Amplify baked Brussels sprouts with an incredible sauce of sweet, spicy, and umami flavors.
I’m a big fan of game-changing recipes, and this is one of them. Asian Brussels sprouts are easy to make and even easier to enjoy. With a craving-conquering combo of soy sauce, honey, garlic, ginger, red pepper, and sesame, these Brussels are dressed to the nines. Each leafy green bite is both crispy and tender, while packing a ton of the most well-loved Asian flavors.
My family and I usually bake Brussels sprouts with olive oil, garlic, and balsamic vinegar, but for certain occasions, these Asian Brussels sprouts are superior! They especially hit the spot on nights when we’re craving Chinese or Japanese food, because the sauce tastes like it’s straight out of an Asian restaurant. It’s got a great balance of salty, sweet, and umami, making it the perfect companion to Vegan Fried Rice, ramen noodles, and more.
After making these once, it’s hard to get enough. Luckily, with a large baking sheet and plenty of time, this recipe can easily be doubled, so there’s plenty of opportunity for leftovers. Asian Brussels sprouts might be simple, but they’re also incredibly dynamic!
A brief leafy history of Brussels sprouts
Brussels sprouts are named after the Belgian capital, where they blossomed in popularity during the 16th century. Most believe, however, that they originally came from the Mediterranean region, with predecessors to the modern Brussels sprout being cultivated in Ancient Rome. Today, Brussels sprouts are grown in the United States and all around the world. They thrive best in direct sunlight, which is why many farms in California now cultivate these tasty vegetables.
How do I store leftovers?
Once cooled, leftover Brussels sprouts can be refrigerated in an airtight container for 3-4 days. I don’t recommend freezing them, because thawing will cause them to lose their crispiness. To reheat, simply lay them out on a baking sheet with parchment paper and bake in the oven at 350°F for 10-15 minutes, or until they’re warm all the way through. Once the scent starts to fill the kitchen, you know they’re close to ready.
Serving suggestions
Okay, we get it. Asian Brussels sprouts can’t be beat, but they can be paired with some equally phenomenal mains. My personal preferences are General Tso’s Tofu and Quinoa Fried Rice, Thai Noodles, or Easy Vegetarian Lettuce Wraps. But feel free to gather any of your favorite Asian dishes, like Vegan Rainbow Peanut Noodles, Chinese Chicken Salad, or Asian Turkey Meatballs. Whether it’s plant-based or meaty, you’d be surprised by how many mains go great with this sweet green side.
Ingredients
- 1 pound Brussels sprouts
- 4 teaspoons olive oil
- Salt and pepper to taste
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon cornstarch
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons rice vinegar
- 1 1/4 teaspoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1/2 teaspoon red pepper flakes
- 1 1/4 teaspoons toasted sesame seeds
- 1/4 cup green onions chopped
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Rinse the Brussels sprouts, trim the woody ends, and cut them in half. Pat dry thoroughly with a clean towel.
- Toss the sprouts with olive oil, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes until browned and crispy, stirring once halfway through.
- While the sprouts roast, mix the soy sauce with the cornstarch until smooth. Add the honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Pour the mixture into a small saucepan.
- Bring to a simmer over medium heat and cook for 2-3 minutes until slightly thickened. Remove the roasted sprouts from the oven, drizzle with the warm sauce, and toss gently to coat.
- Garnish with toasted sesame seeds and chopped green onions before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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