Asian Brussel Sprouts Recipe

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These Asian Brussel Sprouts are insanely fast and easy to prepare! They’re tender, yet crispy and bursting with sweet and spicy flavor! Generously drizzled with a silky, sweet peanut based sauce, this recipe for brussels sprouts is oh-so delicious. Serve your crispy asian brussel sprout as the ultimate vegetarian appetizer, a delicious vegetable side dish or a light vegan entree.

Hi, friends! I have got a question for you today: brussels sprouts – yay or nay? I am team yay – all day, every day and twice on Sundays – so much yay! But, truth be told, I didn’t grow up eating brussels sprouts, and before I attended culinary school I was 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 are going to blow your mind!! One bite and they will totally make you a member of team ‘yay’ for life!!

About this Asian brussel sprouts recipe

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 a 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!

• Ridiculously quick and easy to prepare!
• Crispy on the outside and tender on the inside!
• Boost of umami flavor from the silky, creamy peanut sauce dressing!
• Customizable toppings (sesame seeds, peanuts, fresh herbs – oh my!) make these sprouts over the top delicious!
• Versatile – you can serve these sprouts as an appetizer, side dish or light vegetarian entree!

Ingredients for Asian brussel sprout

This brussels are tender-crisp and bursting with umami flavor! This recipe is made with 7 simple ingredients, plus a few pantry staples, to create an easy and delicious vegetable side dish you and your family will love!

Below are the ingredients I typically use. However, this recipe is flexible! Be sure to scroll down and read about how to adapt this recipe to your specific taste or needs! (Also, scroll down for detailed measurements in the printable recipe card at the bottom of the page.)

Ingredients you need for this recipe

• 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 get you started.

• Seasonings: Do you like a ton of flavor? Season the brussels sprouts with cumin, coriander, garlic powder and/or ground ginger before roasting!
• Jalapeños: Toss in some thinly sliced Jalapeño for pops of bright, earthy flavor with a touch of heat!
• Avocado: Creamy avocado is a wonderful way to add an abundance of fiber, potassium and heart-healthy fats!
• Edamame: Toss in some edamame beans for pops of buttery flavor with a hint of subtle sweetness!
• Carrots: Thinly sliced or julienned baby carrots are a wonderful (and healthy) way to add sweet flavor and crunchy texture!
• Oranges: Try adding segmented mandarin, clementine, Cutie or tangerine oranges for juicy pops of texture and citrusy flavor!
• Greens: Looking to add some greens? Try serving these sprouts on a bed of mixed greens!
• Nuts: Not a fan of peanuts? Try using cashews or almonds!

How to select, store and trim brussels sprouts?

Need help shopping for brussels at the grocery store or farmer’s market? Or, maybe you need advice on how to properly store and trim those perfectly picked sprouts? No worries – choosing perfect sprouts is easy once you know what to look for; plus, storing and trimming them is a breeze!

How to pick brussel sprouts for roasting

Not all brussels sprouts are the same! For the best flavor, follow the simple tips below when selecting your sprouts at the store!

• Season: The peak time for brussels sprouts is September through February. While they are considered a fall vegetable, you can purchase them all year round.
• Color: Look for sprouts that are bright green in color. If the leaves on the sprouts are yellowing or have any black spotting, it’s a sign that the sprouts have gone bad.
• Feel: Brussels sprouts should feel heavy for their size and firm to the touch. Avoid any sprouts that feel mushy or soft.
• Leaves: Look for sprouts with tight, compact leaves. If the leaves are loose and falling off it’s a sign the brussels sprouts are past their prime. Older sprouts will be very sulphur-y after cooking!
• Size: For the sweetest flavor and most tender texture, select smaller brussels sprouts versus larger ones. But, no matter what you do, make sure you select sprouts that are all roughly the same size for even cooking!

How to store them

Brussels sprouts are a wonderful storage crop and they will keep well for months after being harvested. However, this often means the sprouts you purchase from your store can be weeks or even months old. Therefore, it’s important to properly store your sprouts once you get home!

• Brussels sprouts on the stalk: Use a sharp pairing knife to cut the sprout off of the stalk.
• Leave intact: Leave the spouts whole until you are ready to cook them.
• Store uncovered: Place the unwashed, loose sprouts in an uncovered container or bowl in the refrigerator.
• Use: For optimum freshness, use the sprouts within 5 days. Please note that brussels sprouts may keep well properly stored for a longer amount of time (depending upon when they were harvested and how long they were kept at the grocery store. Check the brussels sprouts before using, if they are still bright green and firm to the touch then they are perfectly fine to use!

How to trim them

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.

What do Asian brussel 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.

The secret to actually crispy brussels sprouts

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 to make Asian brussels sprouts

These crispy brussels sprouts are so simple and foolproof to make! Plus, this recipe only requires 15 minutes of hands on preparation!

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper, or aluminum foil, for easy clean up.
2. Season the brussels sprouts: Add the sprouts to the baking sheet and toss them with olive oil. Season generously with salt and pepper. Arrange the sprouts in an even layer, with the flat sides down.
3. Roast the brussels sprouts in the oven, tossing them halfway through cooking, for about 30-40 minutes, or until they are tender and caramelized.
4. Meanwhile, make the sauce: Add all the ingredients, except the water, to the bowl of a food processor or blender. Process until smooth. If the sauce is too thick, slowly add in 1 tablespoon of water at a time. Taste and adjust for seasoning.
5. Serve: Transfer the brussels sprouts to a serving bowl and drizzle with half of the sauce. Garnish with green onions, cilantro, peanuts, red pepper flakes and sesame seeds. Serve the remaining sauce on the side for dipping. Enjoy!

Step-by-step photos: Making brussel sprouts Asian

Serving suggestions

These crispy brussels sprouts are a delicious addition to any meal, or you can serve them as an appetizer or a light vegetarian entree! Are you looking for a few delicious entrees or side dishes to serve with these Asian sprouts? Below are a few of my favorite ways to transform these brussels sprouts into a full-blown meal!

Pro-tip: I suggest pairing these sprouts with either a plain protein that allows the vegetables to shine, or serve them with a similarly-flavored Asian or Chinese main or side dish.

18 entrees that pair well with Asian sprouts

• Salmon Fried Rice
• Chinese Chicken Wings
• Sushi Rolls, Sashimi, Spicy Tuna
• Sesame Tofu
• Thai Basil Tofu
• Garlic Honey Shrimp
• Salt and Pepper Shrimp
• Salmon and Quinoa Bowl
• Walnut Shrimp
• Salmon & Soba Noodles
• Honey Sriracha Salmon
• Orange Beef
• Korean Short Ribs Crock Pot
• Teriyaki Chicken in Slow Cooker
• Pepper Chicken Chinese
• Red Curry Salmon
• Stir fry beef with mushrooms
• Mongolian Beef
• Beef and Broccoli

10 sides to serve alongside

• Asian Cucumber Salad
• Avocado Salad
• Ginger or Asian Side Salad
• Chinese Cabbage
• Soup (Wonton, Egg Drop, Miso or Sweet and Sour Soup)
• Spring Rolls
• Steamed Edamame
• Cabbage Stir-Fry
• Seasonal Vegetable Stir-Fry
• Broccoli with Garlic Sauce
• Coconut Rice
• Asian Noodles (Lo Mein, Chow Mein or Thai Spicy Drunken Noodles)

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 recipes for brussels sprout side dishes!

If you love this Asian vegetable side dish, try one of these delicious family favorites next:

• Gratin Brussels Sprouts
• Brussel Sprouts with Maple Syrup
• Shaved Brussel Sprout Salad

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