Teriyaki Glazed Roasted Brussels Sprouts

Roasted Brussels sprouts drizzled with a sweet and savory teriyaki sauce. These Teriyaki Glazed Roasted Brussels Sprouts are so delicious and flavorful.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

I just realized I haven’t posted any Brussels sprouts recipes lately. It’s time to remedy that.

With all the Thanksgiving festivities that’s been taking place, I know I overindulged in all things fried and all things sweet. So it’s time to eat a little healthier. At least, until for a few days until I start eating for Christmas.

I have a love for Brussels sprouts that I know isn’t shared by everyone. And that’s okay. That means there’s more for me. =)

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

I don’t know if you’ve had roasted Brussels sprouts before, but if you haven’t, then you really need to try them. Roasting these little vegetables, or any vegetables for that matter, brings out a rich caramelized flavor. Which I absolutely love. And if you’re still skeptical and worried that that bitter taste is still present, we’re going to glaze these Brussels sprouts with teriyaki sauce.

Now, these roasted Brussels sprouts have its natural caramelized flavor with the sweet and savory taste of teriyaki sauce. Soooo good.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

We were supposed save these for dinner and eat them with rice. But, that never happened. We demolished them long before dinner. Oops.

It only takes about 15 minutes to make.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

First, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with olive oil.

Wash the Brussels sprouts and slice them in half. Be very thorough when you wash them. Sometimes dirt hides under the first couple layers of leaves.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

Toss the Brussels sprouts in olive oil until they are evenly coated. Then place them in a single layer on the baking sheet.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

Roast the Brussels sprouts for about 5-8 minutes. Take the Brussels sprouts out. The side facing down should now be browned. Some of the smaller Brussels sprouts or loose leaves will cook faster than the larger ones so be sure to remove those when they’re done to prevent them from becoming burnt. Turn the Brussels sprouts over and roast them for another 5-8 minutes.

While the Brussels sprouts are roasting, you can take the time to make the teriyaki sauce.

For the teriyaki sauce, add soy sauce (or tamari), mirin, sake, and granulated sugar over low heat. Stir to incorporate the ingredients. In a small bowl, mix together cornstarch and water. Slowly pour the mixture into the sauce and stir to thicken the sauce.

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

Once the Brussels sprouts are lightly browned, remove them from the oven. Place them on a plate and drizzle teriyaki sauce over them. You can also toss the Brussels sprouts in the teriyaki sauce so that they are evenly coated.

Serve the Brussels sprouts warm with rice.

Or if you’re me and my sisters, just by themselves.

Enjoy!

Teriyaki Glazed Roasted Brussels Sprouts | Cooking with a Wallflower

Teriyaki Glazed Roasted Brussels Sprouts
 
Prep time
Cook time
Total time
 
Roasted Brussels sprouts drizzled with a sweet and savory teriyaki sauce. These Teriyaki Glazed Roasted Brussels Sprouts are so delicious and flavorful.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
Brussels Sprouts
  • 1 - 1 ½ pound Brussels sprouts, washed and sliced in half
  • 2 tablespoons olive oil
Teriyaki Sauce
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons mirin
  • 2 tablespoons dry sake
  • 1 ½ tablespoons granulated sugar
  • 1 ½ teaspoon cornstarch
  • 1 tablespoon water
Directions:
  1. First, preheat the oven to 400F. Line a baking sheet with foil and lightly grease the surface with olive oil.
  2. Wash the Brussels sprouts and slice them in half.
  3. Toss the Brussels sprouts in olive oil until they are evenly coated. Then place them in a single layer on the baking sheet.
  4. Roast the Brussels sprouts for about 5-8 minutes. Take the Brussels sprouts out. The side facing down should now be browned. Turn the Brussels sprouts over and roast them for an additional 5-8 minutes.
  5. While the Brussels sprouts are roasting, you can take the time to make the teriyaki sauce.
  6. For the teriyaki sauce, add soy sauce (or tamari), mirin, sake, and granulated sugar over low heat. Stir to incorporate the ingredients. In a small bowl, mix together cornstarch and water. Slowly pour the mixture into the sauce and stir to thicken the sauce.
  7. Once the Brussels sprouts are lightly browned, remove them from the oven. Place them on a plate and drizzle teriyaki sauce over them. You can also toss the Brussels sprouts in the teriyaki sauce so that they are evenly coated.
  8. Serve the Brussels sprouts warm with rice or pasta.

 

 

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20 comments

  1. Johanne Lamarche says:

    Welcome to FF Andrea! How timely I would read your post upon returning from my hygiene visit at my former periodontal practice! LOVE brussel sprouts and roaring is my preferred cooking methods. I will try your teriyaki glaze. It is a brilliant pairing sprouts with this salty and sweet contrast.

  2. Jane says:

    I wonder if this would work for me. They say that those who don’t like brussel sprouts are supertasters-perhaps too much for our palates. I like most veggies though still working on kale. I’ve also heard b.s. are good with bacon. One Christmas my mom dropped the brussel sprouts on the floor and I actually was happy. Got out of that one.

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