Roasted Teriyaki Brussels Sprouts | When fall sneaks into the picture, Brussels sprouts are a staple for vegetable side dishes. They allow for some exciting flavor pairings, like honey-sriracha, maple-soy, or garlic and herbs. The teriyaki-sesame flavor combo in this recipe is another excellent way to dress Brussels sprouts for Sunday dinners and holiday meals. Serve them alongside marinated pork loin or oven-roasted glazed turkey for a hearty family dinner.
1 pound Brussels sprouts, ends trimmed, halved ⅓ cup Kikkoman® Teriyaki Marinade & Sauce 3 tablespoons water 1 tablespoon Kikkoman® Sesame Oil 2 tablespoons brown sugar 1 teaspoon cornstarch 1 teaspoon toasted sesame seeds for serving
Whisk together teriyaki sauce, water, sesame oil, brown sugar and cornstarch in a medium saucepan until cornstarch is dissolved. Heat over medium-low heat until simmering. Simmer for 1-2 minutes, until sauce has thickened and brown sugar is dissolved. Remove from heat and pour sauce into a small bowl to cool for 10 minutes.
Heat oven to 400ºF and line a medium baking sheet with parchment paper. Combine Brussels sprouts and ½ of cooled teriyaki sauce in a medium mixing bowl. Spread evenly on baking sheet.
Roast for 15 minutes. Stir and roast for 10-15 minutes longer depending on the size of Brussels sprouts. Remove from oven and serve hot topped with remaining sauce and toasted sesame seeds.