Preheat the oven to 450 F. Line a baking sheet with foil (you will need another baking sheet too that doesn’t require foil).

Trim Brussels sprouts and cut in half lengthwise, removing any tough or brown outer leaves. Add to the baking sheet without the foil. Toss with olive oil, salt and pepper.

On the baking sheet with foil, line up the bacon.

Place both baking sheets in the oven and cook for 12-15 minutes, flipping the bacon halfway.

While Brussels sprouts and bacon are cooking, slice 1 Sumo Citrus and half of another into thin slices, then cut into quarters. Remove the peel and set aside.

Prepare the dip. Combine tahini, maple syrup, juice of the remaining 1/2 Sumo Citrus until smooth. Add water to thin. Set aside.

Once the Brussels and bacon are done cooking, add them to a bowl. Mix with the quartered Sumo Citrus and top with parmesan cheese and fresh parsley.