Teriyaki Brussels Sprouts are crispy on the edges and covered in a delicious sweet teriyaki sauce. If you don’t think you like brussels sprouts, these will change your mind!
A lot of people think they don’t like brussels sprouts. I thought I didn’t. It was until I had them prepared properly that I realized how amazing they were.
Over the holidays we took the kids out to try a new restaurant and one of the dishes we ordered was teriyaki brussels sprouts. When my daughter in law and son started raving about them I knew I had to try them too. They were delicious and I decided I needed to go home and try to recreate them.
What are Brussels Sprouts?
Did you know that brussels sprouts are actually miniature little cabbages? They grow on a stem and all you have to do is cut them off but most often you will find them sold already removed from the stem and sold by the pound.
How to Make Teriyaki Brussels Sprouts
- Slice brussels sprouts in half and cut off the rough end.
- Cover with olive oil, balsamic vinegar and salt and pepper.
- Place them cut side down on the baking sheet.
- Roast in a 375 degree F oven for 5-10 minutes. Time will vary depending on the size of your brussels sprouts. I like them crispy on the outside and slightly charred on the cut side.
- Remove from oven, place in a bowl and coat with teriyaki glaze.
- Serve warm.
How to Tell if Brussels Sprouts are Done
Use a fork test on them. Insert a fork into the sprout and see if it is fork tender. I like them tender in the middle and the outer leaves crispy. Do not over cook or they will get mushy and mush vegetables are not good!
The sweetness of the teriyaki glaze almost makes you feel like you are eating dessert! They really are that good.
So if brussels sprouts are new to you too – give them a try. I think you are going to be pleasantly surprised and if you are an experienced brussels sprouter please try this too!
For other yummy vegetables try these:
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Teriyaki Glazed Roasted Brussels Sprouts
- 1 1/2 pounds Brussels Sprouts
- 3 tablespoons extra-virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- Sea Salt to taste
- Fresh Cracked Pepper to taste
- 1/4 C Soy Sauce
- 1/4 C Brown Sugar
- 1 Tbsp Rice Vinegar
- 1/2 Tbsp minced ginger
- Preheat oven to roast at 375°F.
- If your brussels sprouts are small, cut them in half.
- If they are very large, quarter them for more even cooking.
- Peel the outer, beat-up layers of the brussels sprouts off.
- Trim the end, then cut brussels sprouts in half or quarters.
- In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil.
- Spread brussels sprouts on cookie sheet with cut side down.
- Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness.
- While the brussels sprouts are roasting, make the teriyaki glaze
- Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
- Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat.
- When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.
- Recipe adapted from White on Rice Couple