Toss the brussels sprouts in the toasted sesame oil and lightly salt and pepper. Put in a single layer on a baking sheet.
Bake for 20-25 minutes until the sprouts are tender and the edges look crispy and browned.
Toss the warm sprouts in the teriyaki sauce.
Serve with a side of teriyaki sauce for dipping and/or sesame seeds on the top!
Notes
Storage and LeftoversI think this recipe is best served right out of the oven but they can be stored for food prep. Store these cooked Brussels sprouts in an airtight container in the fridge for up to 5 days. You can technically freeze these, but the texture is better fresh.