Side Dishes

November 28, 2021

Teriyaki Brussels Sprouts

Cabbage is a staple in many Asian-style stir frys, so why not pair teriyaki sauce and brussels sprouts, which are basically little cabbages? I got this idea stuck in my head a couple months ago, and once I tried it, I was hooked. And so was my family! I’ve made these several times in the past month now.

It seems like roasted brussels sprouts have taken off in popularity over the past few years. I know my family has taken to them, and they are a regular part of many fall and winter meals. For these, I cover them with what has become my house teriyaki sauce. Since I started cooking for someone who is gluten-free, I’ve had a hard time finding a good teriyaki sauce at the store. I finally decided to try making my own using tamari, a gluten-free soy sauce. It took quite a few tries, but I finally landed on a recipe that is the right balance of sweet and tangy. Now this is the teriyaki sauce I used for all kinds of stir frys and marinades.

Teriyaki brussels sprouts can make a great weeknight meal, paired with a protein of your choice, such as grilled chicken or salmon, or crispy tofu. Add cooked white or brown rice, and you’re good to go! I also think these would make a fun Thanksgiving side dish…an updated twist on a classic! Who’s with me?

Brussels sprouts in a large green colander spilling onto a bamboo cutting board
Prep your Brussels sprouts, by trimming the ends and cutting into halves or quarters (depending on size).

Cut Brussels sprouts in a glass baking dish
Toss cut Brussels sprouts with avocado oil, salt, and pepper, and roast in the oven.

Ingredients for teriyaki sauce pictured next to a small saucepan
Meanwhile, assemble the teriyaki sauce.

Thick teriyaki sauce being poured over roasted Brussels sprouts
After brussels sprouts roast and sauce has thickened, pour sauce over brussels sprouts, sprinkle with sesame seeds, and return to the oven.

Teriyaki Brussels Sprouts in a large serving bowl with extra sauce on the side
Serve Teriyaki Brussels Sprouts as a side dish with a protein and whole grain, such as tofu + rice, or chicken + rice, for a complete meal! 

Original publication date: November 19, 2020 / Updated November 8, 2021

Teriyaki Brussels Sprouts

Teriyaki Brussels sprouts make a great weeknight meal when paired with a protein of your choice, such as grilled chicken or salmon, or crispy tofu. Add cooked white or brown rice, and you’re good to go!


Kira Freed - The Joyful Plateful











2 lbs. Brussels sprouts

2 Tbsp. avocado oil

1/2 tsp. kosher salt

1/2 tsp. black pepper

1 Tbsp. sesame seeds

For teriyaki sauce:

1/2 cup water

1/3 cup pure maple syrup

1/3 cup tamari (or soy sauce)

2 Tbsp. apple cider vinegar

1 Tbsp. toasted sesame oil

1/2 tsp. garlic powder

1/2 tsp. ginger powder

2 Tbsp. arrowroot powder (or corn starch)


  1. Preheat oven to 425 degrees F.
  2. Prepare brussels sprouts. Wash well, and pat dry. Trim stem end. Cut in half (or quarters, depending on how large your sprouts are). Place halved/quartered brussels sprouts in a 9x13” baking dish. Toss with avocado oil, salt, and pepper. Roast at 425 degrees F for 20-25 minutes, until sprouts just begin to soften and develop some color.
  3. While brussels sprouts are roasting, make the teriyaki sauce. Combine all the sauce ingredients in a sauce pan, whisking to combine. Bring to a gentle boil on medium heat, stirring often, then reduce to a simmer for about 1 minute, until thickened. Remove from heat and set aside.
  4. When brussels sprouts are done, remove from the oven, and pour the teriyaki sauce over them. Toss gently to coat the brussels sprouts evenly in sauce. Sprinkle 1 Tbsp. sesame seeds over the top, then return to the oven for 5 minutes more.
  5. Serve brussels sprouts with your favorite protein and rice combination, such as grilled salmon and white rice, or crispy tofu and brown rice.
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