Asian Brussel Sprouts
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.
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:
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.
- Brussel Sprouts – Trim and cut the Brussels Sprouts in halves and roast them following my roasted Brussel sprouts recipe.
- 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.
- 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.
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 20-25 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.
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.
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
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.
More Healthy Dinner Recipes
If you like healthy dinner ideas, you’ll love the following recipes:
Have you made this Asian-style recipe? Share a comment or review below!
Posted In:Clean EatingEgg-FreeGluten freeKetoNut FreePaleoVeganVegetarianBrussels SproutsBakingDairy-FreeEgg-FreeGluten-FreeGrain-FreeKetoLow-CarbNut-FreePaleoVegan OptionVegetarianSide DishEasyUnder 30 Minutes
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