Roasted Teriyaki Brussels Sprouts

Preheat oven to 425°F/218°C. Lightly grease a large baking sheet.

Spread the brussels sprouts (1 lb) over the baking sheet. Drizzle with sesame oil (2 tbsp) and sprinkle with fine salt (0.5 tsp) and toss to combine. For maximum crispiness, face all the [brussels sprouts] cut side down against the pan.

Roast in the oven for minutes (15). Take out the pan, give it a quick stir and then place back in the oven to roast another 10-15 minutes until desired crispiness. Start 15m timer

While the [brussels sprouts] are roasting, prepare the sauce. Add sesame oil (2 tbsp) and garlic minced (2 clove) to a small saucepan and warm over medium-low heat. Cook the [garlic minced] for a couple of minutes until fragrant, stirring continuously.

Add the remaining sauce ingredients: coconut aminos (0.25 cup), lime juice (1 tbsp), ground ginger (0.25 tsp), and maple syrup (2 tbsp) to the pan and bring to a simmer. Let it boil and cook for about minutes (5) as the sauce reduces. Stir frequently to prevent burning. The sauce should thicken into a glaze. Set aside until needed. Start 5m timer

Once the [brussels sprouts] are done, transfer them to a large bowl. Pour the teriyaki sauce over the top and toss to coat the [brussels sprouts] fully. Top with the peanuts salted, roughly chopped (0.25 cup), onion chopped (3 spring) and red chili flakes (1 tsp) (if using). Serve immediately and enjoy!