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Asian Brussel Sprouts

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5 from 166 votes
By Carine Claudepierre -
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This Asian Brussel Sprouts recipe is made with roasted crispy brussels sprouts covered with a sticky sweet and spicy sauce.

Plus, this is a low-carb side dish with only 4.7 grams of net carbs per serving.

Asian Brussel Sprouts

If you dislike Brussels sprouts, you must try this Asian-inspired recipe. It makes everyone love their Brussels sprouts, even the kids.

Why You’ll Love This Recipe

This Asian Brussel Sprout recipe tastes amazing and is:

  • Gluten-Free
  • Paleo
  • Low-Carb
  • Keto
  • Nut-Free
  • Egg-Free

How To Make Asian Brussel Sprouts

These crispy Asian Brussel Sprouts are covered with a sticky sweet and spicy sauce. It’s the perfect side dish for Chinese food lovers.

Ingredients

  • Brussel Sprouts – Trim and cut the Brussels Sprouts in halves and roast them following my roasted Brussel sprouts recipe or my Air Fryer Brussels Sprouts.
  • Sesame Oil or peanut oil.
  • Rice Vinegar
  • Soy Sauce or if you eat gluten-free, you can use tamari sauce or coconut aminos.
  • Fish Sauce or vegetable stock or chicken stock.
  • Water
  • Garlic fresh, minced or crushed. You can also use 1/4 teaspoon garlic powder instead of the two fresh garlic.
  • Ginger – powder or fresh if preferred.
  • Black Pepper or chili flakes for spiciness.
  • Cornstarch or xantham gum for a keto low-carb thickening option.

Roasting The Vegetables

First, oven-roast the Brussel sprouts halves or air fry them until crispy and tender. Learn how to cut Brussels Sprouts.

For A Small Batch

To air-fry the Brussel sprouts, place them in a single layer in the air fryer basket and spray olive oil on top.

Air fry at 400°F (200°C) for 10 minutes, shake the basket to move the sprouts around and keep air frying until crispy and golden brown.

It takes about 15 minutes to make crispy Brussel sprouts in the air fryer.

For A Large Batch

Roast the vegetables on a large rimmed baking sheet in preheated oven at 400°F (200°C).

Follow my oven-roasted brussels sprouts recipe for instructions.

In the oven, it takes barely 30 minutes to prepare a large batch.

Asian Brussel Sprouts

Sauce

The sauce is the best part of this recipe! You can prepare the sauce ahead or just 5 to 10 minutes before the vegetables are ready.

In a non-stick saucepan, over medium-high heat, add soy sauce, fish sauce, rice vinegar, garlic, ginger, and chili flakes if used.

Bring to a light simmer, and stir. Cook until the sauce thickens. It takes 3 to 4 minutes.

Set aside until the roasted Brussel sprouts are ready.

Asian Brussel Sprouts recipe

Serving

Place the roasted Brussel Sprouts in a large serving dish and pour the warm sauce over the baked vegetables.

Stir to evenly combine and cover each sprout half with the sauce.

Now add some of the toppings below for extra flavors like:

  • Sesame seeds
  • Chili flakes
  • Fresh chopped spring onion
  • Chopped cilantro

This recipe is delicious on its own as a light dinner or a delicious side dish to serve on the side of:

Or on top of a bowl of low-carb rice like

Asian Brussel Sprouts

Storage Instructions

You can store this Asian Brussel Sprout recipe in an airtight container in the fridge for up to 3 days.

Or you can freeze leftovers for later and rewarm them in a non-stick saucepan or a microwave-safe bowl.

Frequently Asked Questions

Can I Make This Recipe Soy-Free?

Yes, you can replace the soy sauce with coconut aminos. It’s a keto, paleo-friendly option for Asian-style recipes that is 100% soy-free.

Can I Use Frozen Brussel Sprouts?

Yes, you can, but if you roast the frozen vegetables, they won’t crisp as much.

You can stir fry the frozen Brussel sprouts in olive oil for a few minutes until they are cooked through and tender.

Then, stir in the sauce to cover and serve.

Have you made this Asian-style recipe? Share a comment or review below!

Asian Brussel Sprouts

Asian Brussel Sprouts

4.7gNet Carbs
This Asian Brussel Sprouts recipe is made with roasted brussels sprouts and covered with a sticky sweet Asian soy sauce.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 6 servings
Serving Size: 1 serving (1 cup)

Nutrition

Net Carbs 4.7g
Fat 2.7g
Protein 3.2g
Calories 58.3kcal
5 from 166 votes
Review Print

Ingredients

Asian sauce

  • 2 tablespoon Soy Sauce or coconut aminos
  • 2 tablespoon Water
  • 1 tablespoons Fish Sauce or chicken broth or vegetable broth
  • 1 tablespoon Rice Vinegar or apple cider vinegar
  • 1 tablespoon Sesame Oil
  • 2 Garlic Cloves crushed
  • ¼ teaspoon Ground Ginger
  • 2 teaspoons Cornstarch or ¼ teaspoon xantham gum

To serve

Instructions

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Slightly oil paper set aside.
  • Place the trimmed Brussel sprout halves in a large mixing bowl and pour olive oil on top. Stir to evenly cover the halves with oil. Discard any outer leaves that detached from the sprouts and use them later to make Brussel sprouts chips.
  • Place the Brussel sprouts in a single layer on the baking sheet, make sure they don't touch each other, or use 2 baking sheets. Bake for 15 minutes, stir halfway and keep roasting for 10-15 minutes until crispy and tender in the center.
  • Meanwhile, in a non-stick saucepan, add the sauce ingredients, stir and bring over low-medium heat until it slightly simmers and thickens. Remove from heat.
  • Place the roasted Brussel sprouts into a serving dish and pour the warm sticky sauce on top.
  • Stir to combine and serve with a pinch of chili flakes and sesame seeds on top
My Recipe Notes

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Nutrition Facts
Asian Brussel Sprouts
Amount Per Serving (1 serving (1 cup))
Calories 58.3 Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Saturated Fat 0.5g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0.3mg0%
Sodium 583.6mg25%
Potassium 323mg9%
Carbohydrates 6.7g2%
Fiber 2g8%
Sugar 2.2g2%
Protein 3.2g6%
Net Carbs 4.7g
Vitamin A 5.4IU0%
Vitamin C 46.5mg56%
Calcium 25.3mg3%
Iron 0.7mg4%
Magnesium 19.1mg5%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.