These Soy Glazed Brussels Sprouts are salty, spicy, and garlicky, and the perfect side to any Asian-style dish! Serve them with a choice of protein like roasted salmon, chicken, or tofu.
Why This Recipe Works
- The perfect flavor combo - Brussels sprouts and tamari (or soy sauce) are the perfect flavor match. The saltiness of tamari perfectly hides the bitterness of brussels sprouts some people don't like. The other additions like chili garlic sauce, mirin, and toasted sesame oil give this side dish so much great flavor that you'll want to eat it as a main!
- Crispy and flavorful - Roasting the brussels sprouts in a single layer ensures they'll be crispy and perfectly browned. Adding the glaze after cooking means no soggy brussels sprouts but still a TON of flavor!
- Quick and easy - These come together in under 30 minutes, most of which are spent roasting the brussels sprouts which means you'll have plenty of time to prep other sides or to cook your protein (my favorite is salmon here!).
If you're looking for even more brussels sprout dishes, give these Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Maple Drizzle a try, or for a breakfast option, check out this Sauteed Pak Choy and Brussels Sprouts with Eggs.
- Brussels sprouts - The best ones will be bright green without any yellow or brown spots.
- Avocado oil - Any cooking oil with a high smoke point will work here. I like using avocado oil because it's flavorless and withstands high temperatures. Make sure to always choose a high-quality 100% avocado oil without any filler oils.
- Tamari - Tamari is a Japanese version of soy sauce. It has a richer flavor, darker color, and no additives which makes it gluten-free. You can use them interchangeably.
- Rice vinegar - Vinegar is added to balance out the flavors. You could use regular white vinegar or apple cider vinegar but rice vinegar is best because it has a milder flavor than the other ones.
- Mirin - Mirin is a sweet rice wine used in Japanese cooking, similar to Sake. Most brands have sugar added but I always try to go with one that doesn't.
- Toasted sesame oil - It has a very pronounced sesame flavor and it's dark brown. Light sesame oil is used for cooking, dark sesame oil is for adding flavor because it has a low smoke point. They cannot be used interchangeably.
- Maple syrup - This is optional but the recipe doesn't call for too much and it balances out the flavors well. You can use honey, rice syrup, or coconut nectar if you don't have maple syrup.
- Chili garlic sauce - Any hot sauce works here but this is always my go-to for Asian dishes.
- Garlic - I highly recommend fresh garlic cloves, they always give the best flavor, but you can use garlic granules if needed.
- Ginger - This one is optional but adds another layer of flavor. You can either grate fresh ginger or use bottled ginger juice (my favorite!!). I buy organic 100% ginger juice and it makes adding ginger to dishes so much easier than grating it.
This dish is made in three easy steps. First, you'll roast the brussels sprouts. Then while they're roasting, you'll make the glaze, and lastly, once the brussels sprouts are done you'll pour the glaze over them and serve!
- Start by preheating your oven to 425F (220C).
- Peel off any bad-looking outer layers of the brussels sprouts and cut off the tough ends.
- Cut all brussels sprouts in half and lay them out on a baking sheet. It's okay if some of the layers fall, off, they'll crisp up in the oven really well.
- Drizzle the sprouts with oil and season with a little bit of black pepper. I don't add any salt because the sauce has lots of tamari which is already salty enough.
- Turn the brussels sprouts cut side down to get them nicely golden and roast them in the preheated oven for about 20 minutes. No need to flip them.
- Add tamari, rice vinegar, mirin, toasted sesame oil, maple syrup, chili garlic sauce, minced garlic, and grated ginger (or ginger juice) to a small saucepan.
- Bring the sauce to a simmer and cook for a couple of minutes.
- While it's cooking, make a starch slurry by mixing tapioca starch with a splash of water. Mixing it separately ensures it mixes well into the sauce and doesn't clump up.
- Whisk the slurry into the sauce and continue to simmer for a couple more minutes up to about 5 minutes total.
- Set the sauce aside until the brussels sprouts are ready.
Putting It All Together
- Once the brussels sprouts are done roasting, take them out of the oven and pour the glaze over them. I do this right on the baking sheet.
- Add chopped fresh parsley if desired and toss everything together to coat well with the glaze.
- Sprinkle on toasted sesame seeds or save them for serving as a garnish.
Serving and Storing
You can serve these with pretty much any dish. I like serving them with roasted salmon and rice or noodles. Chicken, tofu, or more veggies work great too. They're also great with just fresh sourdough dipped into the sauce or served as a side with a good sandwich.
Storing: Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat the brussels sprouts on the stove in a saucepan with a splash of water to make sure they don't stick. They will lose their crispiness but will still be delicious!
Yes, absolutely! You can roast practically any veggies and toss them with the sauce. It's also great on rice, noodles, or things like roasted salmon or chicken.
Be sure not to overlap the brussels sprouts when roasting them otherwise they'll steam more than they will crisp up. Roast them the cut side down for more browning.
Other Fall Sides
Below are five of my favorite sides, perfect for the fall and winter. Especially for the holidays if you want to make something different and special than the classics. The rosemary mashed potatoes definitely won't be missing on our holiday table! To see all the latest sides, head over to the sides category page.
- 1 lb brussels sprouts
- 2 tbsp avocado oil (or other cooking oil)
- Black pepper to taste
- 2 tbsp tamari (I used low sodium, you can substitute soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1 tsp chili garlic sauce (or hot sauce)
- 2-3 cloves garlic, minced
- 1 tsp grated ginger (or ginger juice)
- ¼ tsp tapioca starch (or corn starch) + 1 teaspoon water
- ¼ cup finely chopped fresh parsley (optional)
- 1-2 tablespoon toasted sesame seeds (optional)
- Preheat your oven to 425F (220C).
- Cut the ends off the brussels sprouts and peel off any wilted or yellow layers. Cut the brussels sprouts in half and spread them on a large baking sheet.
- Drizzle with avocado oil and season with salt and pepper. Toss to coat everything well and spread the brussels sprouts evenly. It’s okay if there are loose leaves, they get super crispy. The more space they have, the crispier they’ll get in the oven. Turn them the cut side down to get them extra golden.
- Roast the brussels sprouts for 20 minutes. No need to flip or toss.
- To make the glaze, add tamari, rice vinegar, mirin, toasted sesame oil, maple syrup, chili garlic sauce, minced garlic, and ginger to a small saucepan.
- Bring the sauce to a simmer and cook for 1-2 minutes. In a small bowl, mix together the tapioca starch and water and add it to the sauce.
- Cook for another 3-4 minutes for a total of 5 minutes. Take off heat and set aside until the brussels sprouts are ready.
- Pour the sauce over the roasted brussels sprouts and toss. Sprinkle with fresh parsley and toasted sesame seeds.
- Best served immediately while the brussels sprouts are still crispy.
Tapioca: If you want the glaze to be thicker, you can add ½ teaspoon of tapioca or corn starch instead of ¼ teaspoon but keep in mind the glaze will thicken as it cools. Keep in mind that too much tapioca will create a “slimy gel-like” texture. I find ¼-½ teaspoon to be the perfect amount and wouldn’t add more than that to this glaze. Always mix it with water first to avoid it clumping up in the sauce.
Storing: Store any leftover brussels sprouts in an airtight container in the fridge for up to 3-4 days.
Keywords: soy glazed, roasted brussels sprouts