These crispy Soy Glazed Brussels Sprouts have five simple ingredients. In 25 minutes, you’ll have sweet, salty, crispy Brussels sprouts.
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Brussels sprouts have seen a huge spike in popularity in the last ten years. It is not the vegetable of my childhood. There is no need to suffer choking down soggy, pungent Brussels sprouts. Adding different flavorings and roasting them makes all the difference, and these Soy-Glazed Brussels Sprouts are next level. The soy sauce paired with maple syrup and Dijon mustard created a flavorful glaze that coats the Brussels sprouts and helps them get all those delicious golden brown crispy bits.
This is an excellent side dish alongside an elegant meal or even a simple weeknight dinner. Prepare them as an appetizer, or enjoy a healthy snack! You’ll come back to this simple recipe again and again!
💗 Why You’ll Love These Soy-Glazed Brussels Sprouts
- Oil-Free
- Vegan
- Gluten-Free Option
- Super Crispy
- Tons of Flavor
- Simple Ingredients
- Quick to Make
- Perfect Side Dish
🥣 Ingredients and Notes
Fresh Brussels Sprouts: I highly recommend using fresh Brussels sprouts, not frozen. You’ll need about 1 pound. I like to get a bag of pre-washed and trimmed Brussels sprouts to save time.
Soy Sauce: This acts as the oil to coat the Brussels sprouts, allowing them to roast while adding a salty flavor. For a gluten-free option, use tamari.
Dijon Mustard: Gives a nice tang to the veggies.
Maple Syrup: Adds a touch of sweetness to balance out the salty soy sauce and the tang of the mustard.
Garlic: Brings tons of flavor.
Red Pepper Flakes: For a touch of heat.
📖 Variations and Substitutions
Gluten-Free: Soy sauce has gluten. Make this recipe gluten-free by substituting the soy sauce for tamari or coconut aminos with a similar flavor without gluten.
Spicy: Add as many red pepper flakes as you like to achieve the desired heat level.
With Oil: This recipe is oil-free to reduce the fat and calories. However, if you want to add oil, I recommend using one tablespoon of extra virgin olive oil or avocado oil, both monounsaturated fats.
Air Fryer Brussels Sprouts: Instead of roasting in the oven, place your Brussels sprouts in the air fryer. Roast at 400° F for 10 minutes, toss, and roast for another 5 minutes.
How to Make Soy-Glazed Brussels Sprouts
- Preheat the oven to 400° F. Wash and trim the ends of the Brussels sprouts. Remove any leaves from the outside that look wilted. Cut them in half. You may want to cut them into quarters if you have larger Brussels sprouts. Add them to a large bowl.
- Whisk together the soy sauce, dijon mustard, maple syrup, garlic, and red pepper flakes in a small bowl.
- Pour the soy glaze over the cleaned and cut Brussels sprouts. Toss until evenly coated.
- Line a rimmed baking sheet with aluminum foil or parchment paper. Evenly spread the Brussels sprouts on the baking sheet in a single layer.
- Bake in the oven for 15-20 minutes. Serve immediately.
📝 Expert Tips
- If you buy the pre-washed and trimmed Brussels sprouts I recommend rewashing them, trimming the bottoms, and removing any wilted leaves. This will freshen them up for the baking process.
- If you have large Brussels sprouts, cut them into quarters. This will ensure they cook and caramelize in the oven for 15-20 minutes.
- Add ½ teaspoon of red pepper flakes to the soy sauce marinade if you like a little spicier.
- Take the Brussels sprouts out of the oven at the 15 minute time. If they need a bit more time to get golden brown, toss and flip them over, and roast for an additional 5 minutes.
❓ Recipe FAQS
Make sure the Brussels sprouts are thoroughly dry before roasting. Excess moisture can hinder the crisping process. If you don’t roast them at a high heat, they won’t achieve a crispy finish. Roast at 400-425°F. Give them enough time to roast. Typically 20 minutes. Ensure that your oven is fully preheated before placing the Brussels sprouts inside. This helps in starting the cooking process immediately.
Roasting Brussels sprouts on a sheet pan removes the bitter flavor and improves the taste. Add your favorite seasoning with salt and pepper, and have a delicious side dish.
Brussels sprouts are high in fiber. A half-cup serving has 2 grams of fiber, which is 8% of your total recommended fiber. Fiber helps you feel fuller longer as well as promotes a healthy digestive tract. Brussels sprouts are high in vitamin K, which promotes bone health, and vitamin C, which helps the immune system. Antioxidants help lower your risk of chronic diseases.
🍽 Serving Suggestions
Side Dish: This is a beautiful dish to prepare as a side dish for a formal holiday meal or a simple weeknight dinner. I make these as a side dish when I prepare my traditional meatless meatloaf and vegan potato casserole.
Appetizer: Brussels sprouts are commonly found as an appetizer on the menu of elegant restaurants. Prepare this dish to munch on at a dinner party while you prepare the main course.
Snack: I love making this recipe to snack on throughout the day. They taste great hot and crispy but also are just as good at room temperature.
🫙 Storage
Refrigerate: Allow the Brussels sprouts to come to room temperature. Transfer them to an airtight container. Store in the fridge for up to 5 days.
Reheat: Warm them in the microwave or transfer them to an air fryer for 5 minutes to crispen them back up quickly.
⚖️ Serving Size
This recipe makes four servings.
🎥 Video
😋 More Healthy Vegetable Side Dishes!
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Recipe
Soy-Glazed Brussel Sprouts
Ingredients
- 1 lb fresh brussel sprouts
- 1 tablespoon soy sauce low sodium
- 1 teaspoon dijon mustard
- 1 tsp maple syrup organic
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 400° F. Wash and trim the ends of the Brussels sprouts. Remove any leaves from the outside that look wilted. Cut them in half. You may want to cut them into quarters if you have larger Brussels sprouts. Add them to a large bowl.
- In a small bowl, whisk together the soy sauce, dijon mustard, maple syrup, garlic, and red pepper flakes if using.
- Pour the soy glaze over the Brussels sprouts. Toss to evenly distribute.
- Line a rimmed baking sheet with aluminum foil or parchment paper. Evenly spread the Brussels sprouts on the baking sheet in a single layer.
- Bake in the oven for 15-20 minutes. Serve immediately.
Video
Notes
- If you buy the pre-washed and trimmed Brussels sprouts I recommend rewashing them, trimming the bottoms, and removing any wilted leaves. This will freshen them up for the baking process.
- If you have large Brussels sprouts, cut them into quarters. This will ensure they cook and caramelize in the oven for 15-20 minutes.
- Add ½ teaspoon of red pepper flakes to the soy sauce marinade if you like a little spicier.
- Take the Brussels sprouts out of the oven at the 15 minute time. If they need a bit more time to get golden brown, toss and flip them over, and roast for an additional 5 minutes.
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave or air fryer.
Grandma Suzy
We’re not vegans but we do LOVE roasted brussel sprouts, AND roasted beets, AND roasted carrots. I often put them all on the same baking sheet. They look beautiful together and are simply delicious as well. I always make them during the holidays but after seeing your recipe, I need to start making them more and more. It’s a veggie my picky husband (also a meat and potatoes man) will always eat.
Alison Corey
I’m so happy to hear you love this brussel sprouts recipe! We made for our dinner this Christmas as well, along with some roasted rosemary potatoes! Hope you had a wonderful holiday!
Pam
Hi Allison, These look great! I’m doing a plant-based diet with my doctor to try to reverse my type 2 diabetes (wish me luck) and I am not supposed to use any kind of sweetner… I know 1 tsp of maple syrup is a miniscule amount – but if I omitted it would it be detrimental to the taste?
Alison Corey
Hi Pam!
Congrats on starting a plant-based diet! I know you’ll love it! As far as the maple syrup goes, these brussel sprouts will still turn out well if you omit it. It just adds a touch of sweetness to balance the salty soy sauce.
Pam
Awesome! Thank you for responding so FAST! I’m making them for part of my dinner tonight – so excited! <3
Alison Corey
I hope you enjoyed the recipe!
Areema
Will these work with coconut aminos instead of soy sauce?
Alison Corey
Yes! You could use coconut aminos.
Veena Azmanov
Awesome flavors infused to this Soy Sauce Roasted Brussel Sprouts. This is a very healthy snack. Would love to check on trying some this weekend.
Katie Crenshaw
These look so tasty! Such a bonus not to have to add oil!! Thanks for the great tips on how to coat the Brussels sprouts evenly in the plastic bag. Can’t wait to try.
Andrea Metlika
Love these flavors on Brussels sprouts. They look delicious.
cristie
I’m a sprout fan so I can’t wait to try this The asian flavours sound amazing.
Pam Greer
I can’t believe you can Brussel sprouts this good without oil! They are amazing and the only way I will cook them from now on!