It’s raining here. It’s been several months and the oils rise from the pavement, creating iridescent swirls of color on top of water puddles. I sat in the living room with the windows open, listening to the audible pitter pat, pitter pat of large drops on the deck. I’m craving chinese food.
Though Brussels Sprouts aren’t everyone’s favorite side dish; we loved these over a warm bed of jasmine rice with sautéed mushrooms, onion, and some teriyaki chicken. The sweet and spicy gives the veggies a nice flavor profile and I made sure that they were crisp before serving.
Crispy Asian Brussels Sprouts
You’ll love them because they are crispy, sweet, and spicy all in one bite. We personally love serving these alongside rice, meat, & veggies or on top of ramen.
- 2 pounds of fresh brussels sprouts **
- 5 tbsp olive oil or vegetable oil
- 6 tbsp soy sauce
- 4 tbsp maple syrup or agave nectar
- 4 tbsp fresh squeezed lemon juice
- 2 tbsp sriracha
- 2 garlic cloves, minced
- Sprinkle of black pepper
- Kosher salt to taste
- Optional: 1 tbsp chili paste
- Optional : Sprinkle of toasted sesame seeds
** I always look for the very small, highly packed brussels sprouts when I am picking them out at the store. The small ones crisp better once you pop them in the oven in my personal experience.
How To Prepare The Brussels Sprouts:
Cook time 45-60 minutes
- Preheat your oven to 400°F and place racks at the top of the oven (we normally use two cookie sheets / trays so we want 2 racks to be near the top)
- Wash your brussels sprouts & trim the base off. Remove any exterior leaves that are loose. Depending on the size of your sprouts, halve or quarter. **
- Soak your sprouts in water for a minute or two to clean them.
- Drain water.
- Lay your brussels sprouts on paper towels / kitchen towels so that the excess water can be absorbed. Pat dry. **
- Take a large rimmed baking sheet and cover with foil. A regular cookie sheet will do if you do not have a rimmed one. Make sure the surface is completely covered in foil — you’ll be happier when you’re doing dishes later!
- Spread the brussels sprouts on the pan and drizzle with your olive oil and a sprinkle of kosher salt. Completely coat all of the sprouts with the oil and salt. Place the cut sides face down on the sheet.
- Place your sprouts in the oven on the top rack/s.
- Cook for 20 minutes before stirring. You want to turn the sprouts over so all sides are getting browned and crispy.
- Cook for another 20-40 minutes. If you use the smaller Brussels sprouts, they are usually done in 45 minutes.
- Now you should start cooking and reducing the sauce while they are finishing cooking!
- Remove from oven once the sprouts are crispy.
- Place in bowl and toss with your sauce. Serve immediately.
** For the little ones, we prefer halves. However, if you have larger sprouts, quarters allow them to crisp better.
* * We usually like to do a layer of paper towels and then a layer of sprouts. If you apply a little pressure by gently pressing down, it will help soak up the extra water. This step will help your sprouts stay crispy and not get soggy while cooking. No one likes soggy brussels sprouts…
How To Prepare The Sauce:
Cook time 5-10 minutes
- Combine soy sauce, maple syrup / agave, sriracha, garlic, lemon juice, black pepper, and optional chili paste in a sauté pan.
- Reduce the sauce over medium heat until reduced. This usually takes 5-10 minutes.
** For those of you that like the sauce to be sweeter, you can add more honey. If you like spicy, you can add additional chili paste or sriracha to give it a nice kick. We usually like to keep it as it so everyone likes it!