These Asian Brussels Sprouts will change your life…
…or at least become one of your new favorite side dishes! My husband’s recipe is now famous among family and friends, and once you try it you’ll see why.
MY LATEST VIDEOSMateo’s “Famous” Asian Brussels Sprouts
Crispy and sticky-sweet, yet without the added sugar you might find in some other recipes. You only need four simple ingredients to prepare these healthy Asian Roasted Brussels Sprouts.
Perhaps the biggest plus — they’re kid-approved! (My husband has a trick for making all veggies taste incredible, which I’ll share below).
These are my oldest daughter’s number one choice for vegetables. When a kid requests your Brussels sprouts, you know you’ve got a winner!
Related: Pair these Asian Brussels Sprouts with our Glazed Korean Short Ribs or our Korean BBQ Meatballs!
To be completely honest, I was never a Brussels sprouts fan…and that is putting it nicely! However, once I tried my husband’s recipe for the first time I was hooked!
My husband (the chef in the family) spent months studying offerings at some of our favorite restaurants and testing out variations at home until he came up with this simple, yet delicious recipe.
You only need four simple ingredients to prepare this healthy Asian Roasted Brussels Sprouts recipe!
Sweet Soy Brussels Sprouts Ingredients
- 1 lb Brussels Sprouts
- 1/4 cup soy sauce*
- 1 TB Rice Vinegar
- 2 TB Mirin (Sweet Japanese cooking wine, my husband’s “secret” ingredient for making vegetables taste amazing)
PREP TIME: 10 minutes
COOK TIME: 20 minutes
*For a gluten free version, substitute coconut aminos for soy sauce.
Keep reading for photo step-by-step instructions and cooking tips or click here to jump to printable recipe.
How to Make Mateo’s Famous Asian Roasted Brussels Sprouts
Rinse Brussels Sprouts under running water and shake (if in bag like shown above) or pat dry. Cut off the stems and score the bottom of sprouts (basically cutting an X in the bottom to allow the flavors to be better absorbed), shown below:
**TIP: As you are cutting, some of the leaves will fall off — KEEP THESE and add to mixing bowl with the sprouts. These leaves will crisp up in the oven and are actually the best part! You can even tear off a few extra leaves to have more of these “chips.”
Once the sprouts are trimmed, scored, and in a mixing bowl, add 1/4 cup soy sauce, 1TB rice vinegar, and 2TB mirin. (Notice our little “helper” in the background!)
Optional Add 1/4tsp brown sugar for a little extra sweetness.
Toss Brussels Sprouts in sauce to coat completely. You can cook right away, or let them soak for a few minutes to absorb more flavor.
Spread sprouts and leaves on a baking sheet covered in non-stick foil (or lightly coated with cooking spray).
Update 7/5/15: We stopped using foil after we found these reusable, non-stick silicon baking mats. They are awesome for any baking project!!
Bake at 350° for 20 minutes until crisp. You will smell the roasted Brussels sprouts when they are done! Enjoy!
Grab a free printable version of our Asian Brussels Sprouts recipe:
Crispy, sticky, sweet - These Asian Brussels Sprouts will change your life!!
- 1 lb Brussels sprouts
- 1/4 cup Soy Sauce
- 2 Tablespoons Mirin Japanese cooking wine
- 1 Tablespoon Rice Vinegar
- Rinse Brussels sprouts and pat dry.
- Cut of the ends of the sprouts and score the bottom (cutting an 'x' into the bottom to allow flavors to be better absorbed).
- Add Brussels sprouts to a mixing bowl with soy sauce, mirin, and rice vinegar. Toss to coat completely.
- Spread Brussels sprouts on a baking sheet and bake at 350° for 20 minutes.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Be sure to save this Asian Roasted Brussels Sprouts recipe on Pinterest:
Props to the chef!
For another simple side dish, be sure to try our 2-Ingredient Ginger Ale Glazed Carrots!
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Last updated on November 14th, 2018 at 10:32 pm
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bcbonusmom says
These look incredible! I was wondering if you could use coconut sugar as a replacement for the brown sugar…IF needed at all…?? I suppose you can!
Stacey aka the Soccer Mom says
I’m sure you could…we use coconut sugar for stuff all the time…it’s just not quite as sweet. Usually we don’t put any sugar in the brussels sprouts– the mirin is sweet enough
bcbonusmom says
Ok, that is awesome. I haven’t used Mirin before but if it is sweet then I defo won’t need even the coconut sugar…it will be trial and error I guess. The kiddos love their veggies too and any new recipes that I can find add great variation to our meal plans! Thanks again!
Stacey aka the Soccer Mom says
Yes the Mirin is sweet– you should be able to find in the international aisle at the grocery store. You might still add a tablespoon of coconut sugar too. Depends on how sweet you like it!
bcbonusmom says
Perfect thanks Stacey!!
bcbonusmom says
Reblogged this on A Day In The Life of A BCBonusMom ……….. and commented:
I am re-blogging this so that I can have the recipe at immediate hand! lol 🙂
Charlee @ Humble in a Heartbeat says
I tried Brussels sprouts for the first time a couple months ago…for my child’s sake! lol. I have to try these!
Stacey aka the Soccer Mom says
I thought I HATED Brussels sprouts until my husband made these for me. I guess I’d never had them prepared right 🙂
Donna Giles says
These were delicious! I also wanted to thank you for including a picture in the printable recipe.
Stacey aka the Soccer Mom says
I’m so glad you enjoyed them! I used to think that I disliked Brussels sprouts…until my husband made these for me 🙂