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Home » Vegetable Recipes » Asian Brussels Sprouts

Asian Brussels Sprouts

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 9, 2025
8 Comments
5 from 4 votes

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Asian Brussels sprouts, seasoned with soy sauce and honey, become wonderfully caramelized when baked.

Asian Brussels sprouts served in a white baking dish.

One of my favorite vegetable recipes is roasted Brussels sprouts. They are wonderful! But there's something about these Asian Brussels sprouts. The combination of soy sauce, honey, and garlic makes for an especially flavorful dish, and the small amount of honey promotes delicious caramelizing. Ready in about 40 minutes and truly easy to make, it's the perfect side dish to Asian-style meat or fish!

Ingredients

The ingredients needed to make Asian Brussels sprouts.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Fresh Brussels sprouts: Sometimes, I make life easy by buying them pre-washed and sliced.
  • Avocado oil: Can be replaced with refined coconut oil or refined sesame oil.
  • Light soy sauce: Or a gluten-free alternative.
  • Honey: Just a little to balance out the other flavors and promote caramelizing. You can use maple syrup or brown sugar in place of honey. You can also use sugar-free honey.
  • Minced garlic: Sometimes, I add a teaspoon of grated fresh ginger in addition to the garlic.
  • Red pepper flakes: They don't make this dish very spicy. They just add an interesting layer of flavor.
  • Sesame seeds: Used mainly as a pretty garnish.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the sauce ingredients in a bowl. Toss the sprouts in the sauce.

Coating the sprouts in the marinade.

Arrange them in a single layer, cut side down, on a parchment-lined baking sheet.

The sprouts were arranged in the pan.

Roast them for about 30 minutes at 400°F. Garnish with sesame seeds and serve.

The sprouts are served.

5 stars rating. Great recipe! Made it as a side for teriaki salmon. Subbed malple syrup for honey and used sesame oil as that is what I had. Will definitely be a repeat!
Donna
Read more comments

Recipe Tips

  1. To promote crispness, the sprouts should be as dry as possible. This is a good reason to use bagged pre-washed sprouts that don't need washing.
  2. There's no need to flip the sprouts midway. Allowing them to roast undisturbed ensures that the side that touches the pan becomes browned and caramelized.
  3. I don't recommend using frozen sprouts. They won't crisp up as well and might end up mushy.
  4. Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.

Serving Suggestions

These tasty sprouts make the perfect side dish for any Asian-style meat or fish. I often serve them with Asian meatballs, Asian salmon, teriyaki salmon, or teriyaki chicken wings.

This is a very forgiving recipe. So if you want to serve them with a main dish that requires a slightly different cooking temperature, you can place the sprouts in the same oven and simply bake them for a shorter or longer time.

Recipe Card

Asian Brussels sprouts are served in a white baking dish.
5 from 4 votes
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Asian Brussels Sprouts Recipe

Asian Brussels sprouts, seasoned with soy sauce and honey, become wonderfully caramelized when baked.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: Asian
Servings: 4 servings
Calories: 136kcal
Author: Vered DeLeeuw
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Ingredients

  • 1 pound Brussels sprouts - halved
  • 2 tablespoons avocado oil
  • 2 tablespoons reduced-sodium soy sauce - or a gluten-free alternative
  • 1 tablespoon honey - real or sugar-free
  • 1 teaspoon fresh garlic - minced
  • ½ teaspoon red pepper flakes
  • 1 teaspoon sesame seeds

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup. 
    Parchment-lined baking sheet.
  • Make the sauce: In a small bowl, mix the oil, soy sauce, honey, garlic, and red pepper flakes.
    Mixing the marinade in a bowl.
  • Place the Brussels sprouts in the pan and toss them with the sauce.
    Coating the sprouts in the marinade.
  • Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
    The sprouts were arranged in the pan.
  • Roast them, undisturbed, until browned and caramelized, for about 30 minutes.
    The sprouts are ready in the pan.
  • Taste and decide if you'd like to sprinkle the dish with kosher salt. To my palate, the soy sauce makes it salty enough. Garnish with sesame seeds and serve. 
    The sprouts are served.

Notes

  • If using sugar-free honey, each serving has about 12 grams of carbs (excluding sugar alcohols) and 5 grams of fiber.
  • To promote crispness, the sprouts should be as dry as possible. This is a good reason to use bagged pre-washed sprouts that don't need washing.
  • There's no need to flip the sprouts midway. Allowing them to roast undisturbed ensures that the side that touches the pan becomes browned and caramelized.
  • Oven temperatures vary. Start checking the sprouts after the first 20 minutes.
  • I don't recommend using frozen sprouts. They won't crisp up as well and might end up mushy.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.

Nutrition per Serving

Serving: 0.25 recipe | Calories: 136 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 321 mg | Fiber: 5 g | Sugar: 7 g

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Comments

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    Recipe Rating




  1. Donna says

    May 03, 2025 at 4:53 pm

    5 stars
    Great recipe!
    Made it as a side for teriaki salmon.
    Subed malple syrup for honey and used sesame oil as that is what I had.
    Will definitely be a repeat!

    Reply
    • Vered DeLeeuw says

      May 03, 2025 at 4:58 pm

      I'm so glad you enjoyed this recipe, Donna! Thank you very much for the review and for sharing your tweaks.

  2. Lily says

    February 03, 2025 at 5:37 am

    5 stars
    Wonderful! A great approximation for restaurant brussels sprouts without the deep frying and sugar.

    Reply
    • Vered DeLeeuw says

      February 03, 2025 at 9:35 am

      That's exactly what I like about this recipe! Thanks for the comment, Lily.

  3. Anna says

    February 02, 2025 at 7:12 pm

    5 stars
    one of my favorite weeknight recipes! so easy and delicious

    Reply
    • Vered DeLeeuw says

      February 03, 2025 at 9:34 am

      I'm so glad you've been enjoying this recipe, Anna!

  4. Brad says

    July 22, 2024 at 2:49 pm

    5 stars
    Delicious! I double the honey and garlic.

    Reply
    • Vered DeLeeuw says

      July 22, 2024 at 6:50 pm

      I'm glad you like this recipe, Brad! Thanks for sharing your tweaks.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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