Teriyaki Brussels Sprouts

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Add these Teriyaki Brussels Sprouts to your menu plan, and enjoy all the delicious flavors. A combo of perfectly roasted Brussels sprouts and a sweet and savory teriyaki sauce is a great addition to any meal!

Brussels Sprouts end up in my cart nearly every week, which is why I share so many recipes with ya’ll. Try my Brussels Sprouts Gratin with Gruyere Cheese, this blog-fav Balsamic Glazed Brussels Sprouts and Sweet Potatoes, and these Easy Roasted Brussels Sprouts with Bacon!

A bowl of the cooked Brussels sprouts with teriyaki sauce.

Brussels Sprouts with Teriyaki

We seem to order Brussels sprouts at restaurants whenever we see them on the menu. They are always incredibly tasty! So it should be of no surprise to you when I tell you that this recipe was inspired by a meal out in Nashville earlier this fall.

I with my food blogging friends at a little weekend retreat and we had the best meal at a local establishment called Arnold’s! We ordered almost every thing on the menu – haha, food bloggers like to try it all. And I was thrilled when I tasted their Teriyaki Brussels sprouts! They were amazing and something I hadn’t tried before.

So here it is. My version of this delicious side dish!

What are Brussels sprouts?

They are SO much more than tiny little cabbages!

These delicious green veggies are packed with fiber, potassium, and Vitamin C. Once roasted, the sprouts will have a crisp, caramelized outside and a tender but firm inside. It’s easy to add incredible flavor with a simple drizzle of olive oil along with some salt and pepper.

If you grew up eating boiled Brussels sprouts, just put that out of your mind. The preparation method is KEY to enjoying delicious sprouts. We prefer them roasted or sautéed in order to get the outsides golden brown while keeping the insides from turning to mush!

Now that we know the correct way to prepare these cute little cabbages, we need to refrain from eating all of them straight off the baking sheet. After all, THIS recipe calls for a delicious sauce that will wow your taste buds!

Side shot of the Brussels sprouts with a spoon.

Ingredients Used

  • Brussels Sprouts – You’ll want about two pounds of Brussels sprouts, chopped. I normally buy over two pounds to account for the stems and outer leaves that will need to be removed.
  • Olive Oil, Salt, and Pepper – The ingredients used for roasting.
  • Teriyaki Sauce – A combo of soy sauce, water, rice wine vinegar, hoisin sauce, brown sugar, garlic, ginger, and a cornstarch slurry (to thicken).

How to make Teriyaki Brussels Sprouts

Step 1
Make the teriyaki sauce. In a small sauce pan, combine the teriyaki sauce ingredients – the soy sauce, water, rice wine vinegar, hoisin sauce, brown sugar, garlic, and ginger. Bring to a boil, and then reduce heat and simmer for about five minutes. Then mix up the cornstarch slurry and drizzle it into the sauce slowly. Continue cooking until thickened.

Step 2
Prep brussels sprouts. Chop the stems off the Brussels sprouts and remove the outer leaves. Chop into either halves or fourths, depending on the size of the veggies.

Step 3
Roast. Spread the chopped Brussels sprouts on two sheet pans lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roast in a preheated 425 degree oven until tender and browned. If they start to burn, cover with some foil. Some crispy edges are good, but you don’t want them to be totally black!

Step 4
Add sauce. Combine the roasted Brussels sprouts and half of the teriyaki sauce in a bowl, stirring to coat well. Test and then add more sauce as desired.

Step 5
Serve. Serve teriyaki brussels with your choice of protein. See below for ideas.

The cooked Brussels with teriyaki sauce on top.

What to pair with these veggies

I’ve got tons of ideas for you, but here are a few. Feel free to browse my other main dishes too!

Closeup of the roasted Brussels sprouts with a spoon.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

A bowl of the teriyaki Brussels.

Teriyaki Brussels Sprouts

Add these Teriyaki Brussels Sprouts to your menu plan, and enjoy all the delicious flavors. A combo of perfectly roasted Brussels sprouts and a sweet and savory teriyaki sauce is a great addition to any meal!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Teriyaki Brussels Sprouts
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 213kcal
Author: Sue Ringsdorf

Ingredients

  • 2 pounds Brussels sprouts – leaves removed and chopped
  • 4 Tablespoons olive oil

Teriyaki Sauce:

  • ½ cup lower-sodium soy sauce
  • ¾ cup water or you can substitute part with orange juice
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon hoisin saauce
  • ¼ cup brown sugar
  • 2 cloves garlic – minced
  • 1 Tablespoon fresh ginger – minced
  • 2 Tablespoons cornstarch
  • 2 Tablespoons cold water

Instructions

  • Make the teriyaki sauce. In a small sauce pan, combine the teriyaki sauce ingredients – the soy sauce, water, rice wine vinegar, hoisin sauce, brown sugar, garlic, and ginger. Bring to a boil, and then reduce heat and simmer for about five minutes. Then mix up the cornstarch slurry and drizzle it into the sauce slowly. Continue cooking until thickened.
  • Prep brussels sprouts. Chop the stems off the Brussels sprouts and remove the outer leaves. Chop into either halves or fourths, depending on the size of the veggies.
  • Roast. Spread the chopped Brussels sprouts on two sheet pans lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roast in a preheated 425 degree oven until tender and browned. If they start to burn, cover with some foil. (Some crispy edges are good, but you don’t want them to be totally black!)
  • Add sauce. Combine the roasted Brussels sprouts and half of the teriyaki sauce in a bowl, stirring to coat well. Test and then add more sauce as desired.
  • Serve. Serve teriyaki brussels with your choice of protein. See blog post for ideas.

Notes

Leftovers are great for up to four days.

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 794mg | Potassium: 651mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1140IU | Vitamin C: 129mg | Calcium: 79mg | Iron: 3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

One Comment

  1. Awesome recipe! And to think that I did not like Brussel Sprouts.

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