The best Crispy Asian Brussels Sprouts that are sweet, spicy, savory and oh so addicting! These restaurant-quality sprouts are simply amazing.
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.” 🙂
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 euphoria. They have a ton of flavor and are sweet, spicy and savory all at once. I think Uchi fries them, which is awesome, but I go for a high-heat bake that gets you an almost identical texture.
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. 😉
What Do I Need to Make Crispy Asian Brussels Sprouts?
- Fresh brussels sprouts
- Vegetable oil (or other high-heat oil such as grapeseed or sesame oil)
- Soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
- Maple syrup
- Fresh squeezed lemon juice (about half a large lemon)
- Garlic
- Sriracha sauce
- Black pepper
- Kosher salt
- Rimmed baking sheet
- Foil
How to Make Crispy Asian Brussels Sprouts
- Preheat oven to 400°F and set a rack on the very top. 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.
- Soak the cut brussels for a minute in water to clean them. Drain and spread Brussels out on a paper towel to dry while the oven is preheating. Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- Generously drizzle the Brussels sprouts with the oil (you can use any high heat oil, such as vegetable, grape seed or sesame oil. I don’t recommend olive oil for this recipe) and sprinkle with kosher salt. Stir with your hands to ensure Brussels are all well-oiled and salted. Arrange in an even layer on a baking sheet prepared with aluminum foil. Place in the oven on the top rack and roast for about 45-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy and charred.
- 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.
- Remove the roasted Brussels sprouts from the oven once they are all crispy and slightly charred. 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!
Watch Me Make Crispy Asian Brussels sprouts
Enjoy! And don’t let the Mamas steal all the cooking cred! If you make these Crispy Asian Brussels Sprouts, be sure to snap a picture and share it with us or tag us on Instagram @thebakermama and @dadacookstoo so we can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
-Brandon
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Crispy Asian Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 3
- Category: vegetable
- Cuisine: Asian
Description
The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
Ingredients
- 1 pound fresh brussels sprouts
- 3 TBSP vegetable oil (or other high-heat oil such as grapeseed or sesame oil)
- 3 TBSP soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
- 2 TBSP maple syrup
- 2 TBSP fresh squeezed lemon juice (about half a large lemon)
- 1 garlic clove, minced
- 1 TBSP Sriracha sauce
- Pinch of black pepper
- Kosher salt
Instructions
- Preheat oven to 400°F and set a rack on the very top.
- 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.
- Soak the cut brussels for a minute in water to clean them.
- Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- 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.
- 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.
- 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.
- Remove brussels from the oven once all brussels are crispy and slightly charred.
- 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!
Products Used to make this recipe:
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SO glad I found this recipe. Both my husband and I had gone to Uchiko in Austin over the Christmas holiday and yesterday we were talking about how amazing the brussel sprouts dish was, this dish tasted exactly what was served in the restaurant – I can’t wait to make this again!!
Love it! Enjoy!
Has anyone made these and then left them in a roaster or rock pot to serve later? Just wondering if they get mushy sitting for a while.
Hi! This looks like a great recipe! Lots of good reviews. I can eat roasted Brussels sprouts like candy :). Anyway, when I roast halved BS in a 400° oven, they’re done (crispy) in 20-25 min, so….is everyone really cooking these for 50 min??? Especially with the rack in the highest position?
Hi Karen! We make this recipe all the time and yes, it always takes 50-60 minutes at 400 on the top rack for all of the brussels sprouts to get crispy on all sides. Of course, every oven is different so you’ll want to check them after 20 and 40 minutes and maybe even more frequently after 40 minutes, but you want them to be super crispy all over. Hope this helps!
I made theses tonight and they were blackened little balls after exactly 35 minutes. 400 degrees, top rack, had exactly 1 pound of Brussels sprouts and followed the recipe to the letter. We still ate them, but they were overdone. I flipped each one individually at the 20 minute mark and peeked in on them when I started the sauce and noticed they were black. Not sure how people are roasting these for 45-60 minutes! Next time I will try 25-30.
Hi Diane! Oven temperatures definitely vary so watching them closely is key. They are supposed to be charred all over which is key to the taste and texture that makes this recipe so amazing. Enjoy!
The cooking time difference may have more to do with the size of your Brussels sprouts. Some can be very large while others are less than half the size. If you are using the very small ones they are going to cook significantly faster to crunchy.
Hi Maegen!
I plan on making these tonight but don’t have lemon, can I use rice wine vinegar instead? Or just leave out the lemon? Thank you!
Hi Christine! I’m so sorry I’m just now getting this as you’ve probably already made them. Yeah, I would suggest rice wine vinegar or another juice such as lime or orange juice. I hope they turned out great! 🙂
Just to follow-up: the honey worked really well! I used a little bit less than 2 tbsp (not totally sure, I kind of eye-balled it). My husband said they were the best brussel sprouts he’s ever had! We made them with lettuce wraps and ended up putting the leftover sauce from these on our lettuce wraps. Thanks for the recipe!
Yay! So happy to hear! 🙂
I’d like to make these tonight but don’t have maple syrup on-hand. To save me a trip to the store, could I sub the syrup with some honey instead? These look fantastic!
Hi Carly! You could definitely use honey. It may make the sauce a little thicker and would change the flavor just a bit, but it should work nicely as the sweetener in the sauce. Enjoy!
I’ve literally used pancake syrup for this recipe. I have tried maple, honey, agave, and the pancake syrup. I honestly like the pancake second to maple.
Amazing sauce! Reminds me of PF Chang’s lettuce cups.
I wanted to love these, but the brussels were so mushy that is was really gross. I loved the sauce though. Maybe I will try again and cook for half the time. Did everyone’s turn out so mushy? I followed the directions to the t.
Hi Jillian! The last thing they should be is mushy. Be sure to roast the brussels until they are crispy and toss them in just enough sauce to lightly coat them, not soak them. Hope this helps and hope you try them again.
Thanks so much for posting this! I had these at Uchi a month ago and got two orders because they were so good! I’ve been trying to figure out the recipe so I appreciate that you did all the hard work! Going to try it out tonight!
thank you! these turned out delicious! I’ll definitely be making these again.