- 4 tbsps coconut sugar
- 1/3 cup Braggs amino acids or soy
- 2 Tbsps rice vinegar
- 1 Tbsp sesame oil
- 3 teaspoons fresh grated ginger
- 4 cloves garlic, grated
- 1/2 tsp red pepper flakes
- 1 Tbsp corn starch or Arrowroot (Use 1/2 tbsp, add more if desired)
- 1/2 cup water
- 2 scallions chopped, green and white parts
- 1 tbsp white or black sesame seeds
- 1lbs fresh brussels
- 1 tbsp oil
- Salt/Pepper as needed
- Brussels: Preheat oven to 400°F and set a rack on the very top. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Spread the brussels out on the pan. Generously drizzle the brussels with oil and sprinkle with salt and pepper. Stir with your hands to ensure brussels are all well-oiled and salted. Place in the oven on the top rack for about 45-60 minutes.
- After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred. Remove any extra crispy pieces to add to the finished dish.
- Remove brussels from the oven once all brussels are crispy and slightly charred.
- In a small saucepan over medium high heat add the sesame oil, garlic and ginger. Cook for 2 minutes.
- Now add all the sauce ingredients except for the scallions, corn starch and water.
- Whisk everything together and bring to a boil.
- In a small bowl, stir together the corn starch and water until it dissolves.
- Add the scallions cook for 2 minutes.
- Now gradually pour the corn starch mixture into the boiling sauce, while continuously whisking for 1 minute. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened.
- Remove from heat and cool before pouring into a jar.
- Place brussels in a bowl and toss with some of the Korean Bbq sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You should have at least 1/2 cup max of sauce leftover! Top with sesame seeds and additional scallions.
Place additional sauce in an air tight container in the fridge for optimally two weeks.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Brussels Sprouts
- Cuisine: Side Dish