Best Teriyaki Glazed Brussel Sprouts Recipes

Air Fryer Brussels Sprouts with Teriyaki Sauce image

Provided by Katie Lee Biegel

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
2 tablespoons extra-virgin olive oil
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 cup teriyaki sauce
1 teaspoon grated fresh ginger
1 tablespoon rice wine vinegar
2 cloves garlic, grated

Steps:

Preheat a 2.5-liter air fryer to 350 degrees F.
Place the Brussels sprouts in a large mixing bowl. Add the olive oil, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to thoroughly coat. Pour the sprouts into the basket of the air fryer and spread out in an even, thin layer. Cook, tossing halfway through, until crispy with tender cores, about 12 minutes.
Combine the teriyaki sauce, ginger, rice wine vinegar and garlic in a small bowl and stir to combine. Serve with the warm Brussels sprouts.

Amazing Brussels Sprouts image

Provided by cduszak

Time 20m

Yield 3

Number Of Ingredients 8

¼ cup low-sodium teriyaki sauce
1 tablespoon sesame oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 cloves garlic, minced
10 Brussels sprouts, halved
1 teaspoon ground black pepper

Steps:

Whisk teriyaki sauce, sesame oil, paprika, and garlic powder together in a bowl.
Heat olive oil in a non-stick skillet over medium heat; cook and stir garlic until fragrant, about 2 minutes. Add Brussels sprouts to garlic; sprinkle with pepper. Arrange Brussels sprouts cut-side down and brush about 1/3 the teriyaki mixture over sprouts. Cook and stir Brussels sprouts, brushing with teriyaki sauce 2 more times, until Brussels sprouts are golden brown, 5 to 10 minutes.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 10.6 g, Fat 9.4 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 363.7 mg, Sugar 3.1 g

Teriyaki Glazed Brussel Sprouts Recipe - (4.5/5) image

Provided by cyosi

Number Of Ingredients 10

1 1/2 pounds Brussels Sprouts
3 tablespoons extra-virgin Olive Oil
1 tablespoon Balsamic Vinegar
Sea Salt, to taste
Fresh Cracked Pepper, to taste
Glaze
1/4 C Soy Sauce
1/4 C Brown Sugar
1 Tbsp Rice Vinegar
1/2 Tbsp minced ginger

Steps:

Preheat oven to roast at 375°F. If your brussels sprouts are small, cut them in half. If they are very large, quarter them for more even cooking. Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half or quarters. In a large bowl, toss together the olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the roasting oil. Spread brussels sprouts on cookie sheet with cut side down. Roast in oven for 5-10 min. (depending on size) and then flip the sprouts to cut side up and roast for another 5-10 minutes or until sprouts are desired tenderness. While the brussels sprouts are roasting, make the teriyaki glaze. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat. When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.