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    You are here: Home / Sides / Sweet & Sour Brussels Sprouts

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: January 13, 2017

    Sweet & Sour Brussels Sprouts

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    Sweet & Sour Brussels Sprouts

    Brussels sprouts are roasted until crisp and drenched in zippy sweet and sour sauce to make this flavor-packed Asian-inspired side dish.

    Sweet & Sour Brussels Sprouts Topped with Sesame Seeds on a Plate, Skillet in the Background

    Guys, it's been quite a week! I turned thirty-seven years old. I guess I'm okay with that. Also, we added a surprise new member to our household. No, it's not a baby, unless you count a 1 ½ year old cat as a baby, which I kind of do. I'll try to post some pictures in the coming weeks. Right now she's getting acquainted with her new surroundings, so I'm not ready to bug her with the camera just yet.

    Sweet & Sour Brussels Sprouts in a Skillet with Wooden Spoon

    For now, let's stick to food. So, Brussels sprouts! I happen to love them in any form, but I know we've got a lot of Brussels sprout haters out there, including my own mom. Maybe I should be thanking her? For all I know I would have hated Brussels sprouts as a kid and can only attribute my love for them as an adult to the fact mom never tormented me with them before I was ready?

    Close Up of a Plate of Sweet & Sour Brussels Sprouts with Fork

    In any event, these are the sprouts for my non-Brussels sprout fans. I figured it'd be hard to go wrong with gingery maple sweet and sour sauce, and as expected, I could't keep my hands off these suckers. My husband and I ate what was left of these (after I attacked the skillet) as a side dish, but I'd have no problem serving them as a main dish over some rice. Either way you serve them, deliciousness will ensue. Mom, I hope you give them a try!

    Skillet Filled with Sweet & Sour Brussels Sprouts, Napkin Wrapped Around the Handle
    Sweet & Sour Brussels Sprouts Topped with Sesame Seeds on a Plate, Skillet in the Background
    5 from 1 vote
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    Sweet & Sour Brussels Sprouts

    Brussels sprouts are roasted until crisp and drenched in zippy sweet and sour sauce to make this flavor-packed Asian-inspired side dish.
    Course Side
    Cuisine American, Asian-Inspired
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 6
    Calories 119 kcal
    Author Alissa

    Ingredients

    • 1 ½ pounds Brussels sprouts, halved
    • 1 tablespoon vegetable oil
    • ¼ cup maple syrup
    • 3 tablespoons rice vinegar
    • 2 tablespoons soy sauce
    • 2 garlic cloves, minced
    • 1 teaspoon freshly ground ginger
    • ½ teaspoon red pepper flakes

    For Serving

    • Toasted sesame seeds
    • Chopped Scallions

    Instructions

    1. Preheat oven to 400°. Place the Brussels sprouts into a roasting pan or oven-safe skillet. Add the oil and toss to coat. Place into the oven and bake until the Brussels sprouts are browned and tender, 20 to 25 minutes.
    2. While the Brussels sprouts bake, place maple syrup, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes into a small saucepan and stir to combine. Place over medium heat and bring to a simmer. Lower heat and allow to simmer for 10 minutes, stirring occasionally.
    3. Once the Brussels sprouts come out of the oven, pour the sauce over them and toss to coat. Sprinkle with sesame seeds and scallions. Serve.
    Nutrition Facts
    Sweet & Sour Brussels Sprouts
    Amount Per Serving
    Calories 119 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.6g3%
    Sodium 331mg14%
    Potassium 506mg14%
    Carbohydrates 20.6g7%
    Fiber 4.6g18%
    Sugar 10.5g12%
    Protein 4.5g9%
    Calcium 50mg5%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Sandy Gordon says

      January 14, 2017 at 6:36 pm

      My husband and I both loved the Sweet and Sour Brussels Sprouts! We like Brussels Sprouts, but it's nice to have a new way to prepare them.
      I made a half recipe, and did it all on the stove top. I'm sure it's prettier and more crisp if done on the oven, but stove top worked and it was pretty quick. I followed the recipe with only one other exception. I used balsamic vinegar in place of rice, since I'm temporarily out of rice vinegar. The balsamic added a little color, but I thought that was fine. Thanks for a great recipe.

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:42 am

        I'm glad you both enjoyed these! I'll have to give this a try with balsamic - I'll bet that's delicious!

        Reply
    2. Teresa Nemecek says

      January 16, 2017 at 9:02 am

      I am going to try this tonight

      Reply
      • Alissa Saenz says

        January 17, 2017 at 8:45 am

        Enjoy!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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