Brussels sprouts may be the most hated vegetable by children across North America. To be fair, this cruciferous vegetable does have a stronger flavour than most. However, I have grown to love these mini cabbage like vegetables, especially when roasted until crispy.

brussels sprouts

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This recipe uses Asian ingredients such as soy sauce, garlic, and chili oil to bring a punch of flavour and perhaps mask the slight bitterness of Brussels sprouts. In turn, the maple syrup and lemon brings in elements of sweetness and tanginess that gives the dish a vibrance.

Crispy Asian-Inspired Brussels Sprouts

  • 2 cup Brussels sprouts (about 1 lb)
  • 1/4 cup vegetable oil
  • 2 cloves garlic, minced
  • 1/4 cup fish sauce (you can substitute with soy sauce)
  • 2 tablespoon maple syrup or honey
  • 1 teaspoon chili oil
  • 2 tablespoon lemon juice (about 1/2 a lemon)
  • Salt
  • Pepper
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Servings: 2
  • Easy

Step 1

Preheat the oven to 400ºF.

Step 2

Wash and cut the Brussels sprouts in half. Toss with vegetable oil and roast until browned and crispy, about 30 minutes.

Step 3

Meanwhile, combine the garlic, fish sauce, maple syrup, salt, pepper and chili oil in a bowl.

Step 4

Once browned and crispy, drizzle the sauce onto the Brussels sprouts, turn the oven to broil, and roast for another 5 minutes.

Step 5

Finish with a squeeze of fresh lemon juice and serve.

Photo by Liz Kaplan

Photo by Liz Kaplan