- 8 cups halved brussels sprouts
- 1/3 cup low sodium soy sauce or coconut aminos
- 1/4 cup white or cider vinegar
- 1/4 cup pure maple syrup, honey, or agave
- 1 tbsp minced garlic
- 1 1/2 tsp toasted sesame oil
- 1/2 tsp powdered ginger
- 1 1/2 tbsp cornstarch or arrowroot
- 1/4 cup water
- sesame seeds, optional for garnish
Preheat oven to 450 F. Grease one or two baking pans, or line with parchment. Arrange Brussels sprouts in a single layer in the greased pan. Bake 20 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully. Whisk this into the saucepan as soon as it boils. Turn heat to medium and cook--stirring--until it begins to thicken. Flip sprouts and bake 20 additional minutes or until desired texture is reached. Mix sauce with sprouts. Sprinkle sesame seeds on top if you wish.View Nutrition Facts
Calories: 82kcal