5.0 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
15 mins
Total Time
40 mins
Servings: 4 - 6
Calories: 225 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- ⅓ cup of soy sauce
- 3 tablespoons of sriracha or chili garlic paste
- 1 tablespon of sugar or sweetener of choice
- 1 lime
- 3 tablespoons of olive oil
- red pepper flakes, to taste
- 1 teaspoon of sesame oil (optional)
- 2 pounds of brussels sprouts
- 2 teaspoons of cornstarch
- Sesame seeds, garnish (optional)
Instructions
- 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.
- 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.
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- 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.
- 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.
- 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.
- Remove the Brussels sprouts from the oven and transfer them to a serving dish. Add the sauce and gently toss.
- Garnish with sesame seeds (if using) and more red pepper flakes. Serve immediately for a crispy bite.
Cup of Yum
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
Monounsaturated Fat
8g
Sodium
1395mg
(58%)
Potassium
957mg
(27%)
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.