Ginger Soy Brussels Sprouts + Life Lately

If anyone follows me via Instagram, you know it's been a fun and busy few weeks. First I was down in Miami and Key West. I came home for a week and was plagued by some cold. Then left for another week to head to a dude ranch, Brush Creek Ranch, in Wyoming for a Google team work event. It was so awesome. Everyone should go to a dude ranch.

And finally, Eileen, my sister, came for a visit from Phoenix this past weekend. We explored the food trucks of San Francisco, took some nice runs and hikes, did a little tour of Sonoma wineries and breweries, saw my wedding venue!, and BBQ'd with family for Father's Day.

Needless to say, it has been an amazing few weeks. Remarkably, I've actually fit in some work and cooking! Now, time for a Brussels sprout recipe and some R&R at home.

Ginger Soy Brussels Sprouts
makes 4 side servings

1 lb Brussels sprouts (trimmed and halved)
2 tbsp low sodium soy sauce
2 tbsp toasted sesame oi
1 tbsp honey
1 tbsp sriracha
1 tbsp mirin
1 tbsp fresh ginger (peeled and grated/minced)
2 cloves garlic (minced)
salt and pepper

Preheat oven to 400 degrees.

Trim outer leaves off Brussels sprouts and cut off the bottom. Cut in half. Toss into a mixing bowl.

Add all remaining ingredients to mixing bowl and toss everything to combine. Don't add too much salt as the soy sauce already has a lot in it. Let marinade for 15-20 minutes.

Toss Brussels sprouts onto a foil-lined baking sheet, cut side down. Add all the marinade. Pop into the oven for 20 - 25 minutes. Everything will brown and maybe even burn a little bit, especially the excess sauce. But that's okay! The charring on the sprouts will be delicious.