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 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!
Yay Barbara! I’m so happy you made them and loved them! Aren’t they amazing?! Enjoy! Enjoy!
[…] vegetable: Crispy Asian Brussel Sprouts. If you love siracha, you will love these brussels […]
Trying these tonight! What can I use to substitute the maple syrup? Honey? Agave?
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!
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!
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.
Can you use Frank’s red hot instead of sriracha?
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.
Hi Maegan,
Can this recipe be made by reducing the liquids first, and then tossing them together and then roasting them?
Thanks!
Asha
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.
[…] Crispy Asian Brussels Sprouts | The BakerMama […]
[…] 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 […]
[…] Crispy Asian Brussel Sprouts Recipe […]