Roasted Teriyaki Brussels Sprouts – Crispy roasted sprouts coated in a sweet and sticky teriyaki sauce and topped with crunchy peanuts and chopped green onions. Gluten Free + Vegan + Paleo Option
These Roasted Teriyaki Brussels Sprouts are straight up INSANITY in the best possible way.
✔️& Spicy (but only if you want them to be)
Let’s get to them!
How to Make: Roasted Teriyaki Brussels Sprouts
These sprouts are super easy to make. They can be made in about 30 minutes and about 10 ingredients. You can even reduce the ingredient list down to 7 if you want to ditch the toppings but I do highly recommend keeping the peanuts (or cashews if you’re going the paleo route) for that added layer of crunch.
Start out by prepping and roasting the sprouts. There is not much work needed on this part – it’s really just a matter of cutting off the hard ends and chopping them in half. If the sprouts you’re working with are very large you may even want to cut them into quarters for a faster, more even cook.
Drizzle a little sesame oil over the top and place in the oven to roast for about 25 minutes. Take the sprouts out about halfway through the cook
- If you wash your sprouts just before chopping make sure that you dry them as much as possible. Excess water will lead to steam which will make it nearly impossible to get crispy.
- Make sure your oven is properly heated up before hand. An extra hot oven is necessary for the outer layer of crispy goodness.
- Roast the sprouts cut side down. The more surface area touching the hot pan, the better.
While the sprouts roast begin working on the sauce. It’s very simple to make and can be made all in one little pan.
Start out by sautéing the garlic in a a little bit sesame oil. When golden and fragrant add the remaining ingredients: coconut aminos, lime juice, honey or maple and ground ginger. Let the sauce simmer and cook for about 5-7 minutes. The sauce will start to foam up at some point – keep stirring to keep it from boiling over and reduce the heat down to low. When the sauce cools it will thicken into more of a glaze.
Once the sprouts are finished roasted, transfer them to a large serving bowl. Pour the prepared sauce over the top and toss to coat. Add in the toppings: chopped spring onions, salted peanut (or cashews) and red chili flakes. Toss again to combine and serve!
The end result gives you tender, roasted sprouts with crispy outter leaves coated in a sticky teriyaki sauce. While brussels sprouts are typically seen as more of a side dish, you can serve this over rice and enjoy on its own. It’s healthy, filling and extremely satisfying!
Don’t forget to #asaucykitchen on instagram if you try making these Roasted Teriyaki Brussels Sprouts! I love seeing what you make! You can also post your pictures to my facebook page!
Roasted Teriyaki Brussels Sprouts - Crispy roasted sprouts coated in a sweet and sticky teriyaki sauce and topped with crunchy peanuts and chopped green onions. Gluten Free + Vegan + Paleo Option
- 1 pound brussels sprouts, hard ends trimmed off and cut in half
- 2 tablespoons sesame oil
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1/4 cup coconut aminos
- 1 tablespoons lime juice
- 1/4 teaspoon ground ginger
- 2 tablespoons honey or maple syrup
- 1/4 cup salted peanuts, roughly chopped (use cashews or omit peanuts for paleo option)
- 3 spring onion, chopped
- 1 teaspoon red chili flakes optional
Preheat oven to 425°F/218°C. Lightly grease a large baking sheet.
Spread the sprouts over the baking sheet. Drizzle with oil and sprinkle with a salt and toss to combine. For maximum crispiness - face all the Brussels sprouts cut side down against the pan.
Roast in the oven for 15 minutes. Take out the pan, give it a quick stir and then place back in the oven to roast another 10-15 minutes to your desired crispiness.
While the sprouts are roasting make the sauce. Add the sesame oil and garlic to a small sauce pan and warm over a medium low heat. Cook the garlic a couple of minutes until fragrant, stirring the whole time.
boil the remaining sauce ingredients to the pan and bring to a simmer. Let boil and cook about 5 minutes as the sauce forms. Stir frequently to prevent from burning. The sauce should reduce down and turn into a thick glaze. Set aside until needed
When the sprouts are done, transfer to a large bowl. Pour the teriyaki sauce over the top and toss to coat the sprouts fully in sauce. Top with the chopped peanuts, spring onions and red chili flakes if using. Serve immediately and enjoy!
You can use a gluten free tamari/soy sauce instead of the coconut aminos. If using tamari/soy reduce the amount down to 2 tablespoons as both of these are naturally saltier than coconut aminos.