Crispy Asian Brussels Sprouts

Brandon recreated our favorite brussels sprouts, from one of our favorite restaurants, so we don’t have to spend $70 to enjoy them! They’re so flavorful and so so addicting!

Crispy Asian Brussels Sprouts

And now for another installment of, “Wow, that dish just blew my mind so now I’m going to spend all weekend figuring out how to recreate it so I don’t have to pay $70 for Brussels sprouts.” $70 Brussels sprouts you ask? The Brussels were only $10 but we had to pay a sitter to “watch” our sleeping boys $60 so we could leave the house to enjoy this tasty side dish. Now you’re starting to get me. Not only do I like to spend my weekends in the kitchen, I also like saving money on non-food related items in order to spend even more money on anything and everything food. “Why yes Maegan, of course we need a meat grinder, pasta maker and sous vide.” 🙂

Crispy Asian Brussels Sprouts

Crispy Asian Brussels Sprouts

So, these $70 Brussels sprouts. They’re inspired by another one of my all-time favorite restaurants, Uchi. Uchi started in Austin, Texas and is now in Houston and coming soon to Dallas. Everything at Uchi is unbelievable and you’ll likely see some other recipes from there soon.

Uchi’s brussels sprouts are like crispy green crack. They have a ton of flavor and are sweet, spicy and savory all in one. I think Uchi fries them, which is awesome, but I go for a high-heat bake that gets you an almost identical texture.

Crispy Asian Brussels Sprouts

Frying things is like giving your kids an ice cream cone: they love it so much and watching them eat it is a blast, but when it’s all over, you’re left looking at the aftermath of the F5 dairy tornado that engulfed your child and everything within a 5 foot radius and now you have to use an entire Costco pack of wipes to clean up the evidence so Mama doesn’t realize you took the boys for ice cream at 10am…after a trip to the donut shop. 😉

Crispy Asian Brussels Sprouts

Enjoy! And don’t let the Mama’s steal all the cooking cred! 😉


Crispy Asian Brussels Sprouts
Prep time
Cook time
Total time
The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
Recipe type: vegetable
Cuisine: Asian
Serves: 3
  • 1 pound fresh brussels sprouts
  • 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
  • 3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh squeezed lemon juice (about half a large lemon)
  • 1 garlic clove, minced
  • 1 tablespoon Sriracha sauce
  • Pinch of black pepper
  • Kosher salt
  1. Preheat oven to 400°F and set a rack on the very top.
  2. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  3. Soak the cut brussels for a minute in water to clean them.
  4. Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  5. Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  6. Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  7. Place in the oven on the top rack for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
  8. During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  9. Remove brussels from the oven once all brussels are crispy and slightly charred.
  10. Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!
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  1. Deb

    My kids walked into the house today yelling, “What smells so good!?” I, too, only baked the sprouts for 35 minutes, and they were perfectly toasty. However, the sauce was too salty—perhaps I cooked mine down too much. I’ll keep experimenting because the flavors are fantastic.

    • MaeganMaegan

      Hi Deb! You could try sprinkling them with less or no kosher salt or using a low sodium soy sauce. So glad you and your family enjoyed them! 🙂

  2. Freya

    I have made these a few of times since Thanksgiving. I used to never eat Brussels sprouts, but now they are popping up on menu thanks to this recipe. They were super-delicious! Thank you so much for this recipe. Everyone loves it.

  3. Asha

    Hi Maegan,

    Can this recipe be made by reducing the liquids first, and then tossing them together and then roasting them?


    • MaeganMaegan

      It might work, but I’m thinking the sugars in the sauce would burn as the brussels are roasting and therefore you’d lose the great flavor of the sauce. And the sauce might prevent the brussels from getting as crispy as they should be.

    • MaeganMaegan

      Hi Amanda! I wouldn’t recommend it. Sriracha is a chili garlic based Thai sauce that compliments the other ingredients in the recipe so well. I don’t think the cayenne and the amount of vinegar in Frank’s would work well with this sauce.

  4. Tanvi

    This is outstandingly good! I let the sauce thicken into a syrup and just barely drizzled it on each Brussels sprout – not too much, as the recipe says. It leaves you wanting more – a perfect sign of a good thing.

  5. olivia

    I’m on a sesame oil tear, so used that for the oil, and used honey instead of the maple syrup.
    Soooo good. Thanks for the inspiration!

    • MaeganMaegan

      Hi Michelle! I know I’m probably late in responding (so sorry!) and I hope they turned out great, but yes, you could substitute honey for the maple syrup, but honey is sweeter so you might want to use less and taste as you go to determine the best amount to add. Hope you enjoyed!

  6. Barbara Jones

    I just made these and they were exceptional. I had to modify it slightly as my maple syrup was bad. I substituted honey for the maple syrup in the sauce. I also used half soy and half fish sauce in the sauce. It was so good. I will definitely make this again and again. Thanks!

  7. Heidi

    Made these for the first time tonight. Followed recipe as stated minus 1T of maple syrup. What a flavorful side!! My 10 yr old twin boys said they wanted these every night! Thanks!

    • MaeganMaegan

      Hi SJ! I’ve never used frozen brussels sprouts so I wouldn’t be able to say for sure. I’m think the moisture might make it difficult for the brussels to become crispy.

  8. Alyson

    These are ridiculously good! Hubby hasn’t come in for dinner yet and I’m afraid there won’t be any left for him!

  9. Neha

    Any suggestions as to how to make these to take to a friends on thanksgiving? Will need to be reheated. Unfortunately I can’t eat garlic right now so might have to try it without.

    • MaeganMaegan

      Hi Neha! I would go ahead and prepare them completely and then put them in a shallow baking dish to transport so you can reheat them in the oven before serving. Hope this helps. Enjoy!

  10. Maggie

    oh my gosh these were amazing!! I went to a restaurant that made something similar and was searching for for a recipe to make them at home. This hit the spot!! My mom loved them so much that she asked me to make them for our Christmas day dinner.

  11. Samantha

    I just came across this recipe and all I ever of saw is WOW!! I’m eating just these for dinner! Thank you! Mmmmmm….


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