Asian Brussels sprouts, seasoned with soy sauce and honey, become wonderfully caramelized when baked.
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
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.
Arrange them in a single layer, cut side down, on a parchment-lined baking sheet.
Roast them for about 30 minutes at 400°F. Garnish with sesame seeds and serve.
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
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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!Recipe Tips
- 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.
- I don't recommend using frozen sprouts. They won't crisp up as well and might end up mushy.
- 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 Recipe
Video
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.
- Make the sauce: In a small bowl, mix the oil, soy sauce, honey, garlic, and red pepper flakes.
- Place the Brussels sprouts in the pan and toss them with the sauce.
- Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
- Roast them, undisturbed, until browned and caramelized, for about 30 minutes.
- 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.
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
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Donna says
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!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Donna! Thank you very much for the review and for sharing your tweaks.
Lily says
Wonderful! A great approximation for restaurant brussels sprouts without the deep frying and sugar.
Vered DeLeeuw says
That's exactly what I like about this recipe! Thanks for the comment, Lily.
Anna says
one of my favorite weeknight recipes! so easy and delicious
Vered DeLeeuw says
I'm so glad you've been enjoying this recipe, Anna!
Brad says
Delicious! I double the honey and garlic.
Vered DeLeeuw says
I'm glad you like this recipe, Brad! Thanks for sharing your tweaks.