Crispy Asian Glazed Brussels Sprouts

Didn’t think sprouts were for you? Crispy, caramelized Brussels sprouts are tossed in a sweet and slightly spicy Asian glaze for the ultimate side dish. After one taste of these Crispy Asian Glazed Brussels Sprouts, you’ll be shocked at how good those old fashioned veggies can actually taste.

Are you tempted to quit reading because of the name of this recipe? Because it contains the dreaded vegetable that could strike fear into the heart of children, and even some adults?

Well, are you?


I know I would have been up until just a little earlier this year. Before then, I wouldn’t have touched a Brussels sprout.  You couldn’t have paid me to touch em.

Growing up and well into my adult life, if it didn’t look delicious or wasn’t sweet, I wasn’t eating it. On the other hand, even if someone had tricked me into believing they were sweet, if it looked like cabbage I still wasn’t eating it.

You couldn’t have paid me to touch them. And if by some wibbley wobbley timey wimey magic my future self managed to check in with my past self and told me that by 2014 I would love the little sprout-y lumps, I’d have known aliens had taken over and I was stuck in a bizarre time-warped version of ‘Invasion of the Body Snatcher.’


My past self is probably crying in a corner and denying our existence right now BUT, in 2014 I realized I love Brussels sprouts. LOVE em.

Whew (wipes sweat off forehead)! Been sitting on that little secret for awhile.

Feels so good to come clean. In 2014 I was able to admit I actually like them, but it was this recipe, this past week, that turned a little bit of like into a full-fledged ‘thing’.


If you’re on the fence, don’t worry. This recipe is a little love note from Brussels sprouts to your taste buds. Seriously, one bite and you’ll taste their transformation as they magically change from maligned Grandma’s gross-out fare to the new foodie favorite.

I’m not even kidding, they’re like crispy green crack. They have a ton of flavor and are sweet, spicy and savory all in one.


Crispy Asian Glazed Brussels Sprouts

A new taste on Grandma's favorite vegetable-- these crispy, caramelized sprouts are tossed in a sweet and spicy Asian style glaze.
4 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3


  • 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


  • Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside.
  • Allow the prepared sprouts to soak in a bowl of water, for about a minute, to get them clean.
  • Drain the cleaned sprouts and pat them dry with paper towels, removing any excess moisture.
  • Cover a large rimmed baking sheet with foil and spread the sprouts out on the pan so that there's just a single layer without them overlapping each other.
  • Liberally pour the oil over the sprouts, sprinkle with the salt, and then stir everything together with your hands making sure everything is well and evenly coated.
  • Bake at 400 degrees for about 45-50 minutes, stirring at 20 & 40 minutes, to ensure both sides evenly crisp.
  • During the last 5-10 minutes of cooking, in a small sauce pan, reduce remaining ingredients over medium-high heat, for about 5 minutes, until the sauce has thickened.
  • Remove from the oven and place in a heat-resistant bowl. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.
  • Serve & enjoy!


recipe adapted from The Baker Mama


37 thoughts on “Crispy Asian Glazed Brussels Sprouts

  1. I regularly bring Brussel sprouts because I like it and it is good for you. I steam it, roast it, make salad with it, but this is something new for me. I shall definitely try it as I have a batch in the fridge waiting to be cooked.

  2. I love brussels sprouts, but because I do it makes it hard to know how others like them prepared. I might just have to try this recipe out on my non-brussels sprouts loving friends. Happy FF, and thanks for sharing!

  3. Very very inventive. I love brussels sprouts and I always make them the same . . . roasted and with balsamic and a little bit of salt, olive oil and maybe some pine nuts and bacon, or maple syrup and proscuitto. I CANNOT WAIT to make this!!!

  4. Happy Fiesta Friday again, Meaghan! Nope, I wasn’t tempted to stop reading because Brussels sprouts was a part of the name!! Haha! I’m so excited about this recipe… I cannot wait to share it with my daughter! Outstanding post. Delicious recipe! I can’t wait to try this!! Thank you so much for sharing!! <3

  5. Your Crispy Asian glazed Brussels Sprouts look fantastic! Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
    Miz Helen

    1. I’m so glad you guys liked them! I can’t tell you how many people eat them and can’t get over the fact that A.) they’re eating sprouts, and B.) that they not only like them … they love them!

        1. I think we stumbled upon sprouts like a year ago, but butternut squash is a recent revelation for us too! We’ll have several recipes up the incorporate it soon, and make sure to check out some of our other sprouts recipes too 🙂

  6. My sprouts got really black and look like they are completely burnt and over cooked.I had them on 400 for 40 minutes. 🙁

    1. They do ‘blacken’ and crisp up a lot as they cook– this is normal. They won’t taste burnt though 🙂 If it’s too much for your personal tastes though, I’d suggest watching them closely as they cook and maybe remove them after only 30 minutes of roasting.

  7. 1 star
    Absolute disaster. I followed the instructions to the letter up until the 15 min mark. The sprouts were looking a bit overdone 15 minutes in, so I flipped them and turned the oven DOWN to 350. 35 minutes in, the sprouts were BURNT. That’s 10 minutes less than reccomended at a lower temperature and still BURNT.

    1. Did you taste them? Or just go by looks? Often these will look overly dark or burnt, but they don’t taste it-it’s just from the caramelized sugars. I’ve never had them actually burn and don’t know anybody who has. Not sure what went wrong.

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