Teriyaki Glazed Brussels Sprouts

These glazed Brussels sprouts are delicious enough to convert even the pickiest of eaters and sprout haters.

Serve as a side dish or as an appetizer.

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons rice wine vinegar
3 tablespoons water
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 tablespoon fresh grated ginger

Directions

1. Preheat oven to 400°F.
2. Try to select Brussels sprouts of the same size for even cooking. Prepare the sprouts by removing any outer leaves that are browned or damaged. Trim the end, then cut any very large Brussels sprouts in half or quarters.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the Brussels sprouts to the oil mixture and toss to coat evenly. Either line a baking sheet with parchment paper or lightly oil the baking sheet. Spread the Brussels sprouts evenly on the baking sheet. Roast for 15 minutes, then turn the sprouts over. Roast for an additional 10-15 minutes, or more, or until lightly browned.
4. Meanwhile, prepare the teriyaki glaze. In a saucepan, add rice wine vinegar, water, soy sauce, brown sugar, and grated ginger. Stir constantly until the brown sugar has dissolved completely. Bring glaze mixture to a simmer over medium-high heat. Continue to simmer for about 5 minutes, stirring occasionally, then remove from heat.
5. When Brussels sprouts are finished roasting, gently toss them with the teriyaki sauce. Serve immediately.
6. Alternatively, once the sprouts have finished roasting, you can carefully thread them onto skewers and then brush each assembled skewer with the teriyaki glaze. Sprinkle sesame seeds over the sprouts and then serve.