Name: Asian Brussel Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Brussel sprouts, trimmed and halved; 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon toasted sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon sesame seeds; 2 green onions, sliced

Oh man, if I had a dollar for every time someone turned their nose up at brussel sprouts and then went back for seconds after trying this dish, well, I wouldn’t be rich but I’d probably spring for the fancy soy sauce at least once a year. I first stumbled on Asian Brussel Sprouts almost by accident chasing that sweet and savory magic you get with roast veggies and a bit of umami. Actually, I think the first time was during a ‘clean out the fridge’ kind of evening. Anyway, this is now in regular rotation—especially when I need a no-fuss side that feels kinda special but doesn’t ask much of me. Sprouts get a bit of a bad rap, but done this way honestly they’re like popcorn: can’t stop, won’t stop. (And sometimes, yes, I’ll eat them right off the tray before dinner even lands on the table. Sorry, not sorry.)

Why You’ll Love This (I Swear You Will)

I pull this recipe out when I want to look like I put in way more effort than I actually did. My family goes a bit bonkers for these Asian Brussel Sprouts—especially my partner, who claims to hate sprouts but somehow keeps asking if there’s more sauce. (There never is. Note to self: double the sauce next time.) Plus, they’re a total lifesaver when you’ve got that one friend coming over who only eats veggies if they’re drenched in flavor. Oh, and the leftovers (if you have them) make a surprisingly decent topping for rice bowls. Truth is, I used to get so frustrated with limp sprouts; now, the only issue is keeping enough on hand.

Ingredients List—and My Not-at-All-Secret Swaps

500g (about a pound, give or take) brussel sprouts – fresh is best, but I {reluctantly} admit frozen ones work if you roast a little longer
2 tbsp neutral oil (I use avocado, but okay, canola is fine and cheaper)
3 tbsp soy sauce (Grandma swore by Kikkomann, but I legit can’t tell)
1 tbsp sesame oil (optional, but so good—sometimes I skip if I’m out, no biggie)
1 or 2 cloves garlic, minced (pre-minced in a jar is not the end of the world)
2 tsp fresh grated ginger—or a squeeze of ginger paste if making life easy
1 tbsp honey or maple syrup (honestly, whichever’s at arm’s length)
1 tsp sriracha or chili paste (dial up or down if you’re feeling wimpy or wild)
Optional: a handful of chopped scallions, sprinkle of sesame seeds, or a grating of lime zest for garnish

So Here’s How I Make It

Preheat your oven to 220°C/425°F—crank it right up, it’s the best way to get a crisp. If you’ve got a convection setting, use it. If not, totally fine.
While that’s happening, trim and halve your brussel sprouts. If any leaves fall off, toss ’em in—trust me, those get all charred and snacky. (Don’t fuss if some are way bigger than others. Mine always are; they never seem to grow uniform.)
Throw the sprouts in a big bowl. Drizzle with neutral oil and a sprinkle of salt and pepper. Toss ‘em around so each piece gets some love. This is where I usually sneak a raw sprout half (I know, weird, but they’re crunchy!).
Spread them out on a lined baking tray, cut sides down—that’s the trick for getting those crispy edges, but don’t freak out if they’re a bit cramped, just swap the tray halfway if piling high.
Roast for about 20–25 minutes, flipping once. Don’t panic if they look a bit dark on the bottoms—that’s flavor.
While they’re roasting, mix up your sauce in a bowl: soy sauce, sesame oil, honey, garlic, ginger, and sriracha. If you want it extra glossy, add a dash more oil. (I sometimes add a tiny splash of rice vinegar here for zing, but it’s not life or death.)
When the sprouts are crispy, haul them out. Toss them (I mean, pile directly onto the tray if you’re lazy like me) with the sauce. Back in the oven for another 3–5 minutes—just to caramelize.
Pull them out. Sprinkle over scallions, sesame seeds, whatever you’ve got. Try not to eat half before serving. Good luck.

A Few Honest Notes Only a Home Cook Would Admit

I once forgot to flip the sprouts and yeah, they were toast on one side but actually, the char was kind of great? Also, if your sauce feels too thick, thin with a splash of hot water—works a treat. And sometimes, I skip the sriracha when serving to kids but then realize adults miss the oomph, so I’ll serve extra at the table.

Adventures in Variations

I swapped honey for brown sugar one time (not bad), though maple syrup brings a mellow note. Tried bacon bits for carnivore guests—huge hit. Peanut butter sauce? Eh, probably won’t repeat that experiment. Oh, and I once tossed in halved baby carrots to roast with the sprouts. They came out oddly sweet, but if you like mixing it up, go for it.

Gear and Workarounds

If you’ve got a heavy baking tray, use it (holds heat better). But a cheapie aluminum sheet does the trick if that’s all you’ve got. No microplane for ginger? Just use the edge of a spoon and a sturdy knife. If you want ultra crispy edges, a wire rack set over the tray supposedly helps, but eh, I usually can’t be bothered and it’s fine.

How These Store (If They Even Last)

Toss ’em in an airtight container and they’re pretty solid for about two days in the fridge. You can rewarm in a skillet to crisp up again (microwave if you must, but they go limp). But I’ll be honest: in my house these are long gone by the next morning, so maybe my info is outdated!

Serving Them Up (Our Way, Anyway)

I love these with sticky rice, splash of extra soy sauce, and if I’m feeling particularly organized, topped with a runny egg. My sister always sneaks them into a leftover stir fry the next day, which I admit is genius. At family suppers, we’ve even tossed them into a grain bowl and called it dinner. I think they’d be good next to teriyaki salmon too—haven’t tried that yet, but it’s on my list.

Pro Tips, AKA “Don’t Do What I Did”

I’ve rushed the caramelizing step, thinking nobody would notice, but the flavor payoff just wasn’t there. Give ‘em those extra minutes. Also, don’t drown in sauce—sprouts want to be glistening, not wading (I learned that the hard way…soggy city). Oh, and let them cool a minute before tossing with the sauce, or it’ll all just slide off.

FAQ (Seriously, People Ask These Things!)

Can I use frozen brussel sprouts? Yeah, you absolutely can—just roast them a little longer and don’t expect picture-perfect crispiness. But flavor’s still spot on!
What if I hate spicy food? Just skip the sriracha or chili paste, or serve it on the side. My kids don’t love heat, so I cater to them and spice mine up at the table (I keep an extra bottle lurking nearby).
What’s the best soy sauce? Honestly, use what you’ve got. I grabbed an artisanal bottle form the Asian market once and, yeah, it was great but regular supermarket stuff is just fine for this recipe.
Can I make these ahead? Sure, but they lose their crisp edge after the first day. You could try crisping them back up in a hot pan. Or just eat them all now, that’s my real advice.
What else can I do with leftover sauce? I use it for stir fry, noodles, or as a marinade for chicken thighs—honestly, put it on anything that needs a wake-up call. I even drizzle it on tofu. Oh, if you want another fun sauce idea, check out this Serious Eats stir fry sauce cheat sheet—pretty useful.
Where’d you learn this recipe? Bits and pieces from blogs, family, kitchen oops moments—heck, I got some inspiration reading Bon Appétit’s guide to crispy sprouts. Worth a peek if you want to nerd out on technique.

If you want to see how other folks do Asian-inspired roasted veggies, I found this simple guide from JapaneseCooking101 handy too…might give you ideas for your own riff. Anyway, let me know how yours turn out—or what weird ingredients you’ve thrown in. Cooking is all about having a bit of a go, making a mess, and discovering what oddly hits the spot!