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Crispy Brussels Sprouts
5 from 3 votes

Crispy Brussels Sprouts

Make restaurant-quality crispy Brussels Sprouts (Kung Pao style) with a sweet, spicy, tangy chili sesame soy glaze for a versatile, crowd-pleasing vegan side dish!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 - 6
Calories: 225 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • ⅓ cup soy sauce
  • 3 tablespoons sriracha or chili garlic paste
  • 1 tablespon sugar or sweetener of choice
  • 1 lime
  • 3 tablespoons olive oil
  • red pepper flakes to taste
  • 1 teaspoon sesame oil optional
  • 2 pounds brussels sprout
  • 2 teaspoons corn starch
  • sesame seeds garnish (optional

Instructions

    Cup of Yum
  1. In a large bowl, mix the soy sauce, sriracha, sugar, juice of ½ lime, olive oil, red chili flakes, and sesame oil (if using). Mix well and set aside.
  2. Wash, trim the stems, and cut the Brussels sprouts in half. Add them into the bowl with the sauce, toss well, and set aside for the Brussels sprouts to marinate while the oven preheats.
  3. Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  4. Once the oven is preheated, toss the Brussels sprouts one more time, and scoop them into the baking sheet in an even layer. Reserve the spicy sauce in the bowl for the next step.
  5. Roast them for 15 minutes, remove the tray from the oven, and flip them. Put them back in the oven for 5 to 10 minutes or until golden and lightly charred.
  6. In a small saucepan over medium-low heat, add the spicy sauce and whisk in the cornstarch. Continue to whisk until the sauce begins to thicken. Remove from the heat, cover with a lid, and set aside until the Brussels sprouts are ready.
  7. Remove the Brussels sprouts from the oven and transfer them to a serving dish. Add the sauce and gently toss.
  8. Garnish with sesame seeds (if using) and more red pepper flakes. Serve immediately for a crispy bite.

Notes

  • Dry the sprouts: After washing, dry them thoroughly - otherwise, the moisture can lead to steaming (aka less crispiness!).
  • Roasting time varies: Based on the size of the sprouts and your oven. If you’re using sprouts of different sizes, that will also affect it. Very small sprouts can be left whole.
  • For extra caramelization: Preheat the oven tray with a little oil, then carefully place the sprouts cut-side down for the crispiest crust.  
  • Don’t overcrowd the tray: Airflow in-between ensures the roasted Brussels sprouts become crispy rather than steaming.  

Nutrition Information

Calories 225kcal (11%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 8g (40%) Sodium 1395mg (58%) Potassium 957mg (20%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 1742IU (35%) Vitamin C 205mg (228%) Calcium 111mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 25g 8%
Protein 10g 20%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Sodium 1395mg 58%
Potassium 957mg 20%
Fiber 9g 36%
Sugar 6g 12%
Vitamin A 1742IU 35%
Vitamin C 205mg 228%
Calcium 111mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.