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.

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If you dislike Brussels sprouts, you must try this Asian-inspired recipe. It makes everyone love their Brussels sprouts, even the kids. I love to turn the unpopular veggie into delicious dishes, like I did for my Kung Pao Brussel Sprouts, Brussels Sprouts with Mustard Sauce, or Air Fryer Brussel Sprouts.

There’s always a way to makes the sprouts super yummy. So if you think Brussels sprouts are always bitter and not so good, you have to try this recipe!

Ingredients and Substitutions

• 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.
• Mirin – for the flavor
• Light Soy Sauce or if you eat gluten-free, you can use tamari sauce or coconut aminos.
• Oyster Sauce – for even more flavor. Skip if allergic.
• 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 xanthan gum for a keto low-carb thickening option.
• Honey or Brown Sugar or brown erythritol if sugar-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.

• First, oven-roast the Brussels sprouts halves or air fry them until crispy and tender. Learn how to cut Brussels Sprouts. 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. You can also 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 light soy sauce, sesame oil, oyster sauce, mirin, garlic, ginger, water, cornstarch, honey, and chili flakes if used.
• Bring to a light simmer, and stir. Cook until the sauce thickens. It takes 3 to 4 minutes. If too thick, add 1-2 extra tablespoon of water.
• Set aside until the roasted Brussels sprouts are ready.

Serving Tips

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:

• Keto Chicken Nuggets
• Keto Orange Chicken
• Almond Flour Chicken Tenders
• Lemon Pepper Chicken Tenders

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

• Coconut Cauliflower Rice
• Keto Rice

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

More Healthy Dinner Recipes

If you like healthy dinner ideas, you’ll love the following recipes:

Ground Beef Stir Fry

Keto Orange Chicken

Black Pepper Angus Steak

Moo Shu Chicken

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

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.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 6 servings

Serving Size: 1 serving (1 cup)

4.74 from 15 votes

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Ingredients

US Customary – Metric

• ▢ 1.5 pounds Brussel Sprouts trimmed, cut halves, roasted
• ▢ 2 tablespoons Olive Oil

Asian sauce

• ▢ 3 tablespoons Light Soy Sauce or coconut aminos
• ▢ ¼ cup Water
• ▢ 3 tablespoons Oyster Sauce
• ▢ 1 ½ tablespoons Mirin
• ▢ 2 teaspoons Sesame Oil
• ▢ 3 Garlic Cloves crushed
• ▢ ¼ teaspoon Ground Ginger
• ▢ 1 tablespoon Cornstarch or ¼ teaspoon xanthan gum
• ▢ 2 teaspoons Honey

To serve

• ▢ 1 pinch Chili Flakes
• ▢ 2 tablespoons Sesame Seeds

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 Brussels sprout halves in a large mixing bowl and pour olive oil. Stir to evenly cover the halves with oil. Discard any outer leaves that detached from the sprouts and use them later to make Brussels sprouts chips.
• Place the Brussels sprouts in a single layer on the baking sheet, make sure they don't touch each other, or use two baking sheets. Bake for 15 minutes, stirring halfway, and keep roasting for 10-15 minutes until crispy and tender in the center.

Asian Sauce

• Meanwhile, in a non-stick saucepan, not on the stove, add all the Asian sauce ingredients listed above. Whisk to combine and dissolve the cornstarch into the liquid ingredients.
• Bring over medium-high heat until it simmers and thickens. Stir once in a while. Taste and add more honey for a sweeter sauce. Remove from the heat.
• Place the roasted Brussels sprouts into a serving dish and pour the warm sticky sauce on the sprouts.
• Stir to combine and serve with a pinch of chili flakes and sesame seeds.

Tools

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NutritionServing Size: 1 serving (1 cup)

Yield: 6 servings

Nutrition

Serving: 1 serving (1 cup)Calories: 58.3 kcal (3%)Carbohydrates: 6.7 g (2%)Fiber: 2 g (8%)Net Carbs: 4.7 gProtein: 3.2 g (6%)Fat: 2.7 g (4%)Saturated Fat: 0.5 g (3%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 0.3 mgSodium: 583.6 mg (25%)Potassium: 323 mg (9%)Sugar: 2.2 g (2%)Vitamin A: 5.4 IUVitamin C: 46.5 mg (56%)Calcium: 25.3 mg (3%)Iron: 0.7 mg (4%)Magnesium: 19.1 mg (5%)Zinc: 0.3 mg (2%)