How to make it
Preheat oven to 425°F. In a large bowl, place the brussels sprouts. Pour in the oil and sprinkle on the salt and black pepper. Toss to fully combine.
Line a baking sheet with parchment paper. Evenly spread the seasoned brussels sprouts on the lined baking sheet and roast until the edges of the brussels sprouts are browned, about 25 minutes.
While the brussels sprouts are cooking, mix the balsamic glaze and Lee Kum Kee Premium Soy Sauce in the bottom of a large bowl.
When the brussels sprouts have cooked, remove them from the oven and spoon them into the bowl with the soy-balsamic glaze. Toss to evenly coat.
Add the dried cherries, shaved almonds, and rosemary. Gently toss to distribute the ingredients. Place in a serving dish and serve.