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Preheat oven to 425F and line a large baking sheet with parchment paper. Bring a large pot of water to a boil.
Trim the stems of the brussels sprouts and remove any not-so-nice looking leaves before rinsing them. Add prepared brussels sprouts to the boiling water and let cook for 10-12 minutes, depending on size.
Drain brussels in a colander, then pat them dry with a paper towel or dish cloth. Try to remove as much water as you can!
Toss the dried brussels sprouts with olive oil, garlic powder, salt, and pepper in a large mixing bowl. Spread them onto a parchment-lined baking sheet.
Using the flat bottom of a drinking glass or glass jar, gently push down on each individual sprout to "smash" them. They should flatten and spread out in an approximately ½-inch wide "disc." Repeat with each sprout.
Once each brussels sprout is smashed, pop the baking sheet in the oven and roast for 20 minutes, flipping halfway. Brussels sprouts should be browned and crispy, but keep an eye out for too much burning!
Meanwhile, prepare the tahini dressing by whisking all dressing ingredients together in a small bowl until smooth.
Serve brussels sprouts and drizzle with dressing (or serve as a dipping sauce). Enjoy immediately to ensure brussels sprouts stay hot and crisp!