This dish is a delightful contrast of sweet, tangy, and savory flavors. The Brussels sprouts, roasted to crispy perfection, have a slight bitterness that is beautifully balanced by the sweet and tangy Cranberry Pear Balsamic glaze. Our Ginger & Black Garlic Olive Oil introduces a rich, umami flavor that pairs wonderfully with the soy sauce and ginger, adding depth to the dish. The toasted sesame seeds on top provide a crunchy texture and an extra layer of nuttiness, making this a unique and satisfying side dish.

I N G R E D I E N T S :

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp Rocky Mountain Olive Oil Ginger & Black Garlic Infused Olive Oil
• ¼ cup Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 1 tbsp soy sauce or tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1 tbsp sesame seeds, toasted
• salt and pepper, to taste

I N S T R U C T I O N S :

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with Ginger & Black Garlic Olive Oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast for 20-25 minutes, until golden and crispy on the edges, turning halfway through.
4. In a small saucepan, combine the Cranberry Pear Balsamic, tamari, honey, ginger, and garlic. Simmer over medium heat for 5-7 minutes until slightly thickened.
5. Drizzle the glaze over the roasted Brussels sprouts and toss to coat. Sprinkle with toasted sesame seeds before serving.