Crispy Asian Brussels Sprouts

Ready in about 40 minutes and truly easy to make, it’s the perfect side dish to Asian-style meat or fish!

Ingredients

You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Strangely enough, I actually loved those simply boiled sprouts, even as a kid. But these days, I’m looking for a bit more flavor when cooking vegetable recipes. 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 I add promotes beautiful and delicious caramelizing. Fresh Brussels sprouts: By far one of my favorite vegetables to make. Sometimes I make life easy by buying them pre-washed and cut in half. But it’s not difficult to prep them yourself. Avocado oil: This neutral-tasting oil has a high smoke point, making it very suitable for high-heat roasting. Light soy sauce: I almost never use traditional soy sauce. I find it too salty. You can also use a gluten-free alternative and add salt as needed. Honey: Just a little to balance out the other flavors and promote caramelizing. You can use sugar-free honey if you wish. Minced garlic: Mince it yourself (the more flavorful option), or use the stuff that comes in a jar (the lazy option!). Crushed red peppers: They don’t make this dish very spicy. They just add an interesting layer of flavor. Sesame seeds: I use them mostly for garnish.

Instructions

Unlike the boiled vegetables 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. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Toss the sprouts with the remaining ingredients except for the sesame seeds. Arrange them in a single layer, cut side down, on a parchment-lined baking sheet. Roast for about 30 minutes at 400°F. Garnish with sesame seeds and serve.

Expert tip

To promote crispness, it’s important that the sprouts are as dry as possible. This is a good reason to use bagged pre-washed sprouts that don’t need washing.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

Melted ghee or refined coconut oil are good alternatives to avocado oil in this recipe. You can also use refined sesame oil.You can use maple syrup or brown sugar in place of honey.Try adding a teaspoon of fresh minced ginger.

Serving suggestions

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3-4 days. I gently reheat them in the microwave, covered, on 50% power. 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 usually place the sprouts in the same oven, and simply bake them for a shorter or a longer time.

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