Asian Brussels sprouts with soy sauce and honey become wonderfully caramelized when baked. It’s the perfect side dish to Asian style meat or fish!
These Asian Brussels sprouts are phenomenal. Such a wonderful flavor combination!
I make Brussels sprouts often. They are tasty and healthy, and my kids actually agree to eat them!
These roasted Brussels sprouts with garlic and Parmesan are wonderful. But there’s something about the combination of soy sauce, honey and garlic that makes for especially flavorful Brussels sprouts, and the small amount of honey I use promotes caramelizing.
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 these simple boiled Brussels sprouts. But these days, I’m looking for a bit more flavor when cooking vegetables.
How do you make Asian Brussels sprouts?
Unlike the boiled Brussels sprouts 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.
How do I get my Brussels sprouts crispy?
By baking them! Roasted Brussels sprouts become browned and crispy thanks to the natural sugars in the sprouts. 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 the Brussels sprouts, 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. That’s why I like to use bagged, pre-washed Brussels sprouts.
Is this a healthy Recipe?
I think it is. Brussels sprouts are obviously a healthy choice. The remaining list of ingredients in this recipe is short and only includes real foods.
I add very little honey to the sauce, so the dish is still low carb. If you object to soy sauce, simply use tamari sauce or coconut aminos instead, adjusting the salt as needed.
How to serve these Asian Brussels sprouts?
This is a very forgiving recipe, so if you want to serve these Asian Brussels sprouts 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.
What about leftovers?
If you have any leftovers, they 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
- 1 lb. Brussels sprouts, halved
- 2 tablespoons avocado oil
- 2 tablespoons low sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 0.5 tablespoon honey*
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red peppers
- 1 teaspoon sesame seeds
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Place the Brussels sprouts in the pan. Toss with the oil, soy sauce, honey, garlic and crushed red peppers, using a large spoon or your hands. Arrange the seasoned Brussels sprouts in a single layer on the baking sheet.
- Roast until browned, about 30 minutes, shaking the pan twice during baking.
- Garnish with sesame seeds and serve.