Soy Glazed Brussels Sprouts

Ingredients

• Brussels sprouts - The best ones will be bright green without any yellow or brown spots.
• Avocado oil - Any cooking oil with a high smoke point will work here. I like using avocado oil because it's flavorless and withstands high temperatures. Make sure to always choose a high-quality 100% avocado oil without any filler oils.
• Tamari - Tamari is a Japanese version of soy sauce. It has a richer flavor, darker color, and no additives which makes it gluten-free. You can use them interchangeably.
• Rice vinegar - Vinegar is added to balance out the flavors. You could use regular white vinegar or apple cider vinegar but rice vinegar is best because it has a milder flavor than the other ones.
• Mirin - Mirin is a sweet rice wine used in Japanese cooking, similar to Sake. Most brands have sugar added but I always try to go with one that doesn't.
• Toasted sesame oil - It has a very pronounced sesame flavor and it's dark brown. Light sesame oil is used for cooking, dark sesame oil is for adding flavor because it has a low smoke point. They cannot be used interchangeably.
• Maple syrup - This is optional but the recipe doesn't call for too much and it balances out the flavors well. You can use honey, rice syrup, or coconut nectar if you don't have maple syrup.
• Chili garlic sauce - Any hot sauce works here but this is always my go-to for Asian dishes.
• Garlic - I highly recommend fresh garlic cloves, they always give the best flavor, but you can use garlic granules if needed.
• Ginger - This one is optional but adds another layer of flavor. You can either grate fresh ginger or use bottled ginger juice (my favorite!!). I buy organic 100% ginger juice and it makes adding ginger to dishes so much easier than grating it.

Step-by-Step Instructions

This dish is made in three easy steps. First, you'll roast the brussels sprouts. Then while they're roasting, you'll make the glaze, and lastly, once the brussels sprouts are done you'll pour the glaze over them and serve!

Brussels Sprouts

1. Start by preheating your oven to 425F (220C).
2. Peel off any bad-looking outer layers of the brussels sprouts and cut off the tough ends.
3. Cut all brussels sprouts in half and lay them out on a baking sheet. It's okay if some of the layers fall, off, they'll crisp up in the oven really well.
4. Drizzle the sprouts with oil and season with a little bit of black pepper. I don't add any salt because the sauce has lots of tamari which is already salty enough.
5. Turn the brussels sprouts cut side down to get them nicely golden and roast them in the preheated oven for about 20 minutes. No need to flip them.

Soy Glaze

1. Add tamari, rice vinegar, mirin, toasted sesame oil, maple syrup, chili garlic sauce, minced garlic, and grated ginger (or ginger juice) to a small saucepan.
2. Bring the sauce to a simmer and cook for a couple of minutes.
3. While it's cooking, make a starch slurry by mixing tapioca starch with a splash of water. Mixing it separately ensures it mixes well into the sauce and doesn't clump up.
4. Whisk the slurry into the sauce and continue to simmer for a couple more minutes up to about 5 minutes total.
5. Set the sauce aside until the brussels sprouts are ready.

Putting It All Together

1. Once the brussels sprouts are done roasting, take them out of the oven and pour the glaze over them. I do this right on the baking sheet.
2. Add chopped fresh parsley if desired and toss everything together to coat well with the glaze.
3. Sprinkle on toasted sesame seeds or save them for serving as a garnish.

Other Fall Sides

Below are five of my favorite sides, perfect for the fall and winter. Especially for the holidays if you want to make something different and special than the classics. The rosemary mashed potatoes definitely won't be missing on our holiday table! To see all the latest sides, head over to the sides category page.

• Miso Roasted Broccoli
• Rosemary Mashed Potatoes
• Roasted Garlic Mashed Potatoes
• Balsamic Roasted Carrots
• Charred Green Beans with Pecorino Cheese