Teriyaki Brussels Sprouts
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Teriyaki Brussels Sprouts combines crispy roasted Brussels Sprouts with a sweet and savory teriyaki sauce. This delicious side dish pairs well with a wide variety of main dishes and is impressive too!
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 was 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 everything 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!
Ingredients Used:
Simple ingredients that can be found in most grocery stores.
- Brussels Sprouts – You’ll want about two pounds of fresh 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 vinegar, sesame oil, brown sugar, garlic, fresh ginger, and a cornstarch slurry (to thicken).
We enjoy our homemade teriyaki sauce with Teriyaki Turkey Rice Bowls and Teriyaki Salmon with Noodles as well!
Why This Recipe Works:
- DELICIOUS TERIYAKI SAUCE – The teriyaki glaze is key to this recipe. My simple homemade sauce eliminates the slightly bitter taste of these tiny cabbages.
- CRISPY BRUSSELS SPROUTS – Brussel Sprouts become magic with a little olive oil, salt, and pepper. We like to roast them until golden brown and crispy.
- HEALTHIER SIDE DISH – This recipe could be added to many healthy eating plans. It’s impressive too for your holiday table!
How to make this Teriyaki Brussels Sprouts Recipe:
Step 1
Make the teriyaki sauce. In a small saucepan, combine the teriyaki sauce ingredients – the soy sauce, water, rice wine vinegar, sesame oil, 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 halves.
Step 3
Roast. Spread the chopped Brussels sprouts in a single layer 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 fork 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 sticky teriyaki sauce in a serving bowl, stirring to coat well. Test and then add more sauce as desired.
Step 5
Serve. Serve teriyaki Brussels with some sesame seeds and a pinch of red pepper flakes (optional).
Store leftover brussels sprouts in an airtight container for 3-4 days.
What to pair with Teriyaki Brussels Sprouts:
I’ve got tons of ideas for you, but here are a few. Feel free to browse my other main dishes too!
Other Brussels Sprouts Recipes:
Brussels Sprouts end up in my cart nearly every week which is why I share so many recipes with y’all.
- Brussels Sprouts Gratin with Gruyere Cheese
- Balsamic Glazed Brussels Sprouts and Sweet Potatoes
- Easy Roasted Brussels Sprouts with Bacon
- Crispy Parmesan Brussels Sprouts
- Roasted Potatoes, Carrots, and Brussels Sprouts
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Teriyaki Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts – leaves removed and chopped
- 4 Tablespoons olive oil
Teriyaki Sauce:
- 3/4 cup lower-sodium soy sauce
- 2 Tablespoons water – or you can use orange juice
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- ¼ cup brown sugar – packed
- 2 cloves garlic – minced
- 1 teaspoon fresh ginger – minced
- 1-2 Tablespoons cornstarch
- 1-2 Tablespoons cold water
Instructions
- Make the teriyaki sauce. In a small saucepan, combine the teriyaki sauce ingredients – the soy sauce, water, rice wine vinegar, sesame oil, 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.
- 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.
Recipe is good except for one issue. I will typically use a measurement for garlic when I create a recipe because garlic cloves can vary so much in size. When I made this recipe the two cloves of garlic were way too much. In this circumstance one clove would have been perfect.
Awesome recipe! And to think that I did not like Brussel Sprouts.