Oven Roasted Teriyaki Brussels Sprouts

I often hear people say they don’t like Brussels sprouts, and I always tell them they’re wrong. Most have experienced a sad steamed sprout that is mushy and lacking flavor and decide never to eat them again. I’d feel the same way if I had grown up eating boiled Brussels sprouts. These crispy Teriyaki Brussels sprouts will convert even the toughest critic into a lover of the elegant side dish.

I’m going to walk you through how to roast Brussels sprouts in the oven–it’s easy and honestly, roasting Brussels sprouts in a homemade teriyaki glaze is a game changer. I also love making them with balsamic vinegar, but that’s a recipe for another day.

Where is the recipe?

My readers have varying levels of comfort and experience in the kitchen. To better serve all of my readers, I include a lot of information in my posts to ensure that everyone is successful. There are cooking tips, diet information, and other helpful information about recipe ingredients below. If you prefer to skip this and get straight to the recipe, please simply scroll to the bottom of the page where you will find the easy to print recipe for the Best Roasted Brussels Sprouts with Teriyaki Sauce.

Ingredients:

• Brussels Sprouts: Low in calories, antioxidant rich, high in fiber, vitamins, and minerals. Brussels sprouts are an excellent addition to any diet.
• Cooking Spray: I use either olive oil or avocado oil spray.
• Easy and Healthy Teriyaki Sauce: I prefer this homemade sauce because it doesn’t contain soy sauce, is gluten free, refined sugar free, and has the flavorful addition of sesame oil. If you’d rather use a store bought sauce, you can find my recommendation in the recipe tips below.

How to prepare these Crispy Roasted Teriyaki Brussels Sprouts:

This recipe takes about 40 minutes to make.

1. Preheat your oven to 375º.
2. Cut the ends off of your Brussels sprouts, then cut them in half and place them in a large bowl.
3. Lightly spray cooking oil over the Brussels sprouts and toss them around a bit to evenly coat them.
4. Line a sheet pan with parchment paper for easy cleanup. Place your sprouts on the parchment paper in a single layer. Some people prefer to place them cut side down, but I’ve found it doesn’t matter much.
5. Roast for 25-30 minutes until soft and slightly browned.
6. Remove your baking sheet from the oven and drizzle half of your sauce over the Brussels sprouts (reserve the rest for serving).
7. Place sprouts under the broiler for 1-2 minutes until the tops turn dark brown. Watch carefully, they cook fast under the high heat!
8. Remove from the oven and serve immediately with the remaining sauce.

Recipe Tips:

• If you don’t have cooking spray on hand, you can toss your Brussels sprouts with a teaspoon or two of olive oil.
• If you don’t have parchment paper, just go ahead and spray your pan with some oil and you won’t have any trouble with them sticking.
• Remove any wilted outer leaves before cooking. As the sprouts cook, the leaves will brown and become crispy–I don’t recommend getting rid of those, and they’re what make the final product delicious!
• To save cooking time, you can quarter your Brussels sprouts instead of halving them.
• To reheat these sprouts, I’d stick them in the oven instead of microwaving them. Microwaving a crispy food like this won’t make it crispy again–it will only make it hot.
• If you’d rather skip making the homemade teriyaki sauce, you can use a good store bought sesame/teriyaki sauce. I use this one in a pinch: Simple Truth Organic™ Sesame Teriyaki Marinade

Healthy Eating Plans:

These crispy Brussels sprouts are a delicious side dish that fit into almost any healthy eating plan! The homemade teriyaki sauce can also help you stay on plan because there is no sugar added and only uses minimally processed ingredients.

• Weight Watchers: Points were figured using the recipe feature on the MyWW app and counting one serving as 1/4 lb Bussels sprouts using Easy Healthy Teriyaki Sauce.
• 3 Blue Plan Points | 3 Green Plan Points | 3 Purple Plan Points

• 21 Day Fix: For the entire recipe: 6 Green Containers (more or less depending on how large your sprouts are), 3 Teaspoons, 1/8 Purple Container. I give you the whole recipe amounts so it’s easier for you to recalculate your containers if you change something. Per Serving: (about 6 Brussels Sprouts) 1 Green Container, 1/2 Teaspoon, trace Purple Container (I do not count this).
• If your sprouts aren’t the same size as the ones I used, your green containers might be a little off. I’d take a minute and measure out how many cups of sprouts you have, then divide that by 6 to get your serving size for the recipe. Remember, your green container is one cup.

• 2B Mindset: You can include these Teriyaki sprouts with any meal on 2B mindset. The sauce is an accessory.

More healthy Asian inspired recipes:

• Instant Pot Egg Drop Soup (Crockpot and stovetop directions too!)
• Healthy Breakfast Fried Rice
• Egg Roll Cups
• Instant Pot Pineapple Fried Rice
• Instant Pot Pho