The best Crispy Asian Brussels Sprouts that are sweet, spicy, savory and oh so addicting! These restaurant-quality sprouts are simply amazing.
Brandon (aka @dadacookstoo) here with a guest post recipe that you’re sure to become just as obsessed with as we are!
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? They 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 Green Euphoria
So, these $70 Brussels sprouts. They’re inspired by another one of my all-time favorite restaurants, Uchi. Uchi started in Austin, Texas, but has several locations now, including 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.
Frying is MESSY
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. 😉
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Fresh brussels sprouts, halved
- Vegetable oil (or other high-heat oil such as grapeseed oil 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
Supplies:
How to Make Crispy Asian Brussels Sprouts
- Preheat oven to 400°F and set a rack on the very top. Prepare the sprouts 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 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.
- Serve and enjoy!
Watch Me Make Crispy Asian Brussels sprouts
Storage
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat leftover roasted brussels sprouts in a single layer on a prepared baking sheet at 350°F in the oven for about 10 minutes or until heated through and crisp again.
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
Print
Crispy Asian Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4
- 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 tablespoons vegetable oil (or other high-heat oil such as grapeseed oil or sesame oil)
- Kosher salt
- 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
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 in a single layer 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 the 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!
I made this recipe and added a block of tofu. I put the tofu in the oven for 15 minutes. And mixed it with the brussel sprouts and sauce.
My brussel sprouts were looking good at the 20 minute mark but absolutely scorched by 40 minutes and unfortunately I wasn’t able to serve them, it may have been that my range is convection. I did taste the least burnt one with a little of the sauce and it was quite good, I’ll have to try again and keep a closer eye on them!
Hi Nick! Oh no, I’m sorry to hear that. Were your brussels pretty small in size. Oven temperatures certainly vary so I’m going to put a notice in the instructions to check the brussels more often after the 20 minute mark and especially if they are smaller. Our brussels always take between 45-60 minutes to get to the desired crispness and char that you see in the images here.
This is what I was looking for. I had to use buckwheat honey( out of syrup) and I used fish sauce. A bit salty but good.
Won’t make that again.
Hi, Kay! Thanks for your feedback!
Would you add fish sauce to this recipe? Looks so good and I’m going to make them ASAP!
Hi Joann! Yes, we actually use fish sauce in place of the soy sauce most of the time when we make them. Enjoy!
My husband loves them, perfectly for him even though I don’t ever get my sauce thicken as you said. what am I missing. I have all the ingredients. I can’t tell you how they taste, because I don’t like Brussels sprouts.
Hi Sharon! So happy to hear your husband loves these Brussels sprouts! Are you reducing the sauce over medium-high heat? If so, maybe try turning the heat up a bit or just letting the ingredients continue to simmer until reduced and thickened. Hope this helps! Enjoy!
These are so good! Every time I make them someone asks for the recipe!
I made the recipe as written and found the sauce to be horribly salty. I used low-salt soy sauce and it was still so salty I threw half of them away. I’m not sure why others didn’t have that outcome. Thoughts?
Hi Ellen! It sounds like you might have over salted your brussels before baking them. Did you use kosher salt? They just need a sprinkle. Are you sure you measured the soy sauce correctly? We enjoy these almost every week and never have an issue with them being too salty.
These were really good! I used 2lbs of Brussel sprouts and doubled the sauce but only used about 1/4 of it. I’d suggest tasting it as you add the reduced sauce to the Brussel sprouts because I found it to be overpowering/very salty even with low sodium soy sauce and don’t think we would have enjoyed them with the full amount of sauce. But the technique for cooking the Brussel sprouts produced a delicious charred taste and they were honestly delicious with just salt and pepper.
Hi, Rachel! Happy to hear that the cooking method was such a success! Thank you for your feedback.
Fantastic!!!!! Just like Uchi! My husband agreed! A keeper for sure!!!!!
I go back to this recipe time and time again -favorite way to do brussels and always a hit at dinner parties!