Add diced celeriac to an appropriately sized bowl and add the tablespoon of olive oil, ½ teaspoon of sea salt, and ½ teaspoon of pepper. Mix well.

Place the coated celeriac on a lined baking sheet and spread out evenly. Bake at 375 degrees F for 8 minutes just until soft.

Add brussels sprouts to a large skillet and add 2 tablespoons of olive oil. Mix together and cook over medium heat until brussels sprouts begin to soften. About 7 minutes.

Add slaw and 1 teaspoon of toasted sesame oil to the brussels sprout mixture in the skillet and mix. Cook over medium heat for 3-4 minutes.

Add tahini mixture and roasted celeriac to the skillet and mix well. When everything is combined, turn the heat off and cover the skillet. Leave the skillet on the stove until you are ready to serve.

If you are making this ahead of time, let the mixture cool and then place in the fridge. You may need to add a tablespoon or two of water when heating the slaw back up. The tahini mixture may get a little solid after being in the fridge.