Brussels Sprouts:

• 1.5 lbs fresh Brussels sprouts - Choose bright green, firm sprouts with tightly packed leaves. Avoid any with yellowing or black spots.
• 2 tablespoons avocado oil - The high smoke point is perfect for high-heat roasting. You can substitute olive oil if preferred.
• 3/4 teaspoon sea salt - Enhances the natural flavors and helps draw out moisture for crispier edges.
• 1/2 teaspoon black pepper - Freshly ground black pepper adds the best flavor.

Asian Ginger-Garlic Glaze:

• 3 tablespoons coconut aminos - This keeps the recipe Paleo and Whole30. You can substitute tamari for gluten-free or soy sauce if not following those diets.
• 1 tablespoon rice vinegar - Adds a tangy brightness that balances the sweetness. Apple cider vinegar works in a pinch.
• 1 tablespoon pure maple syrup - For Whole30, omit or use a compliant date paste. Honey works if not vegan.
• 2 teaspoons sesame oil - The toasted variety adds an incredible nutty, aromatic flavor that's essential to Asian cuisine.
• 2 large cloves garlic, minced - Fresh garlic is a must for the best flavor. About 2 teaspoons minced.
• 1 tablespoon fresh ginger, grated - Fresh ginger is key here. The bright, spicy warmth can't be replicated with dried.
• 1/2 teaspoon red pepper flakes - Optional, for a gentle kick of heat. Adjust to your spice preference.

Garnish:

• 2 green onions, thinly sliced - Adds a fresh, sharp bite and beautiful color.
• 1 tablespoon toasted sesame seeds - White or black sesame seeds both work beautifully.
• Fresh cilantro leaves - Optional, but adds a lovely fresh herbal note.