Scale

1 lb Brussels sprouts, trimmed and halved

1 tbsp olive oil

1/4 tsp salt

1/4 tsp black pepper

For the Teriyaki Glaze:

1/4 cup low-sodium soy sauce

2 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp grated fresh ginger

1 garlic clove, minced

1 tsp cornstarch + 1 tbsp water (slurry)

Toppings (optional):

Toasted sesame seeds

Chopped green onion

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread cut side down on the sheet.

3. Roast for 20–25 minutes until crispy and golden brown, flipping halfway if needed.

4. While sprouts roast, whisk together soy sauce, honey, vinegar, sesame oil, ginger, and garlic in a small saucepan.

5. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook for 1–2 minutes until thickened.

6. Remove sprouts from oven and transfer to a large bowl. Drizzle with teriyaki glaze and toss to coat.

7. Top with sesame seeds and green onion if desired. Serve immediately.

• For extra crispiness, broil for 2–3 minutes at the end of roasting.

• Use air fryer at 400°F for 10–12 minutes for a quicker option.

• Great paired with rice bowls or grilled proteins.

Keywords: teriyaki glazed Brussels sprouts, sweet and savory brussels sprouts, roasted brussels sprouts with glaze, vegan side dish