18 Spicy Asian Brussel Sprout Recipes Delight

Think your Brussel sprouts are just a side dish? Think again! Dive into the bold flavors of Asia with our roundup of 18 spicy Brussel sprout recipes that will transform your dinner routine. From fiery stir-fries to aromatic curries, these dishes are perfect for home cooks looking to add a little heat and a lot of flavor to their meals. Ready to spice things up? Let’s get cooking!

Spicy Garlic Asian Brussel Sprouts

How often do we overlook the humble Brussel sprout, dismissing it as merely a side dish? Yet, when kissed by the fiery embrace of garlic and spice, it transforms into a dish that demands attention, a melody of flavors that sings of warmth and complexity.

Ingredients

• 1 lb Brussel sprouts, halved (ensure they’re dry for optimal roasting)
• 3 tbsp olive oil (or any neutral oil for a lighter taste)
• 4 cloves garlic, minced (fresh is best for that pungent kick)
• 1 tsp red pepper flakes (adjust to taste for heat)
• 1 tbsp soy sauce (for that umami depth)
• 1 tsp honey (to balance the heat with a touch of sweetness)
• Salt to taste (start with 1/4 tsp and adjust)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved Brussel sprouts with olive oil and salt in a large bowl, ensuring each piece is lightly coated for even cooking.
3. Spread the sprouts in a single layer on a baking sheet, cut side down, to achieve a beautiful caramelization.
4. Roast for 20 minutes, then flip the sprouts for uniform browning and roast for another 10 minutes until they’re fork-tender and crispy on the edges.
5. While the sprouts roast, heat a small pan over medium heat and sauté the minced garlic with red pepper flakes for 30 seconds, just until fragrant to avoid burning.
6. Stir in the soy sauce and honey into the garlic mixture, simmering for a minute to meld the flavors into a glossy sauce.
7. Toss the roasted Brussel sprouts with the spicy garlic sauce until evenly coated, serving immediately to enjoy the contrast of textures.

Perfectly roasted, these Brussel sprouts offer a delightful crunch against the sticky, spicy sauce, a dish that stands proudly at any table. Consider topping with sesame seeds or a squeeze of lime for an extra layer of flavor and color.

Honey Sriracha Roasted Brussel Sprouts

Sometimes, the simplest dishes bring the most comfort, especially when they carry a hint of sweetness and a touch of heat. Honey Sriracha Roasted Brussel Sprouts are just that—a humble vegetable transformed into something irresistibly flavorful, with each bite offering a perfect balance between the earthy sprouts and the vibrant glaze.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved (look for uniform size for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp honey (adjust to taste)
• 1 tbsp Sriracha (more if you like it spicy)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting, which helps achieve crispy edges.
2. In a large bowl, toss the Brussel sprouts with olive oil, salt, and pepper until evenly coated. This ensures every sprout is seasoned.
3. Spread the sprouts in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting, so use two sheets if necessary.
4. Roast for 20 minutes, then flip the sprouts for even browning. This step is crucial for that golden, crispy texture.
5. While the sprouts roast, mix honey and Sriracha in a small bowl. Adjust the ratio to suit your preference for sweetness or heat.
6. After flipping, drizzle the honey-Sriracha mixture over the sprouts and return to the oven for 5-10 minutes, watching closely to prevent burning.
7. Remove from the oven when the glaze is bubbly and the sprouts are caramelized. Let them sit for a minute to cool slightly, enhancing their crispiness.

Now, the Brussel sprouts emerge from the oven with a sticky, glossy coating, their edges crisped to perfection. The heat from the Sriracha mellows into the honey’s sweetness, creating a complex flavor profile that’s both bold and comforting. Serve them atop a creamy polenta or alongside grilled chicken for a meal that feels both indulgent and wholesome.

Sesame Ginger Brussel Sprouts Stir Fry

How often do we overlook the humble Brussel sprout, dismissing it as merely a side dish? Today, let’s celebrate its versatility with a stir fry that brings out its nutty sweetness, balanced by the warm, aromatic notes of sesame and ginger.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved (look for firm, bright green sprouts)
• 2 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 1 tbsp fresh ginger, minced (peel it first for a smoother texture)
• 2 cloves garlic, minced (fresh is best for the brightest flavor)
• 1 tbsp soy sauce (low sodium works well if you’re watching salt intake)
• 1 tsp honey (adjust to taste, or substitute with maple syrup for a vegan option)
• 1 tbsp sesame seeds (toasted, for garnish and crunch)
• 1/4 tsp red pepper flakes (optional, for a hint of heat)

Instructions

1. Heat sesame oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add Brussel sprouts, cut side down, and cook undisturbed for 4-5 minutes to achieve a golden-brown sear.
3. Flip sprouts and add ginger and garlic, stirring constantly for 1 minute to prevent burning.
4. Pour in soy sauce and honey, tossing to coat evenly. Cook for another 2 minutes until the sauce thickens slightly.
5. Sprinkle with sesame seeds and red pepper flakes, if using, and remove from heat.

Zesty and vibrant, this dish offers a delightful contrast between the caramelized edges of the sprouts and their tender interiors. Serve it atop a bowl of steamed rice or alongside grilled chicken for a meal that feels both nourishing and indulgent.

Korean Gochujang Glazed Brussel Sprouts

Just like the quiet moments before dawn, this dish brings a gentle warmth that slowly builds into something unforgettable. Korean Gochujang Glazed Brussel Sprouts are a testament to the beauty of balance, where the earthiness of sprouts meets the sweet heat of gochujang.

Ingredients

• 1 lb Brussel sprouts, halved (trim any tough ends)
• 2 tbsp gochujang (adjust to taste for spice level)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 clove garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together gochujang, honey, soy sauce, sesame oil, and minced garlic until smooth. Tip: If the mixture is too thick, a splash of water can help loosen it.
3. Add the halved Brussel sprouts to the bowl and toss until evenly coated with the glaze. Tip: Ensure each sprout is cut side down on the baking sheet for maximum caramelization.
4. Spread the sprouts in a single layer on the prepared baking sheet and drizzle with olive oil. Roast for 20-25 minutes, stirring halfway through, until sprouts are tender and glaze is bubbly. Tip: Keep an eye on them in the last 5 minutes to prevent burning.
5. Remove from oven and sprinkle with sesame seeds before serving. Let them cool slightly to allow the glaze to set.

Lightly charred edges give way to a tender interior, while the glaze offers a sticky-sweet cloak with a kick. Serve these sprouts atop a bowl of steamed rice or alongside grilled meats for a contrast that delights.

Thai Basil Brussel Sprouts with Coconut Rice

Amidst the quiet hum of the kitchen, where the scent of Thai basil begins to dance with the earthy aroma of Brussel sprouts, a dish comes to life that’s as comforting as it is vibrant. This pairing, nestled atop a bed of creamy coconut rice, offers a gentle nod to the bold flavors of Thailand while keeping its roots firmly planted in the familiar.

Ingredients

• 1 lb Brussel sprouts, halved (trim stems for even cooking)
• 2 tbsp coconut oil (or any neutral oil)
• 1/4 cup Thai basil leaves, loosely packed (add more for a stronger flavor)
• 1 cup jasmine rice (rinsed until water runs clear)
• 1 1/2 cups coconut milk (shake can well before opening)
• 1/2 cup water
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the soy sauce)
• 1 clove garlic, minced (for a subtle kick)

Instructions

1. Preheat a large skillet over medium heat (about 350°F) and add coconut oil, swirling to coat the pan.
2. Place Brussel sprouts cut side down in the skillet, ensuring they’re not crowded for even browning, and cook undisturbed for 5 minutes.
3. While sprouts cook, combine jasmine rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
4. Flip Brussel sprouts and continue cooking for another 5 minutes, or until tender and deeply caramelized.
5. Add minced garlic to the skillet, stirring quickly to avoid burning, about 30 seconds.
6. Remove skillet from heat and toss in Thai basil leaves and soy sauce, mixing gently to wilt the basil slightly. Tip: Adding basil off the heat preserves its vibrant color and aroma.
7. Fluff the coconut rice with a fork and stir in sugar, adjusting sweetness to your preference.

The final dish presents a delightful contrast: the crispy, golden edges of the Brussel sprouts against the soft, fragrant coconut rice, each bite infused with the sweet and savory harmony of Thai basil. Consider serving it in a shallow bowl, garnished with a few extra basil leaves for a pop of color and freshness.

Vietnamese Caramelized Brussel Sprouts

Amidst the quiet hum of the kitchen, there’s something deeply comforting about transforming simple Brussels sprouts into a dish that whispers of faraway places. This recipe, with its caramelized edges and a hint of Vietnamese flair, is a gentle reminder of how ingredients can travel across cultures and into our hearts.

Ingredients

• 1 lb Brussels sprouts, halved (trim any tough ends)
• 2 tbsp fish sauce (or soy sauce for a vegetarian option)
• 2 tbsp sugar (preferably coconut sugar for depth)
• 1 tbsp water (to help dissolve the sugar)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (add more for extra flavor)
• 1 red chili, thinly sliced (optional, adjust to heat preference)

Instructions

1. Heat a large skillet over medium heat and add the vegetable oil, swirling to coat the pan evenly.
2. Place the Brussels sprouts cut side down in the skillet, ensuring they’re not overcrowded. Cook undisturbed for 5 minutes to achieve a golden-brown sear.
3. While the sprouts cook, mix the fish sauce, sugar, and water in a small bowl until the sugar is mostly dissolved.
4. Flip the sprouts and add the minced garlic and chili to the skillet, stirring gently to avoid burning the garlic, about 1 minute.
5. Pour the fish sauce mixture over the sprouts, tossing to coat evenly. Reduce heat to low and simmer for another 3-4 minutes, until the sauce thickens and glazes the sprouts.
6. Remove from heat and let sit for a minute to allow the flavors to meld together beautifully.

Golden and glistening, these Brussels sprouts offer a perfect balance of sweet, salty, and umami, with a slight crunch that gives way to tenderness. Serve them atop a bowl of steaming jasmine rice or alongside grilled meats for a meal that feels both nourishing and adventurous.

Chinese Five Spice Brussel Sprouts

Falling into the rhythm of the kitchen, there’s something deeply comforting about transforming humble Brussels sprouts into a dish that sings with the warm, complex notes of Chinese five spice. It’s a simple yet profound way to bridge cultures on a plate, inviting a moment of quiet reflection with every bite.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (look for firm, bright green sprouts)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp Chinese five spice powder (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1 tbsp honey (for a touch of sweetness, optional)
• 1 tbsp soy sauce (low sodium works well)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the halved Brussels sprouts with olive oil until evenly coated. This helps them crisp up nicely in the oven.
3. Sprinkle the Chinese five spice powder and salt over the sprouts, tossing again to distribute the spices evenly. The aroma at this stage is a hint of the flavor to come.
4. Spread the sprouts in a single layer on a baking sheet. Giving them space prevents steaming and promotes even roasting.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are tender and the edges are caramelized. Watch for that golden-brown color as your cue.
6. While the sprouts are still warm, drizzle with honey and soy sauce, tossing gently to coat. The warmth helps the flavors meld beautifully.

Silky with a slight crunch, these sprouts carry the earthy warmth of five spice, balanced by the subtle sweetness of honey. Serve them alongside grilled meats or fold into a grain bowl for a textural contrast that delights.

Japanese Miso Glazed Brussel Sprouts

How often do we overlook the humble Brussel sprout, dismissing it as merely a side dish? Today, let’s transform these little greens into a star with a Japanese miso glaze that’s both sweet and savory, a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 lb Brussel sprouts, halved (ensure they’re uniform in size for even cooking)
• 2 tbsp white miso paste (for a deeper flavor, try red miso)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp soy sauce (low sodium preferred, adjust to taste)
• 1 tbsp rice vinegar (adds a subtle tang)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tsp sesame seeds (for garnish, optional)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, and sesame oil until smooth. Tip: If the mixture is too thick, a splash of warm water can help loosen it.
3. Toss the halved Brussel sprouts in the miso glaze until evenly coated. Spread them in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure they roast rather than steam.
4. Roast for 20-25 minutes, flipping halfway through, until the sprouts are caramelized and tender. Tip: Keep an eye on them during the last 5 minutes to prevent burning.
5. Remove from the oven and sprinkle with sesame seeds before serving.

Silky from the miso glaze with a hint of crunch, these Brussel sprouts carry a balance of flavors that’s unexpectedly addictive. Serve them atop a bowl of steamed rice or alongside grilled fish for a meal that feels both nourishing and indulgent.

Szechuan Pepper Brussel Sprouts

Zestful moments in the kitchen often lead to the most memorable dishes, and today, we’re embracing the bold flavors of Szechuan Pepper Brussel Sprouts. This dish, with its fiery kick and earthy undertones, is a testament to the beauty of simple ingredients transformed by careful preparation.

Ingredients

• 1 lb Brussel sprouts, trimmed and halved (smaller sprouts can be left whole)
• 2 tbsp Szechuan peppercorns, lightly crushed (to release more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp honey (for a hint of sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for extra heat)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the Brussel sprouts with olive oil, ensuring each piece is lightly coated for even cooking.
3. Spread the sprouts in a single layer on a baking sheet, giving them space to crisp up rather than steam.
4. Roast in the preheated oven for 20 minutes, then flip the sprouts for uniform browning and roast for another 10-15 minutes until they’re golden and crispy on the edges.
5. While the sprouts roast, toast the crushed Szechuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
6. In a small bowl, whisk together the soy sauce, honey, salt, and red pepper flakes (if using) to create a glaze.
7. Once the sprouts are done, drizzle the glaze over them and sprinkle with the toasted Szechuan peppercorns, tossing gently to combine.
8. Serve immediately, allowing the heat of the sprouts to further release the peppercorns’ aromatic oils.

The result is a dish where the sprouts’ natural sweetness meets the peppercorns’ numbing heat, creating a complex flavor profile. For an extra touch, garnish with thinly sliced green onions or serve alongside a cooling yogurt dip to balance the spice.

Curry Leaf Brussel Sprouts with Mustard Seeds

Today, as the light fades softly outside, I find myself drawn to the kitchen, where the warmth of spices and the sizzle of mustard seeds promise comfort. This dish, a humble yet vibrant take on Brussels sprouts, is a testament to the beauty of simple ingredients transformed by bold flavors.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (look for bright green, firm sprouts)
• 2 tbsp coconut oil (or any neutral oil)
• 1 tsp mustard seeds (black or yellow, both work beautifully)
• 10-12 fresh curry leaves (if unavailable, a pinch of curry powder can substitute, though the flavor will differ)
• 1/2 tsp turmeric powder (for that golden hue and earthy depth)
• Salt, to taste (start with 1/4 tsp and adjust)

Instructions

1. Heat a large skillet over medium heat for 2 minutes until warm. Add coconut oil and let it melt, swirling to coat the pan evenly.
2. Add mustard seeds to the oil. Wait for them to pop, about 30 seconds, indicating the oil is hot enough. This releases their nutty aroma.
3. Immediately add curry leaves, stirring for 10 seconds until fragrant. Be cautious as they may splutter.
4. Toss in the Brussels sprouts, stirring to coat them in the oil and spices. Spread them in a single layer for even cooking.
5. Sprinkle turmeric and salt over the sprouts. Stir well to distribute the spices evenly.
6. Cook for 8-10 minutes, stirring occasionally, until the sprouts are tender and edges are slightly charred. For extra crispiness, press down lightly with a spatula.
7. Remove from heat and let sit for 2 minutes. This allows the flavors to meld together beautifully.

Each bite offers a delightful crunch, with the earthy tones of turmeric and the aromatic punch of curry leaves. Serve alongside a dollop of coconut yogurt for a creamy contrast, or as a vibrant side to grilled fish.

Malaysian Sambal Brussel Sprouts

Curling up with a bowl of these Malaysian Sambal Brussel Sprouts feels like uncovering a hidden gem in the world of flavors, where each bite is a whisper of heat and sweetness, perfectly balanced.

Ingredients

• 1 lb Brussel sprouts, halved (trim stems for even cooking)
• 2 tbsp sambal oelek (adjust to taste)
• 1 tbsp honey (for a touch of sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (enhances the flavors)
• 1/4 cup water (to help steam the sprouts)

Instructions

1. Preheat your skillet over medium heat for 2 minutes until it’s evenly warm.
2. Add olive oil to the skillet, swirling to coat the bottom lightly.
3. Place Brussel sprouts cut side down in the skillet, ensuring they’re not overcrowded for optimal browning.
4. Cook undisturbed for 5 minutes until the cut sides develop a golden-brown crust.
5. Flip the sprouts and add water to the skillet, covering immediately to steam for 3 minutes, softening them slightly.
6. Uncover, push sprouts to one side, and add sambal oelek and honey to the empty space, stirring for 30 seconds to meld the flavors.
7. Toss everything together, coating the sprouts evenly, and cook for another 2 minutes to let the flavors penetrate.
8. Sprinkle salt over the sprouts, give one final toss, and remove from heat.

Unveiling the dish, you’ll find the sprouts carry a delightful char, their edges crisped to perfection, while the sambal wraps them in a glossy, fiery embrace. Serve them atop a creamy bed of polenta or alongside grilled fish for a meal that sings with contrast.

Filipino Adobo Brussel Sprouts

On a quiet evening, when the kitchen feels like a sanctuary, transforming simple Brussel sprouts into a dish that whispers of Filipino adobo is a gentle rebellion against the ordinary. This recipe, a tender blend of vinegar, soy, and garlic, turns the humble vegetable into a comforting, savory delight.

Ingredients

• 1 lb Brussel sprouts, halved (trim any tough ends)
• 1/4 cup soy sauce (low sodium for a milder taste)
• 1/4 cup white vinegar (apple cider vinegar works too)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tbsp brown sugar (adjust to balance the tanginess)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 bay leaf (optional, for an aromatic depth)

Instructions

1. In a bowl, whisk together soy sauce, vinegar, garlic, brown sugar, and black pepper until the sugar dissolves. This is your adobo marinade.
2. Heat olive oil in a large skillet over medium heat. Add Brussel sprouts, cut side down, and cook undisturbed for 5 minutes to get a nice sear.
3. Pour the adobo marinade over the sprouts, add the bay leaf if using, and stir to coat evenly. Reduce heat to low, cover, and simmer for 10 minutes.
4. Remove the lid, increase heat to medium, and cook for another 5 minutes, stirring occasionally, until the sauce thickens and coats the sprouts.
5. Tip: For extra caramelization, let the sprouts sit undisturbed for a minute or two before stirring in the final cooking phase.
6. Tip: Taste a sprout before serving; if it’s too tangy, a pinch more sugar can balance it.
7. Tip: The bay leaf can be removed before serving, but leaving it in adds a subtle aroma to the dish.

The Brussel sprouts emerge tender yet firm, cloaked in a glossy, savory-sweet sauce that clings to each crevice. Serve them over steamed rice, letting the grains soak up the adobo goodness, or alongside grilled meats for a contrast in textures.

Indonesian Satay Brussel Sprouts

Under the soft glow of the kitchen light, there’s something deeply comforting about transforming simple Brussel sprouts into a dish that whispers of distant flavors, like the smoky, sweet notes of Indonesian satay. It’s a quiet adventure, one that brings a piece of culinary tradition into the heart of your home.

Ingredients

• 1 lb Brussel sprouts, halved (trim stems for even cooking)
• 2 tbsp peanut butter (smooth or crunchy, as preferred)
• 1 tbsp soy sauce (low sodium works well)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp garlic powder (fresh minced garlic can be used for a sharper taste)
• 1/2 tsp ground cumin (toast lightly for enhanced aroma)
• 1/4 tsp cayenne pepper (adjust to spice preference)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp lime juice (freshly squeezed for brightness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a small bowl, whisk together peanut butter, soy sauce, honey, garlic powder, cumin, cayenne pepper, and lime juice until smooth. Tip: If the mixture is too thick, a splash of warm water can help loosen it.
3. Toss the halved Brussel sprouts with vegetable oil in a large bowl, ensuring each piece is lightly coated. Tip: This helps the sprouts roast evenly and prevents drying.
4. Spread the sprouts in a single layer on a baking sheet. Roast for 20 minutes, then stir gently. Tip: Check at the 15-minute mark to prevent over-browning.
5. After stirring, drizzle the peanut sauce over the sprouts and return to the oven for an additional 5-10 minutes, until the sauce is bubbly and sprouts are tender.

Rich in flavor with a perfect balance of sweet, spicy, and smoky, these Brussel sprouts offer a delightful contrast of crispy edges and tender centers. Serve them atop a bed of steamed rice or alongside grilled meats for a meal that feels both nourishing and indulgent.

Singaporean Chili Crab Brussel Sprouts

Remembering the first time I encountered the vibrant flavors of Singaporean chili crab, I knew I had to bring that excitement into my kitchen in a way that felt both familiar and novel. These Brussels sprouts, cloaked in a rich, spicy-sweet sauce, are my humble tribute to that memory, offering a comforting yet adventurous bite.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (look for firm, bright green sprouts)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tbsp ginger, grated (peel first to avoid bitterness)
• 1/4 cup ketchup (for a touch of sweetness and acidity)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tbsp rice vinegar (adds a bright, clean acidity)
• 1 tsp sugar (balances the heat)
• 1/2 tsp chili flakes (adjust to taste for heat)
• 1/4 cup water (to adjust sauce consistency)
• 2 green onions, sliced (for garnish and freshness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the halved Brussels sprouts with 1 tbsp of vegetable oil and a pinch of salt on a baking sheet, spreading them out in a single layer for even cooking.
3. Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and their edges are crisped and golden, stirring halfway through for uniform browning.
4. While the sprouts roast, heat the remaining 1 tbsp of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant but not browned.
5. Stir in the ketchup, soy sauce, rice vinegar, sugar, and chili flakes, cooking for another minute to meld the flavors together.
6. Add the water to the skillet, bringing the sauce to a simmer. Let it cook for 2-3 minutes until slightly thickened, then remove from heat.
7. Once the Brussels sprouts are done, toss them gently in the skillet with the sauce until evenly coated.
8. Garnish with sliced green onions before serving to add a pop of color and freshness.

The Brussels sprouts emerge from the oven with a delightful crunch, their natural bitterness mellowed by roasting, while the sauce clings to each crevice, offering bursts of heat, sweetness, and umami. Serve them atop a bed of steamed jasmine rice to soak up every last drop of the sauce, turning a simple side into a memorable meal.

Cambodian Lemongrass Brussel Sprouts

Sometimes, the most unexpected combinations bring the most comfort. Cambodian Lemongrass Brussel Sprouts blend the earthy depth of sprouts with the bright, citrusy notes of lemongrass, creating a dish that’s both grounding and uplifting.

Ingredients

• 1 lb Brussel sprouts, halved (trim any tough ends)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 stalk lemongrass, finely minced (use only the tender inner part)
• 2 cloves garlic, minced
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar
• 1/4 tsp red pepper flakes (optional for heat)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the halved Brussel sprouts with vegetable oil until evenly coated. This helps them roast evenly.
3. Spread the sprouts in a single layer on a baking sheet. Roast for 20 minutes, then flip them for even browning.
4. While the sprouts roast, heat a small pan over medium heat. Add a splash of oil, then sauté the minced lemongrass and garlic until fragrant, about 2 minutes.
5. Stir in the soy sauce, sugar, and red pepper flakes into the lemongrass mixture. Cook for another minute until the sugar dissolves.
6. Once the sprouts are roasted, toss them with the lemongrass sauce until well coated. Return to the oven for 5 more minutes to let the flavors meld.

Finished with a glossy sheen, these sprouts offer a crispy exterior with a tender heart, the lemongrass lending a whisper of citrus that dances with the savory depth of soy. Serve them atop a mound of jasmine rice or as a vibrant side to grilled fish, letting their flavors shine.

Laotian Sticky Rice Brussel Sprouts

There’s something deeply comforting about the way flavors meld in this dish, a quiet reminder of the beauty in simplicity. Today, let’s explore the harmonious blend of Laotian sticky rice and Brussels sprouts, a dish that sings with texture and taste.

Ingredients

• 1 cup glutinous rice (soaked for at least 4 hours, or overnight for best results)
• 1 lb Brussels sprouts (trimmed and halved, for even cooking)
• 2 tbsp sesame oil (or any neutral oil, for a lighter taste)
• 1 tbsp fish sauce (adjust to taste, for that umami depth)
• 1 tsp sugar (to balance the flavors)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup water (to help steam the rice)

Instructions

1. Drain the soaked glutinous rice and spread it evenly in a steamer basket lined with cheesecloth to prevent sticking.
2. Steam the rice over boiling water for 20 minutes, or until translucent and tender. Tip: Check the water level occasionally to ensure it doesn’t dry out.
3. While the rice cooks, heat sesame oil in a large pan over medium heat. Add Brussels sprouts cut side down, and cook undisturbed for 5 minutes to achieve a golden sear.
4. Flip the Brussels sprouts, then add fish sauce, sugar, and salt. Stir gently to coat evenly, and cook for another 3 minutes. Tip: The fish sauce will caramelize slightly, adding a rich flavor.
5. Add the steamed sticky rice to the pan with the Brussels sprouts, along with 1/4 cup water. Mix gently but thoroughly, allowing the rice to absorb the flavors and the water to create a slight stickiness. Cook for 2 more minutes. Tip: If the mixture seems dry, add a tablespoon more water until the desired consistency is reached.

You’ll find the sticky rice clings lovingly to each Brussels sprout, creating a dish that’s both hearty and delicate. Serve it warm, perhaps with a sprinkle of toasted sesame seeds for crunch, and let the flavors speak for themselves.

Burmese Tea Leaf Brussel Sprouts Salad

How often do we find ourselves craving something uniquely flavorful yet comforting? This Burmese Tea Leaf Brussel Sprouts Salad is a gentle nod to tradition, blending the earthy tones of brussel sprouts with the tangy depth of fermented tea leaves.

Ingredients

• 1 lb brussel sprouts, trimmed and halved (look for bright green, firm sprouts)
• 2 tbsp fermented tea leaves (available at Asian markets, or substitute with green tea leaves for a milder taste)
• 1/4 cup roasted peanuts, roughly chopped (for crunch)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (balances the tanginess)
• 1/2 tsp chili flakes (optional, for heat)
• 1 lime, juiced (about 2 tbsp)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the halved brussel sprouts with 1 tbsp sesame oil and spread them in a single layer on a baking sheet. Roast for 20 minutes, or until edges are crispy and centers are tender.
3. While the sprouts roast, soak the fermented tea leaves in warm water for 10 minutes to soften, then drain well. Tip: This step mellows the tea leaves’ intensity.
4. In a small bowl, whisk together the remaining sesame oil, fish sauce, sugar, chili flakes, and lime juice to create the dressing. Tip: Taste and adjust the dressing before adding to the salad.
5. Once the brussel sprouts are done, let them cool slightly before mixing with the tea leaves and chopped peanuts in a large bowl.
6. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.

Nowhere does the humble brussel sprout shine brighter than in this salad, where each bite offers a crunch, a tang, and a whisper of tea. Serve it alongside grilled meats or as a standalone dish for a light, flavorful meal.

Bangladeshi Panch Phoron Brussel Sprouts

Dusk settles softly outside, and here in the kitchen, the warmth of spices begins to fill the air. This dish, a humble yet vibrant take on Brussel sprouts, is a nod to the Bangladeshi tradition of Panch Phoron, a blend that sings of home and heart.

Ingredients

• 1 lb Brussel sprouts, halved (trim stems for even cooking)
• 2 tbsp mustard oil (or any neutral oil, for a milder taste)
• 1 tsp Panch Phoron (a Bengali five-spice blend, find in specialty stores)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1/2 tsp red chili powder (adjust to taste)
• Salt, to taste (start with 1/4 tsp)
• 1/4 cup water (to help steam the sprouts)

Instructions

1. Heat mustard oil in a large skillet over medium heat until it shimmers, about 2 minutes. This enhances the oil’s flavor.
2. Add Panch Phoron to the oil. Wait for the seeds to crackle, about 30 seconds, releasing their aroma.
3. Stir in the halved Brussel sprouts, ensuring they’re well-coated with the spiced oil. Cook for 2 minutes.
4. Sprinkle turmeric, red chili powder, and salt over the sprouts. Mix gently to distribute the spices evenly.
5. Pour in water, then cover the skillet. Reduce heat to low and let steam for 10 minutes, or until sprouts are tender.
6. Uncover and increase heat to medium-high. Cook for another 3-5 minutes to crisp the edges, stirring occasionally.

The sprouts emerge tender within, with edges crisped to perfection, carrying the warmth of Panch Phoron. Try serving them atop a creamy dal or alongside flatbreads for a meal that comforts and delights.

Conclusion

Outstanding flavors await in our roundup of 18 Spicy Asian Brussel Sprout Recipes! Perfect for home cooks looking to spice up their meal rotation, these dishes promise a delightful mix of heat and sweetness. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies on Pinterest!

Bella Bacinos