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Roasted Teriyaki Brussels Sprouts

on November 28, 2022
last updated February 4, 2023
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5 from 2 votes
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These Teriyaki Brussels Sprouts are roasted to perfection with a flavor punch of sauce that's perfectly balanced between sweet and tangy.
Close up of Teriyaki Brussels Sprouts

Looking for the perfect sidekick to add a dose of healthy 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.

3 individual portions of Teriyaki Brussels Sprouts

As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.

Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when brussels sprouts are in season in your area with this Seasonal Food Guide.

Teriyaki Brussels Sprouts Ingredients

Here’s everything you need:

  • Brussels Sprouts. One stem or one package of brussels sprouts is usually one pound of sprouts. Fresh or frozen (thawed).
  • Olive oil. To roast the brussels sprouts in to get that perfect crispy exterior.
  • Salt & pepper. Just to lightly season the sprouts before adding the teriyaki sauce.
  • Teriyaki sauce. To add a subtly sweet, slightly tangy, and a nice amount of salt.
overhead view of ingredients for teriyaki brussels spouts - brussels sprouts, pepper, olive oil, salt, teriyaki sauce

Teriyaki Brussels Sprouts Tips and Tricks

How to Keep Your 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.

Storing brussels sprouts dry in a reusable storage bag to keep them fresh longer

Start by Prepping Your Brussels Sprouts

For the best teriyaki brussels sprouts, prep them first. Start by trimming off the rough ends. The rough end is the part of the brussels sprout where it was taken off the stalk.

Slice those ends off first. 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.

Chopping off rough ends and slicing brussels sprouts in half

Add the Oil, Salt, & Pepper

Once you’ve prepped and sliced your brussels sprouts, spread them out on a baking tray. For easier cleanup, you can opt to line your baking sheet with aluminum foil.

Next, drizzle on your olive oil and season the sprouts with the salt and pepper.

Pouring olive oil over brussels sprouts

Toss ‘Em

 Use clean hands to toss the brussels sprouts in the oil and seasoning. 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.

Tossing brussels sprouts in olive oil and salt and pepper

Roast Them

Roast the brussels sprouts for about 15 minutes, until they start to get crispy and brown around the edges.

Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.

Add the Teriyaki Sauce

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.

Pouring teriyaki sauce over brussels sprouts

Should You Have Leftovers

These Roasted Teriyaki 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.

Green tip: Did you know that 50% of food waste happens in our homes? Reduce your contribution to food waste is to properly store and reheat your leftovers so you can consume them.

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.

3 servings of brussels sprouts with forks

Teriyaki Brussels Sprouts Frequently Asked Questions

Why are my brussels sprouts not crispy?

If your brussels sprouts are not getting crispy, chance are, your oven is not hot enough. To roast brussels sprouts so they’re crispy, they will need a total of about 25-30 minutes in the oven at 425°F.

When adding a sauce like teriyaki sauce, it’s best to roast them twice. Roast them for 15 minutes with just olive oil, salt, and pepper. Then toss with your teriyaki sauce before roasting for an addition 10-15 minutes.

Want to sharpen your kitchen skills?

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Why You Should Make these Roasted Teriyaki Brussels Sprouts

  • To get your greens in! The crispy texture and bold flavor will make these a hit for even the veggie-averse.
  • They’re quick and easy. Just 30 minutes, one sheet pan, and 5 ingredients.
  • They flavors are balanced. A little bit sweet, a little bit tangy, and a lot of umami and savory notes.

If you’re loving these Teriyaki Brussels Sprouts and want more delicious vegetable sides, check out these Roasted Honey Gold Potatoes and these Asparagus and Carrots.

Close up of Teriyaki Brussels Sprouts

Roasted Teriyaki Brussels Sprouts

5 from 2 votes
Marley Goldin
These Teriyaki Brussels Sprouts are roasted to perfection with a flavor punch of sauce that's perfectly balanced between sweet and tangy.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 pound Brussels Sprouts
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons teriyaki sauce


  • Preheat your oven to 425°F.
  • Prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise.
    Prepped brussels sprouts ready for roasting
  • Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat.
    brussels sprouts with olive oil, salt, and pepper ready to roast
  • 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.
    roasted brussels sprouts tossed in teriyaki 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!
  • For more delicious ways to prepare brussels sprouts, check out these Best Roasted Vegetable Recipes.
Course Sides
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, 5 Ingredients or Less, Brussels Sprouts, Roasted Vegetables, Vegetarian Sides
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.


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2 thoughts on “Roasted Teriyaki Brussels Sprouts”

  1. 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.


    1. 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”.

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