Crispy Asian Brussels Sprouts with Sriracha

Instructions

1. Prepare the Brussels sprouts
   Trim the stems of the Brussels sprouts and remove any discolored outer leaves. Cut each sprout in half lengthwise. Pat them dry with paper towels to ensure maximum crispiness when roasting.
2. Roast the Brussels sprouts
   Preheat oven to 425°F (220°C). Toss the halved Brussels sprouts with vegetable oil, season with salt and pepper, and spread in a single layer on a baking sheet. Roast for 20-25 minutes, turning halfway through, until edges are crispy and deeply golden.
3. Prepare the sauce
   While the Brussels sprouts are roasting, make the sauce. In a small saucepan over medium heat, combine sesame oil, soy sauce, honey, Sriracha, minced garlic, rice vinegar, and grated ginger. Bring to a simmer and cook for 2 minutes.
4. Thicken the sauce
   Add the cornstarch-water mixture to the sauce, whisking constantly. Simmer for another 1-2 minutes until the sauce thickens to a glaze consistency. Remove from heat.
5. Combine and coat
   When the Brussels sprouts are done roasting, transfer them to a large bowl. Pour the warm sauce over the sprouts and toss gently until evenly coated.
6. Garnish and serve
   Transfer the glazed Brussels sprouts to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while still hot and crispy.