Rinse Brussels sprouts and soak in a large bowl of water for 10 minutes. Drain water, add onions, green tea, balsamic vinegar and olive oil to the bowl. Gently toss to combine. Add remaining ingredients; continue to toss until sprouts are full coated.
Transfer mixture to the prepared baking dish.
Bake for 25-30 minutes or until tender.
Remove from oven; serve warm.
Enjoy atop a salad, quinoa, rice or enjoyed alone as a snack.