Teriyaki Brussels Sprouts Recipe

If you’re searching for a side dish that’s equal parts savory, sticky, and absolutely unforgettable, let me introduce you to Teriyaki Brussels Sprouts. Imagine deeply roasted sprouts tossed in a glossy, homemade teriyaki glaze—sweet, tangy, and umami in every bite. Even the most devout Brussels sprout skeptics have been converted at my table by this vibrant dish!

Ingredients You’ll Need

Don’t you love when something so delicious comes from pantry staples? Each ingredient here is carefully chosen—Brussels sprouts add crunch, the homemade teriyaki is glossy and deeply flavorful, and a few fresh aromatics take everything to the next level. Here’s what you’ll need and why you don’t want to skip a single one of them!

• Brussels sprouts (2 pounds): Fresh Brussels sprouts bring a hearty texture and get beautifully crisp and caramelized in the oven.
• Olive oil (4 tablespoons): Helps the sprouts roast evenly and brings out their natural sweetness while ensuring crispy edges.
• Kosher salt and freshly ground black pepper: Essential for balance and highlighting those roasty, toasty flavors.
• Low-sodium soy sauce (3/4 cup): The backbone of your teriyaki sauce—salty, umami-packed, and not overly harsh.
• Water or orange juice (2 tablespoons): Water keeps things classic, or swap for orange juice if you want a subtle citrus note in your teriyaki!
• Rice wine vinegar (2 tablespoons): Lifts the sauce and adds just the right amount of tang.
• Sesame oil (1 tablespoon): Just a dash for a nutty, toasty aroma that absolutely makes the sauce.
• Brown sugar (¼ cup): Adds a deep caramel sweetness, ensuring the teriyaki clings perfectly to every sprout.
• Garlic (2 cloves, minced): For a pop of aromatic depth—don’t be shy!
• Fresh ginger (1 teaspoon, minced): Brings brightness and a little zing, balancing all those sweet and savory notes.
• Cornstarch (1–2 tablespoons) + cold water (1–2 tablespoons): To create a quick slurry that thickens your sauce until it’s beautifully glossy and coats every bite.

Variations

Making Teriyaki Brussels Sprouts is delightfully flexible, so feel free to put your personal spin on things! Whether you’re adapting for dietary preferences, using up what’s in your fridge, or craving a new flavor profile, here are a few favorite ideas to make this dish your own.

• Make it Gluten-Free: Swap the soy sauce for tamari or coconut aminos for an equally delicious gluten-free version.
• Add a Protein Boost: Toss in edamame, crispy tofu, or even roasted chickpeas for a heartier vegetarian meal.
• Spicy Kick: Stir a teaspoon of sriracha or chili garlic sauce into the teriyaki for sweet heat.
• Change Up the Veggies: Mix in roasted carrots, broccoli florets, or bell pepper strips for a colorful twist.

How to Make Teriyaki Brussels Sprouts

Step 1: Make the Teriyaki Sauce

Start by whisking together the soy sauce, water (or orange juice for a hint of citrus), rice wine vinegar, sesame oil, brown sugar, minced garlic, and fresh ginger in a small saucepan. Bring to a gentle boil, then reduce the heat and let everything simmer together for about five minutes—your kitchen will smell AMAZING at this point! While it’s bubbling away, mix the cornstarch and cold water to make a slurry, then slowly drizzle it in. Keep stirring until the sauce is bubbly and thick enough to coat the back of a spoon.

Step 2: Prep the Brussels Sprouts

Trim the stems from your Brussels sprouts and peel away any outer leaves that look tough or discolored. Chop each sprout in half for quicker, more even roasting—and more surface area for that gooey sauce to cling to later!

Step 3: Roast the Brussels Sprouts

Spread the halved Brussels sprouts out in a single layer on two parchment-lined baking sheets. Drizzle generously with olive oil, sprinkle with salt and pepper, and toss to coat. Roast in a preheated 425°F (220°C) oven for about 20 to 25 minutes, giving them a gentle turn halfway through, until they’re golden brown and some of the edges are deliciously crisp. Keep an eye out—if they seem to brown too fast, just cover loosely with foil.

Step 4: Toss with Teriyaki Sauce

Once the Brussels sprouts are out of the oven and still piping hot, transfer them to a big bowl. Pour in about half of your homemade teriyaki sauce and toss until every sprout is glossy. Now’s the time to taste—add more sauce if you love them extra sticky. Serve the remaining sauce on the side for dipping or drizzling!

Step 5: Serve and Enjoy

Pile your Teriyaki Brussels Sprouts high on a platter and serve right away while they’re at their crispiest and glossiest. Pair with your favorite Asian-inspired main, or let them shine as a crowd-pleasing appetizer or side.

How to Serve Teriyaki Brussels Sprouts

Garnishes

Elevate your Teriyaki Brussels Sprouts with a sprinkle of toasted sesame seeds, a sliced green onion shower, or even a few shreds of carrot for color and crunch. A quick zest of orange or a sprinkle of chili flakes works wonders if you want to dial things up right before serving!

Side Dishes

These sprouts are a dynamite pairing with steamed jasmine rice, garlicky noodles, or grilled chicken or tofu. They also play nice alongside salmon, teriyaki-glazed beef, or as part of an Asian-inspired grain bowl for a nourishing dinner.

Creative Ways to Present

Serve Teriyaki Brussels Sprouts layered over fluffy rice in a vibrant bowl, thread them onto skewers as a party appetizer, or pile them high on a platter ringed with fresh herbs and extra dipping sauce for a family-style feast. They’re equally at home as a colorful holiday side or as a stunning centerpiece for a plant-forward dinner.

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Brussels Sprouts keep their flavor beautifully in an airtight container in the fridge for up to four days. Just be sure to let them cool before storing, and keep any extra sauce on the side if you can!

Freezing

While the cooked Brussels sprouts themselves can technically be frozen, you’ll lose much of that lovely roasted texture. If you do freeze leftovers, let them cool completely and store in an airtight container—just expect a softer result upon reheating.

Reheating

For best results, reheat Teriyaki Brussels Sprouts in a hot oven or air fryer for 6–8 minutes, which brings back some of that signature crisp. A quick sauté in a hot skillet also works. Avoid the microwave if you can—it’ll make the sprouts soft instead of snappy!

FAQs

Final Thoughts

I can’t wait for you to try these Teriyaki Brussels Sprouts—the flavors are bold, the process is simple, and there’s something a little magical about transforming humble sprouts into such a show-stopping dish. Serve them once and you just might find yourself sneaking bites straight off the pan. Don’t be surprised if these become a regular feature at your table!

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