Set a large nonstick skillet or wok on medium-high heat. Once hot add the oil and the Brussels sprouts (only). Sauté for 1 -2 minutes, or until sear marks appear along the edges. Then reduce the heat to medium and cover the wok to cook for an additional 1 – 2 minutes, continuously monitoring to make sure nothing is burning.
Add the remaining veggies and toss everything together on medium high heat. The goal is to get a good sear on all the veggies, about 2 – 3 minutes. Then reduce the heat back to low-medium and cover and cook 2 – 3 and ensure nothing is burning.
Mix together the ingredients for the glaze and set aside.
Mix together the ingredients for the Tahini Sauce and set aside.
Once the veggies are a vibrant color with sear marks and are crisp-tender, reduce the heat in the skillet and pour in the glaze. Toss the veggies in the glaze and remove from the heat.
Enjoy the veggies with your favorite grain, I chose brown rice and drizzle the tahini sauce over each portion.