Ingredients
- 1 pound Brussels sprouts
- 4 teaspoons olive oil
- Salt and pepper to taste
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons rice vinegar
- 1 1/4 teaspoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoons toasted sesame seeds
- 1/4 cup green onions chopped
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Rinse the Brussels sprouts, trim the woody ends, and cut them in half. Pat dry thoroughly with a clean towel.
- Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes until browned and crispy, stirring once halfway through.
- While the sprouts roast, mix the soy sauce with the cornstarch until smooth. Add the honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Pour the mixture into a small saucepan.
- Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove the roasted sprouts from the oven, drizzle with the warm sauce, and toss gently to coat.
- Garnish with toasted sesame seeds and chopped green onions before serving.
