Looking for the perfect sidekick to add a dose of deliciousness to your dinner plate? These Roasted Teriyaki Brussels Sprouts are nice and crispy with a slightly sweet, subtly tangy, and overall savory finish.
Plus, these perfectly roasted brussels sprouts require just 5 ingredients and 30 minutes to come together. As for clean up? Just one sheet pan is all you’ll need to make this recipe happen, meaning they’re just as easy to clean up after as they are to eat.
As a mom-on-the-go with a preference for bold flavor, I absolutely love a quick-to-make, quick-to-clean, dang delicious-to-eat side dish that uplevels any meal! And as roasted vegetables go, this one is certainly one of my favorites!
Between this easy brussels sprouts recipe and my Maple Balsamic Brussels Sprouts, I’m confident I can turn anyone into a brussels sprouts lover!
Teriyaki Brussels Sprouts Ingredient Highlights
One stem or one package of brussels sprouts is usually one pound of sprouts. Fresh or frozen (thawed).
Any Teriyaki sauce will do, I’ve tested this recipe with a Kikkoman and also a more zhuzhed up teriyaki sauce called Soy Vey, and it was delicious both ways!
Teriyaki Brussels Sprouts Tips and Tricks
How I Keep My Brussels Sprouts Fresh
If you buy brussels sprouts still on the stalk, they tend to last longer than those that are already separated. Still, most fresh brussels sprouts can last up to one week when stored properly. On the stalk, they will last up to two.
The best way to store fresh brussels sprouts is dry in a sealed bag or airtight container in the “crisper” drawer in your refrigerator. Use a reusable storage bag for a more sustainable option.
Make sure the brussels sprouts are nice and dry when you store them. It’s best not to wash them until you’re ready to roast them.
How I Whip Up these Easy Peasy Brussels Sprouts with Teriyaki Sauce
For the best teriyaki brussels sprouts, prep them first. Start by trimming off the rough ends (the part of the brussels sprout where it was taken off the stalk).
Then, slice the brussels sprouts in half longways. Simple as that!
The brussels sprouts tips can be composted or saved with other veggie scraps to make your own vegetable broth.
Next, spread the brussels sprouts out on a baking tray. For easier cleanup, you can opt to line your baking sheet with aluminum foil.
Drizzle on your olive oil and season the sprouts with the salt and pepper and use clean hands to toss. This will help to ensure the brussels sprouts are evenly coated.
Then, spread the brussels sprouts out in a single layer, so that they are not stacked on top of one another.
In your preheated 425°F, roast the brussels sprouts for about 15 minutes, until they start to get crispy and brown around the edges
Next, pour the teriyaki sauce right over the brussels sprouts. Use kitchen tongs or two wooden spoons to toss again, coating the brussels sprouts evenly in teriyaki sauce.
Finally, roast them a second time for an additional 10-15 minutes. This double-roast method will get you the crispiest brussels sprouts every single time.
Serving Your Brussels Sprouts with Teriyaki Sauce
These roasted brussels sprouts with teriyaki sauce have a lot of flavor. They’re subtly sweet with a mild tang from the teriyaki sauce and can add an extra layer of flavor to any plate or dish.
I love serving these with Fried Rice or this Sticky Orange Tofu.
How I Store and Reheat Teriyaki Brussels Sprouts
These quick roasted brussels sprouts will last in the refrigerator in an airtight container for up to 5 days. You can also freeze them for up to twelve months.
To thaw the brussels sprouts from frozen, transfer them from the freezer to the refrigerator and let them rest there overnight.
To reheat these leftover sprouts, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or sauce) for 8-10 minutes until heated through.
Crispy Roasted Teriyaki Brussels Sprouts
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 pound Brussels Sprouts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons teriyaki sauce
Instructions
- Preheat your oven to 425°F.
- Prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise.1 pound Brussels Sprouts
- Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat.1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper
- Roast for 15 minutes, then remove from the oven and add your teriyaki sauce. Use kitchen tongs or two large forks to toss to evenly coat the brussels sprouts in the sauce.
- Finish off in the oven for 10 more minutes. Serve hot!
Pro Tips
- The brussels sprouts tips can be composted or used to make your own vegetable broth!
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2 thoughts on “Crispy Roasted Teriyaki Brussels Sprouts”
Good Day,
In step 4 of the instructions for the Roasted Teriyaki Brussels Sprouts you mention adding the syrup and vinegar. I reviewed the ingredients and do not see syrup or vinegar. I would appreciate it if you could help me here.
Thanks,
Dennis
Hi Dennis! I am so sorry for the confusion, that somehow copied over from another recipe. I have fixed the instructions and you should be able to access the edits by refreshing your browser. It should say “teriyaki sauce”, not “syrup and vinegar”.