Asian Brussels Sprouts

asian brussels sprouts

I wish I loved brussels sprouts more. Soggy dull little cabbages have never been my favourite. Eeew. These Asian brussels sprouts changed my mind though. I tried about ten different ways over the years to prepare brussels sprouts and they were just OK. I wasn’t willing to give up because brussels sprouts are one of those hearty vegetables like asparagus that replace starchy carbs and keep you full. 

asian brussels sprouts

I admit took me a few days to come up with a tasty saucy and glossy way to prepare these Asian brussels sprouts. I remembered sweet chilli sauce recipe I made for this popular through the roof salmon recipe. To keep things simple I didn’t cook the sauce separately but rather poured over sort of cooked brussels and it cooked itself with them.

asian brussels sprouts

This is 20 minute stovetop side dish. I personally find pre-heating the oven, taking out baking sheet and cooking time of oven methods daunting. Stovetop is so much quicker and not much oil is necessary. And a little bit of high smoke point oil like avocado or coconut is good for you. Choose your oil wisely and there wouldn’t be a problem. Please stay away from vegetable, canola, sunflower oils.

You can also add protein like chicken or shrimp to this dish.

asian brussels sprouts

Asian Brussels Sprouts




2 lbs brussels sprouts, cut in half
3 tbsp maple syrup
1 tbsp rice or white vinegar
1 tsp cornstarch
1 large garlic clove, grated
1/2 tsp salt
1/2 tsp red pepper flakes
2 tbsp coconut or avocado oil
Green onions & sesame seeds, for garnish (optional)


In a small bowl, whisk maple syrup, vinegar, cornstarch, garlic, salt and red pepper flakes. Set aside.
Preheat large cast iron skillet on medium heat and swirl oil to coat. Add brussels sprouts, cover and cook for 14 minutes, stirring every 2-3 minutes.
Pour whisked sauce over and cook uncovered on low for about 5 minutes.
Garnish with green onions and sesame seeds if desired. Serve warm. Refrigerate covered for up to 5 days.

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