-brown. Transfer to a bowl or serving platter.
Combine tahini, lemon zest and juice, thyme, and remaining 1/4 tsp. salt and 1/4 tsp. black pepper; mix to combine. Gradually whisk in up to 2 Tbsp. water, until dressing is creamy and pourable.
Drizzle dressing over brussels sprouts. Scatter chopped dates evenly overtop.