In a small bowl, whisk together the tahini, lemon juice, garlic, maple syrup, and salt. Add up to 3 tablespoons water, if necessary, to create a drizzle-able consistency. Drizzle the sauce over the roasted Brussels sprouts. Top with feta, pomegranates, and hazelnuts.
Recipe by Love and Lemons at https://www.loveandlemons.com/brussel-sprouts/