Ingredients
Units
Scale
- 1 lb brussels sprouts
- 2 tbsp avocado oil (or other cooking oil)
- Black pepper to taste
- 2 tbsp tamari (I used low sodium, you can substitute soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tsp chili garlic sauce (or hot sauce)
- 2-3 cloves garlic, minced
- 1 tsp grated ginger (or ginger juice)
- 1/4 tsp tapioca starch (or corn starch) + 1 tsp water
- 1/4 cup finely chopped fresh parsley (optional)
- 1-2 tbsp toasted sesame seeds (optional)
Instructions
- Preheat your oven to 425F (220C).
- Cut the ends off the brussels sprouts and peel off any wilted or yellow layers. Cut the brussels sprouts in half and spread them on a large baking sheet.
- Drizzle with avocado oil and season with salt and pepper. Toss to coat everything well and spread the brussels sprouts evenly. It’s okay if there are loose leaves, they get super crispy. The more space they have, the crispier they’ll get in the oven. Turn them the cut side down to get them extra golden.
- Roast the brussels sprouts for 20 minutes. No need to flip or toss.
- To make the glaze, add tamari, rice vinegar, mirin, toasted sesame oil, maple syrup, chili garlic sauce, minced garlic, and ginger to a small saucepan.
- Bring the sauce to a simmer and cook for 1-2 minutes. In a small bowl, mix together the tapioca starch and water and add it to the sauce.
- Cook for another 3-4 minutes for a total of 5 minutes. Take off heat and set aside until the brussels sprouts are ready.
- Pour the sauce over the roasted brussels sprouts and toss. Sprinkle with fresh parsley and toasted sesame seeds.
- Best served immediately while the brussels sprouts are still crispy.
Notes
Tapioca: If you want the glaze to be thicker, you can add ½ tsp of tapioca or corn starch instead of ¼ tsp but keep in mind the glaze will thicken as it cools. Keep in mind that too much tapioca will create a “slimy gel-like” texture. I find ¼-½ tsp to be the perfect amount and wouldn’t add more than that to this glaze. Always mix it with water first to avoid it clumping up in the sauce.
Storing: Store any leftover brussels sprouts in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size:
- Calories: 739
- Sugar: 30.4 g
- Sodium: 2337.4 mg
- Fat: 47.6 g
- Saturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 68.4 g
- Fiber: 19.2 g
- Protein: 21.6 g
Keywords: soy glazed, roasted brussels sprouts
