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These Asian Brussels sprouts are crispy on the outside, tender in the middle, and coated in a sticky maple-balsamic soy glaze that clings to every bite. They’re savory, slightly sweet, and full of flavor — the kind of side dish that disappears fast.
What makes them stand out? A quick soak softens the centers, and a two-step seasoning builds flavor and leaves you with that glossy glaze everyone loves. They’re simple enough for weeknights, but special enough to earn a spot on your holiday table.
Key Ingredient Notes
- Brussels sprouts – Pick sprouts that look fresh and firm with a medium green color. The leaves should be tightly packed, not loose or dry around the edges. Avoid ones that look yellowed, wilted, or have brown spots — they’ll turn out bitter or mushy.
- Olive oil – Helps the sprouts caramelize and crisp up. Use just the right amount — too little and they won’t brown properly, too much and they’ll taste greasy.
- Coconut aminos or light soy sauce – Coconut aminos add a naturally sweet flavor with a hint of saltiness. If you’re using light soy sauce, use half the amount and stir in a little sugar to balance the salt.
- Maple syrup (or honey) – Balances the salty flavors with natural sweetness and promotes browning.
- Aged balsamic vinegar – Thicker and more caramelized than regular balsamic. It clings to the sprouts and adds a sweet, tangy finish.
Asian brussel sprouts recipe
Ingredients
- 1.5 lb Brussels sprouts
- 2.5 tbsp olive oil
- 1 tsp coarse sea salt
- ½ tsp garlic powder
- ¼ tsp ginger powder
- 1 tbsp maple syrup or honey
- 1 tbsp coconut aminos or ½ tbsp light soy sauce + 2 tsp sugar
- Toasted white sesame seeds for garnish
Soy Maple Glaze:
- 1/2 to 1 tbsp maple syrup or honey
- ½ tbsp coconut aminos or 1 tsp light soy sauce + ½ tsp sugar
- 1 tbsp aged balsamic vinegar
Instructions
- Prep the Brussels sprouts: Trim off the bottom stem ends and slice the sprouts in half. For extra-large ones, cut them into quarters. Rinse and soak in a bowl of room-temperature water for 10 minutes to help the centers turn more tender. Drain well and pat dry with a clean kitchen towel.
- Air fryer method: Preheat the air fryer to 400°F (200°C) for 5 minutes. Toss the sprouts with olive oil, salt, garlic powder, ginger powder, maple syrup, and coconut aminos.
- Add to the fryer basket in a single layer (a little overlap is okay). Cook for 10 minutes, shaking the basket halfway through for even browning.
- Oven method: Preheat the oven to 400°F (200°C). After soaking, drying, and seasoning, spread the sprouts on a lined sheet pan, cut side down, in a single layer. Roast for 35–40 minutes, shaking the pan a couple of times, until crisp outside and tender inside.
- Make the glaze: In a small bowl, whisk together maple syrup, coconut aminos, and balsamic vinegar.
- To serve: Transfer the Brussels sprouts to a large bowl and toss with the sauce. Taste and adjust with a little more salt or vinegar if needed. Garnish with toasted sesame seeds and serve warm.
Notes
- Aged Balsamic Vinegar: Not all aged balsamic is the same. Look for the extra-thick variety — it might be pricier, but a little goes a long way. The thicker the consistency, the deeper the caramelized flavor, and you usually only need a small drizzle at the end to make the sprouts pop.
- Storage: Let the sprouts cool completely, then store in an airtight container in the fridge for up to 3–4 days. For best texture, keep the sauce separate and toss it in right before serving.
- Reheating in the air fryer: Preheat to 375°F (190°C). Reheat in a single layer for 3–4 minutes, shaking the basket once.
- Reheating in the oven: Spread on a parchment-lined sheet pan and reheat at 375°F (190°C) for 8–10 minutes, stirring halfway.
- Note: If the sprouts are already coated with sauce, they won’t get as crispy when reheated, but a small drizzle of olive oil before reheating helps bring back some crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for making delicious crispy Asian roasted Brussels sprouts
Even though Brussels sprouts are simple, they can be tricky. Here are the most common issues people run into — and how to fix them.
- Soggy or mushy sprouts
This usually happens if the sprouts are too wet or piled on top of each other. Always pat them dry after rinsing and spread them out in a single layer on the pan or in the air fryer basket. If they’re too crowded, they’ll steam instead of roast. - Burnt outside but raw inside
The trick here is to cut and soak. Slice smaller sprouts in half and quarter the larger ones so the centers cook faster and more evenly. Then give them a quick soak in water before drying. This step rehydrates the dry core of the sprouts, so the centers soften in the oven while the outside roasts without burning. - Not enough browning
If your sprouts come out pale, the oven or air fryer might not have been hot enough, or there wasn’t enough oil. But be careful — too high a temperature burns the outside before the inside cooks through. Around 400°F (200°C) is the sweet spot for deep caramelization without scorching. - Sauce doesn’t cling (or makes them soggy)
Thin sauce slides off and makes sprouts soggy. That’s why I season in two steps: first with dry spices, a touch of maple syrup, and a little soy sauce or coconut aminos to help caramelize. Then after roasting, I toss them with a thicker glaze made with aged balsamic vinegar. It’s sweet, rich, and clings beautifully without softening the sprouts.
What to serve with soy glazed brussel sprouts
These roasted Asian Brussels sprouts are versatile — they look right at home on a festive holiday table, but they’re simple enough to enjoy any night of the week.
- Holiday inspiration – Serve them alongside sticky rice stuffing, stuffed Cornish hens, or a cozy pot of miso ginger braised short ribs. They also pair well with baked trout with miso butter for a holiday menu.
- Everyday meals – For an easy weeknight spread, try them with maple orange spatchcock chicken, a tray of roasted red kuri squash, or a warm bowl of chicken ginger soup. Together, they make a balanced and satisfying meal without much fuss.
FAQs
I don’t recommend using frozen for this recipe because they won’t crisp up the same way. If you want to try it with frozen, check out my Air Fryer Frozen Brussels Sprouts recipe for clear step-by-step instructions.
This recipe works with both light soy sauce and coconut aminos. If you use light soy sauce, check out my Chinese pantry staples for many gluten-free sauces and pantry staples you can swap in.
Absolutely. A drizzle of my Garlic Chili Sauce at the end makes the flavors pop and adds just the right amount of heat.
More brussel sprouts recipes you might like
If you love these Asian Brussels sprouts, here are a few more ways to enjoy this veggie: try my Pan Roasted Brussels Sprouts for a simple stovetop method, Air Fryer Brussels Sprouts when you want them extra crispy, or Honey Sriracha Brussels Sprouts for a sweet-and-spicy kick.
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These Asian flavored Brussels sprouts are DELICIOUS! I was looking for a new flavor for our family thanksgiving dish to add to the sides so I decided to give them a try. The flavor is savory, a little sweet, and tangy. They will pair well with some of our more traditional thanksgiving dishes. Just wonderful! Thank you
Thank you so much!
We made these Asian sprouts last night to go with roasted chicken and mashed sweet potatoes. Everyone loves the pairing side dish and it’s super easy to make. A wonderful side dish that brings new flavor to Brussels sprouts!
Lovely!