These Asian-Inspired Brussels Sprouts were designed for anyone who doesn’t typically like brussels sprouts. The texture and flavor is totally unexpected – crispy, crunchy, sweet, and spicy.
Honestly, plain steamed brussels are not my jam. If you’re into that, I admire you for being an OG veggie lover.
The stereotypical steamed brussels sprouts recipe made me really dislike brussels – until I learned the best way to cook them. I took inspiration from my favorite cuisine (Asian) and created a soy-sauce inspired glaze (completely soy-free).
These brussels are crispy, crunchy, and have a sweet + spicy glaze drizzled over them. We love adding a little extra spice to ours too.
These Asian Maple Glazed Brussels Sprouts are a crowd-pleaser when served as an appetizer or a side. When serving as a side, try pairing with a stir fry and brown rice or quinoa.
This recipe is:
- vegan + vegetarian
- refined sugar-free
- oil-free (optional)
Tools + Ingredients:
- Parchment Paper
- Brussels Sprouts
- Avocado Oil
- Coconut Aminos
- Maple Syrup
- Rice Vinegar
- Chili Paste (Jimmy makes a homemade paste)
- Sesame seeds
Coconut aminos are a soy-free substitute for soy sauce. They provide a similar taste with less sodium and no soy.
Yes! This is a healthy way to enjoy brussels sprouts rather than frying them or breading them.
Yes, I recommend giving these a try! If you’ve only had steamed brussels sprouts, you won’t even recognize these.
More Unique Veggie Recipes:
If you try this Asian-Inspired Brussels Sprouts recipe, please leave a comment and rate it below. Would love to hear what you think!
Asian-Insired Brussels Sprouts (Soy-Free)
- 1 bag or bunch brussels sprouts
- 1 teaspoon avocado oil or parchment paper for oil-free
- 1 teaspoon garlic powder or fresh minced garlic
- ¼ cup coconut aminos
- 1 tablespoon maple syrup
- ½ teaspoon chili paste or ¼ teaspoon red chili flakes
- 1 teaspoon sesame seeds optional
- 1 teaspoon rice vinegar
- 1 teaspoon white pepper or black pepper
- ⅛ teaspoon sea salt optional
- Preheat oven to 400º. Prep non-stick baking sheet or parchment paper on a sheet.
- Quarter the brussels sprouts so they're small (they'll get crispier this way). Drizzle avocado oil on the pan and then toss the brussels to coat.
- Bake for 20-25 min. Take them out every 10 minutes to shake the pan around. Keep an eye on them, as you want them to get crispy without burning.
- Mix all the sauce ingredients in a bowl. Once brussels are done, toss in the sauce until fully coated and serve while hot.
- Option to omit the chili paste if you’re not a fan of spicy foods.