If You Think You Hate Brussels Sprouts, Try These
So, there was a stretch when my family wouldn’t eat brussels sprouts unless I bribed them with extra dessert or snuck some in mac & cheese (which, let’s be honest, rarely worked). Then I tried something bonkers—I slathered the sprouts in a sticky Asian-inspired BBQ glaze and just roasted the heck out of them. No joke, my daughter actually asked for seconds. That never happens with vegetables, so I figured I’d finally cracked the sprout code. I’m not saying these crispy Asian BBQ Brussels sprouts are a miracle or anything, but… okay, sometimes I do call them a “weeknight miracle.” Also: warning, these get eaten straight off the pan. Sometimes before dinner even officially begins. One time, I looked up and actually realized I’d eaten half the tray while tidying up the kitchen! Whoops.
So What’s to Love About These (Besides Everything)?
I make these whenever I want dinner to feel just a little bit like takeout night, without the cost or grease hangover. My family goes nuts for them—even the so-called sprout skeptics. The combo of crispy caramelized edges and that sweet spicy glaze is basically irresistible (I mean: how can you say no to sticky BBQ sauce on veggies?). I used to wrestle with getting them crispy enough, but, actually, I find a hot oven and not crowding the pan does the trick. And if you have a little sriracha on hand… oh, man. Chef’s kiss.
Here’s What You’ll Need (But Don’t Stress)
- About 1lb (500g-ish) brussels sprouts, halved (though I sometimes just quarter the bigger ones or leave the tiny ones whole—no biggie)
- 2 tablespoons olive oil (I reach for avocado oil some nights when I’m feeling fancy or just out of olive oil)
- Big pinch of salt & pepper
- 1/4 cup Asian-style BBQ sauce (homemade is great, store-bought totally works—my grandmother swore by Lee Kum Kee, but honestly, I just grab whatever’s on sale)
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup (I almost always use maple because I love that smoky sweetness—up to you!)
- 1 teaspoon rice vinegar (or, um, apple cider vinegar in a pinch; no one has ever noticed the difference)
- 1 small garlic clove, grated (sometimes I skip this and use garlic powder if I’m really not in the mood to wash my grater)
- 1/2 teaspoon toasted sesame oil (optional but, trust me, delish)
- Chopped scallions and sesame seeds for serving (or just nothing—I forget these half the time)
Let’s Get to the Good Part: Making ‘Em
- Crank your oven to 425°F (about 220°C). Grab a large baking sheet. (Or use an air fryer if you’ve joined that revolution—the results are truly crispy). Don’t bother greasing it, the oil on the sprouts is enough.
- Trim off any gnarly ends from your sprouts, then halve them. I like to let any stray leaves stay on the tray—they get extra crispy, and those are the best bits for snacking.
- Toss sprouts with olive oil and a generous pinch of salt and pepper right on the baking sheet (getting your hands in there is best, unless sticky fingers drive you bonkers).
- Spread the sprouts out—don’t let them crowd! If there’s not enough room, just use 2 trays. Trust me, they won’t crisp if they’re squished together (learned this the hard way after a soggy disaster last Christmas).
- Roast for 20 minutes. This is usually when I sneak a taste—if you lose a few to taste testing, just claim “chef’s quality control!”
- While they’re roasting, mix together BBQ sauce, soy sauce, honey or maple, vinegar, garlic, and sesame oil in a bowl. Don’t fuss if the measurement isn’t perfect; you kind of want it thick but drizzly. I sometimes warm it up for 10 seconds in the microwave if the honey refuses to mix. (Just don’t forget it in there, like I did once. BBQ-scented microwave for days…)
- After 20 minutes, pull out the sprouts (they should be getting brown and crispy at the edges—if not, give ‘em a few more mins), then pour the sauce all over, get in there and toss to coat.
- Back in the oven for 5 to 10 more minutes, until caramelized and so sticky you’ll want to lick the tray (well, don’t… but I do scrape the crispy bits with a spatula and call dibs).
- Serve hot, topped with scallions and sesame seeds. Or just eat them straight off the pan—no judgement, obviously.
A Few Notes from My Kitchen Experiments
- Once I tried using hoisin sauce instead of BBQ sauce and, honestly, it was a little too sweet for me—but my kids loved it! So maybe that’s for your sweet-tooth crew.
- Don’t skip the oven’s preheat. I once rushed and started with a cold tray—regret. Sog city.
- If your sprouts seem dry mid-roast, drizzle a touch more oil over them. I find olive oil spray works in a pinch.
How Else Can You Tweak This?
I got curious one time and tossed a handful of chopped peanuts on top before roasting. Surprisingly good, but they get a bit burnt if you’re not careful. Once, I swapped out the sauce for teriyaki, and, well…it’s not my favorite. Too cloying. My friend swears by a gochujang BBQ version, which I still have to try (let me know if you beat me to it!).
No Fancy Gear? No Problem
You do get crunchier sprouts with a big sheet pan, but in a pinch, I’ve totally used a cast iron skillet or even crammed them into my Pyrex. Just expect a little less crisp—still tasty, though. The oven is doing most of the heavy lifting.
How to Store Leftovers (But Good Luck Having Any)
Pop any leftover Brussels in a container in the fridge. They’ll reheat OK in a hot oven or even a skillet if you have, say, five minutes before your next Zoom call. I think these actually taste better the next day, but my family rarely leaves me enough to test that theory for more than 24 hours. If you to need reheat, avoid the microwave, unless you like them a little soggy (to each their own, but I don’t recommend it).
What Do You Eat These With? Here’s What Works for Me
We usually have these sprouts as a side to pretty much any main—salmon, tofu stir fry, or (don’t judge) on their own for lazy dinners. Sometimes I pile them over rice, douse with extra sauce, and top with a fried egg for a sort of power lunch situation. My friend who’s all about vegan pad Thai says the leftovers go great tossed into noodles. Take your pick.
A Few Genuine Pro Tips (Learn from My Oops Moments)
- Never, ever line your tray with parchment if you want max crisp. (Been burned by that, literally.)
- Let the sauce caramelize—don’t pull them out too soon, or you miss that sticky magic.
- Mix the sauce well before pouring; I once got a pocket of way-too-salty soy at the bottom. Fun surprise, but not in a good way.
FAQs: Straight from My Inbox… or DMs
Can I air fry instead of roast?
Oh, absolutely. Just cut the time down—maybe 10-ish mins at 400°F, shake halfway. They get almost too crispy if you let them go too long, so keep an eye out.
What if I use frozen brussels sprouts?
I’ve tried this and, while possible, it’s a little trickier. Just don’t expect quite the same crunch—it’s still fine if that’s what you’ve got on hand. Pat them dry first and maybe roast a bit longer.
Do you really need the sesame oil?
Nah! It adds a nice aroma, but if you skip it, it’s still super tasty. Maybe add a splash more soy for that savory vibe.
The sauce looks weirdly separated. Did I mess up?
Probably not. Just whisk it more or, on second thought, add a tiny splash of water and nuke it (carefully!) for a smoother feel. Hasn’t failed me yet.
Can I make these ahead?
I’d say yes, but only to reheat in a hot oven, not microwave. They lose a bit of crisp but the flavor hangs on. For what it’s worth, Serious Eats totally agrees.
My kids won’t touch anything green—any ideas?
Ugh, solidarity. Try extra honey in the sauce or a sprinkle of crispy onions on top. (Or, as I once did, call them “mini cabbages” and hope for the best.)
So that’s my not-so-secret recipe for crispy Asian BBQ Brussels sprouts; hope you wind up eating half the pan before dinner like me! And if you come up with some wild new sauce twist, promise to tell me about it. Seriously.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Asian BBQ sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame seeds
- 2 green onions, thinly sliced
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
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3Spread the Brussels sprouts on the prepared baking sheet in a single layer, cut side down for maximum crispiness.
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4Roast for 20-25 minutes, flipping halfway through, until the Brussels sprouts are golden brown and crispy.
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5In a small bowl, whisk together the Asian BBQ sauce, soy sauce, and honey.
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6Transfer roasted Brussels sprouts to a bowl, toss with the BBQ sauce mixture, and top with sesame seeds and sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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