Teriyaki Brussels Sprouts Recipe

These Teriyaki Brussels Sprouts are a game-changer for veggie lovers and skeptics alike! Perfectly roasted Brussels get tossed in a homemade teriyaki sauce that’s sticky, sweet, and just a little savory, making every bite irresistible. Whether you’re looking for a show-stopping side or a veggie-forward main, this recipe will have everyone asking for seconds.

Ingredients You’ll Need

This entire dish comes together with a handful of pantry staples and a few fresh ingredients, each playing their own delicious part. Simple, yes—but every element matters for that perfect balance of caramelized, saucy, and savory flavor you love in Teriyaki Brussels Sprouts.

• Brussels Sprouts (2 pounds): The star! Fresh, firm sprouts roast up sweet, nutty, and beautifully crispy.
• Olive Oil (4 Tablespoons): Helps the sprouts roast to golden, crispy perfection—don’t skimp!
• Kosher Salt & Freshly Ground Black Pepper: Simple seasoning lets the veggies and sauce shine.
• Lower-Sodium Soy Sauce (3/4 cup): The base of your homemade teriyaki—rich, salty, and just the right punch.
• Water or Orange Juice (2 Tablespoons): Lightens up the sauce, and orange juice adds a fantastic zing if you have it.
• Rice Wine Vinegar (2 Tablespoons): Adds brightness and balances the sweetness.
• Sesame Oil (1 Tablespoon): That toasty, nutty flavor is a game-changer in the sauce.
• Brown Sugar (¼ cup, packed): Brings the sticky sweetness that makes teriyaki so addictive.
• Garlic (2 cloves, minced): Adds deep, aromatic flavor.
• Fresh Ginger (1 teaspoon, minced): A subtle heat and zing—don’t skip it!
• Cornstarch (1-2 Tablespoons): For thickening your sauce so it clings beautifully to every sprout.
• Cold Water (1-2 Tablespoons): Mixes with the cornstarch for a lump-free slurry.

Variations

Make these Teriyaki Brussels Sprouts totally your own! Whether you want to add a spicy twist, keep them gluten-free, or sneak in extra veggies, there’s plenty of delicious room for creativity here.

• Spicy Kick: Stir a little sriracha, chili garlic sauce, or red pepper flakes into the teriyaki for some heat.
• Make it Gluten-Free: Use tamari or coconut aminos in place of the soy sauce and ensure your cornstarch is certified gluten-free.
• Add Other Veggies: Toss in broccoli florets, sliced carrots, or snap peas with the Brussels to mix things up.
• Crispy Topping: Sprinkle with toasted sesame seeds or crushed roasted peanuts right before serving for extra crunch.

How to Make Teriyaki Brussels Sprouts

Step 1: Make the Teriyaki Sauce

Start by whisking together the soy sauce, water (or orange juice), rice wine vinegar, sesame oil, brown sugar, garlic, and ginger in a small saucepan. Bring it all to a gentle boil, then reduce the heat and let it simmer for about five minutes—that’s when all those flavors really meld together. Mix the cornstarch and cold water in a separate bowl, then drizzle it into the simmering sauce, stirring constantly. Keep cooking until your sauce is thick, glossy, and smells positively crave-worthy.

Step 2: Prep the Brussels Sprouts

While your sauce is coming together, trim the stems from your Brussels sprouts, peel away any tough outer leaves, and chop each one in half (or quarters if they’re especially large). This not only helps them cook evenly but gives those cut sides extra surface area to crisp up once roasting.

Step 3: Roast the Brussels Sprouts

Spread your prepped Brussels in a single layer over two parchment-lined sheet pans. Drizzle generously with olive oil and season well with salt and pepper. Pop them in a preheated 425°F oven and roast until they’re tender in the middle and deeply caramelized at the edges—about 20-25 minutes. If they’re getting too dark, just tent the pan loosely with foil. Remember: a few crispy bits are where all the flavor lives!

Step 4: Toss in the Teriyaki Sauce

Once the Brussels sprouts are roasted to perfection, pile them into a big bowl and pour over about half of your homemade teriyaki sauce. Toss well, taste, and add more sauce until every sprout is coated and glistening. You’ll want to serve any extra sauce on the side—trust me.

Step 5: Serve and Enjoy!

Transfer your saucy Brussels sprouts to a platter and serve them hot, alongside your favorite protein or as a standout side. The aroma alone will have everyone lining up for seconds!

How to Serve Teriyaki Brussels Sprouts

Garnishes

Shower your Teriyaki Brussels Sprouts with toasted sesame seeds and sliced scallions just before serving. For even more texture and a pop of color, add a handful of chopped fresh cilantro or a few strips of pickled ginger if you’re feeling bold.

Side Dishes

Pair these saucy sprouts with steamed jasmine rice, quinoa, or even tossed noodles. They’re also fantastic alongside crispy tofu, teriyaki salmon, or grilled chicken for a balanced meal with tons of personality.

Creative Ways to Present

Spoon the Brussels sprouts onto a rustic platter for family-style serving, or skewer them for a unique party appetizer. You can even pile them into lettuce cups with sticky rice and a drizzle of extra teriyaki for DIY lettuce wraps everyone will love!

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Brussels Sprouts will keep happily in an airtight container in the fridge for up to four days. They’re a fantastic make-ahead lunch or easy snack straight from the container (no judgment!).

Freezing

While you can technically freeze them, roasted Brussels do best when enjoyed fresh. Freezing can soften their texture a bit, but if you have extras, store them in a freezer-safe bag for up to a month. Thaw in the fridge before reheating.

Reheating

To bring back that irresistible crispiness, reheat the sprouts in the oven at 400°F for 8–10 minutes or under the broiler, watching closely so they don’t burn. The microwave works in a pinch, but won’t deliver those signature crispy edges.

FAQs

Final Thoughts

If you’ve been craving an easy yet flavor-packed side, give these Teriyaki Brussels Sprouts a spot on your table. With their crispy, caramelized edges and glossy, sweet-savory sauce, I promise they’ll win over even the most adamant sprout doubters. Can’t wait for you to fall in love with this irresistible veggie twist!

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