These Crispy Roasted Brussels Sprouts will change your life…or at least become one of your new favorite side dishes! My husband’s recipe for soy glazed Brussels sprouts is now famous among family and friends, and once you try it you’ll see why.
Mateo’s “Famous” Asian Brussels Sprouts
Crispy and sticky-sweet, yet without the added sugar you might find in some other recipes, these oven roasted Brussels sprouts are the perfect side dish! Even better, you only need four simple ingredients to prepare our healthy and delicious roasted Brussels sprouts recipe!
But perhaps the biggest plus is that they’re kid-approved! (My husband has a trick for making all veggies taste incredible, which I’ll share below).
These roasted Brussels sprouts with sweet soy glaze are my oldest daughter’s number one choice for vegetables. Trust me, when a kid requests your Brussels sprouts, you know you’ve got a winner!
Related: Pair these Asian-inspired 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 oven roasted Brussels sprouts I was hooked!
I think it is that perfect combination of crispy Brussels sprouts and that sweet (but not too sweet) soy glaze. It’s irresistible!!
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.
I think he knocked it out of the park with this one!!
Soy Sauce Brussels Sprouts Ingredients
For your convenience in re-creating our roasted Brussels sprouts recipe, I’ve included shop-able ad links to some of the ingredients used; disclosure policy available here.
- 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)
Kitchen Tools Used:
PREP TIME: 10 minutes
COOK TIME: 20 minutes
*For a gluten free or keto-friendly version, substitute coconut aminos for soy sauce. Coconut amigos are spot-on in flavor so we use them often!
How to Roast Brussels Sprouts
First, watch our quick demo video to see how we make these easy roasted Brussels sprouts! Then keep reading for photo step-by-step directions and printable recipe at the bottom of the post.
Click video to play:
Step-by-step Photo Directions:
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!
More of our favorite Brussels sprouts recipes:
- Crispy Air Fryer Brussels Sprouts – They’re low carb and keto-friendly!
- Brussel Sprout and Bacon Salad with Poppyseed Vinaigrette
- Brussels Sprout Hash
Grab a free printable version of our Asian Brussels Sprouts recipe:
Crispy, sticky, sweet - These Roasted Brussels Sprouts with Sweet Soy Glaze will change your life!! Only 4 ingredients and ready in 20 minutes!
- 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.
Recipe Video
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!
More of our most popular side dish recipes:
2-Ingredient Ginger Ale Glazed Carrots
Make Cooking Fun (and Easy!)
Subscribe to get our weekly recipe share newsletter with healthy family food, holiday treats and more! Privacy Policy
Stacey aka the Soccer Mom
Latest posts by Stacey aka the Soccer Mom (see all)
- Instant Pot Godiva Chocolate Cheesecake - January 27, 2020
- Heart Shaped Cookie Cake - January 26, 2020
- Pink Strawberry Champagne Cookies - January 24, 2020
Last updated on December 29th, 2019 at 02:17 pm
bcbonusmom says
March 19, 2015 at 5:32 pmThese 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
March 19, 2015 at 7:05 pmI’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
March 20, 2015 at 10:45 amOk, 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
March 20, 2015 at 4:09 pmYes 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
March 20, 2015 at 4:39 pmPerfect thanks Stacey!!
bcbonusmom says
March 19, 2015 at 5:32 pmReblogged 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
June 6, 2015 at 11:39 pmI 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
June 7, 2015 at 5:45 pmI thought I HATED Brussels sprouts until my husband made these for me. I guess I’d never had them prepared right 🙂
Donna Giles says
October 19, 2018 at 5:32 pmThese were delicious! I also wanted to thank you for including a picture in the printable recipe.
Stacey aka the Soccer Mom says
October 20, 2018 at 2:48 pmI’m so glad you enjoyed them! I used to think that I disliked Brussels sprouts…until my husband made these for me 🙂
Haley says
January 7, 2020 at 12:17 pmWould I be able to make these in an air fryer?
Stacey aka the Soccer Mom says
January 15, 2020 at 3:06 pmHi Haley – You can definitely make Brussels sprouts in an air fryer! Here is a guide to make them on my other website: https://how2doketo.com/air-fryer-brussels-sprouts/ That particular recipe is keto, but the process is the same. Hope this helps!