ingredients

• 900 gr. Brussels sprouts, halved

• 2 tbsp. extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 tbsp. sesame oil

• 2 cloves garlic, minced

• 1 tbsp. Cornstarch

• 120 ml low-sodium soy sauce

• 120 ml water

• 2 tsp. apple cider vinegar

• 1 tbsp. hoisin sauce

• 1 tbsp. packed brown sugar

• 2 tsp. garlic chili sauce

• Pinch crushed red pepper flakes

• Sesame seeds, for garnish

• Green onions, thinly sliced, for garnish

• Chopped roasted peanuts, for garnish

instructions

1. Preheat oven to 220°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper. 2. Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler. 3. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes. 4. Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky. 5. Garnish with peanuts, sesame seeds, and green onions before serving.

necessities

small skillet, large bowl, baking sheet