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A feature image shows Asian roasted brussels sprouts served over a big white plate
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5 from 2 votes

Asian brussel sprouts recipe

Asian brussel sprouts are roasted or air fried to crispy perfection! Toss with maple soy sauce glaze, this healthy side dish is also vegan-friendly!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American, American Chinese
Keyword: asian brussel sprouts, soy glazed brussel sprouts
Servings: 6 servings
Author: ChihYu Smith

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:

US - Metric

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.
    Three-step process for preparing Brussels sprouts for an Asian brussel sprouts recipe: trimmed halves on a plate, soaking in water, and patting dry. Each step is labeled with numbers and clear instructions.
  • 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.
    Three panels show a vegan brussel sprout recipe: left, soak raw sprouts in a bowl with water prior to cooking; center, raw sprouts in an air fryer basket; right, roasted sprouts with soy sauce in a baking pan. Each panel is labeled with step number and cooking method.
  • 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.
    Split image: Left side shows a hand pouring soy maple sauce over roasted Brussels sprouts in a bowl; right side shows these Asian brussel sprouts coated in sauce and sesame seeds, being served with a spoon.
  • 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

Serving: 1serving | Calories: 109kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 495mg | Potassium: 448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 49mg | Iron: 2mg
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