If you love Korean Fried Chicken as much as I do, you’re going to love these Brussels sprouts. If you haven’t tried KFC before, you should still try these! They are roasted in the oven to give them crisp edges and then tossed in a spicy sauce with a hint of sweetness and a ton of flavor. They are super addicting and the best part is, Brussels sprouts are really good for you!
Brussels sprouts have been a very trendy food in the past 5 years or so. I see them all the time on restaurant menus for an appetizer and I usually end up ordering them! They are a really versatile vegetable so there are a ton of variations on flavor. Sometimes people fry them or dust them with Parmesan, whatever you can think of it’s probably been done!
My favorite way to eat Brussels sprouts is tossed in an Asian style sauce like this because they are super low calorie from roasting them in the oven but really pack a spicy punch! They are easy to prepare and actually quite filling. One serving of these is only 90 calories!
Start out by slicing the sprouts in half lengthwise and tossing them in a bit of olive oil, salt and pepper. Spread out on a baking sheet and roast them for 30 minutes at 400 degrees.
While they are roasting away, you can mix together the sauce. You probably have most of the sauce ingredients in your pantry already except this one:
Good news is – you don’t need to go to an Asian grocery store to find this chili garlic sauce! It should be in the Asian food section of your local chain store. If you can’t find it there, order it on Amazon using this link:
Once I whisk together all my sauce ingredients over medium heat, I add a 1/2 tsp of “slurry” which is equal parts corn starch mixed with water. This thickens up the sauce so it clings to the Brussels sprouts. Once the sauce begins to lightly boil, you can remove it from the heat and it will thicken while you wait for the Brussels sprouts to finish roasting. This is what the sprouts look like when they’re ready to come out of the oven:
Then you just toss them in the sauce and they are ready to eat! I like to add sliced radish for presentation, but it’s not necessary – just looks pretty! I love the spicy bite of the chili garlic sauce with the sweetness from the brown sugar and honey. All the flavors in the sauce come together to really make these pop! You can make this dish less spicy by adding less chili garlic sauce to the mix, or omitting all together. Make it more spicy by adding more or maybe even some chopped peppers!
Korean Roasted Brussels Sprouts
Ingredients
- 1 lb brussels sprouts, raw
- 1 tbsp olive oil
- salt and pepper, sprinkle of each
- 1 radish, sliced (optional)
For the sauce:
- 2 tbsp chili garlic sauce
- 2 tbsp brown sugar
- 1 tsp rice vinegar
- 1 tsp soy sauce
- 1 tbsp honey
- 1/2 tsp sesame oil
- 1/2 tsp slurry – equal parts water and corn starch
Instructions
- Preheat oven to 400 degrees. Slice Brussels sprouts lengthwise and toss in olive oil, salt and pepper. Spread out on a lined baking sheet and bake for 30 minutes or until edges are crisp and brown but not burnt.
- While the sprouts are roasting, whisk together all sauce ingredients in a small sauce pan. Bring to a boil and remove from heat. Stir occasionally while the sprouts finish roasting.
- Remove the Brussels sprouts from the oven and empty them into a prep bowl. Pour the sauce over them and toss to fully coat the sprouts. Serve hot. You can add sliced radish for presentation if you wish!
