Teriyaki Brussels Sprouts
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Brussels sprouts are having their moment—and for good reason!
Brussels sprouts have gone from my least favorite childhood veggie to one of my all-time favorites—and it’s all because of this recipe! Roasting or air-frying transforms these humble sprouts into something truly magical. With a sweet, savory, and subtly spicy teriyaki glaze, these Brussels sprouts are the perfect side dish for effortless entertaining or a quick weeknight dinner.
After I became obsessed with Brussels sprouts, I had to try them all the ways. If you’re a fan, you’ll love these Brussels Sprouts with Bacon.
Why You’ll Love This Teriyaki Brussels Sprouts Recipe
- Perfect Sauce – Sweet, savory, and with just the right amount of spice, this homemade teriyaki sauce is irresistible.
- Super Simple – This foolproof recipe delivers perfectly roasted sprouts every time.
- Perfect Side Dish – Whether serving fish, chicken, beef, or even a plant-based main, teriyaki Brussels sprouts are a healthy, flavorful addition that complements any meal beautifully.
Pro tip: Double the sauce—it’s so versatile! Use leftovers for stir-fries, drizzling over rice bowls, or even as a dipping sauce.
Simple Ingredients
A complete list of ingredients can be found in the recipe card below.
For the Brussels Sprouts:
- Brussels Sprouts – Look for fresh Brussels sprouts that are roughly the same size, then trim, remove the outer leaves, and cut them in half.
- Olive Oil – My go-to olive oil is always extra virgin but you can use whatever you have on hand; avocado oil or coconut oil are also good options.
- Salt and Black Pepper – A simple salt and pepper seasoning helps them roast perfectly.
For the Teriyaki Sauce:
- Soy Sauce – Use your preferred type of soy sauce; low sodium soy sauce or regular are both fine as is tamari if you want a gluten-free option.
- Rice Wine Vinegar – Rice wine vinegar adds a touch of sweetness and acidity.
- Brown Sugar – Brown sugar, packed, adds sweetness. Use light or dark brown sugar.
- Garlic clove – Fresh, minced garlic cloves add the best garlic flavor, but jarred will also work.
- Ginger Paste – Ginger paste is a convenient alternative to grated fresh ginger and adds a touch of zing to the sauce. No fresh ginger? Use 1/4 teaspoon ground ginger instead.
- Red Pepper Flakes – To add a spice, sprinkle in red pepper flakes.
- Water with Cornstarch – Cornstarch creates a silky, glossy texture that clings perfectly to the Brussels sprouts
Step By Step Instructions
Step 1: Roast the Brussels Sprouts
Preheat the oven to 425°F and line a baking sheet with parchment paper or foil. In a large bowl, toss the Brussels sprouts with olive oil, a pinch of salt, and pepper. Spread the sprouts in an even layer on the baking sheet.
Step 2: Make the Teriyaki Sauce
While the Brussels sprouts roast, combine the sauce ingredients.
Step 3: Toss
Transfer Brussels sprouts to a large mixing bowl. Pour some of the teriyaki sauce over the sprouts and toss to coat evenly.
Step 4: Serve
Serve immediately, garnished with toasted sesame seeds and green onions if desired.
How to make Teriyaki Brussels Spouts in the Air Fryer
Step 1: Prep the Brussels Sprouts: Trim and halve 1 pound of Brussels sprouts. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper.
Step 2: Air Fry: Preheat the air fryer to 375°F (190°C). Spread the Brussels sprouts in a single layer in the basket. (Avoid overcrowding for even cooking.) Air fry for 10-12 minutes, shaking the basket halfway through, until they’re golden brown and crispy on the edges.
Step 3: Finish and Serve: Toss with your prepared teriyaki sauce or any other glaze.
Serve immediately with optional garnishes like sesame seeds or green onions.
Tips for Air Frying Brussels Sprouts:
- For extra crispy results, cut the sprouts into quarters if they are large.
- Check on them around the 8-minute mark to avoid overcooking.
- If using a sauce, add it after air frying to keep the Brussels sprouts crispy.
FAQs
No, there’s no need to parboil or precook the Brussels sprouts.
Yes, but let them thaw and pat them dry before roasting to avoid excess moisture.
Parchment paper or foil makes for easy cleanup, but leaving the sheet bare can promote better caramelization. Spray the pan if you go without a liner to prevent sticking.
Add a little extra teriyaki sauce to balance the bitterness.
What to serve with Teriyaki Brussels Sprouts
Teriyaki Brussels sprouts pair well with about any meal, but here are a few of my favorite dishes to serve them with:
More side dish recipes
- Smashed Fingerling Potatoes
- Roasted Sweet Potato Slices
- Maple Glazed Carrots
- Roasted Cabbage With Bacon
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Teriyaki Brussels Sprouts
Ingredients
For the Brussels Sprouts
- 1 Pound Brussels Sprouts Trimmed and Halved
- 1 Tablespoon Olive Oil
- Salt and Pepper
For the Teriyaki Sauce
- 1/4 Cup Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 2 Tablespoons Brown Sugar Packed
- 1 Clove Garlic Minced
- 1/2 teaspoon Ginger Paste
- 1/8 teaspoon Red Pepper Flakes Optional, Adjust to Taste
- 1/4 cup Water
- 1 1/2 teaspoon Cornstarch
Instructions
Oven
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, toss the Brussels sprouts with olive oil, a pinch of salt, and pepper. Spread the sprouts in an even layer on the baking sheet, cut side down.1 Pound Brussels Sprouts, 1 Tablespoon Olive Oil, Salt and Pepper
- Roast for 15-20 minutes, flipping halfway through, until they are golden brown and crispy on the edges.
- While the Brussels sprouts roast, add soy sauce, rice wine vinegar, brown sugar, garlic, ginger paste, and red pepper flakes to a small saucepan. Combine water and cornstarch and add to the sauce ingredients. Bring the sauce to a low simmer, stirring occasionally, until the sugar dissolves and the mixture begins to thicken.1/4 Cup Soy Sauce, 2 teaspoons Rice Wine Vinegar, 2 Tablespoons Brown Sugar, 1 Clove Garlic, 1/2 teaspoon Ginger Paste, 1/8 teaspoon Red Pepper Flakes, 1 1/2 teaspoon Cornstarch, 1/4 cup Water
- Transfer the roasted Brussels sprouts to a large mixing bowl. Pour the teriyaki sauce over the sprouts and toss to coat evenly.
- Serve immediately, garnished with sesame seeds or green onions, if desired.
Air Fryer
- Trim and halve 1 pound of Brussels sprouts. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper.
- Preheat the air fryer to 375°F. Spread the Brussels sprouts in a single layer in the basket. (Avoid overcrowding for even cooking.) Air fry for 10-12 minutes, shaking the basket halfway through, until they’re golden brown and crispy on the edges.
- Toss with your prepared teriyaki sauce or any other glaze.
- Serve immediately with optional garnishes like sesame seeds or green onions.
Notes
- Make Ahead: Prepare the teriyaki sauce up to 3 days in advance and store it in the refrigerator.
- Storage: Leftovers can be refrigerated for up to 3 days. For the best texture, reheat in the oven at 350°F for 5-10 minutes.
- Cut the Brussels sprouts the same size: Cutting all the pieces the same size ensures they will all get crispy on the outside and tender on the inside.
- Don’t forget to flip the sprouts: You want to make sure all the sides of the Brussels sprouts touch the pan so they get nice and crispy.
- Spray the cookie sheet: If you don’t have parchment paper, make sure to coat the sheet pan with cooking spray so the Brussels sprouts don’t stick.
- Generously coat the Brussels sprouts with olive oil: This will ensure you get super crispy Brussels sprouts.
- For extra crispy results, cut the sprouts into quarters if they are large.
- Check on them around the 8-minute mark to avoid overcooking.
- If using a sauce, add it after air frying to keep the Brussels sprouts crispy.
