Sticky Teriyaki Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon sesame oil
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons sesame seeds (optional)
• Green onions, sliced for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss Brussels sprouts with olive oil and black pepper in a bowl.
3. 3 Spread Brussels sprouts on a baking sheet and roast for 15 minutes.
4. 4 In a small bowl, whisk together teriyaki sauce, soy sauce, honey, rice vinegar, garlic, and sesame oil.
5. 5 After 15 minutes, flip the sprouts and brush half of the sauce over them.
6. 6 Roast for another 5-10 minutes until caramelized and crispy.
7. 7 Toss the sprouts with the remaining sauce.
8. 8 Sprinkle with sesame seeds if desired.
9. 9 Transfer to a serving dish and garnish with sliced green onions.

Equipment

• Baking sheet
• Baking rack (optional)
• Whisk
• Bowl

Variations

• Add red pepper flakes for a spicy kick.
• Include bacon bits for a smoky twist.

Substitutions

• Substitute honey with maple syrup for a vegan option.
• Use coconut aminos instead of soy sauce for a gluten-free version.

Pairings

• Serve with edamame and spring rolls.
• Pair with a light beer or sake.

Nutrition

Tips

• For extra crispiness, toss sprouts with cornstarch before roasting.
• Use store-bought teriyaki sauce for convenience, or make your own for a homemade touch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with toothpicks for easy munching.
• Pair with a platter of other Asian-inspired appetizers.

FAQ