Follow these steps for perfect results
Brussels sprouts
trimmed and halved
low sodium soy sauce
toasted sesame oil
sriracha
honey
mirin
fresh ginger
peeled and grated/minced
garlic
salt
pepper
Preheat oven to 400 degrees Fahrenheit.
Trim outer leaves off Brussels sprouts and cut off the bottom.
Cut Brussels sprouts in half.
Toss Brussels sprouts into a mixing bowl.
Add soy sauce, sesame oil, sriracha, honey, mirin, grated ginger, and garlic to the mixing bowl.
Toss everything together to combine, being mindful not to add too much salt.
Let the Brussels sprouts marinate for 15-20 minutes.
Toss the marinated Brussels sprouts onto a foil-lined baking sheet, cut side down.
Pour all the remaining marinade over the Brussels sprouts.
Place baking sheet into the preheated oven for 20-25 minutes.
Roast until the Brussels sprouts are browned and slightly charred.
Expert advice for the best results
For extra crispy sprouts, ensure they are dry before roasting.
Don't overcrowd the baking sheet, roast in batches if necessary.
Toss the sprouts halfway through roasting for even browning.
Everything you need to know before you start
5 minutes
Brussels sprouts can be trimmed and halved a day in advance. Marinade can be made a day in advance and added just before roasting.
Serve hot, arranged artfully on a plate, drizzled with any remaining pan sauce.
Serve as a side dish with grilled chicken or fish.
Serve over rice or quinoa for a complete meal.
Pairs well with the sweet and spicy flavors.
Cuts through the richness.
Discover the story behind this recipe
Fusion cuisine blends elements from different culinary traditions.
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