Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Sesame oil: 2 tablespoons
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Sriracha: 1 teaspoon (or more to taste)
- Garlic, minced: 2 cloves
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, sriracha, and minced garlic.
- Step 3: Add the Brussels sprouts to the bowl and toss to coat them evenly with the Asian BBQ sauce.
- Step 4: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down.
- Step 5: Roast for 20-25 minutes, or until the Brussels sprouts are tender and crispy, flipping halfway through for even browning.
- Step 6: Remove from the oven, sprinkle with sesame seeds, and serve immediately.
Notes
- Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days, but be aware they'll lose some crispness.
- To revive the crispiness, reheat in a dry skillet over medium heat until warmed through, avoiding the microwave.
- These Brussels sprouts are fantastic as a side dish with grilled chicken or tossed into a vibrant grain bowl.
- For extra caramelization, don't overcrowd the pan; use two baking sheets if needed to ensure the sprouts get nice and crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American