Description
Delicious roasted Brussels sprouts coated in a flavorful teriyaki glaze, perfect as a side dish or over rice.
Ingredients
Scale
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil (or sesame oil for extra flavor)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup soy sauce (low-sodium recommended)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger (or ¼ tsp ground ginger)
- 1–2 tsp sriracha (optional for heat)
- 1 tsp cornstarch + 2 tsp water (slurry)
- To taste toasted sesame seeds (optional topping)
- To taste sliced green onions (optional topping)
- To taste red pepper flakes (optional topping)
- To taste crushed peanuts or cashews (optional topping)
Instructions
- Preheat oven to 425°F (220°C).
- Toss halved Brussels sprouts with olive oil, salt, and pepper.
- Spread cut-side down on a baking sheet.
- Roast for 18–22 minutes, or until the edges are golden and crispy.
- In a small saucepan, combine soy sauce, honey/brown sugar, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using).
- Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until thickened, about 1–2 minutes.
- Remove from heat.
- Transfer roasted Brussels sprouts to a bowl or skillet.
- Drizzle with the teriyaki glaze and toss to coat evenly.
- Return to the oven for 3–5 minutes if you want the glaze to caramelize slightly.
- Garnish with sesame seeds, green onions, or nuts.
- Serve immediately as a side dish or over rice for a simple bowl.
Notes
- This dish pairs well with a variety of proteins, making it versatile for meal prepping.
- Adjust sriracha according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg