Ingredients
Serves 41 lb Brussels Sprouts
- 2 tbsp olive oil
- Salt and pepper
- ¼ cup soy sauce (or coconut aminos)
2 tbsp Yuzu Super or 100%
- 2 tbsp honey (or maple syrup)
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1-2 tsp toasted sesame seeds
- Red pepper flakes (optional)
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Trim the stem ends of the Brussels sprouts and cut them in half. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.
Place them on the baking sheet in a single layer. Roast in the oven for 25 minutes, until they are tender and slightly caramelized.
Meanwhile, combine the soy sauce, yuzu juice, honey, minced garlic, and grated ginger in a saucepan. Bring to a simmer over medium heat, then reduce the heat and let it simmer for about 5 minutes, or until it thickens slightly.
Once the Brussels sprouts are done roasting, drizzle the yuzu and soy glaze over them and toss to coat. Sprinkle with sesame seeds, and optional red pepper flakes.
