- 1 pound fresh Brussels sprouts
- 3 tablespoons Vegetable Oil or other high-heat oil such as grapeseed
- 3 tablespoons Soy Sauce you can also use fish sauce if you want something with a bit more flavor
- 2 tablespoons Maple Syrup
- 2 tablespoons Fresh Squeezed Lemon Juice
- 1 garlic clove, minced
- 1 tablespoon Sriracha sauce
- Pinch of black pepper
- Kosher Salt
- Preheat oven to 400°F and set a rack on the very top.
- Prepare the Brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves. Soak the cut Brussels sprouts for a minute in water to clean them. Drain and spread Brussels sprouts out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels sprouts out on the pan. Generously drizzle the sprouts with the oil and sprinkle with kosher salt. Stir with your hands to ensure sprouts are all well-oiled and salted.
- Place in the oven on the top rack for about 45-60 minutes. Stir the Brussels sprouts every 20 minutes to ensure all sides get crispy and charred.
- During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, Sriracha, lemon juice and black pepper) in a small sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
- Remove Brussels sprouts from the oven once they are crispy and slightly charred.
- Place sprouts in a bowl and toss with some of the reduced sauce. Add the sauce a little at a time so the Brussels sprouts aren’t soaked in sauce and they retain their crispy texture. You may have a little leftover sauce.
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