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Can I, seriously, ever get tired of roasted Brussel sprouts? The answer is no. I feel that Brussel sprouts should be a mandatory staple in every kitchen – plant based or not. This particular vegetable, to me, compliments just about any savory dish and for any occasion. It can be as simple as using it as a side of vegetables for meal prepping weekly lunches and dinners or it can also be sophisticated over a sophisticated date night.

Another reason why I love Brussel sprouts is that they are super easy to prepare and one of those vegetables that don’t require too much attention. If you cook them properly with the right kind of marinade, you get one tasty dish out of it. And it can be done in under an hour.

And who doesn’t like recipes that can be done within an hour or less?

I drew a lot of inspiration making this recipe. First, and foremost, Brussel sprouts make an amazing canvas for Asian-inspired flavors. There’s something about the natural nutty and sweet flavors of the sprouts that blend in so well with a savory soy glaze and sesame dressing. I have made Brussel sprouts with different kinds of spices and dressings but nothing stood out the most when I make it with sesame and soy. So I knew I had to play along with this.

Secondly, is the getting inspiration from my favorite Asian-Westernized flavors; kung pao, sweet & sour, sweet & spicy, sticky & savory…you get the point. I wanted to make something harmonious without making it seem like I was just dumping all kinds of fast-food-takeout-flavors into the dish. So my main focus (on flavoring) were the following: savory, spicy, and sweet.

So I ended up with a sweet & spicy Brussel sprouts that would, even, get the veggie-naysayers to (possibly) eat their vegetables at least just this once. It is bold in flavors with adding pinches of chili flakes (or chili paste – depending on your preference) and a, certain, daintiness by balancing the spicy with some sweetness. What intrigues me the most about this recipe is with the addition of toasted walnuts.

The toasted walnuts is what makes this dish complete. Not only does this add a certain crunch to the sprouts, which heightens different kinds of texture for a single vegetable entree, but it would also leave you satiated without feeling like you’ve just eaten a bowl of greens and still feel hungry after. At least for myself, it was filling enough.

Are you on the Brussel sprouts craze or do you still need more convincing to eat more vegetables. Let me know in the comment section below! Now it’s your turn to make it.

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Sweet & Spicy Brussel Sprouts with Toasted Walnuts (Vegan, Gluten Free)

No matter what the occasion calls for – whether that would be for lunches, dinners, a birthday, a self-care day, or a romantic date night in – there will always be room for roasted vegetables that you can definitely enjoy. Brussel sprouts is the ultimate "canvas" vegetable for anything Asian inspired. And this is no different. Made with a sweet and spicy twist, crunchy walnuts, and roasted to perfection, these Brussel sprouts are pact with flavor that you'd actually look forward to eating your vegetables.
Course Appetizer, Light Dinner, Light Lunch, Lunch, Salad
Cuisine American, Asian
Keyword appetizer, Asian Cuisine, Dinner, gluten free, Lunch, Meal Prep, Roast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Author The Earth Kitchen

Equipment

  • Mixing bowls
  • whisk
  • baking sheet and parchment paper

Ingredients

FOR THE SWEET & SPICY DRESSING

  • 2 tbsp low-sodium tamari gluten free soy sauce
  • 1½ tbsp organic brown sugar or substitute with agave
  • 1 tsp sesame oil
  • 1¼ tsp chilli flakes or substitute Sambal Oelek (chilli paste)
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • ½ tsp black pepper
  • pinch of kosher salt
  • 1 tbsp water

FOR THE BRUSSEL SPROUTS

  • 1 lb. brussel sprouts chopped in half
  • 2 tbsp olive oil
  • ¼ cup (30g) toasted walnuts
  • pinch of kosher salt & pepper
  • pinch of sesame seeds

Instructions

TOASTED WALNUTS

  • Preheat oven to 350 degrees Fahrenheit for about 15 minutes. Spread the walnuts evenly on a baking sheet and toast for at least 7 minutes. This will help release the natural oils of the walnuts, opening up its flavors.

FOR THE BRUSSEL SPROUTS

  • Preheat oven to 425 degrees Fahrenheit.
  • In a mixing bowl – toss the Brussel sprouts in with olive oil, salt, and pepper. Toss or mix together until all sprouts are evenly coated. Spread on a baking sheet with the flat area facing down on the sheet.
  • Roast for about 20-30 minutes (depending on your oven) or until it is brown and outer layer is crispy.

FOR THE SWEET & SPICY DRESSING

  • In a mixing bowl, combine all ingredients together such as the liquids, spices, and seasonings. Whisk thoroughly and set aside. You can chill dressing for up to three days in a sealed container, refrigerated.

FINAL ASSEMBLY

  • Toss the roasted Brussel sprouts into a mixing bowl and drizzle with sweet & spicy dressing. Mix until dressing is evenly coated. Add the walnuts and toss all together.
  • Garnish with sesame seeds to finish and serve.