Easy Roasted Asian Style Brussels Sprouts Recipe -- Paleo, Vegan, Gluten Free, and Delicious

I have an embarassing confession. When I read recipes, I usually just read the ingredient list and don't look at the instructions, and then I start cooking the food and sometimes realized that I completely flubbed the instructions. Oh well. Usually it works out ok anyhow, and this was one of them, but other times it flops.

I was looking for a recipe for brussels sprouts to make for my Korean feast, but Maangchi didn't have any recipes for them, so I found this recipe instead which I based mine on. Only I completely botched up the instructions so mine aren't crispy like the original. They're still extremely tasty and probably one of my favorite ways I ever had brussels sprouts. I made mine from frozen, but I'm sure this would work just as well with fresh, but the cooking time probably will be different.

This recipe is gluten free, allergy friendly, paleo, vegan, and absolutely the bomb. Did I mention easy? The hardest part was waiting for it to be ready.

Roasted Asian Style Brussels Sprouts Recipe -- Paleo, Vegan, Gluten Free, and Delicious

Ingredients
1 800 gram package frozen brussel sprouts (approximately 1 pound 12 oz)
3 tablespoons oil
3 tablespoons gluten free soy sauce or coconut aminos
1 1/2 tablespoon jaggery syrup, honey, maple syrup, or other sweetener of choice 
2 tablespoons lemon juice
1 clove garlic 
1 teaspoon sriracha sauce (use homemade to keep this paleo)

Instructions:

1. Cut your brussels sprouts in half.

2. Mix all your ingredients together in a 9x13 or larger pan.

3. Try to make sure your brussels sprouts aren't overlapping each other.

4. Bake at 400 for 35 minutes.

5. Mix your brussels sprouts and cook for 5 minutes more.

Enjoy!

What is your favorite way to make brussels sprouts or are you not a fan? Does this look like a recipe you'd try? Do you make sure to read instructions before following a recipe or do you usually just look at ingredients and wing it from there?