• Preheat oven to 425℉
• Sautee ginger and garlic until slightly browned and set aside.
• Place Brussels sprouts in a mixing bowl and toss with 2 tablespoons of olive oil and sprinkle with black pepper.

  This is all the seasoning you will need because soy sauce has plenty of sodium.
• Line a baking sheet with parchment paper or aluminum foil then brush with one tablespoon of olive oil or spray with cooking spray.
• Arrange Brussels sprouts on baking sheet and roast for 20 minutes.
• Toss brussels sprouts about halfway through.
• Cook approximately 15 more minutes or until crispy and golden brown on the edges. Some of the loose leaves will be more brown and crispy.

Directions for the Soy Glaze

• Add garlic and ginger you set aside along with soy sauce, water, sesame oil, and brown sugar to your saucepan and give it a stir.
• Cook down your glaze until the water has almost evaporated, stirring continuously. Approximately 10 minutes.

  Use a butter knife or spoon to see if it's fully coated. That's when it's done.
• Place roasted Brussels sprouts in a medium to large mixing bowl.
• Add crispy onions, pour the soy glaze over brussels sprouts, then toss until fully coated,.
• Garnish with crispy onions, serve, and enjoy!