Teriyaki Brussels Sprouts

4.80 from 5 votes

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!

Course Side Dish

Cuisine American

Keyword Teriyaki Brussels Sprouts

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 213kcal

Author Sue Ringsdorf

Ingredients

For the Brussels Sprouts:

2 pounds Brussels sprouts - leaves removed and chopped
4 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

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 (cornstarch plus water) and drizzle it into the sauce slowly. Continue cooking until thickened.
3/4 cup lower-sodium soy sauce, 2 Tablespoons water, 2 Tablespoons rice wine vinegar, 1 Tablespoon sesame oil, ¼ cup brown sugar, 2 cloves garlic, 1 teaspoon fresh ginger
1-2 Tablespoons cornstarch, 1-2 Tablespoons cold water
Prep Brussels sprouts. Chop the stems off the Brussels sprouts and remove the outer leaves. Chop into halves.
2 pounds Brussels sprouts
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!
4 Tablespoons olive oil, kosher salt and freshly ground black pepper
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

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.

Leftovers are great for up to four days.

Nutrition