Preheat your oven to 500°F, positioning the racks in the middle and lowest slots.

Trim the stems and any discolored outer leaves from the Brussels sprouts, then slice each in half. Toss with extra-virgin olive oil, kosher salt, and black pepper.

Arrange Brussels sprouts cut-side down on a baking sheet, cover with foil, and roast for 15 minutes.

Remove the foil and roast for an additional 10 minutes until the sprouts are tender and golden brown.

Prepare the tahini dressing by mixing mashed anchovy fillets, crushed garlic, and salt in a bowl. Stir in tahini, lemon juice, and Dijon mustard, then slowly whisk in olive oil.

Toss torn pieces of whole-wheat bread with olive oil, salt, and pepper, then spread on a separate baking sheet. Bake until golden brown and crispy, about 5 minutes.

In a large serving bowl, combine roasted Brussels sprouts, croutons, and tahini dressing. Toss gently to combine.

Top with toasted sunflower seeds and a sprinkle of Parmesan cheese before serving.