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 vegetable.
This was inspired by my recipe for green beans with everything bagel seasoning on this site and pairs well with Teriyaki Chicken Skewers. The Japanese vegetable dish is fantastic yet so simple to make.
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.
Step-by-Step Instructions
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.
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. 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 if possible.
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.
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.
Top Tips
All of these great tips are shared in the recipe. But these are so good and important they are worth mentioning again so you don't miss them.
- 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% amazaing.
- Stir & check on them while roasting, the brown sugar can burn quickly.
- Reserve ½ of the sesame seeds to sprinkle on at the end.
Substitutions & Variations
To make this recipe with alternate ingredients or to better suit you, try these substitutions and variations. If you have a cultural, dietary, or personal preference for ingredients, these suggestions may be what you are looking for.
- Teriyaki Sauce- use tamari for a gluten-free soy option.
- Brown Sugar- use any of these substitutes for brown sugar if you find your pantry empty.
- Spicy - add 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.
What to Serve with Teriyaki Brussels Sprouts
This vegetable have 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 teriyaki Brussels sprouts.
Storing & Reheating
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.
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.
Asian-Inspired 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.
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!