These sugar-free crispy Asian Brussels sprouts are super-healthy with a sweet and spicy sauce that tastes like it has a million calories!
About This Roasted Brussels Sprouts Recipe
I’ll fully admit that I have been a veggie hater for decades- it wasn’t until I started living in Costa Rica and vegetables were a completely unavoidable part of life that I really began to fall in love with all types of vegetables. Chayote squashes, bean and carrot picadillos, and of course Costa Rican style vegetable beef soup all became a part of my diet
BUT- we all know about Brussels sprout jokes- how awful they are and no one likes them. I’m going to tell you a secret though- they are delicious. After trying them at a potluck (admittedly with bacon, but that’s just a minor detail, right?)- I fell in love.
These Asian brussels sprouts are crispy and taste fried- but aren’t. The Sriracha sauce packs a fun spicy punch layered over a sweet and tangy sauce.
What makes these Brussels sprouts so good is the sauce- it’s a spicy sour maple syrup reduction that thickens as it simmers. So delicious- and the sugar is the ingredient that makes the sauce thicken. I bought sugar-free syrup and boiled the heck out of the sauce- only to find the sauce still thin and unacceptable.
And then the heavens shone down on me— with a secret ingredient that replicates the original recipe- and with no sugar. Hallelujah and pass the Brussels. I hope this becomes one of your favorite side dishes at your house too!
Related post: Vegan Brussels Sprout Salad Recipe
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Oven Roasted Brussels Sprouts Recipe
(printable recipe below)
- fresh Brussels sprouts
- canola oil
- sugar-free maple syrup
- low sodium soy sauce
- garlic clove
- Sriracha sauce
- black pepper
- sea salt
Wash the Brussels sprouts and pat dry. Cut off the stems and then halve or quarter them.
Line a large sheet pan with aluminum foil and place the chopped Brussels sprouts on the pan. Drizzle canola oil on top and lightly sprinkle with salt and pepper.
Broil the sprouts on high for 10-15 minutes, or until crispy. I turn them over one or two times during this process.
While the Brussels sprouts are baking, add the rest of the ingredients except the cornstarch into a small saucepan. Simmer on medium heat for 3-5 minutes.
Whisk the cornstarch into the sauce so that it thickens, then remove from heat.
Remove Brussels sprouts from the oven and place in a small bowl. Pour the sauce over the top of the Brussels sprouts and toss to coat. Serve warm or cold.
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Olive oil is a great alternative to canola oil and can be swapped in for this recipe.
Substitute balsamic vinegar for the soy sauce.
You can subsitute honey for the sugar substitute.
You can use Kosher salt in place of regular.
You can slow roast the sprouts at 425 for 25 minutes to 40 minutes- cook time just depends on how close you put the pan to the heating element.
These Brussels sprouts taste great with some bacon bits and slivered almonds!
Some people put parmesan cheese on top of these.
I love to eat these Brussels sprouts with chicken fingers pan-fried in Asian salad dressing and white rice, or with baked salmon marinated in soy sauce. Lemon scallops are a great addition, too! So much deliciousness.
I also eat them cold for lunch with some lean turkey and fresh greens. The possibilities are endless!
You might also like: Pan Seared Scallops With Roasted Vegetables Recipe
Brussels sprouts are fantastic sources of fiber and antioxidants. They have also been thought to lessen the risk of cancer and help regulate blood sugar–quite the mighty little green!
Despite the running joke that they’re unpleasant, when prepared correctly, Brussels sprouts are actually quite tasty! They tend to have a subtle nutty flavor and a crunchy texture when roasted.
When they’re steamed or boiled, Brussels sprouts will take on a more bitter, bland flavor. Roasting and or sauteeing are probably the best ways to prepare Brussels sprouts, as they preserve the sweet flavor and crunchy texture of the vegetables. The outer leaves tend to be less bitter as well.
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- 1 lb fresh Brussels sprouts
- 2 tbsps canola oil
- 2 tbsp sugar-free maple syrup
- 3 tbsp low sodium soy sauce
- 1/2 large lemon, juiced
- 1 clove garlic, pressed
- 1/2 tbsp Sriracha sauce, more to taste
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 tsp cornstarch
- Wash the Brussels sprouts and pat dry. Cut off the stems and then halve or quarter them.
- Line a large baking sheet with aluminum foil and place the chopped Brussels sprouts on the pan. Drizzle canola oil on top and lightly sprinkle with salt and pepper.
- Broil the sprouts on high for 10-15 minutes, or until crispy. I turn them over one or two times during this process.
- While the Brussels sprouts are baking, add the rest of the ingredients except the cornstarch into a small saucepan. Simmer on medium heat for 3-5 minutes.
- Whisk the cornstarch into the sauce so that it thickens, then remove from heat.
- Remove Brussels sprouts from the oven and place in a small bowl. Pour the sauce over the top of the Brussels sprouts and toss to coat. Serve warm or cold.
Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 766mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 4g
Please double-check this information with your favorite nutrition calculator.