Name: Crispy Asian Brussels Sprouts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Asian
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

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

A bowl of charred saucy Brussels sprouts in a white serving bowl on a white marble counter. A lemon sits to the upper right corner in the background.

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.” 🙂

A pair of wooden chopsticks holding a slightly charred Brussels sprout half with sauce.

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)
Garl ic
Sriracha sauce
Black pepper
Kosher salt

Supplies:

Ingredients to make Crispy Asian Brussels Sprouts in small glass dishes on a white marble counter.

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.

Steps to make crispy asian Brussels sprouts.

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.

A glass mixing bowl of Brussels sprouts halves tossed in 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!

A bowl of charred saucy Brussels sprouts in a white serving bowl on a white marble counter. Half of a lemon sits to the upper left corner in the background.

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.

A close up of charred Brussels sprouts halves covered in sauce.

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