Description
1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and black pepper, to taste
¼ cup low-sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 tsp cornstarch mixed with 2 tsp water (slurry)
1 tbsp toasted sesame seeds
2 tbsp chopped green onions (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out on the baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, in a small saucepan over medium heat, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, garlic, and red
pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Transfer the roasted Brussels sprouts to a bowl and toss with the sticky teriyaki sauce until evenly coated.
Sprinkle with toasted sesame seeds and chopped green onions. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
