Asian Brussels Sprouts Recipe

Name: Asian Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound Brussels sprouts; 2 tablespoons avocado oil; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon honey; 1 teaspoon fresh garlic; ½ teaspoon red pepper flakes; 1 teaspoon sesame seeds

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
136 kcal
Course
Side Dish
Cuisine
Asian

Asian Brussels Sprouts Recipe

Winston Campbell

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Asian Brussels sprouts, seasoned with soy sauce and honey, become wonderfully caramelized when baked.

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Ingredients

Servings

1 pound Brussels sprouts halved
2 tablespoons avocado oil
2 tablespoons reduced-sodium soy sauce or a gluten-free alternative
1 tablespoon honey real or sugar-free
1 teaspoon fresh garlic minced
½ teaspoon red pepper flakes
1 teaspoon sesame seeds

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Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
Make the sauce: In a small bowl, mix the oil, soy sauce, honey, garlic, and red pepper flakes.
Place the Brussels sprouts in the pan and toss them with the sauce.
Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
Roast them, undisturbed, until browned and caramelized, for about 30 minutes.
Taste and decide if you'd like to sprinkle the dish with kosher salt. To my palate, the soy sauce makes it salty enough. Garnish with sesame seeds and serve.

Notes

If using sugar-free honey, each serving has about 12 grams of carbs (excluding sugar alcohols) and 5 grams of fiber.
To promote crispness, the sprouts should be as dry as possible. This is a good reason to use bagged pre-washed sprouts that don't need washing.
There's no need to flip the sprouts midway. Allowing them to roast undisturbed ensures that the side that touches the pan becomes browned and caramelized.
Oven temperatures vary. Start checking the sprouts after the first 20 minutes.
I don't recommend using frozen sprouts. They won't crisp up as well and might end up mushy.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave, covered, at 50% power, or (uncovered) in a 350°F oven. You can also freeze the leftovers for up to three months.

Nutrition Information

Show Details

Serving 0.25recipe Calories 136kcal (7%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 321mg (13%) Fiber 5g (20%) Sugar 7g (14%)