Asian Brussel Sprouts – Sweet As Honey

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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:

  • Gluten-Free
  • Paleo
  • Low-Carb
  • Keto
  • Nut-Free
  • Egg-Free

Keto-Baking-Guide-Best-Bread-Recipes

Carine

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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.

Ingredients

  • 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 xantham gum for a keto low-carb thickening option.
  • Honey or Brown Sugar or brown erythritol if sugar-free.

Roasting The Vegetables

First, oven-roast the Brussels sprouts halves or air fry them until crispy and tender. Learn how to cut Brussels Sprouts.

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 15 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.

Asian Brussel Sprouts

Sauce

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 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:

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

Asian Brussel Sprouts recipe

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

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.

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Prevent your screen from going dark

  • 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.

Serving Size: 1 serving (1 cup)

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

Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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