• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetable Recipes » Asian Brussels Sprouts

    Asian Brussels Sprouts

    Last updated: May 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

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

    Ready in about 40 minutes and truly easy to make, it's the perfect side dish to Asian-style meat or fish!

    Asian Brussels sprouts served in a white baking dish.

    When I was a kid, my Dutch-born dad used to make the simplest Brussels sprouts - boiled in salted water. The Dutch are wonderful people, but traditional Dutch cuisine is VERY light on seasoning. 🙄

    Strangely enough, I actually loved those simply boiled sprouts, even as a kid. But these days, I'm looking for a bit more flavor when cooking vegetable recipes.

    One of my favorite recipes that I make quite often is roasted Brussels sprouts with garlic and Parmesan. 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 I add promotes beautiful and delicious caramelizing.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Fresh Brussels sprouts: By far one of my favorite vegetables to make. Sometimes I make life easy by buying them pre-washed and cut in half. But it's not difficult to prep them yourself.

    Avocado oil: This neutral-tasting oil has a high smoke point, making it very suitable for high-heat roasting.

    Light soy sauce: I almost never use traditional soy sauce. I find it too salty. You can also use a gluten-free alternative and add salt as needed.

    Honey: Just a little to balance out the other flavors and promote caramelizing. You can use sugar-free honey if you wish.

    Minced garlic: Mince it yourself (the more flavorful option), or use the stuff that comes in a jar (the lazy option!).

    Crushed red peppers: They don't make this dish very spicy. They just add an interesting layer of flavor.

    Sesame seeds: I use them mostly for garnish.

    Instructions

    Unlike the boiled vegetables of my childhood, these Asian Brussels sprouts are baked in the oven. Prior to baking them, I season them with a tasty sauce of soy sauce, honey, and garlic. The amount of honey I use is small, so the recipe is still low carb.

    Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Toss the sprouts with the remaining ingredients except for the sesame seeds.

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

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

    A six-photo collage showing the steps for making Asian Brussels sprouts.

    Expert tip

    To promote crispness, it's important that the sprouts are as dry as possible. This is a good reason to use bagged pre-washed sprouts that don't need washing.

    Frequently asked questions

    How do I make Brussels sprouts crispy?

    By baking them! In the oven, the sprouts become browned and crispy thanks to the natural sugars found in the vegetables. And if you add a bit of honey, like I do in this recipe, the caramelizing is even more pronounced, and happens faster.

    Apart from baking them, my best tip for getting them crispy is to ensure that they are completely dry before you mix them with the sauce and bake them.

    Can I use frozen Brussels sprouts?

    I don't recommend that. The frozen ones won't crisp up as well and might end up mushy. I highly recommend using fresh sprouts in this recipe.

    How do you get rid of their bitterness?

    Roasting them helps because it promotes caramelizing of the natural sugars found in the vegetable. It also helps that we add a bit of sweetness in the form of honey.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • Melted ghee or refined coconut oil are good alternatives to avocado oil in this recipe. You can also use refined sesame oil.
    • You can use maple syrup or brown sugar in place of honey.
    • Try adding a teaspoon of fresh minced ginger.

    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 usually place the sprouts in the same oven, and simply bake them for a shorter or a longer time.

    Storing leftovers

    Leftovers keep well in the fridge, in an airtight container, for 3-4 days. I gently reheat them in the microwave, covered, on 50% power.

    Asian Brussels sprouts served in a white baking dish.

    Related recipes

    • Roasted Brussels sprouts served on a white plate with a napkin.
      Roasted Brussels Sprouts
    • Brussels sprouts casserole served in a white baking dish.
      Brussels Sprouts Casserole
    • Roasted cabbage served on a white plate with a napkin.
      Roasted Cabbage
    • Cabbage soup served in a white bowl.
      Cabbage Soup

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Asian Brussels sprouts served in a white baking dish.
    4.99 from 327 votes
    Pin Recipe Share on Facebook Print Recipe

    Asian Brussels Sprouts

    Asian Brussels sprouts 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: 132kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 1 lb. Brussels sprouts halved
    • 2 tablespoons avocado oil
    • 2 tablespoons low sodium soy sauce (or use a gluten-free alternative)
    • 0.5 tablespoon honey*
    • 1 teaspoon minced fresh garlic
    • ½ teaspoon crushed red peppers
    • 1 teaspoon sesame seeds

    Instructions

    • Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup. 
    • Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers.
    • Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
    • Roast them until browned and caramelized, for about 30 minutes. Garnish with sesame seeds and serve. 

    Video

    Notes

    *If you don't mind a few more carbs, this dish is even better with a full tablespoon of honey (15 grams carbs, 4 grams fiber per serving).
    To promote crispness, it's important that the sprouts are as dry as possible. This is a good reason to use bagged pre-washed sprouts that don't need washing.

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 0.25recipe | Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 315mg | Fiber: 4g | Sugar: 4g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon
    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Vegetable Recipes

    • Roasted yellow squash on a white plate.
      Roasted Yellow Squash
    • Homemade coleslaw served in a black bowl.
      Homemade Coleslaw
    • Green beans almondine served on a white plate.
      Green Beans Almondine
    • Shiitake mushrooms served in a white baking dish.
      Shiitake Mushrooms Recipe

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *
    Each comment is reviewed before being published. We reserve the right to publish, delete, or edit comments.

    Recipe Rating




    Primary Sidebar

    A photo of Vered DeLeeuw.

    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.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Fall Recipes

    • Roasted pumpkin on a baking sheet.
      Roasted Pumpkin
    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Keto pumpkin pie topped with a dollop of whipped cream.
      Keto Pumpkin Pie
    • Moroccan chicken served in a white saucepan.
      Moroccan Chicken
    • Pulled chicken served in a white bowl.
      Pulled Chicken
    • Keto pumpkin bread, sliced, served on a white tray.
      Keto Pumpkin Bread
    • Pumpkin curry soup served in a white bowl.
      Pumpkin Curry Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    Popular Recipes

    • Baked chicken breast served on a white plate with a fork.
      Baked Chicken Breast
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Microwave bacon served on paper towels.
      Microwave Bacon
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Turkey burger in a bun.
      Turkey Burgers
    • Grilled chicken breast, sliced and served on a white plate.
      Grilled Chicken Breast
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Boneless Pork Roast
    • Baked chicken wings served on a white plate with a dip.
      Baked Chicken Wings

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Accessibility Statement


    Copyright © 2023