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The BakerMama

I'm just a mama that loves to bake!

July 7, 2014

Crispy Asian Brussels Sprouts

The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting! 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 amazing!!

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

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.

Crispy Asian Brussels Sprouts

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. 😉

CHECK OUT THIS VIDEO TO SEE HOW THEY’RE MADE:

 

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

-Brandon

Crispy Asian Brussels Sprouts
 
Save Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
The best crispy brussels sprouts that are sweet, spicy, savory and oh so addicting!
Author: Maegan - The BakerMama
Recipe type: vegetable
Cuisine: Asian
Serves: 3
Ingredients
  • 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
Instructions
  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!
3.5.3226

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Reader Interactions

Comments · 107

  1. Christine at Cook the Story says

    July 8, 2014 at 2:57 pm

    These look like a plate full of serious yum!

    Reply
    • Kesha Nicole Moon says

      January 8, 2018 at 3:38 pm

      I will use soy sauce that has been marinating with jalapeños for two days. It should be good and spicy by now!!

      Reply
  2. Chris says

    July 8, 2014 at 5:55 pm

    Wow! This looks delish, can’t wait to try it.

    Reply
  3. Lauren says

    July 9, 2014 at 10:14 pm

    I had always been scared of brussels sprouts before. Made these and am now a fan! Thanks for the great recipe.

    Reply
  4. Kathryn's Kitchen says

    July 11, 2014 at 12:36 am

    I’m making these, bruessel sprouts are my favorite!

    Reply
  5. judi says

    August 5, 2014 at 5:29 am

    These are amazing… I LOVE them! I finished the bowl of them (after snacking on them all day), and I craved more instantly! Perfectly savory with an underlying sweetness and the after effect of the heat.. wow! glad I tried them!

    Reply
    • MaeganMaegan says

      August 7, 2014 at 4:16 am

      That is so great to hear, Judi! Makes us so happy that you’ve made and love them. 🙂 Enjoy!

      Reply
  6. Juliana says

    August 8, 2014 at 6:29 pm

    Jamie and I loved these! We loved them for dinner and the leftovers were just as good for lunch. Thanks for an awesome recipe!

    Reply
    • MaeganMaegan says

      August 18, 2014 at 6:16 am

      Yay Juliana! That makes us so happy! We’re obsessed with them and make them all the time! xoxo

      Reply
  7. Lindsey says

    August 9, 2014 at 2:39 pm

    These were AMAZING! My boyfriend said he would be okay eating Brussel sprouts every night if they were made like this! The little kick at the end was certainly a nice surprise as well! Thank you for sharing this recipe.

    Reply
    • MaeganMaegan says

      August 18, 2014 at 6:15 am

      That’s awesome, Lindsey! Makes us so happy! Glad y’all made and enjoyed them!

      Reply
  8. Tina says

    September 7, 2014 at 5:14 am

    I absolutely love brussel sprouts. I am definitely going to try this recipe out. They look soo delicious!

    Reply
  9. Nutritious Foodie says

    September 9, 2014 at 1:12 am

    I am a brussels sprouts connoisseur… THESE WERE AMAZING!!!!!!!! Such an amazing combination of sweet and spicy. You better believe I’m sharing this recipe with anyone that will listen! Great job 🙂 YUM

    Reply
  10. Crispy Asian Glazed Brussels Sprouts | 4 Sons 'R' Us says

    September 24, 2014 at 8:07 pm

    […] recipe adapted from The Baker Mama […]

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  11. Brussels Sprouts and Egg Toast - Give Recipe says

    October 11, 2014 at 8:56 pm

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  12. Chris says

    December 11, 2014 at 4:07 pm

    What’s step 8?

    Reply
    • MaeganMaegan says

      December 11, 2014 at 5:20 pm

      Hi Chris! Thanks for catching that. Just fixed it. We just numbered the directions wrong.

      Reply
  13. Rachel Root says

    December 21, 2014 at 5:05 am

    thank you! these turned out delicious! I’ll definitely be making these again.

    Reply
  14. Alliso says

    January 20, 2015 at 12:06 am

    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!

    Reply
  15. Jillian says

    February 5, 2015 at 8:27 pm

    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.

    Reply
    • MaeganMaegan says

      February 6, 2015 at 12:50 pm

      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.

      Reply
  16. Martha Stice says

    February 10, 2015 at 1:51 pm

    Amazing sauce! Reminds me of PF Chang’s lettuce cups.

    Reply
  17. Carly says

    February 10, 2015 at 6:39 pm

    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!

    Reply
    • MaeganMaegan says

      February 10, 2015 at 8:22 pm

      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!

      Reply
    • Leigh Kingrea says

      November 22, 2017 at 7:50 pm

      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.

      Reply
  18. Carly says

    February 11, 2015 at 1:52 am

    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!

    Reply
    • MaeganMaegan says

      February 11, 2015 at 6:14 pm

      Yay! So happy to hear! 🙂

      Reply
  19. Christine says

    February 11, 2015 at 6:55 pm

    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!

    Reply
    • MaeganMaegan says

      February 12, 2015 at 5:58 am

      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! 🙂

      Reply
  20. Karen K says

    February 16, 2015 at 7:39 am

    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?

    Reply
    • MaeganMaegan says

      February 16, 2015 at 8:34 pm

      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!

      Reply
  21. Erin says

    February 23, 2015 at 4:54 pm

    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.

    Reply
  22. Michelle Boncel says

    February 24, 2015 at 3:52 am

    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!!

    Reply
    • MaeganMaegan says

      February 24, 2015 at 8:12 pm

      Love it! Enjoy!

      Reply
  23. Recipe: Quick crispy Brussels sprouts ( Asian-inspired sauce) | oddgallimaufry says

    March 2, 2015 at 8:45 pm

    […] Adapted from Minimalist Baker and The Baker Mama. […]

    Reply
  24. Lorena says

    March 5, 2015 at 8:15 pm

    I jus made your recipe, it is amazing! I really do not know how to cook but your diirections made it super easy.

    Reply
    • MaeganMaegan says

      March 5, 2015 at 9:55 pm

      That’s awesome, Lorena! Makes us so happy! Enjoy!

      Reply
  25. Nerd Alert Issue Six: Is This Thing On? | INN News Nerds says

    March 9, 2015 at 5:18 pm

    […] COOK: Eat your brussels sprouts. […]

    Reply
  26. Katie says

    March 24, 2015 at 5:36 pm

    Do you think I could roast these in a cast iron skillet for 20 mins and then add the sauce? I tend to do that but wasn’t sure if you think they’d be crispy enough.

    Reply
    • MaeganMaegan says

      March 24, 2015 at 8:16 pm

      Hi Katie! They probably won’t get as crispy all over as they do when you roast them at 400 for 50-60 minutes in the oven. We’ve found that roasting brussels in the oven gets them way crispier than when we skillet roast them on the stovetop.

      Reply
  27. Rebecca Brown says

    March 28, 2015 at 6:48 am

    We followed the directions to the Tee and they were perfect! Thank you, will cook again!

    Reply
  28. Martha says

    April 3, 2015 at 8:13 pm

    Just made the recipe and could just about cry it was so delicious! Can these be refrigerated and microwaved or popped back in the oven for a few minutes to warm up?

    Reply
    • MaeganMaegan says

      April 5, 2015 at 4:29 am

      Hi Martha! So great to hear! I think popping them back in the oven would be best so they crisp up again. Enjoy! 🙂

      Reply
  29. Heather says

    April 6, 2015 at 4:08 pm

    Do you think you could make these with frozen brussel sprouts? If so how would the cooking time change?

    Reply
    • MaeganMaegan says

      April 7, 2015 at 10:57 pm

      Hi Heather! The moisture from the frozen brussels might make them soggy, but it’s worth a try. They will probably need to roast a little longer. You’ll just have to watch them (maybe check every 5 minutes toward the end) until they’re nice & crisp. You might even try defrosting them first and letting them air-dry before roasting. I hope it works! Enjoy!

      Reply
  30. K. Murdette says

    April 18, 2015 at 8:40 pm

    So yummy! They were spicy and delicious.

    Reply
  31. Andrea says

    April 25, 2015 at 8:34 pm

    I loved these but my husband thought they were too salty. I am going to try to make them again with less salt during roasting. Superb flavors and very very close to the “real” thing at Uchiko in Austin.

    Reply
  32. Molly says

    May 18, 2015 at 5:51 pm

    We LOVE the brussels sprouts at Uchi-ko! I’ve tried several copy-cat recipes and can’t wait to try this one!

    Reply
    • MaeganMaegan says

      May 18, 2015 at 11:30 pm

      Hope you love them as much as we do! Enjoy!

      Reply
  33. Courtney the Kook says

    May 20, 2015 at 2:13 pm

    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

    Reply
  34. ICookInTheSky says

    June 29, 2015 at 9:36 am

    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.

    Reply
    • MaeganMaegan says

      June 29, 2015 at 1:09 pm

      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!

      Reply
  35. ICookInTheSky says

    June 29, 2015 at 6:58 pm

    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

    Reply
  36. Brooke says

    June 30, 2015 at 10:35 pm

    I never thought about cooking brussels sprouts with soy sauce and sriracha to give it an Asian flavor. Great idea!

    Reply
  37. Chicken Teriyaki Recipe with Crispy Asian Brussels Sprouts and Garlic Cilantro Brown Rice | Food Before Doods says

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  38. Denise says

    November 22, 2015 at 12:02 pm

    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?

    Reply
    • MaeganMaegan says

      November 22, 2015 at 6:26 pm

      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!

      Reply
  39. Coleen says

    December 3, 2015 at 1:07 pm

    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!

    Reply
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  41. Deb says

    January 14, 2016 at 5:32 pm

    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.

    Reply
    • MaeganMaegan says

      January 18, 2016 at 10:00 pm

      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! 🙂

      Reply
  42. Freya says

    January 17, 2016 at 10:55 pm

    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.

    Reply
    • MaeganMaegan says

      January 18, 2016 at 9:56 pm

      That’s so great to hear, Freya! We can’t get enough of them either! Enjoy!

      Reply
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  46. Asha says

    March 18, 2016 at 4:50 pm

    Hi Maegan,

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

    Thanks!
    Asha

    Reply
    • MaeganMaegan says

      March 20, 2016 at 10:35 am

      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.

      Reply
  47. Amanda L says

    March 24, 2016 at 7:11 pm

    Can you use Frank’s red hot instead of sriracha?

    Reply
    • MaeganMaegan says

      March 24, 2016 at 11:53 pm

      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.

      Reply
  48. Tanvi says

    April 4, 2016 at 10:06 pm

    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.

    Reply
  49. olivia says

    April 11, 2016 at 5:35 pm

    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!

    Reply
  50. Michelle says

    May 18, 2016 at 2:26 pm

    Trying these tonight! What can I use to substitute the maple syrup? Honey? Agave?

    Reply
    • MaeganMaegan says

      May 19, 2016 at 7:42 am

      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!

      Reply
  51. Build a Sweet Potato Bowl – Simply Nutricising says

    May 27, 2016 at 8:27 am

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  52. Barbara Jones says

    August 30, 2016 at 6:28 pm

    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!

    Reply
    • MaeganMaegan says

      August 30, 2016 at 10:00 pm

      Yay Barbara! I’m so happy you made them and loved them! Aren’t they amazing?! Enjoy! Enjoy!

      Reply
  53. Heidi says

    September 27, 2016 at 7:58 pm

    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!

    Reply
    • MaeganMaegan says

      September 29, 2016 at 11:15 am

      So great to hear, Heidi! Aren’t they amazing?! And so crave-able! Enjoy! 🙂

      Reply
  54. SJ says

    October 10, 2016 at 9:03 am

    Hi! I was wondering if you could use frozen brussels sprouts and if so, how would you adjust the recipe?
    Thanks!

    Reply
    • MaeganMaegan says

      October 10, 2016 at 10:59 pm

      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.

      Reply
  55. Alyson says

    October 24, 2016 at 4:55 pm

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

    Reply
  56. Neha says

    November 20, 2016 at 8:08 am

    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.

    Reply
    • MaeganMaegan says

      November 20, 2016 at 11:50 pm

      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!

      Reply
  57. Maggie says

    November 28, 2016 at 6:11 pm

    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.

    Reply
    • MaeganMaegan says

      November 28, 2016 at 9:10 pm

      Yay Maggie! Aren’t they amazing?! We crave them constantly. So happy you love them too! 🙂

      Reply
  58. Samantha says

    December 17, 2016 at 1:22 pm

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

    Reply
  59. Bill says

    January 9, 2017 at 4:35 pm

    Hi Maegan,
    Do you recommend arranging the brussels sprouts on the pan with the cut side down or cut side up?

    Bill

    Reply
    • MaeganMaegan says

      January 9, 2017 at 9:22 pm

      Hi Bill! I usually start mine with the cut side up. Great question! Enjoy!

      Reply
  60. Taylor says

    January 15, 2017 at 8:26 pm

    Made these to share with my wife… accidentally ate every single one. Incredible!!! So delicious.

    Reply
    • MaeganMaegan says

      January 16, 2017 at 7:47 am

      Haha! Love it! Happens to me all the time. 😉 Enjoy making them again & again! 🙂

      Reply
  61. Mary says

    March 14, 2017 at 1:38 pm

    I just found this recipe and will try it tonight. Maegan I am interested in using the sauce for a stir-fry recipe. Do you have any experience doing that?

    Reply
    • MaeganMaegan says

      March 14, 2017 at 2:59 pm

      Hi Mary! Yes, I’ve done it and it turns out great! I made the sauce exactly how the recipe instructs. I stir-fried chicken in half of the sauce first and set it aside. Then I stir-fried the veggies in the other half of the sauce before adding the stir-fried chicken back in. Hope this helps. Enjoy!

      Reply
  62. Louis Crooker says

    May 31, 2017 at 7:09 pm

    I am trying this tomorrow. I thought of something though and wanted to see what you thought. What about drizzling a little sauce before they are done to sort of carmelize in the oven. Should I even attempt and if so at what point would you do this if trying?

    Reply
    • MaeganMaegan says

      June 1, 2017 at 7:27 am

      Hi Louis! So excited for you to try them! Sounds like a great idea. I think it might be hard to get good coverage if you just drizzle, so you could try tossing them in the sauce, spreading them back out onto the pan and then returning them to the oven for the last 5 minutes or so. I hope they turn out extra tasty for you. Enjoy!

      Reply
  63. Diana says

    June 5, 2017 at 10:52 pm

    Delicious! Thank you for your post. I doubled the recipe and the 4 of us devoured it.

    Reply
  64. Myrt LV says

    October 23, 2017 at 8:36 pm

    These were the bomb! My partner said it’s the best thing I ever cooked! Thanks, I followed the recipe down to the T and it was perfect.

    Reply
    • MaeganMaegan says

      October 24, 2017 at 11:14 pm

      Yay! Aren’t they the best brussels ever?! Thanks for sharing. I hope you enjoy them again and again!

      Reply
  65. Leigh Kingrea says

    November 17, 2017 at 7:19 pm

    I’m obsessed with these brussel sprouts! I have to keep the ingredients on hand. Everyone I’ve made them for asks for the recipe. Plus, I’ve shared it on FB (with rave reviews). They are even the #1 request from my family for Thanksgiving. Thank you so much.

    Reply
    • MaeganMaegan says

      November 18, 2017 at 2:34 pm

      Hi Leigh! I love hearing this! We are so obsessed with them too and want everybody to try how life-changing delicious they are. 😉 Continue to enjoy!

      Reply
  66. Cheryl Bateman says

    December 29, 2017 at 1:11 pm

    Seriously addictive. Hubby worked late and I ate them all! Have made them at least half a dozen times since discovering this recipe a month ago.

    Reply
    • MaeganMaegan says

      January 4, 2018 at 12:01 am

      Love it, Cheryl! Sounds all to familiar. haha! We fight over them so I’ve started making a double batch each time. 😉 Thanks for sharing!

      Reply
  67. Tiffany Jerner says

    March 11, 2018 at 8:36 pm

    Making these for the 5th time. So. dang. good.

    Reply
    • MaeganMaegan says

      March 14, 2018 at 12:32 am

      Love it, Tiffany! Aren’t they addicting? 😉 continue to enjoy!

      Reply
  68. JENNA says

    March 14, 2018 at 9:11 pm

    THese we soooo good!!!! Plus they were healthy! Hubby said they tasted restaurant quality!

    Reply
    • MaeganMaegan says

      March 15, 2018 at 10:20 am

      Aren’t they awesome, Jenna?! So happy to hear y’all love them too. 🙂

      Reply

Trackbacks

  1. inspired says:
    September 9, 2017 at 4:56 pm

    […] enjoyed a version of these crispy Asian-inspired Brussels sprouts on vacation and this recipe looks like it might […]

    Reply

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