1 lb fresh brussels sprouts
1½ tbsp olive oil
2 tbsp reduced sodium soy sauce
1 tbsp honey
1½ tsp rice vinegar
1 tsp sesame oil
1 tsp Asian garlic chili paste, such as sambal olek or Sriracha, adjust to heat preference
½ tsp garlic powder
salt and pepper, to taste
Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and set aside.
Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
Toss with the olive oil and season gently with salt and pepper. Place in a single layer on the pan, leaving some space between the Brussel sprouts. Roast for 20 to 25 minutes or until the sprouts are browned and crispy.
Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, garlic chili paste, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3 to 4 minutes until it thickens.
Toss the hot Brussels sprouts with the sauce and serve.
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