Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.

In a large bowl, toss the Brussels sprouts with olive oil, a pinch of salt, and pepper. Spread the sprouts in an even layer on the baking sheet, cut side down.

Roast for 15-20 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

While the Brussels sprouts roast, add soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, and red pepper flakes to a small saucepan. Combine water and cornstarch and add to the sauce ingredients. Bring the sauce to a low simmer, stirring occasionally, until the sugar dissolves and the mixture begins to thicken.

Transfer the roasted Brussels sprouts to a large mixing bowl. Pour the teriyaki sauce over the sprouts and toss to coat evenly.

Serve immediately, garnished with sesame seeds or green onions, if desired.

Trim and halve 1 pound of Brussels sprouts. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper.

Preheat the air fryer to 375°F. Spread the Brussels sprouts in a single layer in the basket. (Avoid overcrowding for even cooking.) Air fry for 10-12 minutes, shaking the basket halfway through, until they’re golden brown and crispy on the edges.

Toss with your prepared teriyaki sauce or any other glaze.

Serve immediately with optional garnishes like sesame seeds or green onions.