Step 1

Preheat oven to roast at 400°F. Sizes of brussels sprouts can vary quite a bit so your cooking times will change based on the size. Select all the same sizes for consistent cooking.

Step 2

If your brussels sprouts are small, cut them in half. If they are very large, quarter them for more even cooking. Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half or quarters.

Step 3

In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil. Lightly oil a sheet pan or line with parchment paper, then spread out the brussels sprouts on the sheet pan. Roast in oven for 15 min., flip the sprouts, then roast for 10-15 minutes more or until gently browned.

Step 4

While the brussels sprouts are roasting, make the teriyaki glaze: Combine glaze ingredients (sake, soy sauce, brown sugar, rice vinegar, and grated ginger) in a small saucepan, stirring to dissolve the brown sugar. Bring to a simmer over medium-high heat. Simmer for about 5 minutes, then remove from heat.

Step 5

When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.