Description
These Teriyaki Brussels Sprouts are a flavorful twist on a classic side dish. Roasted Brussels sprouts are coated in a homemade teriyaki sauce, creating a savory and slightly sweet flavor profile that pairs perfectly with your favorite protein.
Ingredients
Units
Scale
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
For the Teriyaki Sauce:
- 3/4 cup lower-sodium soy sauce
- 2 Tablespoons water (or orange juice)
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- 1/4 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 soy sauce, water, rice wine vinegar, sesame oil, brown sugar, garlic, and ginger. Bring to a boil, then simmer. Mix cornstarch with water and add to thicken.
- Prep Brussels sprouts. Remove stems and outer leaves, chop into halves.
- Roast. Spread on sheet pans, drizzle with olive oil, salt, and pepper. Roast until tender and browned.
- Add sauce. Toss roasted sprouts with teriyaki sauce.
- Serve. Enjoy with your preferred protein.
Notes
- You’ll need about two pounds of Brussels sprouts, chopped.
- Leftovers can be stored for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
