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Soy & Sriracha Glazed Brussels Sprouts

Today I have another Brussels Sprouts recipe for you, or as some may call them, Little Green Balls of Death.


This recipe involves Asian flavors and also helps me with my latest goal of trying to use up all of my liquid and perishable ingredients before we move in a few weeks. The result was Soy & Sriracha Glazed Brussels Sprouts.

Soy & Sriracha Brussels Sprouts

As with the Garlic Mustard Braised Brussels Sprouts these Little Green Balls of Death did not disappoint! You know I'm a sucker for quick and easy recipes, and these definitely fall into that category. Perfect for a weeknight side.

1 pound of brussels sprouts
3 tablepoons olive oil
2 tablespoons low sodium soy sauce
1 tablespoon Sriracha (adjust based on spice preference, you can always add more later!)
1-1/2 teaspoons dijon mustard
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
sesame seeds (optional)

Trim sprouts and then cut in half lengthwise.

Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place brussels sprouts in mixture and let sit for 3 to 6 minutes.

Preheat stove top pan over medium high heat. Once heated place brussels sprouts and sauce in the pan, flat sides down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork.

Sprinkle with sesame seeds when serving.

Reader Comments (1)

This looks wonderful. I am a big fan of brussels sprouts although my kids are yet to be convinced. I also have sriracha and it's sister sauce, sambal oelek in my fridge at all times. Those chili sauces have a wonderful flavour

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