Wash and trim the hard ends off your Brussels sprouts and cut them lengthwise. Mince the garlic cloves and ginger root. (Note: 1 tsp of dried, powdered ginger may also be used instead of fresh)
Preheat oven to 350F.
Heat the toasted sesame oil on high in a large stove and oven-proof pan. When the oil is hot, drop in your Brussels sprouts and allow to cook for ~10 minutes stirring occasionally. They will turn bright green and start to char a bit on the outer leaves. After you have a nice char, add the garlic to the pan, stir and finish them off for 10 more minutes in the oven.
While the Brussels sprouts are cooking, assemble the sauce by mixing all sauce ingredients together.
Check for done-ness in the Brussels sprouts. They should be easy to bite through, but not mushy. If they are still hard textured and bitter let them continue cooking 5-10 more minutes. Since the size of Brussels sprouts can vary, cooking times might need slight adjustment.
Using a hot pad, carefully remove the pan from the oven drizzle the sauce and stir to coat! Serve immediately; leftovers will stay good in the fridge for 3-4 days or 3-4 months in the freezer.
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