Servings: 4

Roasted Sweet and Sour Brussels Sprouts Roasted Sweet and Sour Brussels Sprouts
(would work on other veggies too, I suspect!) (would work on other veggies too, I suspect!)
 
1 lb brussels sprouts, trimmed and halved 1 lb brussels sprouts, trimmed and halved
1 Tbsp olive oil 1 Tbsp olive oil
2 Tbsps soy sauce (I used Tamari sauce) 2 Tbsps soy sauce (I used Tamari sauce)
2 Tbsps balsamic vinegar 2 Tbsps balsamic vinegar
1 Tbsp brown sugar 1 Tbsp brown sugar
¼ tsp ground ginger ¼ tsp ground ginger
Pepper Pepper
2 Tbsp flat-leaf parsley leaves, finely chopped (didn’t use, ‘cause I didn’t have) 2 Tbsp flat-leaf parsley leaves, finely chopped (didn’t use, ‘cause I didn’t have)

Toss together brussels sprouts and oil and bake at 375 for about 30 minutes or so until tender (check at 20 and shuffle them around a bit).
Meanwhile, in a 2-cup glass measuring cup, combine soy sauce, vinegar, brown sugar, ginger, and ⅛ tsp pepper. Microwave on high until syrupy, 2 to 2 ½ min (note: I didn’t cover the measuring cup and set for 2 minutes-I had syrupy stuff all over microwave-so COVER!).
Toss sprouts with parsley and enough sauce to coat. Can serve remaining sauce on the side.

I doubled the recipe--had plenty for 4 people and some leftover. Yum!  I doubled the recipe--had plenty for 4 people and some leftover. Yum!