Sweet Chili-Ginger Brussels Sprouts

Name: Sweet Chili-Ginger Brussels Sprouts
Ingredients: 1 1/2 pounds (680g) Brussels sprouts; 2 1/2 tablespoons avocado oil, (or neutral cooking oil of choice); 3 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons agave nectar; 3 tablespoons water; 1 tablespoon Sriracha, (or other sweet-chili sauce); 2 teaspoons toasted sesame oil; 2 teaspoons rice vinegar, (aka rice wine vinegar); 2 teaspoons cornstarch + 2 tablespoons water; 2 teaspoons avocado oil (or neutral cooking oil of choice); 3 scallions (sliced at a bias (white and light green parts only; reserve the dark green pieces for garnish)); 1-inch (2.5 cm) piece fresh ginger, grated; 3 cloves garlic, (minced); 1/4 cup roasted cashews, (chopped (optional; omit for nut-free)); 1 tablespoon toasted white sesame seeds or black sesame seeds

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Prep the sprouts. Preheat the oven to 425°F (218°C). Wash the sprouts and remove any browned or tough outer layers.

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Ingredients

1 1/2 pounds (680g) Brussels sprouts
2 1/2 tablespoons avocado oil, (or neutral cooking oil of choice)
3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons agave nectar
3 tablespoons water
1 tablespoon Sriracha, (or other sweet-chili sauce)
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar, (aka rice wine vinegar)
2 teaspoons cornstarch + 2 tablespoons water
2 teaspoons avocado oil (or neutral cooking oil of choice)
3 scallions (sliced at a bias (white and light green parts only; reserve the dark green pieces for garnish))
1-inch (2.5 cm) piece fresh ginger, grated
3 cloves garlic, (minced)
1/4 cup roasted cashews, (chopped (optional; omit for nut-free))
1 tablespoon toasted white sesame seeds or black sesame seeds