Crispy Soy Glazed Brussels Sprouts

4.38 from 8 votes

Crispy Soy Glazed Brussels Sprouts

Soy glazed Brussels sprouts are crispy, caramelized Brussels sprouts tossed in a sweet and slightly spicy Asian glaze for the ultimate side dish. You’ll be shocked at how good those old fashioned veggies can actually taste after jus one bite!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Side Dish, Vegetable

Cuisine: American, Asian, Chinese

Servings:

Calories: 360kcal

Author: 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

US Customary - Metric

Instructions

Cut off the base of each sprout before slicing them in half lengthwise and then remove any excess or loose leaves from the outside.
1 lb fresh Brussels sprouts
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 pepper, then stir everything together with your hands making sure everything is well and evenly coated.
3 tbsp canola oil, salt & pepper
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.
3 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp lemon juice, 1 garlic clove, 1 tbsp Sriracha sauce
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!

Notes

Make sure none of the Brussels sprouts overlap during the cooking process. You want them in contact with the pan so they crisp and brown.
Cut them into roughly equal sized pieces. While you can cut most of them in half, occasionally, you'll get a big one that you may need to quarter.
Garnish them with sesame seeds if desired.
As written this recipe serves two, possibly three if you stretch it; however, it can easily be doubled or tripled to feed a larger group. Just be sure you don't overcrowd the sprouts on the pan when baking, or they won't caramelize and crisp up properly.

Nutrition