The Best Asian Brussel Sprouts

5 from 4 votes

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.

Prep Time10

Cook Time30

Course: sides

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 158kcal

Author: Kathy Carmichael

Ingredients

1 pound Brussel Sprouts ends removed and cut in half
4 green onions diced
2 Fresno chili peppers seeds removed and sliced into rings
¼ cup Salted cashews chopped

Asian Sauce

3 Tablespoons soy sauce Tamari or liquid aminos for a gluten-free option
1 ½ Tablespoon rice vinegar
3 Tablespoons Hoisin Sauce
3 cloves garlic minced
1 teaspoon fresh ginger grated
2 teaspoons Maple syrup
1 Tablespoons Cornstarch

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.

Video

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