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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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.
That’s so great to hear, Freya! We can’t get enough of them either! Enjoy!
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.
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! 🙂
[…] Broccoli//Brussels Sprouts//Cabbage//Cranberries//Grapefruit//Kale//Kiwifruit//Leeks//Lemons//Passion Fruit//Pears//Pomegranates//Sweet Potatoes//Swiss Chard//Winter Squash […]
These were delicious. I only cooked the sprouts for 30 minutes. The full time would have turned them into ash. I think next time I’ll use a little less sriracha. I love spice, but these were slightly too lucky for me. Still – really good! Thanks for the recipe!
Hello, I am planning to try your recipe as a side dish to our Thanksgiving dinner. I see your recipe says it yields a serving for only 3 using a pound of Brussels. We will have 10 guests and wondered if I can get away with just doubling the recipe or if that might not be enough?
Hi Denise! Yes, I think doubling the recipe would give each guest a nice serving if you have several other sides. If it’s one of just a couple sides, I would recommend tripling the recipe. Enjoy & Happy Thanksgiving!
[…] to thebakermama.com/recipes/crispy-asian-brussels-sprouts/ for the […]
I never thought about cooking brussels sprouts with soy sauce and sriracha to give it an Asian flavor. Great idea!
Maegan, thanks for responding. Yes I did stir @ 20 mins, actually took out of oven to do that then put back in.
If our daughter in law didn’t conquer I would have thought it was me or my oven etc.
Either way of course I’ll do them again. If same happens I’ll know that I should just take them out earlier. Really not a big deal, I’m up for a good second go @ it.
Like I’d said, it’s almost crazy or unbelieveable how much every single one in this family loves this strikingly yummy vegetable.
Thanks again Maegan
hi Maegan,
first of all I love the flavor of these, the sauce is deLISH. my son&his wife sent me this recipe via your link. since we are a family of avid Brussels Sprouts lovers I was anxious to try these.
I made them last night.
Maegan the timing is •••way••• too long for these to bake in such a hot oven. I checked after 20 minutes and they already seemed very far along. looking in again at 35 mins they were past overdone, burned in fact.
PLEASE think about correcting the timing and/or temperature. < my kitchen was smoking. I sent a text to our daughter in law saying what I just mentioned to you and she completely agreed. she said total cooking time (and I'd not mentioned my timing) is 35 mins max/total.
I'm having trouble with why you'd give such a long cooking time @ such a hot temp.
can you help this well established cook understand. thank you.
Thank you for your feedback. Did you stir them when you checked them at 20 minutes? It’s very important that you stir them so they get an even char all over instead of one side getting burnt. They should be very very crispy with an even char all over each one. We make these all the time and have made them in several different ovens and they always take at least 50 minutes so I wouldn’t be able to change the cooking time on the recipe. Oven temperatures and heating element placements definitely vary, but this is the first time I’ve heard of the cooking time being too long. I hope you try them again so that you can enjoy them with the sauce. Thanks again!
Literaly, OMG! Made these last night for myself and let me tell you, this girl was very satisfied. I would highly recommend this to any one who likes to have a good time with the greens. Speaking of greens, i actually just drank a Greens N’ Ginger smoothie from Jamba Juice and that is also a drink to die for. I just like dank food and drinks all around and you should to. Good eats!! <3