1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
3 Tablespoons good quality olive oil
Salt and pepper
1/2 cup Stonewall Kitchen Sweet Chili Jam
2 Tablespoon tamari or soy sauce
1 teaspoon fresh grated gingerroot
2 Tablespoons toasted sesame seeds
2 scallions, chopped
Preheat oven to 400°F.
Combine Brussels sprouts, oil, salt and pepper in a bowl. Toss to evenly coat. Spread Brussels sprout out on a rimmed baking sheet, making sure to not overcrowd the pan.
Bake for 25-30 minutes until Brussels sprout are crisp on the outside and tender on the inside. Time will vary depending on the size of Brussels sprouts.
Whisk together the Sweet Chili Jam, tamari (or soy sauce), and ginger in a large bowl.
Add roasted Brussels sprouts to the sweet chili sauce and toss to coat. Return to pan and oven for 5 minutes. Garnish with sesame seeds and scallions and serve immediately.