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- 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons fresh ginger, minced - 3 tablespoons low sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - 2 tablespoons toasted sesame seeds - Fresh cilantro or green onions Gathering these ingredients is the first step to making this dish shine. Brussels sprouts bring a nice crunch and earthiness. Fresh ginger adds a zing that awakens the taste buds. Low sodium soy sauce gives a savory touch without being too salty. Honey or maple syrup balances the flavors with sweetness. You can also add sesame oil for a nutty aroma. Rice vinegar brightens the dish with a hint of acidity. Minced garlic brings depth to the flavor. If you like heat, red pepper flakes can be included for a spicy kick. For garnishing, toasted sesame seeds add a delightful crunch. Fresh cilantro or green onions give a pop of color and freshness. Each ingredient plays a role in creating a delightful dish that is sure to impress. - Preheat oven to 400°F (200°C). - In a large bowl, combine the halved Brussels sprouts, minced ginger, and minced garlic. - Add soy sauce, honey or maple syrup, sesame oil, rice vinegar, and red pepper flakes if you like spice. - Mix well until the Brussels sprouts are covered in the marinade. - Spread the Brussels sprouts mixture onto a baking sheet in a single layer. - Roast for 20-25 minutes and toss halfway through cooking. This helps them brown evenly. - Once done, drizzle a little more soy sauce over the top if you want. - Transfer to a serving dish and sprinkle with toasted sesame seeds. - Garnish with fresh cilantro or green onions for extra flavor and color. - Use a large baking sheet for even roasting. - Toss sprouts halfway for even caramelization. When you roast Brussels sprouts, a large baking sheet helps them cook evenly. This way, they all get that nice, crispy edge. Tossing them halfway through roasting lets each sprout brown well. You want them tender yet crisp. - Experiment with different sauces or sweeteners. - Adjust spice level with red pepper flakes. To make this dish your own, try other sauces. Teriyaki or hoisin can add a fun twist. If you want a sweeter taste, swap honey for maple syrup. You can also change up the spice. Red pepper flakes add heat, but you can use less or none if you prefer. - Use fresh herbs for color and flavor. - Add extra sesame seeds for crunch. For a beautiful plate, top your sprouts with fresh herbs. Cilantro or green onions work great. They add a pop of color and taste. Don’t forget the sesame seeds! They give crunch and make your dish look fancy. {{image_2}} For a vegan twist, you can swap honey with maple syrup. This change keeps the dish sweet and tasty while being plant-based. Maple syrup gives a rich flavor that pairs well with the ginger and soy. You won’t miss the honey; trust me. If you love heat, try adding more red pepper flakes. You can also drizzle some sriracha on top. This will give your Brussels sprouts a fiery kick. Adjust the spice to your liking. You can start with a little and add more as you taste. Feel free to get creative with add-ins. You can toss in nuts like cashews or almonds for a nice crunch. Adding bell peppers brings sweetness and color. Other veggies like carrots or snow peas can work too. Mix and match to find your favorite combo! To store leftover Brussels sprouts, let them cool first. Place them in an airtight container. This helps keep them fresh. I often use glass containers, but plastic works too. Store them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. To reheat your Brussels sprouts, you can use the oven or the stovetop. For the oven, set it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10 minutes until warm. For stovetop, use a pan over medium heat. Stir them gently for about five minutes. This keeps them crispy. Avoid microwaving, as it may make them soggy. You can freeze cooked Brussels sprouts if you want to store them longer. Let them cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last for up to three months. When you want to eat them, thaw overnight in the fridge. Reheat them using the methods above for the best texture. Brussels sprouts last about 3 to 5 days in the fridge. Store them in a bag or container with air holes. This keeps them fresh longer. If you notice any yellow or brown leaves, just remove them. They are still good if the rest looks fine. Yes, you can make Ginger Soy Glazed Brussels Sprouts ahead of time. Cook them and let them cool. Store in an airtight container in the fridge for up to 3 days. Reheat them in the oven for the best taste. You can also warm them in a pan on the stove. Ginger Soy Glazed Brussels Sprouts pair well with many dishes. Here are some ideas: - Grilled chicken or fish for added protein - Quinoa or rice for a hearty grain - A fresh salad for a light touch - Stir-fried tofu for a vegan option These pairings make your meal balanced and full of flavor. Enjoy the mix! In this post, you learned how to make Ginger Soy Glazed Brussels Sprouts. We covered essential ingredients, simple steps, and expert tips for the best flavor. Feel free to try different variations to suit your taste. Remember to store leftovers properly to enjoy later. This dish makes a great side for many meals. With its mix of sweet, savory, and spicy, it’s sure to impress. Enjoy creating this tasty, healthy dish that friends and family will love!

Ginger Soy Glazed Brussels Sprouts

Elevate your dinner with these irresistible Ginger Soy Glazed Brussels Sprouts! This easy recipe combines fresh ginger, soy sauce, and a hint of sweetness for a mouthwatering side dish that's sure to impress. Perfectly roasted to caramelized perfection in just 35 minutes, these sprouts are not only delicious but also healthy. Click through for step-by-step instructions and make your meal unforgettable!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

2 tablespoons fresh ginger, minced

3 tablespoons soy sauce (low sodium)

2 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon red pepper flakes (optional for spice)

2 tablespoons sesame seeds, toasted (for garnish)

Fresh cilantro or green onions (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts, minced ginger, minced garlic, soy sauce, honey or maple syrup, sesame oil, rice vinegar, and red pepper flakes if using. Mix well to ensure that the Brussels sprouts are evenly coated in the marinade.

      Spread the Brussels sprouts mixture onto a baking sheet in a single layer.

        Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the Brussels sprouts are tender and caramelized.

          Once done, remove from the oven and drizzle a little more soy sauce over the top if desired.

            Transfer to a serving dish and sprinkle with toasted sesame seeds and fresh cilantro or green onions for garnish.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4