Indulge in a delicious new way to enjoy Teriyaki Brussels Sprouts with an Asian-inspired twist. The combination of sweet, spicy, savory, and salty flavors adds an extra layer of scrumptiousness to this classic winter vegetable. No more boring side dishes for dinner.
Why this Teriyaki Brussels Sprouts Recipe is Amazing: My version is a quick sheet pan recipe that doesn't require much effort - perfect for a busy weeknight.
The crispy loose leaves & the tender chunks combine for a texture that satisfies everyone. The Japanese vegetable dish is fantastic yet so simple to make.
This was inspired by my recipe for green beans with everything bagel seasoning on this site and pairs well with Teriyaki Chicken Skewers. Ok, now we cook!
Jump to:
Ingredients for Teriyaki Brussels Sprouts
This easy recipe use a handful of authentic ingredients that you can easily find at your local grocery store. These common staples are a go-to for many Asian dishes and pack a flavorful punch. Store-bought teriyaki sauce is a quick shortcut and the star.
- Brussels Sprouts - fresh sprouts similar in size work best.
- Teriyaki Sauce - the sweet & salty sauce is the flavor boost for this vegetable dish.
- Sesame Oil - nutty flavor & the oil for oven roasting.
- Brown Sugar - gives the dish a caramelized sweet finish.
- Thai Chili Garlic Paste - spicy heat to balance the sweet is a must-have ingredient also in my recipe for Spicy Asian Cucumber Salad.
- Garlic Powder - pungent flavor that pairs with anything with soy.
- Sesame Seeds - crunchy texture.
See the recipe card for quantities.
How to Make Teriyaki Brussels Sprouts in the Oven
Before prepping the Brussels sprouts, set the oven to 400° to preheat. Also line a baking sheet with foil, parchment paper, or spray with cooking spray.
Here are the easy steps for making Asian-inspired roasted brussels sprouts with teriyaki sauce:
- Cut the Brussels Sprouts
- Toss with Teriyaki Sauce Ingredients
- Roast in the Oven
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
Next, begin this recipe by washing, trimming, & cutting the Brussels sprouts. Once they are clean, use a sharp chef's knife to remove the stems.
Cut each sprout in half as shown here. If you have large brussels sprouts, cut in quarters.
Do not discard the leaves that may fall off. The turn into crispy sprout chips that are amazing.
Place the sprouts in a bowl once cut. Begin by drizzling the sesame oil & teriyaki sauce over the sprouts & toss to coat.
Add ½ of the sesame seeds plus the remaining ingredients to the bowl and stir to combine.
Pour the Brussels sprout mixture into the prepared baking sheet.
Spread out so they are in a single layer with space between them so they cook evenly on all surfaces.
How Long to Oven Roast Brussels Sprouts
Place the Brussels sprouts into the preheated oven that has reached 400°. Bake for 25-35 minutes in the preheated oven.
At about the 15-minute mark, stir so that the other sides of the sprouts can brown & the sugars will caremeliz.
Hint: do not cook the Brussels sprouts too long. The sugar can burn quickly so watch carefully & stir occasionally if needed.
Serving & Storing
Carefully remove the baking sheet from the oven. Spoon the Brussels sprouts onto a serving platter. Sprinkle on the remaining sesame seeds. Transfer to a serving platter or plate to enjoy.
Brussels sprouts store really well in the refrigerator. Store leftovers for up to 3 days in the refrigerator. ( I don't recommend freezing since they get mushy) To reheat, microwave or warm them up in a 350° oven.
What to Serve with Teriyaki Brussels Sprouts : This vegetable has Asian-inspired flavors that go great with many main dishes. Any Chinese, Japanese, Vietnamese, or Korean vegetarian, chicken, beef, pork, or tofu recipes go well with this side dish.
Try one of my favorites here on the blog such as Air Fryer Egg Rolls as seen below or try one of these:
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Purchase Brussels sprouts that are uniform in shape so they all cook evenly.
- Do not discard the leaves that fall off while cutting or stirring. Those little leaves will be crunchy like chips & 100% amazing.
- Stir & check on them while roasting, the brown sugar can burn quickly.
- Reserve ½ of the sesame seeds to sprinkle on at the end
- To make the recipe gluten-free or soy free, substitute the teriyaki sauce with tamari.
- Use any of these substitutes for brown sugar if you find your pantry empty.
- For a Spicy version, double the Thai chili garlic paste for extra heat.
- This recipe is already dairy-free, vegan, & vegetarian. For a recipe with meat, try my recipe for Brussels Sprouts with Bacon & Blue Cheese.
FAQ
Brussels sprouts need a high heat to roast & get crispy on the edges. This recipe cooks them at 400° and make sure your pan is not overcrowded.
Having space between the Brussels sprouts ensure the edges get direct heat to crisp up and get crunchy. Also make sure most are cut side down to get direct heat from the hot pan.
It is best to cut Brussels sprouts in half before roasting in the oven. This allows more surface area to brown, caramelize, & get crispy. Also, the sauce has more nooks & crannies to get into when you expose the interior by cutting them open.
RECIPE NOTE: this recipe was originally published February 2023. It has been updated to include more information in the recipe card, substitutions, reheating and serving ideas, additional photos, concise steps, and tips for republishing in 2026.
Oven Roasted Teriyaki Brussels Sprouts
Equipment
- baking sheet
Ingredients
- 1 pound Brussels sprouts halved
- 2 tablespoons sesame oil
- 3 tablespoons teriyaki sauce
- ¼ cup brown sugar
- ½ teaspoon Thai chili garlic sauce
- ½ teaspoon garlic powder
- 1 Tablespoon sesame seeds - divided
Instructions
- Preheat oven to 400°.
- Clean and cut off the stem of each Brussels sprout. Then cut each one in half from the bottom to the top.
- In a large mixing bowl add the cut Brussels sprouts.
- Drizzle on the oil and teriyaki sauce. Toss to coat.
- Sprinkle on the garlic powder & ½ of the sesame seeds. Add the brown sugar and Thai chili garlic sauce.
- Spread out the seasoned Brussels sprouts in an even single layer on your baking sheet.
- Bake for 25-35 minutes in the preheated oven. At about the 15-minute mark, stir so that other sides of the sprouts can brown. They should be fork-tender in the middle and crispy brown on the edges.
- Carefully remove the baking sheet from the oven. Spoon the Brussels sprouts onto a serving platter. Sprinkle on the remaining sesame seeds. Serve & enjoy.
Notes
- Brussels sprouts store really well in the refrigerator. Store leftovers for up to 3 days in the refrigerator. ( I don't recommend freezing since they get mushy)
- To reheat, microwave or warm them up in a 350° oven.
- Make sure the sprouts are uniform in size and cut in half or quarters. This way they cook evenly and quickly so they are done without burning the sugars in the sauce.
- Substitute the teriyaki sauce for Tamari for a gluten-free & soy-free version.
Nutrition
More Asian Side Dishes
Here are some similar recipes you may also enjoy:
Karolyn says
My old oven runs hot so I cooked this about 5 minutes less. They turned out perfect. I only like Brussels from the oven and wanted to try a new recipe and not just olive oil & spices. Wowzeeee this was good and lots of flavor. Do you think I can do the same recipe and do broccoli instead? Thank you.
Angela says
Yes, you can make this recipe with other vegetables instead of Brussels. Broccoli is an excellent choice. It will likely cook faster than the time it takes for the sprouts.
Helen at the Lazy Gastronome says
Thanks for sharing at the What's for Dinner party - have a great week!