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Looking for a uniquely delicious and easy way to elevate roasted brussel sprouts? Try this Asian Brussels Sprouts recipe that blends savory, sweet, and rich flavors for a dish that’s oh-so-satisfying! With the ideal balance of crispy edges, tender interiors, fresh herbs, and a silky Asian style peanut sauce, these irresistible sprouts are perfect for your next party appetizer or side dish for dinner.
“I LOVE brussels sprouts and this is such an exciting and different flavor combination! I could have stood over the sheet pan and ate them all straight from the oven with that sauce! That’s normal though I think.”
– SOPHIA
Update: This recipe was originally published in March 2018. I made updates to the post below to include more information about making the best Asian brussels sprouts at home.
Hi, friends! I’ve got a question for you today: brussels sprouts – yay or nay? I am team yay all the way. But, truth be told, I didn’t grow up eating them. And, before I attended culinary school I was absolutely convinced I hated them.
So, if you are one of those people who thinks they hate brussels sprouts, let me just say these sprouts I’m sharing today WILL change your mind! Ready? Let’s go:
Table of Contents
- About these Asian brussel sprouts
- Ingredients for asian style brussels sprouts
- How to make this asian brussel sprout recipe
- FAQs: frequently asked questions
- Serving asian roasted brussel sprouts
- Storing leftovers
- More brussels sprouts side dishes!
- Asian Brussel Sprouts
About these Asian brussel sprouts
These savory, slightly smoky and sweet Asian sprouts are tender on the inside with a beautifully crisp, caramelized exterior. Strewn with nutty sesame seeds, dusted with spicy red peppers and sprinkled with salty peanuts, herbaceous cilantro and fresh scallions, these sprouts are bursting with mouthwateringly delicious flavor! Finished with a generous drizzle of creamy, silky, umami-rich, peanut sauce, these crispy brussels sprouts are crazy addictive and utterly delicious!
While they make a fantastic appetizer or stellar side dish, I’d be lying if I said I haven’t eaten an enormous serving-size bowl full of these Asian Brussels Sprouts and called it dinner! Legit, these crispy sprouts are just that good!
Why you’ll love this recipe!
This Asian brussels sprout recipe isn’t just easy and delicious—it’s also practical and versatile. Here are five great reasons why you should make this flavorful dish over others you might find online:
- Bold and Unique Flavor Profile: Unlike standard Brussels sprouts recipes that focus solely on roasting, this recipe incorporates a well-balanced Asian-style sauce with soy sauce, peanut butter, lime juice and honey. The combination of salty, sweet, and umami flavors transforms the Brussels sprouts into a crave-worthy dish that packs a delicious punch in every single bite.
- Quick and Easy to Make. With just a few simple ingredients and minimal prep time, this Asian style brussels sprouts recipe comes together with about 15 minutes of prep. It’s perfect for busy weeknights or when you’re craving something tasty without spending hours in the kitchen.
- Crispy, Caramelized Texture. Roasting Brussels sprouts before tossing them with this savory, silky sauce allows them to crisp up beautifully on the edges while retaining a tender inside. The result? A satisfying crunchy texture paired with the deep, bold flavor of the Asian peanut sauce, making these sprouts far more exciting than other boiled or sautéed variations.
- Customizable to Your Taste. This recipe is easily adaptable to suit your personal preferences. Whether you want a spicier kick with chili flakes, a touch of sweetness with more honey, or even a gluten-free version using tamari instead of soy sauce, it’s simple to adjust the ingredients to match your exact taste buds.
- Versatile Side or Main Dish. These asian style brussels sprouts aren’t just a side—they make a fantastic appetizer and main dish too! serve ’em up with extra sauce, loads of toppings, and plenty of napkins or add your favorite protein like grilled chicken, shrimp, or tofu to turn this into a complete meal. Whether paired with rice, noodles, or served solo, these Asian sprouts are a flexible and satisfying option for any occasion.
Ingredients for asian style brussels sprouts
This sprout recipe is made with 7 simple ingredients, plus a few pantry staples, to create an easy and delicious vegetable dish you and your family will love. Here’s what to grab:
- Brussels Sprouts: You need two pounds of fresh brussels sprouts. Make sure you select sprouts that are roughly the same size for even roasting! (See below for tips on selecting, storing and trimming your brussels!)
- Oil: Use a good quality olive oil to lightly coat the brussels sprouts before roasting.
- Spices: Kosher salt, ground black pepper and crushed red pepper flakes all provide a delicious balance of savory and slightly spicy flavor!
- Onions: Fresh green onions (also known as scallions) provide a delicate touch of delicious onion flavor!
- Cilantro: Fresh cilantro adds a depth of warm, citrusy flavor. If you aren’t a fan of cilantro, feel free to substitute fresh parsley, basil or a combination of the two!
- Peanuts: Roasted peanuts add the perfect amount of salty crunch!
- Sesame Seeds: Sesame seeds provide a delicious nutty flavor. Be sure to toast your sesame seeds to really bring out their flavor!
- Peanut Sauce: A pantry-friendly combination of peanut butter, soy sauce, lime juice, rice vinegar, honey and garlic creates an addictively delicious creamy peanut dressing! The sauce is extremely simple to prepare – all you need to do is whisk or process the ingredients together! However, you can use a store-bought peanut sauce if you would like.
Recipe variations
Want to make some changes to this brussels sprouts recipe? Fantastic! I encourage you to make this dish your own! Get creative and add or substitute whatever ingredients you and your family love. Below are a few ideas to help inspire:
- Thai-Inspired Asian Brussels Sprouts. Give this recipe a Thai flair by swapping the peanut butter for Thai chili sauce. Use chopped peanuts, fresh cilantro, pickled jalapeños, and a squeeze of lime for an entirely new take on this Asian Brussels sprouts recipe.
- Sweet and Sour Asian Roasted Brussels Sprouts. For those who enjoy the classic sweet and sour combination, swap the silky peanut sauce for sweet and sour sauce and garnish with pineapple salsa.
- Asian Style Brussels Sprouts with Tofu. To make this dish a satisfying vegan main, pair the Brussels sprouts with crispy pan-fried tofu. Simply cube the tofu, toss it in cornstarch, and fry in a little oil until golden brown. After roasting the sprouts, mix in the crispy tofu for a hearty, plant-based meal that’s high in protein and full of flavor.
- Spicy Sriracha Edamame and Brussels Sprouts. For those who love a little heat, toss in some edamame beans and add a generous drizzle of Sriracha sauce to the finished dish. The spicy kick perfectly balances the sweetness of the honey peanut sauce.
Follow these expert chef tips to ensure the most success!
To take your Asian Brussels sprouts recipe to the next level, follow these professional tips for perfectly roasted sprouts that are full of flavor and crunch.
- Trim and Halve Evenly for Uniform Roasting. Ne sure to trim the tough ends of the Brussels sprouts and remove any yellow or damaged leaves. To help them crisp up beautifully, halve or quarter the sprouts (depending upon their size) to expose more surface area to the heat. But regardless, keep the sizes uniform to ensure even cooking.
- Preheat Your Pan for Crispier Edges. For an extra crisp, preheat your baking pan in the oven for 5 to 10 minutes before adding the brussels.
- Use Parchment Paper for Easy Cleanup. Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Flip and Toss Halfway Through Cooking. To achieve even roasting and avoid burnt spots, toss or flip the Brussels sprouts halfway through the roasting time (around 12-15 minutes). This ensures that every side gets golden and crispy.
- Roast Until Just Tender and Crispy. Keep a close eye on your Brussels sprouts while they’re in the oven. They’re done when the edges are crispy and golden brown, and the inside is tender, but not mushy.
- Toss with Sauce Just After Roasting. For maximum flavor absorption, toss the Brussels sprouts in the Asian-style sauce right after roasting. This prevents the sprouts from becoming soggy and ensures they crisp up perfectly in the oven.
- Garnish for Extra Flavor. Once the Brussels sprouts are roasted, sprinkle them with fresh green onions, cilantro, peanuts, red pepper flakes, and toasted sesame seeds for a pop of color, freshness, flavor and texture.
Step-by-step photos: making this recipe at home
FAQs: frequently asked questions
What do Asian sprouts taste like?
In one word: heaven!! Most people either love or loath brussels sprouts. However, truth be told, if you are one of the unfortunate people who hate them, it’s probably because you have been the victim of poorly prepared brussels sprouts.
While steaming, boiling or microwaving brussels sprouts can cause them to taste like bitter mush (and smell like a dirty gym clothes), roasting brussels sprouts produces tons of rich, caramelized flavor. Roasting brussels sprouts in the oven takes advantage of their natural sugar content. It caramelizes the sugars within the sprouts and brings out their natural sweetness. Plus, the high heat creates sprouts that are crispy on the outside and tender on the inside. Properly roasted brussels sprouts have a deeply savory and slightly nutty flavor that is to die for delicious!
Asian roasted brussel sprouts take the humble veggie to the next level with the addition of a silky peanut sauce, fresh herbs and crunchy nuts.
Can I use frozen Brussels sprouts for this recipe?
Fresh Brussels sprouts are ideal for roasting due to their ability to crisp up and caramelize beautifully in the oven, but you can try using frozen sprouts in a pinch. However, please note that frozen sprouts release more moisture when cooked, which will affect the texture – making them less crispy. If you want to try using frozen, be sure to thaw them and pat them completely dry before roasting to reduce try and combat the excess moisture.
How to trim Brussels sprouts before roasting?
Trimming brussels sprouts shouldn’t be intimidating! The entire process is super simple as long as you follow the tips below!
- Wash: When ready to use, wash Brussels sprouts in cold running water. Drain well and pat them dry.
- Trim: Use a sharp pairing knife to slice off and discard the stem (woody bottom) end of the sprouts.
- Remove loose or discolored leaves: Peel off, remove and discard any loose, yellowing, discolored or shriveled leaves.
- Cut: Halve or quarter any larger brussels sprouts (any about 1-inch around or larger). You want to cut the sprouts so they are all roughly around the same size for even cooking.
How do I make the brussels sprouts extra crispy?
You can create sweet, crispy restaurant-worthy brussels sprouts with a beautifully caramelized outside and tender, toothsome inside in your very own kitchen! Make soggy, sad sprouts a thing of the past with these easy, fool-proof tricks:
Secret #1: Use enough oil
Brussels sprouts need a good coating of oil to brown and tenderize in the oven. If you don’t use enough oil the sprouts will dry out (dehydrate) and become chewy. I recommend using a good quality olive oil or avocado oil. You need approximately 2 tablespoons of oil per pound. Remember, the sprouts should be well coated and appear shiny!
Secret #2: Roast right on the pan
Listen, I’m all for easy cleanup and I love using non-stick aluminum foil or silicone baking mats. However, easy clean up has its time and place – and this ain’t it. Using baking mats or non-stick foil prevents the sprouts from becoming supremely crispy. For the crispiest texture, roast the sprouts right on the baking sheet. Or, if you must, use parchment paper and still get easy cleanup.
Secret #3: Don’t overcrowd the pan
Never ever overcrowd your roasting pan or baking sheet!! In order to properly roast and caramelize there needs to be enough space around each sprout for air to circulate. If you overload and crowd the sprouts on the pan they will steam instead of roast. Steamed brussels sprouts taste like sulphur while roasted sprouts taste delicious! If you are roasting a few pounds of sprouts use two baking sheets and make sure you rotate the sheets from top to bottom half way through roasting.
Secret #4: Roast cut-side down
If your brussels sprouts are larger in size you will need to halve or quarter them before roasting. If you have cut your sprouts, make sure you place them cut-side down on the baking sheet. Roasting them flat-side down allows for the perfect surface area for beautiful browning.
Secret #5: Use enough heat
You need to roast brussels sprouts at high heat in order for the outside to caramelize. If you use too low heat they will turn out soggy. However, if your heat is too high, they will burn before the inside turns toothsome. The best roasted vegetables are roasted between 400° to 450°F. If you have a convection oven I highly recommend using it. To convert the temperature to convection, simply reduce the oven temperature by 25°F and keep the time the same.
How can I make this recipe spicier?
If you want to amp up the heat in your Asian brussel sprouts, there are a few options:
- Add red pepper flakes to the peanut sauce before tossing the sprouts. Start with a pinch and adjust to your desired spice level.
- Use fresh chili peppers like Thai bird’s eye chilies or jalapeños, either chopped or sliced, as a garnish.
- Incorporate spicy Sriracha sauce: Simply stir a tablespoon (or more, depending on how much heat you want) into the sauce mixture for a bold, spicy kick.
Can I make the sauce ahead of time?
Absolutely! You can make the Asian style peanut sauce up to 3 days in advance. Simply store it in an airtight container in the refrigerator to save time on busy days.
Can I make this recipe in advance?
While you can prepare any recipe ahead of time – this Asian Brussels sprout recipe included – I will always recommend eating them fresh for the best flavor. While you can roast the brussels sprouts ahead of time and store them in the fridge, they’ll most definitely lose their crispness, but they’ll still taste delicious.
If you’re looking to save time, I recommend prepping the brussel sprouts and making the peanut sauce ahead of time. That way, you just need to pop them in the oven to roast.
Easy to make and even easier to devour, these Roasted Asian Brussels Sprouts belong on your table! Trust me, your life absolutely needs these stellar sprouts!!
Until next week, friends, cheers!
Cheyanne
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More brussels sprouts side dishes!
If you love this Asian vegetable side dish, try one of these delicious family favorites next:
Asian Brussel Sprouts
Equipment
- 1 Large Rimmed Baking Sheet – for roasting the brussels sprouts
- 1 Food Processor or Mixing Bowl – for making the Asian peanut sauce
Ingredients
- 2 pounds Brussels Sprouts – trimmed and halved or quartered if large (SEE NOTES)
- 4 TBS Olive Oil
- to taste Kosher Salt & Ground Black Pepper
- 3 whole Green Onions – sliced
- 2 TBS Cilantro – chopped
- ½ cup Roasted Peanuts
- to taste Red Pepper Flakes
- to taste Sesame Seeds
Peanut Sauce:
- ¼ Cup Peanut Butter (creamy or smooth is best, but chunky will work)
- 1 ½ TBS Low Sodium Soy Sauce
- 1 ½ TBS Lime Juice
- 1 ½ TBS Rice Vinegar
- 1 ½ TBS Honey (substitute: agave)
- 1 Clove Garlic – peeled (SEE NOTES)
- 1-2 TBS Hot Water – as needed
Instructions
- Preheat Oven and Prepare Pan: Arrange oven rack to the center position and then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy clean up.
- Season Brussels Sprouts: Add the brussels sprouts to the prepared baking sheet and drizzle them with the olive oil. Use your hands to toss the sprouts until they're fully coated in the oil.Next, season the brussels sprouts generously with salt and pepper and toss again to coat. Then, use your fingers to arrange the sprouts in a single, even layer on the pan, with the flat sides of the sprouts down – touching the pan.
- Roast Brussel Sprouts in Oven: Transfer the brussels sprouts to the preheated oven and roast, tossing them at the halfway point, for about 30-40 minutes, or until they are tender and caramelized.
- Meanwhile, Make the Asian Style Peanut Sauce: Add all the peanut butter, soy sauce, lime juice, rice vinegar, honey, and garlic ingredients to the bowl of a food processor or blender. Cover the bowl and process the ingredients until completely smooth. Taste and adjust the peanut sauce. If the sauce is too thick, slowly add a little water with the machine running until desired consistency is achieved. (SEE NOTES)
- Toss Sprouts with Sauce: Transfer the roasted brussels sprouts to a large mixing bowl or serving bowl. Drizzle a little (less than half) of the peanut sauce over the sprouts and toss well to coat.
- Serve Asian Style Brussels Sprouts: Garnish the Asian sprouts with sliced green onions, chopped cilantro, roasted peanuts, red pepper flakes, and sesame seeds, if using. Drizzle the remaining peanut sauce over the top or serve on the side. Enjoy immediately!
Video
Notes
- Purchasing Brussels Sprouts: When purchasing your brussels sprouts, look for sprouts that are close in size. If you have to purchase brussels sprouts that greatly vary in size, make sure you halve or quarter them depending on how large they are. You want to prep them to be roughly the same size for even roasting.
- Peanut Sauce: If you don’t have a small food processor, you can easily make the peanut sauce by whisking the ingredients together in a small bowl. Just make sure to mince the garlic and whisk everything together well! If you are having a tough time whisking it by hand, microwave the sauce for 15-20 seconds to make it easier to mix together. To make the sauce in advance: Store sauce in an airtight container in the refrigerator. The cold temperature will cause the sauce to thicken, so simply whisk in a bit of water to loosen it up when ready to use.
- Season to Taste: Always taste and adjust recipes to your own liking! This definitely applies to the peanut sauce. Make sure you taste it and adjust it for seasoning and consistency. Add more honey for sweetness, more lime juice for sourness, and more sriracha for spice! If you want a thinner sauce, add in more water, one tablespoon at a time, until desired consistency is achieved.
- Crispy Sprouts: If you like your brussels sprouts crispy, do no toss them with the peanut sauce! Either serve the sauce on the side, or lightly drizzle the sauce over the sprouts right before serving.
- Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
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Priya
This is an ultimate vegetarian appetizer recipe! I LOVED this!
Sophia
I LOVE brussels sprouts and this is such an exciting and different flavor combination! I could have stood over the sheet pan and ate them all straight from the oven with that sauce! That’s normal though I think. 🙂
Emma
I am firmly in the brussels sprouts YES camp. I love them roasted, shredded, sautéed – they are all good. But I LOVE this version – I never thought of tossing them with peanut sauce but it’s awesome!
Ava
One of my favourite veggies! Love that peanut sauce too.
lucie
I love what youve done here Cheyanne! Im always so boring and boil or roast my veg with a little salt or olive oil (motly because Im always pressed for time) but I need to get into the habit of being a little bit more experimentative because I know it can simply (as youve demonstrated here) transform a dish! So delicious!