The best Crispy Asian Brussels Sprouts that are sweet, spicy, savory and oh so addicting! These restaurant-quality sprouts are simply 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. 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.

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. 😉

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!

Crispy Asian Brussels Sprouts

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.


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Crispy Asian Brussels Sprouts

  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: vegetable
  • Cuisine: Asian


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


  • 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


  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!

Products Used to make this recipe:

Saute Pan
2-piece Chef's Knife Set
Non-Stick Cookie Sheets


(may include affiliate links)

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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

    2. A restaurant near me makes something like this during the summer but they put sliced jalapeño and red onion… delicious!!!

    3. OMG I made these for guest tonight but used hot honey (because I had it on hand…not maple syrup) and they were deelcious! My guest raved over them and now I know I should have cooked more for six (I cooked 1.5lb). Initially thought this recipe was a little labor intensive but it was totally worth every effort! Superb! I will make it over and over!

    4. I do half soy, half fish sauce and WOW! This is restaurant worthy! (better than some restaurants I’ve eaten at) Huge hit with my family! Thanks for the amazing recipe.

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

  2. 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!

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

  4. 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.

  5. 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

  6. 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!

  7. 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.

    1. 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.

  8. 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!

    1. 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!

    2. 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.

  9. 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!

  10. 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!

    1. 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! 🙂

  11. 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?

    1. 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!

      1. 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.

      2. 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!

      3. 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.

  12. 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.

  13. 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!!

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

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

  16. 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.

    1. 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.

  17. 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?

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

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

    1. 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!

  19. 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.

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

  21. 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

  22. 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.

    1. 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!

  23. 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

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

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

    […] to for the […]

  26. 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?

    1. 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!

  27. 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!

  28. […] Broccoli//Brussels Sprouts//Cabbage//Cranberries//Grapefruit//Kale//Kiwifruit//Leeks//Lemons//Passion Fruit//Pears//Pomegranates//Sweet Potatoes//Swiss Chard//Winter Squash […]

  29. 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.

    1. 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! 🙂

  30. 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.

  31. […] as part of the brussels sprouts challenge, I tried a recipe for crispy asian brussels sprouts – pretty good!!   They never got quite as crispy as the recipe would suggest, but still were […]

  32. Hi Maegan,

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


    1. 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.

    1. 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.

  33. 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.

  34. 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!

    1. 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!

  35. […] vegetable: Crispy Asian Brussel Sprouts. If you love siracha, you will love these brussels […]

  36. 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!

  37. 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!

    1. 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.

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

  39. 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.

    1. 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!

  40. 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.

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

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


  43. 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?

    1. 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!

  44. 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?

    1. 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!

  45. 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.

  46. 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.

    1. 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!

  47. 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.

    1. 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!

  48. I know you published this 4 years ago but I found it today. The absolute best Brussel Sprout recipe ever. My experience making them is to find the largest BS I can find so they can be charred but not hard. I chose the 1/2 fish sauce+ 1/2 soy sauce method. Fantastic. My wife hates BS and could not believe how good they were.
    Thank you for this recipe. I had to turn to a plant based diet for health reasons and this just shows that taste does not need to be sacrificed for a dietary change.

  49. Made these last night & kept the leaves, for some extra texture. Maaaaaan, when I tell you they were gone soon after – I’m making a bigger batch today! I love Brussels sprouts, but I always make them the same way, so this recipe is much appreciated!

  50. These are delicious! I’ve served them to Brussel sprout enthusiasts and people who absolutely hate Brussel sprouts, and both have gone back for seconds! This recipe has become a go-to for my dinners cooked at home!

  51. This was awful. I’m sorry but – DO NOT SALT GENEROUSLY. Soy sauce or fish sauce already contains salt. That is enough. Or salt them a bit in the end. Also would modify the siracha. I’d do half less or just a tiny bit because it’s like just eating siracha and salt. Also put on second rack nearest to top.

    1. Hi! The recipe never instructs you to generously salt. It says sprinkle and that’s just on the brussels before they roast in the oven. I would not recommend salting at the end. There’s only a tablespoon of Sriracha and for those of us who love Sriracha, it’s the perfect amount. Definitely adapt the recipe to your liking, but it sounds like you over salted the first time you tried them.

  52. I have made these once before and they are delicious. I plan to serve them again over the upcoming Chirstmas Holiday. Thank you so much for sharing.

  53. I just made these and they were insane – SO good. For those mentioning the cooking time is too long, you may not be peeling off enough of the loose outside layers. That’s just my guess. But highly recommend! Way to go, Brandon and Megan – y’all nailed it!

  54. Made these tonight for Valentine’s Day and they were so great! Salty, sweet, a little sour from the lemon, and spicy! I used Calabrian chile paste/sauce in place of the sriracha (somehow I didn’t have any?!) and it was still fab! Just the right balance of everything! Will make again and again! Thank you for this recipe!

  55. I made this recipe as directed and found that it overwhelmed the brussels sprouts. I made a couple adjustments to the recipe the second time around and loved it! I also turned the brussels after 20 mins and took them out at 40 min, perfectly cooked. Here’s what I changed in the sauce:

    1 tablespoon vegetable oil
    1 tablespoon sesame oil
    2 tablespoons soy sauce
    1/2 teaspoon fish sauce
    1 tablespoons maple syrup
    1 tablespoon balsamic vinegar
    2 garlic cloves, minced
    1 tablespoon Sriracha sauce
    Pinch of black pepper

    DELICIOUS!! Next time I will add some chopped peanuts on top for a little extra crunch 🙂

    1. Hi Anna! I note in the recipe to add the sauce a little at a time so not to overwhelm the brussels with the sauce. This also helps as brussels vary in size so the larger brussels will need more sauce and more baking time compared to tiny brussels. Glad you adjusted the recipe to your liking! Love the idea of adding peanuts. Yum!

    1. Hi Maria! Absolutely. Half soy sauce and half fish sauce would be great for the sauce. Enjoy!

  56. Recipe looks great and the comments show that your recipe is successful. Possibly good enough to die for.
    Tonight is our daughters birthday. Asian shell fish main coarse, Brussel sprouts side, BFF spice cake with BFF raspberry ice-cream.
    BFF aka BigFatFather

    I also bring in the price of a babysitter to the dinner out, brings it into perspective. I ask my wife and daughter what they would pay for it, this lets me know if I succeeded or not. There have been a few dishes that I did not come home to make. They were just so good and if I can make it at home and treat my wife, why would I go out?

    1. Hi Marsha! Yay, so great to hear! Yes, it will keep great, but you’ll probably need to warm it a bit to thin it out when you’re ready to use it as it might thicken in the refrigerator. Enjoy!

  57. My 6-year-old grandson *adores* this recipe! We shopped for it together on his last sleepover. I got 2 lbs. of Brussels sprouts and he must have eaten almost a pound on his own!

  58. Excellent! I’ve tried dozens of ways of roasting Brussels sprouts and these are the best so far. The char is amazing. I used fish sauce instead of soy sauce, and subbed a Thai chili sauce for the sriracha, but those changes wouldn’t have made much of an effect on the outcome. They were done in 20 minutes. I only used enough of the sauce to lightly dress them and tossed the remaining sauce with wings that I’d done in the oven at the same time. Both were delicious!!

  59. Oh. My. God. Even my brussel sprout hating husband has asked me to make these again. We went a little lighter on the siracha, and a little more sweet, but FANTASTIC!

  60. I go back to this recipe time and time again -favorite way to do brussels and always a hit at dinner parties!

  61. 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?

    1. 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.

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