Kung Pao Brussels Sprouts

Directions

1. Preheat oven to 400 degrees F.
2. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
3. Transfer the sprouts to a large, rimmed baking sheet then toss them with about 2 TBSP olive oil.
4. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
5. Meanwhile, to prepare the sauce:
6. In your smallest saucepan, add the soy sauce, honey, rice vinegar, sesame oil, 2 teaspoon sriracha and garlic.
7. Whisk until combined.
8. Bring the mixture to a boil over medium-high heat, stirring occasionally.
9. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 6 minutes.
10. Transfer the roasted sprouts to a medium serving bowl.
11. Pour the sauce over the sprouts and toss to coat.
12. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat