Think Brussels sprouts aren’t for you? These crispy, caramelized Brussels sprouts tossed in a sweet and mildly spicy Asian-style glaze will change your mind. One bite of these Crispy Asian Glazed Brussels Sprouts and you’ll be surprised at how delicious this humble vegetable can be.
If the name makes you hesitate, that’s understandable. Brussels sprouts can carry childhood baggage—many people remember them as bland or bitter. But when roasted until crisp and finished with a glossy Asian glaze, they transform into something crave-worthy.
I used to avoid them too. For years I refused to eat anything that didn’t look sweet or delicious. Even if someone convinced me it would taste sweet, anything that looked like cabbage was an immediate no. That all changed when I finally tried Brussels sprouts prepared the right way.
Once I discovered how well they crisp and caramelize in the oven, I was hooked. Roasting brings out a natural sweetness and toasting the outer leaves adds satisfying crunch. Tossed with a glaze that balances soy, maple, lemon and a touch of Sriracha, the sprouts become sweet, savory and slightly spicy all at once.
This recipe turned my casual like into something more serious. If you’re uncertain about Brussels sprouts, think of this dish as a love note from the vegetable to your tastebuds. The texture and flavor are irresistible—crispy edges, tender centers, and a glossy sauce that clings to every bite.
They really are addictive: think of them as crispy green bites that deliver complex, layered flavors. Sweet, salty, zesty and with a gentle kick—perfect as a side dish for weeknight dinners or holiday spreads.
Crispy Asian Glazed Brussels Sprouts
Side Dish
Asian-inspired
15 minutes
45 minutes
1 hour
3
Meaghan @ 4 Sons R Us
Ingredients
-
1
lb
fresh Brussels sprouts -
3
tbsp
canola oil -
3
tbsp
soy sauce -
2
tbsp
maple syrup -
2
tbsp
lemon juice -
1
garlic clove
minced -
1
tbsp
Sriracha sauce -
salt & pepper
to taste
Instructions
-
Trim the base from each Brussels sprout, then slice them in half lengthwise. Remove any loose or damaged outer leaves.
-
Place the prepared sprouts in a bowl of water for about a minute to rinse away any dirt, then drain.
-
Pat the sprouts dry with paper towels to remove excess moisture—this helps them crisp in the oven.
-
Line a large rimmed baking sheet with foil. Spread the sprouts in a single layer so they are not crowded; this ensures even browning.
-
Drizzle the canola oil over the sprouts, sprinkle with salt and pepper, and toss with your hands until evenly coated.
-
Roast in a preheated 400°F (200°C) oven for 45–50 minutes, stirring at about 20 and 40 minutes, until the sprouts are deeply browned and crisp at the edges.
-
While the sprouts finish roasting, combine the soy sauce, maple syrup, lemon juice, minced garlic and Sriracha in a small saucepan. Simmer over medium-high heat for about 5 minutes until the sauce thickens slightly.
-
Transfer the roasted sprouts to a heatproof bowl. Gradually pour the warm glaze over the sprouts, tossing gently in small batches so they retain their crispiness and are evenly coated.
-
Serve immediately and enjoy.
Notes
Recipe adapted from The Baker Mama.
Tips for success: dry sprouts crisp better, spread them in a single layer so they roast instead of steam, and add the glaze at the end to keep the texture crunchy while coating each piece in flavor.
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