Easy Teriyaki Brussels Sprouts with Homemade Sauce
These crispy Teriyaki Brussels Sprouts are tossed in a sweet and savory homemade sauce and cooked until perfectly caramelized. Whether you roast them in the oven or crisp them up in the air fryer, they make an easy, flavor-packed side dish that goes with just about anything.
Servings 4
Calories 115kcal
Ingredients
For the Brussels Sprouts
- 1 Pound Brussels Sprouts Trimmed and Halved
- 1 Tablespoon Olive Oil
- Salt and Pepper
For the Teriyaki Sauce
- ¼ Cup Soy Sauce
- 2 teaspoons Rice Wine Vinegar
- 2 Tablespoons Brown Sugar Packed
- 1 Clove Garlic Minced
- ½ teaspoon Ginger Paste
- ⅛ teaspoon Red Pepper Flakes Optional, Adjust to Taste
- ¼ cup Water
- 1 ½ 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.¼ Cup Soy Sauce, 2 teaspoons Rice Wine Vinegar, 2 Tablespoons Brown Sugar, 1 Clove Garlic, ½ teaspoon Ginger Paste, ⅛ teaspoon Red Pepper Flakes, 1 ½ teaspoon Cornstarch, ¼ 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.
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Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 842mg | Potassium: 484mg | Fiber: 4g | Sugar: 9g | Vitamin A: 874IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg
