I have a slight obsession with brussels sprouts, and these crispy Asian inspired brussels sprouts are no exception. Years ago when eating in a little asian-fusion restaurant in Mill Valley, I had some of the best brussels sprouts I’ve ever eaten, and I’ve tried to recreate them ever since. Well, I think these crispy Asian inspired brussels sprouts finally did the trick.
After testing recipes and roasting them with the sauce, I figured out that the trick is to roast them without the sauce and toss them in it right before serving. Best of all? These have the crispy and delicious texture of fried brussels sprouts without the calories. They feel indulgent, and are so delicious that if you’re not careful, you might eat the whole batch. I almost did!
Crispy Asian Inspired Brussels Sprouts:
- 1 lb brussels sprouts
- 2 tbsp. canola oil
- ¼ tsp kosher salt
- 2 tbsp. Trader Joes’ garlic dip
- 2 tsp siracha
- 2 tsp low sodium soy sauce
- 1 tsp honey
- 1 tsp sesame oil
- 1 tsp lemon juice
- Sesame seeds for garnish (optional)
Preheat the oven to 425 degrees.
Start by trimming and cutting your brussels sprouts. Cut off the hard ends and quarter them. If you have really big brussels sprouts you might want to cut them into sixths so they aren’t so big. (See picture above)
Next, toss them with canola oil and salt. I’m sure this recipe would be fine with olive oil too, but I like to use a flavorless oil so the flavor of the sauce can really shine. Place the oil and salt coated brussels sprouts on a baking sheet lined with tin foil. Make sure they are spread out so they can get nice and crispy! If they’re too close together they’ll just steam and you won’t get the same texture.
Bake at 425 for 15 minutes until the brussels sprouts are brown and crispy. See above.
While they’re cooking, make the sauce. Mix the garlic dip, siracha, honey, soy sauce, sesame oil, and lemon juice in a heat proof mixing bowl until well combined. I’ve talked about it before, but this garlic dip from Trader Joes is my secret weapon. I use it in everything! I love it because it’s packed with garlic flavor, but you don’t get big chunks of raw garlic, so it’s perfect for sauces and dips. If you don’t have or can’t find this dip, just use minced garlic, but make sure it’s cut super small or grated up so you don’t get big chunks.
Once the brussels sprouts are out of the oven, toss them in a bowl with the sauce, garnish with sesame seeds, and serve them up! These are best served right away so you still get the crunch, but they’re still delicious served at room temp or even cold the next day!
These crispy Asian inspired brussels sprouts will change the way you think about (and eat) vegetables. Make these now and thank me later. Happy cooking!
