This is best made the day before, or at least several hours before, the sauce will thicken as it cools.
In a small saucepan combine brown sugar, white granulated sugar and soy sauce. Turn on medium to medium-high heat. You will need to stir constantly as this sauce reduces by ⅓ to ½. Then add in ginger, give it a stir or two, and remove from the heat.
This must cool completely or the sauce will not thicken. Store sauce in an air tight container, this will make a lot of sauce, it can be stored for up to 1 month.
Roasted Brussels Sprouts
Preheat oven to 400 degrees.
Wash and cut the Brussels sprouts in half, pull off any yellowed leaves. Mix them in a bowl with the olive oil.
Place the Brussels sprouts on a rimmed sheet pan and roast for 35 to 40 minutes. Shake the pan halfway through to brown the sprouts evenly.
When ready to serve, portion some of the Brussels sprouts onto a plate, drizzle the soy ginger glaze, and then sprinkle on some of the crispy fried onions on top.