This is the BEST Asian Brussel Sprouts recipe ever! Crispy Brussel sprouts are tossed in a sweet, spicy maple soy glaze. Ready in under 30 minutes or less air fried or roasted. I love Asian Brussel sprouts.
What do you think about Brussel sprouts? People either love them or hate them. Although I never cared for Brussel sprouts, I discovered the secret of cooking the perfect Brussel sprouts, roasted or air-fried. This Asian Brussel sprout recipe is delicious, tossed in a sweet and sassy sauce, topped with chopped cashews, green onions, and Fresno chili peppers. It’s all about the sauce!
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If you haven’t given Brussel sprouts a chance, this Asian Brussel sprout recipe will make you a Brussels sprout lover. And once you learn how to cook them properly and the beauty of sauces, seasonings, and herbs, you will discover the Brussel sprout magic.
Nutritional Benefit of Brussel Sprouts
Brussel sprouts are low in calories but high in fiber, vitamins, and minerals.
Here are some of the major nutrients in ½ cup (78 grams) of cooked Brussels sprouts:
- Calories: 28
- Protein: 2 grams
- Carbs: 5.5 grams
- Fiber: 2 grams
- Vitamin K: 91% of the Daily Value (DV)
- Vitamin C: 53% of the DV
- Folate: 12% of the DV
Brussel sprouts are especially rich in vitamin K, which is necessary for blood clotting and bone health.
They’re also high in vitamin C, an antioxidant that helps promote iron absorption and is involved in tissue repair and immune function.
Moreover, their high fiber content helps support regularity and gut health.
In addition to the nutrients above, Brussel sprouts contain small amounts of vitamin B6, potassium, iron, thiamine, magnesium, and phosphorus.
Asian Brussel Sprouts Ingredients
- Brussel Sprouts: Brussel sprouts have a slightly earthy and bitter flavor which some might find quite intense. The brussel sprout taste can vary depending on how they are prepared. Roasting or sauteing these mini cabbages brings out their natural sweetness, creating a slightly nutty flavor.
- Maple Syrup: Real maple syrup has a clean, complex maple flavor with hints of caramel, vanilla, and prune.
- Rice Vinegar: Rice vinegar is a type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. It’s a staple ingredient in many Asian dishes, including pickled vegetables, sushi rice, salad dressings, and slaws.
- Soy Sauce: The taste of soy sauce is predominated by saltiness, followed by moderate umami, sweet taste, and, finally, slight bitterness, which is hard to perceive due to the masking effect of other tastes—the overall flavor of soy sauce results from the balance and interaction among different taste components.
- Garlic: Garlic has a unique, savory flavor that borders on spicy when raw and nutty when cooked.
- Ginger: Ginger has a spicy flavor and an invigorating aroma. It produces a warming and fiery taste that gives an unmistakable and comforting kick.
- Hoisin Sauce: Hoisin sauce does taste a bit like an American-style barbecue sauce, but much saltier, richer, less sweet, and has a flavor all its own. The fermented soybeans add the savory umami element.
- Cornstarch: Cornstarch tastes more like flour or other neutral starches. When the kernel is removed during processing, a lot of the flavor is removed. Cornstarch isn’t sweet or bitter; it’s pretty neutral.
- Fresno Chili Peppers: Fresno peppers are slightly spicier than jalapeno peppers but also offer a fruitier taste.
- Green Onions: scallions have the sharp, somewhat-spicy, peppery flavor that white and yellow onions produce
- Cashews: Cashews have a mild flavor and creamy, rich texture, with a similar mouthfeel to peanuts. Despite their richness, cashews are slightly lower in fat than most other nuts.
Asian Brussel Sprouts Ingredient Substitutions
- Cauliflower or broccoli are substitutes for Brussel sprouts.
- Date syrup or agave replace maple syrup in recipes.
- Use champagne vinegar instead of rice vinegar.
- Tamari or liquid aminos are gluten-free substitutes for soy sauce.
- To substitute garlic, try garlic flakes, also called dehydrated (or dried) minced garlic; use ½ teaspoon of garlic flakes in place of each clove. Granulated garlic: Use ¼ teaspoon of granulated garlic in place of each clove. Garlic powder: Use ⅛ teaspoon of garlic powder in place of each clove.
- If you don’t have fresh or ground ginger, use a 1:1 ratio of ground allspice, ground cinnamon, ground mace, or ground nutmeg to the amount of ground ginger called for.
- Bean paste is often a substitute for hoisin sauce.
- Arrowroot powder substitutes cornstarch in recipes.
- People often mistake Fresno chiles for jalapeños, and they certainly do have a similar appearance and taste.
- Spring onions are similar to green onions in recipes.
- Skip the salted cashews, or replace with your favorite nuts.
How to Make Asian Brussel Sprouts
First, cut the ends off the Brussel sprouts and cut each Brussel sprout in half lengthwise. Then, place all the cut Brussel sprouts into a bowl of salt water and allow them to soak for about 30 minutes.
As a result, the salt water removes any trapped debris and bugs. Rinse thoroughly and drain to remove any excess salt.
Transfer the Brussel sprouts onto a baking sheet lined with parchment paper or a silicone baking mat, in a single layer, if baking.
If air-frying, place Brussel sprouts in a single layer on the air-frier pan.
Oven Roasting
- Preheat the oven to 400 degrees.
- Place the Brussels sprouts on a sheet pan, including some of the loose leaves that get crispy when roasted.
- Sprinkle with salt and pepper, toss with your hands, and spread out in a single layer.
- Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned.
- Toss once during roasting.
- Remove from the oven.
- Transfer to a bowl.
Air Frying
- Preheat the air-fryer to 360 degrees.
- Place Brussel sprouts and loose leaves in a single layer on an air-fryer pan.
- Sprinkle with salt and pepper, toss with your hands, and spread out in a single layer
- Air fry them at 360°F for 10-12 minutes or until lightly browned.
- Shake them halfway through.
- Remove from the air-fryer.
- Transfer to a bowl.
Prepare the Asian Sauce
- Combine the maple syrup, hoisin sauce, rice vinegar, ground ginger, soy sauce, and minced ginger in a saucepan.
- Heat on medium-low on the stove.
- Combine cornstarch and 2 tablespoons of water. Stir together, forming a paste.
- Add the paste to the sauce. As it heats, it will thicken.
Transfer the cooked Brussel sprouts to a bowl. Drizzle the sauce over the cooked Brussel sprouts and gently toss.
Add as much or as little sauce as you like, or serve extra sauce on the side.
If eating it as a main dish, I suggest serving it with brown rice, quinoa, or topped with tofu.
Garnish with cashews, green onions, and sliced Fresno chili peppers.
Recipe FAQs
Eating a lot of Brussels sprouts and other cruciferous veggies may help protect against stomach, lungs, kidneys, breast, bladder, and prostate cancers. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
Brussels sprouts are another cruciferous vegetable high in sulfur. This sulfur is found in the form of compounds called glucosinolates. They stimulate detox enzymes found in the liver and may also protect cells. This enzyme action helps remove toxins from the blood and support the liver.
Along with spinach & kale being optimal choices, green olives, asparagus, Brussels sprouts, cabbage, celery, collard greens, sea vegetables like seaweed, leeks, peas, and Swiss chard are all high in chlorophyll, which means they can help cleanse your digestive tract and detoxify your liver.
Tips
- Soak the Brussel sprouts in salt water to remove any excess debris or little bugs between the leaves.
- The best way to determine if your Brussel sprouts are beyond an eat-by date is to follow your nose. An old Brussel sprout will smell rather harsh, sort of like old cabbage. The smell gets stronger as it ages, as does the taste. Older sprouts lose any sweetness and taste rather sour.
- When storing Brussels sprouts whole, place them loosely in a bowl and cover them with a food-safe plastic wrap, like Glad® Press’n Seal® or Glad® ClingWrap.Poke a few holes in the wrap and place your bowl in the fridge. Doing this should mean your Brussels sprouts will last in the fridge for about five days.
- Brussel sprouts like it cold, around 30 degrees F, so you definitely want to keep them in the fridge. Secondly, it is best to prep them before storage. If any of the sprouts have yellow leaves, pull them off. Also, remove any leaves that have black spots.
- You don’t need to refrigerate Brussel sprouts, but it helps them last much longer. If you leave them at room temperature, they’ll retain quality for only 1 to 2 days, while if you place them in the fridge, they’ll last for 7 to 10 days.
- Do not add the sauce until after cooking the Brussel sprouts. This prevents them from getting soggy.
Try these incredibly sassy Asian Brussel sprouts recipe. You will love the flavors of these bite-sized gems!
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📖 Recipe
Asian Brussel Sprouts
This is the BEST Asian Brussel Sprouts recipe ever! Crispy Brussel sprouts are tossed in a sweet, spicy maple soy glaze. Ready in under 30 minutes or less air fried or roasted. I love Asian Brussel sprouts.
Instructions
Prepare the Brussel Sprouts
Remove the ends for each Brussel sprout.
Cut the Brussel sprouts in half.
Place cut Brussel sprouts and leaves in a bowl, add 2 teaspoons of salt, and cover with water. Allow soaking for at least an hour.
Drain and rinse Brussel sprouts.
Transfer to a prepared baking sheet with parchment paper of a silicone baking mat, or an air-fryer pan
Oven Roasting
Preheat the oven to 400 degrees.
Place the Brussels sprouts on a sheet pan, including some of the loose leaves that get crispy when roasted
Sprinkle with salt and pepper, toss with your hands, and spread out in a single layer
Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned.
Toss once during roasting.
Remove from the oven.
Transfer to a bowl.
Air-Frying
Preheat the air-fryer to 360 degrees.
Place Brussel sprouts and loose leafs in a single layer on an air-fryer pan.
Sprinkle with salt and pepper, toss with your hands, and spread out in a single layer
Air fry them at 360°F for 10-12 minutes or until lightly browned
Shake them half way through.
Remove from the air-fryer.
Transfer to a bowl.
Asian Sauce
Combine the soy sauce, rice vinegar, hoisin sauce, garlic, ginger, and maple syrup in a small saucepan.
Heat on medium-low.
In a small bowl, combine the cornstarch and 2 Tablespoons of water. Stir to form a paste.
Add the cornstarch paste to the saucepan. Stir.
As the sauce heats, the mixture thickens.
Serving
Transfer the cooked Brussel sprouts to a bowl.
Add half of the sauce, toss, and either add the rest of the sauce or serve extra sauce on the side.
Garnish with Fresno peppers, cashews and green onions.
Notes
- Soak the Brussel sprouts in salt water to remove any excess debris or little bugs between the leaves.
- The best way to determine if your Brussel sprouts are beyond an eat-by date is to follow your nose. An old Brussel sprout will smell rather harsh, sort of like old cabbage. The smell gets stronger as it ages, as does the taste. Older sprouts lose any sweetness and taste rather sour.
- When storing Brussels sprouts whole, place them loosely in a bowl and cover them with a food-safe plastic wrap, like Glad® Press’n Seal® or Glad® ClingWrap.Poke a few holes in the wrap and place your bowl in the fridge. Doing this should mean your Brussels sprouts will last in the fridge for about five days.
- Brussel sprouts like it cold, around 30 degrees F, so you definitely want to keep them in the fridge. Secondly, it is best to prep them before storage. If any of the sprouts have yellow leaves, pull them off. Also, remove any leaves that have black spots.
- You don’t need to refrigerate Brussel sprouts, but it helps them last much longer. If you leave them at room temperature, they’ll retain quality for only 1 to 2 days, while if you place them in the fridge, they’ll last for 7 to 10 days.
- Do not add the sauce until after cooking the Brussel sprouts. This prevents them from getting soggy.
Nutrition
Serving: 4gCalories: 158kcalCarbohydrates: 25gProtein: 7gFat: 1gPolyunsaturated Fat: 1gCholesterol: 0.4mgSodium: 435mgPotassium: 585mgFiber: 5gSugar: 9gVitamin A: 976IUVitamin C: 99mgCalcium: 75mgIron: 3mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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