How to Make Spicy Asian Brussels Sprouts

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Spicy and crispy with a hint of sweetness! A perfect well rounded side dish!

Like many children, I had a complicated relationship with Brussels sprouts growing up.

For better or worse, Brussels sprouts are notoriously kid-repellant. In fact, I seem to remember deciding I hated them not after actually trying them, but after I saw a character on TV hate them.

Unfortunately, I didn’t come around to these veggies until near adulthood.

As a child, I had a similar relationship with broccoli. However, I came around to that particular cruciferous vegetable much more quickly. How? Chinese food. Yep, it’s not hard for a kid to fall in love with takeout beef and broccoli, and from there it was only a short jump to embracing broccoli of all kinds.

While beef and Brussels sprouts probably won’t take over any takeout menus anytime soon, these Spicy Asian Brussels Sprouts definitely bring some Asian-inspired flair.

With a rich, spicy-sweet flavor, these Spicy Asian Brussels Sprouts are way better than takeout food. And while they definitely have a grown up flavor, who knows? You may just win over some young Brussels sprouts fans with this fresh, unexpected flavor.

So, how to make Spicy Asian Brussels Sprouts? Unlike a lot of quality homemade Asian food, it’s actually pretty easy. These Brussels Sprouts are oven baked, so they’re an easy side to just prep and toss in the oven!

This recipe gets its signature Asian flavor from olive oil, soy sauce, honey, lemon juice, and garlic. And of course, last but not least, crushed red pepper adds a spicy kick. This recipe calls for 1/4 teaspoon, but feel free to add more for a spicier flavor.

Here’s how to make Spicy Asian Brussels Sprouts.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. This will ensure your Brussels sprouts don’t stick to the bottom and burn!

Start by cutting your Brussels Sprouts into quarters. This helps them better absorb the flavors while baking than whole sprouts would. Quartered sprouts will also crisp up nicely in the oven.

Then, simply combine all ingredients in a large bowl. Toss the Brussels sprouts in the mixture until thoroughly coated in the oil. Spread onto your prepared baking sheet in an even layer. Bake until browned and crispy, about 30 minutes, turning halfway through.

Whether you love Brussels sprouts or your inner child still needs some convincing, these Spicy Asian Brussels Sprouts are a fun and flavorful way to serve the cruciferous veggie.

These spicy-sweet Brussels sprouts are a quick and easy side to add to any entree. Serve them as a side to spice up your favorite weeknight meal, or make them as part of a complete Asian-inspired menu!

For more delicious, clean eating Asian favorites, check out some of these other recipes:

And for when you can’t beat those Chinese takeout cravings, check out these 5 Better Than Takeout clean eating recipes!

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Spicy Asian Brussels Sprouts

These crunchy Brussels sprouts make the perfect side dish, with a spicy and slightly sweet flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 people
Serving Size 1 cup
Course Side Dish
Cuisine American

Ingredients

  • 1 pound Brussels sprouts fresh, cut into quarters
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce low-sodium
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 2 garlic cloves minced
  • 1/4 teaspoon crushed red pepper more if desired

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, toss together all ingredients until the Brussels sprouts are fully coated in the oil. Spread in an even layer on the prepared baking sheet.
  • Bake for 30 minutes, turning halfway, or until Brussels sprouts are browned and crispy. Serve hot and enjoy!

Nutrition Information

Serving: 1cup | Calories: 134kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 412mg | Fiber: 4g | Sugar: 7g |
SmartPoints (Freestyle): 3
Keywords Budget-Friendly, dairy-free, Low-Carb, Plant-Based, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

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4 Comments

  1. Hi. I just added these ingredients to my WW app, and I’m getting 12 points for the total recipe, so 3 per serving. Am I doing something wrong?

    1. Hi Sharon, this recipe is showing the old SmartPoints (not Freestyle). We’re in the process of updating all the recipes on the site to the new Freestyle points!

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