1 lb. Brussels sprouts
1/4 cup light soy sauce
1/4 cup maple syrup (grade B works great…stronger maple flavor, awesome for cooking)
2 scallions, trimmed and cut into rings
1 tsp. Aleppo chili pepper flakes
Coarse sea salt, for garnish (optional)
Serves about 4 as a side dish
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
1. Prep the Brussels sprouts
Rinse the brussels sprouts and pat them dry. Whack them in half with a sharp knife. (If the stem ends are really woody looking, nip them off and discard.) Set aside.
2. Make the glaze
Trim the roots and last half inch of dark green ends off your scallions and discard. Cut into rounds. Whisk the light soy and maple syrup together until uniform. Toss in the Aleppo chili flakes and scallions. Give the whole mess a swirl to combine. Set aside.
3. Blanch the Brussels sprouts
Pop your chopped Brussels sprouts in a large pan filled with about a half inch of water. Simmer over medium-high heat for about 5 minutes, then drain well.
4. Roast the Brussels sprouts
Put your blanched Brussels sprouts in a large bowl. Pour in the glaze. Toss well to combine. Spread them out on your parchment-lined baking sheet, cut-side up. Drizzle with remaining glaze from the bowl. Roast at 350 degrees for 25-30 minutes, until fork tender and deliciously brown. Give one a taste to check the salt level, and serve garnished with a few flakes of coarse sea salt, if you like.
Or for the QUICK version: Just sprinkle the brussel sprouts with Tonewood seasoning.