Description

These Teriyaki Glazed Brussels Sprouts are roasted to crispy perfection and tossed in a sticky, sweet, and savory homemade teriyaki sauce. They make a crowd-pleasing side dish that even veggie skeptics will love! Perfect for weeknight dinners or holiday spreads.

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Teriyaki Glaze:

1/4 cup soy sauce (low sodium)

2 tablespoons honey (or maple syrup)

1 tablespoon rice vinegar

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon cornstarch

2 tablespoons water

1 teaspoon sesame oil

1 tablespoon sesame seeds (for garnish)

2 green onions, thinly sliced (for garnish)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet, cut-side down.

3. Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.

4. While Brussels sprouts roast, make the teriyaki glaze. In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger.

5. Bring to a simmer over medium heat. In a separate bowl, whisk cornstarch with water, then stir into the saucepan.

6. Cook 1–2 minutes until thickened. Stir in sesame oil and remove from heat.

7. Transfer roasted Brussels sprouts to a large bowl, drizzle with teriyaki glaze, and toss to coat evenly.

8. Sprinkle with sesame seeds and green onions before serving.

Notes

For extra flavor, add a dash of chili flakes or sriracha to the glaze.

Air fryer option: Cook at 375°F for 12–15 minutes, shaking halfway through.

Make it vegan by using maple syrup instead of honey.

Serve with rice bowls, grilled salmon, or teriyaki chicken for a full meal.