In my kitchen brussel sprouts are typically prepared with garlic, onion, chicken broth, vinegar and seasonings (comment if you'd like the recipe), so a new method was more than welcomed. We had purchased a fresh batch from the farmers' market and wanted to make them extra special.
I'd say this recipe did just that - ginger, soy, red pepper flakes, white wine vinegar, sesame seeds and oil, honey, etc. (I cheated and didn't use fresh ginger. It worked just fine.) The elements meshed really well, and each ingredient had its purpose. The Asian undertones were enhanced by the ginger, and the end result was definitely sweet and spicy. I couldn't have eaten it in too large of a quantity (very strong flavor), but luckily the recipe made the perfect serving amount. It was also perfect to accompany the mass quantity if venison kabobs we made.