Ingredients:

  • 1 pound Brussels sprouts, trimmed and halved (450 g)
  • 2 tablespoons olive oil (30 mL)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup soy sauce (60 mL)
  • 2 tablespoons brown sugar (25 g)
  • 1 tablespoon rice vinegar (15 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (5 g)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (30 mL) for a thicker sauce (optional)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Trim and halve the Brussels sprouts. In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and golden brown, tossing halfway through for even cooking.
  4. In a medium saucepan, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium, whisking until the sugar dissolves.
  5. (Optional) For a thicker sauce, stir in the cornstarch mixture and cook until the sauce thickens.
  6. Once roasted, drizzle the sweet teriyaki sauce over the Brussels sprouts on the baking sheet and toss lightly to coat.
  7. Transfer the glazed Brussels sprouts to a serving dish and drizzle with any remaining teriyaki sauce. Enjoy warm!