Teriyaki Glazed Roasted Brussels Sprouts

Author Leigh Anne Wilkes


  • 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