Description

1 lb Brussels sprouts, trimmed and halved
1 tbsp olive oil
Salt and black pepper, to taste
¼ cup low-sodium soy sauce
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp grated ginger
2 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 tsp cornstarch mixed with 2 tsp water (slurry)
1 tbsp toasted sesame seeds
2 tbsp chopped green onions (for garnish)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out on the baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Meanwhile, in a small saucepan over medium heat, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, garlic, and red
pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Remove from heat.
Transfer the roasted Brussels sprouts to a bowl and toss with the sticky teriyaki sauce until evenly coated.
Sprinkle with toasted sesame seeds and chopped green onions. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings

Step-by-Step Guide

1. Prep the Sprouts: Trim the stem ends of 1 lb of Brussels sprouts and slice each in half lengthwise. For larger sprouts, cut into quarters for even cooking.

2. Season & Roast: On a parchment-lined baking sheet, toss the halved sprouts with 1 tbsp olive oil, salt, and pepper. Arrange them cut-side down for maximum caramelization. Roast in a preheated 400°F oven for 20-25 minutes, flipping halfway.

3. Create the Sauce: While the sprouts roast, combine ¼ cup low-sodium soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 2 minced garlic cloves, and ½ tsp red pepper flakes in a small saucepan. Simmer over medium heat.

4. Thicken the Sauce: Whisk 1 tsp cornstarch with 2 tsp cold water to create a slurry. Stir it into the simmering sauce and cook for 1-2 minutes until glossy and thickened. Remove from heat.

5. Combine & Garnish: Place the crispy roasted sprouts in a large bowl. Pour the teriyaki sauce over them and toss gently to coat evenly. Transfer to a serving dish and garnish with 1 tbsp toasted sesame seeds and 2 tbsp chopped green onions.

Serving Suggestions

These sticky teriyaki Brussels sprouts are incredibly versatile. Serve them as a standout side dish with grilled chicken, salmon, or tofu for a complete meal. For a festive appetizer, spear them with toothpicks. They also make a fantastic addition to grain bowls or can be tossed with cooked udon noodles for a quick vegetarian stir-fry.

How-to Summary

Trim and halve Brussels sprouts, then roast with oil, salt, and pepper at 400°F until crispy. Simultaneously, simmer soy sauce, honey, vinegar, sesame oil, ginger, and garlic. Thicken the sauce with a cornstarch slurry. Toss the roasted sprouts in the sauce and garnish with sesame seeds and green onions.

Frequently Asked Questions

Can I make this recipe ahead of time?
You can roast the sprouts and make the sauce separately 1 day ahead. Store them in the fridge and recombine in a hot oven or skillet just before serving to restore crispiness.

How do I prevent soggy Brussels sprouts?
Ensure your baking sheet is not overcrowded, and always roast with the cut-side down. Toss the sprouts in the sauce right before serving, not during roasting.

Is there a substitute for soy sauce to make this gluten-free?
Yes, use tamari or a certified gluten-free soy sauce alternative in the same quantity.

Can I use frozen Brussels sprouts?
It’s not recommended. Frozen sprouts release too much water during roasting, preventing them from getting properly crispy.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to help recrisp the edges.

Common Mistakes to Avoid

• Overcrowding the Pan: This steams the sprouts instead of roasting them. Use two sheets if necessary.
• Neglecting the Cornstarch Slurry: Mix the cornstarch with cold water first to prevent lumps in your sauce.
• Adding Sauce Too Early: Coating the sprouts before or during roasting will make them soggy. Always sauce after roasting.
• Underseasoning: Don’t skip the salt and pepper on the sprouts before roasting, as this builds foundational flavor.

Conclusion

This sticky teriyaki Brussels sprouts recipe transforms a simple vegetable into a sweet, savory, and utterly addictive dish. The key lies in the high-heat roasting for caramelized crispiness paired with a quick, homemade glaze. By following the detailed steps and avoiding common pitfalls, you can create a perfect side or appetizer that is sure to impress. It’s a straightforward, flavor-packed recipe that proves healthy eating can be incredibly delicious.