Description
Delicious and savory Teriyaki Brussels Sprouts recipe that combines the crispiness of roasted Brussels sprouts with a flavorful homemade teriyaki sauce. Perfect as a side dish or a light main meal.
Ingredients
Units
Scale
For the Brussels Sprouts:
- 2 pounds Brussels sprouts – leaves removed and chopped
- 4 Tablespoons olive oil
- kosher salt and freshly ground black pepper – to taste
For the Teriyaki Sauce:
- 3/4 cup lower-sodium soy sauce
- 2 Tablespoons water (or orange juice)
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- 1/4 cup brown sugar
- 2 cloves garlic – minced
- 1 teaspoon fresh ginger – minced
- 1–2 Tablespoons cornstarch
- 1–2 Tablespoons cold water
Instructions
- Make the teriyaki sauce. In a small saucepan, combine soy sauce, water, rice wine vinegar, sesame oil, brown sugar, garlic, and ginger. Bring to a boil, then simmer for about five minutes. Mix cornstarch with water, drizzle into the sauce slowly, and continue cooking until thickened.
- Prep Brussels sprouts. Chop off stems, remove outer leaves, and chop into halves.
- Roast. Spread Brussels sprouts on parchment-lined sheet pans, drizzle with olive oil, sprinkle with salt and pepper. Roast at 425°F until tender and browned, covering with foil if necessary.
- Add sauce. Combine roasted Brussels sprouts with teriyaki sauce in a bowl, stirring well to coat.
- Serve. Enjoy teriyaki Brussels sprouts with your favorite protein.
Notes
- You’ll need about 2 pounds of Brussels sprouts for this recipe.
- Leftovers can be refrigerated for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
