Asian Glazed Brussels Sprouts
Asian Glazed Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Asian Glaze
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
⏱️ 5 min
- 3
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes, or until they start to become tender and slightly browned.
⏱️ 15 min•🌡️ 400
- 4
While the Brussels sprouts are roasting, prepare the Asian glaze. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined.
⏱️ 5 min
- 5
Remove the Brussels sprouts from the oven. Pour the Asian glaze over the roasted sprouts and toss gently to coat them evenly.
⏱️ 2 min
- 6
Return the glazed Brussels sprouts to the oven and roast for an additional 5 minutes, or until the glaze has thickened slightly and the sprouts are tender-crisp.
⏱️ 5 min•🌡️ 400
- 7
Transfer the Asian Glazed Brussels Sprouts to a serving dish. Garnish with toasted sesame seeds and sliced scallions before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Glazed Brussels Sprouts
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Asian Glaze
- 1/4 cup soy sauce, low sodium
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
⏱️ 5 min - 3
Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes, or until they start to become tender and slightly browned.
⏱️ 15 min•🌡️ 400 - 4
While the Brussels sprouts are roasting, prepare the Asian glaze. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined.
⏱️ 5 min - 5
Remove the Brussels sprouts from the oven. Pour the Asian glaze over the roasted sprouts and toss gently to coat them evenly.
⏱️ 2 min - 6
Return the glazed Brussels sprouts to the oven and roast for an additional 5 minutes, or until the glaze has thickened slightly and the sprouts are tender-crisp.
⏱️ 5 min•🌡️ 400 - 7
Transfer the Asian Glazed Brussels Sprouts to a serving dish. Garnish with toasted sesame seeds and sliced scallions before serving hot.
⏱️ 3 min