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Crispy Asian Glazed Brussels Sprouts

Are you tempted to quit reading because of the name of this recipe? Because it contains the dreaded vegetable that could strike fear into the heart of children, and even some adults? Well, are you?

I know I would have been up until just a little earlier this year. Before then, I wouldn’t have touched a Brussels sprout.  You couldn’t have paid me to touch em. Growing up and well into my adult life, if it didn’t look delicious or wasn’t sweet, I wasn’t eating it. On the other hand, even if someone had tricked me into believing they were sweet, if it looked like cabbage I still wasn’t eating it. You couldn’t have paid me to touch them. And if by some wibbley wobbley timey wimey magic my future self managed to check in with my past self and told me that by 2014 I would love the little sprout-y lumps, I’d have known aliens had taken over and I was stuck in a bizarre time-warped version of ‘Invasion of the Body Snatcher.’

My past self is probably crying in a corner and denying our existence right now BUT, in 2014 I realized I love Brussels sprouts. LOVE em. Whew (wipes sweat off forehead)! Been sitting on that little secret for awhile. Feels so good to come clean. In 2014 I was able to admit I actually like them, but it was this recipe, this past week, that turned a little bit of like into a full-fledged ‘thing’.

If you’re on the fence, don’t worry. This recipe is a little love note from Brussels sprouts to your taste buds. Seriously, one bite and you’ll taste their transformation as they magically change from maligned Grandma’s gross-out fare to the new foodie favorite. I’m not even kidding, they’re like crispy green crack. They have a ton of flavor and are sweet, spicy and savory all in one.

Crispy Asian Glazed Brussels Sprouts

Crispy Asian Brussel Sprouts

recipe adapted from The Baker Mama

1 pound fresh Brussels sprouts
3 tbsp vegetable or canola oil
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp Sriracha sauce
pinch of black pepper
Kosher salt


1.  Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside.
2. Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean.
3. Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture.
4. Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there’s just a single layer without them overlapping each other.
5. Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated.
6. Bake in the oven, on the top rack, at 400 degrees for about 45-50 minutes. After 20 and 40 minutes, stir the sprouts to ensure that both sides of them all get nice and extra crispy.
7. During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened.
8. Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.
9. Serve!


About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

22 responses »

  1. Oh yum! I love Brussels sprouts, but don’t eat nearly enough of them! Might have to make these.

  2. Wow! This just might get me to try brussel sprouts!

  3. they look wonderful..! you just got bookmarked!

  4. Oooo these saucy, sticky Brussels sprouts are just what the doctor ordered! Need to make some soon!

  5. I regularly bring Brussel sprouts because I like it and it is good for you. I steam it, roast it, make salad with it, but this is something new for me. I shall definitely try it as I have a batch in the fridge waiting to be cooked.

  6. Looks so good! Such an awesome glaze!

  7. Pingback: Apple Pie | Fiesta Friday #35 | The Novice Gardener

  8. I love brussels sprouts, but because I do it makes it hard to know how others like them prepared. I might just have to try this recipe out on my non-brussels sprouts loving friends. Happy FF, and thanks for sharing!

  9. mmm mmm I’m ready for brussels sprouts now!! Looks great 🙂

  10. I love brussels sprouts but my hubby doesn’t. I think he would even eat this recipe! Sounds delicious to me!

  11. Very very inventive. I love brussels sprouts and I always make them the same . . . roasted and with balsamic and a little bit of salt, olive oil and maybe some pine nuts and bacon, or maple syrup and proscuitto. I CANNOT WAIT to make this!!!

  12. I LOVE brussels sprouts, the title did nothing but make me drool! I will definitely be making these

  13. Happy Fiesta Friday again, Meaghan! Nope, I wasn’t tempted to stop reading because Brussels sprouts was a part of the name!! Haha! I’m so excited about this recipe… I cannot wait to share it with my daughter! Outstanding post. Delicious recipe! I can’t wait to try this!! Thank you so much for sharing!! ❤

  14. I think my husband would love these! Thanks for the post!

  15. Oh I love Brussels! What a creative way of making them, saved for sure, saved for many Sunday lunches to come! 🙂

  16. Your Crispy Asian glazed Brussels Sprouts look fantastic! Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
    Miz Helen

  17. I needed this recipe when my kids were younger. I bet they would have eaten them then. I will have to try these. Thanks for sharing.


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