Teriyaki Brussels Sprouts

2 lbs. Brussels sprouts

2 Tbsp. avocado oil

1/2 tsp. kosher salt

1/2 tsp. black pepper

1 Tbsp. sesame seeds

For teriyaki sauce:

1/2 cup water

1/3 cup pure maple syrup

1/3 cup tamari (or soy sauce)

2 Tbsp. apple cider vinegar

1 Tbsp. toasted sesame oil

1/2 tsp. garlic powder

1/2 tsp. ginger powder

2 Tbsp. arrowroot powder (or corn starch)

1. Preheat oven to 425 degrees F.
2. Prepare brussels sprouts. Wash well, and pat dry. Trim stem end. Cut in half (or quarters, depending on how large your sprouts are). Place halved/quartered brussels sprouts in a 9x13” baking dish. Toss with avocado oil, salt, and pepper. Roast at 425 degrees F for 20-25 minutes, until sprouts just begin to soften and develop some color.
3. While brussels sprouts are roasting, make the teriyaki sauce. Combine all the sauce ingredients in a sauce pan, whisking to combine. Bring to a gentle boil on medium heat, stirring often, then reduce to a simmer for about 1 minute, until thickened. Remove from heat and set aside.
4. When brussels sprouts are done, remove from the oven, and pour the teriyaki sauce over them. Toss gently to coat the brussels sprouts evenly in sauce. Sprinkle 1 Tbsp. sesame seeds over the top, then return to the oven for 5 minutes more.
5. Serve brussels sprouts with your favorite protein and rice combination, such as grilled salmon and white rice, or crispy tofu and brown rice.