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These crispy Brussel Sprouts with a spicy kick deliver the perfect tender crispiness you want, with a sweet and sour glaze that comes together quickly for versatile, crowd-pleasing vegan side dish!
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Table of Contents
- Why You’ll Love Spicy Asian-Inspired Brussel Sprouts
- The Ingredients
- Recipe Variations
- How to Make Crispy Asian Brussels Sprouts
- FAQs
- Toni’s Recipe Tips
- Serving Suggestions for Crispy Brussel Sprouts
- Storage Recommendations
- Other Vegan Appetizers to Consider….
- Crispy Brussels Sprouts with a Spicy Kick Recipe
Why You’ll Love Spicy Asian-Inspired Brussel Sprouts
These crispy Brussels Sprouts are the perfect blend of oven-roasted crispiness and spicy flavor, tossed in a ‘lick the plate clean’ (and frankly addictive) Kung Pao inspired glaze of soy sauce, chili paste/sauce, lime, sesame oil, and brown sugar or maple syrup.
You might also enjoy Air fryer Brussels sprouts or roasted cranberry Brussels sprouts.
The Ingredients
Refer to the Brussels sprouts recipe card for the full list of ingredients and quantities.
Recipe Variations
- Garlic: Add some minced, sliced, or powdered garlic for aromatic depth.
- Ginger: Add some freshly grated ginger for a slightly spicier kick.
- Onion or shallots: Add sliced to the sprouts or fried as a topping.
- Extra vegetables: Several other veggies can be added for extra texture and flavor, like bell peppers, carrots, mushrooms, broccoli, etc.
- Vegan butter: Add some melted vegan butter to the sauce for a richer flavor.
- Garnishes: i.e., pickled vegetables, kimchi, chili oil, green onions, etc.
How to Make Crispy Asian Brussels Sprouts
Step 1: Combine the soy sauce, sriracha, sweetener, lime juice, olive oil, red pepper flakes, and sesame oil and mix well.
Preheat the oven to 425F/220C, lining a baking sheet with parchment paper or a silicone mat.
Step 2: Next, rinse and trim the Brussels sprouts, slicing them in half. Then, toss them into the bowl with the spicy sauce until thoroughly coated.
Step 3: Once the oven has preheated, toss the sprouts once more, then spread them in a single layer across the tray, reserving excess sauce in the bowl. Roast the Brussels sprouts for 15 minutes, then flip them and roast for a further 5-10 minutes until golden brown and crispy.
Step 4: Meanwhile, in a small saucepan, simmer the Kung Pao sauce over medium-low heat and whisk in the cornstarch (easiest in a slurry), stirring constantly until thickened. Then, set aside, covered with a lid. Finally, remove the sweet and spicy roasted Brussels sprouts from the oven, toss with the sauce, optionally garnish with sesame seeds and more red pepper flakes, and enjoy!
For even crispier and more charred sprouts, use the broiler for a minute or two at the end.
FAQs
Follow steps 1-3, then spread in a single layer in an air fryer, with space in between (for airflow). Air fry for 13-15 minutes at 375F/190C, shaking the basket halfway.
Technically, yes, though halved sprouts have more surface area to become crispy. Also, slicing them helps to release the compound that can cause bitterness.
I wouldn’t recommend it unless you don’t mind softer, mushier sprouts.
Toni’s Recipe Tips
- Dry the sprouts: After washing, dry them thoroughly – otherwise, the moisture can lead to steaming (aka less crispiness!).
- Roasting time varies: Based on the size of the sprouts and your oven. If you’re using sprouts of different sizes, that will also affect it. Very small sprouts can be left whole.
- For extra caramelization: Preheat the oven tray with a little oil, then carefully place the sprouts cut-side down for the crispiest crust.
- Don’t overcrowd the tray: Airflow in-between ensures the roasted Brussels sprouts become crispy rather than steaming.
- Tweak to taste: The sauce for these sweet and spicy Brussels sprouts is easily customizable. Want more sweetness, spice, tang, etc.? Taste and adjust.
Serving Suggestions for Crispy Brussel Sprouts
While these Asian-style sweet and spicy Brussels sprouts are a highly versatile side, I particularly like them as part of an Asian-inspired meal:
- Stir-fries: like veg noodle stir-fry, easy tempeh stir-fry, quick edamame stir-fry, brown rice stir-fry, etc.
- Quinoa or rice: steamed, boiled, or vegan fried rice.
- Noodles: like veggie chow mein, garlic sesame soba noodles, easy teriyaki noodles, etc.
- Your favorite proteins: like quick teriyaki tofu, spicy sesame tofu, or General Tso’s tofu.
- Side salads: like spicy cucumber salad, easy edamame salad, etc.
Storage Recommendations
Once assembled, it’s best to enjoy the roasted spicy Brussels sprouts immediately for the crispiest texture. To store leftovers, store the sprouts and sauce separately in and airtight container in the fridge for up to 4 days. I like to use these labels to keep track of the date.
Reheat the spicy Brussels sprouts in the oven/an air fryer at 350F/175C (3-5 mins in air fryer or 10-15 minutes in oven. Broil for more crispiness) or with oil in a skillet. Heat the sauce separately on the stove or in a microwave, then toss to combine.
Other Vegan Appetizers to Consider….
Vegan Dinners
Vegan Mole Sauce
Vegan Lunches
Stuffed Tomatoes Recipe
Vegan Dinners
Crispy Baked Cauliflower
Vegan Appetizers
Pinto Bean Dip
If you tried this crispy brussels sprouts recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Crispy Brussels Sprouts with a Spicy Kick
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Equipment
Ingredients
- ⅓ cup of soy sauce
- 3 tablespoons of sriracha or chili garlic paste
- 1 tablespoon of sugar or sweetener of choice
- 1 lime
- 3 tablespoons of olive oil
- Red pepper flakes, to taste
- 1 teaspoon of sesame oil (optional)
- 2 pounds of Brussels sprouts
- 2 teaspoons of cornstarch
- Sesame seeds, garnish (optional)
Instructions
- In a large bowl, mix the soy sauce, sriracha, sugar, juice of ½ lime, olive oil, red chili flakes, and sesame oil (if using). Mix well and set aside.
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Wash, trim the stems, and cut the Brussels sprouts in half. Add them into the bowl with the sauce, toss well, and set aside for the Brussels sprouts to marinate while the oven preheats.
- Once the oven is preheated, toss the Brussels sprouts one more time, and scoop them into the baking sheet in an even layer. Reserve the spicy sauce in the bowl for the next step.
- Roast them for 15 minutes, remove the tray from the oven, and flip them. Put them back in the oven for 5 to 10 minutes or until golden and lightly charred.
- In a small saucepan over medium-low heat, add the spicy sauce and whisk in the cornstarch. Continue to whisk until the sauce begins to thicken. Remove from the heat, cover with a lid, and set aside until the Brussels sprouts are ready.
- Remove the Brussels sprouts from the oven and transfer them to a serving dish. Add the sauce and gently toss.
- Garnish with sesame seeds (if using) and more red pepper flakes. Serve immediately for a crispy bite.
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Notes
- Dry the sprouts: After washing, dry them thoroughly – otherwise, the moisture can lead to steaming (aka less crispiness!).
- Roasting time varies: Based on the size of the sprouts and your oven. If you’re using sprouts of different sizes, that will also affect it. Very small sprouts can be left whole.
- For extra caramelization: Preheat the oven tray with a little oil, then carefully place the sprouts cut-side down for the crispiest crust.
- Don’t overcrowd the tray: Airflow in-between ensures the roasted Brussels sprouts become crispy rather than steaming.
Love the crisp!