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completed Crispy Brussel Sprouts on a plate
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5 from 1 vote

Crispy Brussels Sprouts with a Spicy Kick

These crispy Brussel Sprouts with a spicy kick deliver the perfect tender crispiness you want, with the delicious kick of a sweet, tangy glaze that comes together quickly for versatile, crowd-pleasing vegan side dish!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Asian
Diet: Vegan
Servings: 4 - 6
Calories: 225kcal
Author: Toni Okamoto

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.
    process shot showing sauce for Crispy Brussel Sprouts in bowl
  • 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.
    process shot of mixing Brussels sprouts in bowl
  • 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.
    process shot showing brussels sprouts in baking tray
  • 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.
    process shot showing adding cornstarch to sauce
  • Remove the Brussels sprouts from the oven and transfer them to a serving dish. Add the sauce and gently toss.
    completed Crispy Brussel Sprouts on a plate
  • Garnish with sesame seeds (if using) and more red pepper flakes. Serve immediately for a crispy bite.

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.  

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1395mg | Potassium: 957mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1742IU | Vitamin C: 205mg | Calcium: 111mg | Iron: 4mg
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