Incredibly flavorful, this Teriyaki Brussels Sprouts bowl is bursting with tasty Asian deliciousness.  Oven roasted Brussels Sprouts coated in a sticky, savory, and sweet Teriyaki sauce that will drive you full speed all the way to flavor town and back. Load these babies into a bowl of steamed rice with refreshing veggies and you will have a delicious meal filled with healthy flavors and loaded with tons of texture.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Hi there, Ameera here!

We are Brussels Sprouts lovers in our house for sure. We can’t get enough of those lil’ cabbages of heaven, but we have found that not everyone loves them.

Here is a great dish to win all those people who turn up their noses to Brussels Sprouts. You can’t resist the explosion of flavor these Brussels sprouts bring.

How do you say it?

Brussels Sprouts, Brussel Sprouts, or Brussels Sprout – I swear, you can actually start a family feud over “Brussels Sprouts,” meaning just the name causes friction simply because everyone says it differently.

Where does the “s” go?  Seriously, at the end of each word, only on the first word, only on the second word?

We looked it up and it is Brussels Sprouts.  Try saying that fast five times. LOL

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Teriyaki Bowl

Those tasty, Teriyaki glazed Brussels Sprouts are perfect with a side of steamed brown rice and thinly sliced fresh veggies. Here is what we added to our bowl of heavenly goodness:

• Teriyaki Brussels Sprouts
• Steamed brown rice
• Julienne carrots
• Julienne red bell peppers
• Cucumber slices
• Radish slices
• Greens (kale, baby spinach, etc.)
• Extra drizzle of teriyaki sauce

We love the play of warm roasted Brussels sprouts with cooling fresh veggies and the amazing medley of textures in this veggie bowl. We gobbled it up like our lives depended on it! So delicious!

Hi!  Robin here.

This dish is so tasty, healthy and good for you.  We make this dish all the time.  The Brussels Sprouts are perfectly oven-roasted and covered in a tasty flavorful glaze. We absolutely love it.

If you try this delicious dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Small stockpot
• 14 x 20 baking sheet

Teriyaki Brussels Sprouts

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 17 Minutes
• Total Time: 27 Minutes
• Yield: 3 Servings 1x
• Category: Dinner
• Method: Stovetop, Oven
• Cuisine: Asian

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Description

These oven-roasted oil-free Teriyaki Brussels Sprouts are coated in a sticky, sweet and savory sauce that is sure to make your belly happy. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 lb. Brussels Sprouts, trimmed, halved *

Sauce Ingredients:

• 4 Tablespoons tamari *
• 2 Tablespoon vegetable broth *
• 2 Tablespoons rice vinegar
• 2 teaspoons mirin *
• 1 Tablespoon minced garlic
• 1 Tablespoon minced ginger
• 2 Tablespoons organic maple syrup
• 1 teaspoon tahini
• ½ teaspoon molasses
• ¼ teaspoon red pepper flakes (optional) *
• 1 teaspoon cornstarch (or arrowroot powder)

Bowl Ingredient Ideas:

• Steamed brown rice
• Carrots, julienne slices
• Red bell pepper slices
• Cucumber slices
• Radish slices
• Greens (kale, baby spinach, etc.)

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Instructions

1. Preheat the oven to 400 F.
2. Line a large 14 x 20 baking sheet with parchment paper, set aside.
3. Trim the Brussels Sprouts of any hard pieces, then cut them in half (quarter any really large ones) and place the cut-side down on the parchment paper. Spread them out so they have some room to breathe/roast.  Bake/roast for 13 minutes.
4. In the meantime, make the Teriyaki sauce by placing all the Sauce Ingredients into a small stockpot, whisk well, heat until boiling, then immediately lower the temperature. Whisk until thickened.
5. After 13 minutes, remove the Brussels Sprouts from the oven, then place them into a large bowl and pour half of the Teriyaki Sauce over them. Gently mix the Brussels Sprouts with the sauce until they are well coated, them dump them back onto the parchment covered baking sheet, spread them out a bit, and place them back into the oven for 3 to 7 minutes (largely dependent upon how tender you like your Brussels Sprouts) to caramelize.
6. After 3 minutes, remove them from the oven. Create a bed of steamed rice, then place the roasted Brussels Sprouts over them. Place some fresh carrots, red bell pepper slices, sliced cucumbers, radish slices, and kale (or other greens), then drizzle some of the remaining Teriyaki sauce over the Brussels Sprouts, rice, and fresh veggies.

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Notes

*Tips for Success:

• Trimming the Brussels Sprouts: We like to buy fresh Brussels Sprouts, then trim off any tough ends and slice them in half.  We quarter the really large ones to create uniform sizes.
• Placing on Parchment Paper: While it is very tempting to just dump the Brussels Sprouts onto the parchment paper covered baking sheet, take the time to space them out onto the parchment paper so they have room to breathe/roast.  Place the largest pieces on the outer edges and the smaller ones in the center.  The edges tend to get more heat than the center.
• Tamari/Vegetable Broth/Maple Syrup: We have family members divided over the amount of tamari used as tamari can sometimes get “salty”.  We used a reduced sodium tamari, but the red pepper flakes seem to amply the saltiness of this dish.  Some family members preferred the full 4 Tablespoons while others preferred 3 Tablespoons.  If unsure, start on the lower side, but make sure you make up the liquid in other places (water, maple syrup, etc.)  This is a bold Teriyaki sauce, it has a lot of flavor.

 Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Mirin:  We used Eden Mirin.  Mirin is a type of rice wine similar to sake, but with a lower alcohol content.  You can leave the mirin out if you wish, but it really adds a nice depth of flavor and the alcohol burns off.  If you decide to leave it out, you may need to increase the rice vinegar slightly and add more maple syrup.  You can typically find mirin in the Asian aisle in most grocery stores or health food stores. If you prefer less sweetness, use the lower amount of mirin to 1 teaspoon.

*Red Pepper Flakes:  If you have small children, you may wish to reduce the amount of red pepper flakes.  We loved the full ¼ teaspoon.  It adds tons of flavor.

*Serving:  2 to 3

*Storage:  Use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.