Ginger Soy Brussel Sprouts and Blackened Chicken

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🧂I love these seasoning salts by Momofuku for seasoning the chicken.
• 🧈 To make this recipe Keto friendly, use your favorite keto friendly honey substitute and replace the mirin with vinegar.

Ingredients:

• 1 pound Brussels sprouts
• 2 tbsp soy sauce or tamari for GF
• 2 tablespoons toasted sesame oil
• 1 tablespoon sriracha or other favorite hot sauce
• 1 tablespoon honey
• 1 tablespoon mirin
• 1 tablespoon fresh ginger (or buy frozen)
• 3 cloves garlic (or 1 tsp garlic powder)
• salt and pepper to taste
• garnish with peanuts
• 1/2 lb of boneless chicken thighs
• Your favorite seasoning such as garlic, ginger, and cayenne or buy a pre-mixed seasoning

Directions:

1. 🔪Veg Prep (can be done up to 3 days ahead)
1. Trim any dead leaves and the hard end/stem of the brussel sprouts, and cut in half.
2. Chop peanuts and store in an airtight container in a cool dry place.
2. Prep for Roasting
1. Preheat oven to 400 degrees.
2. Toss the Brussels into a mixing bowl.
3. Add the soy sauce, sesame oil, sriracha, honey, mirin, ginger, and garlic to the mixing bowl and toss everything to combine.
4. Taste a leaf then add salt and pepper to taste.
5. While the brussels marinate, prepare the chicken by placing on one side of a lined sheet pan.
6. Season both sides of the chicken with your favorite seasonings.
3. Roast
1. Place the marinated brussels spread out on the other side of the sheet pan, cut side down.
2. Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken has reached 165 degrees and the Brussels have softened to your liking.
4. Serve
1. Serve with more sriracha for spice and top with crushed peanuts.