Teriyaki Glazed Brussels Sprouts - Delicious golden pan seared Brussels sprouts tossed with teriyaki sauce. Tossing the sprouts in teriyaki sauce give them the most amazing flavorful glaze. These easy Brussels sprouts pair perfectly with your favorite main courses!
We served our Teriyaki Brussels Sprouts with steamed rice and my delicious Teriyaki Chicken Skewers. I'll link a few more of my favorite main courses to serve with this recipe for you below!
This recipe serves about 3-4 people as a side dish. If you are cooking for a larger crowd, you can easily double the recipe. These Brussels sprouts make amazing leftovers as well!
Ingredients you need to make Teriyaki Brussels Sprouts:
Brussels Sprouts - You'll need about 20 Brussels sprouts or equivalent to about a pound.
Salt - I almost always use sea salt in my recipes, but you can use your favorite cooking salt.
Black Pepper - I almost always use fresh cracked black pepper, but you can also use ground black pepper.
Red Pepper Flakes - Adds a nice heat to the sprouts. If you don't like spicy, you can skip.
Oil - You can use olive, canola, avocado or your favorite cooking oil.
Water - To steam sprouts while they are cooking.
Garlic Cloves - Fresh garlic is best in this recipe. If you don't have fresh, substitute ½ teaspoon garlic powder.
Teriyaki Sauce - I highly recommend using my Teriyaki Sauce Recipe but you can also use your favorite store bought sauce.
Tools to have on hand:
- Large Non-Stick Skillet - To sear the sprouts in.
- Measuring Spoons & Cups - For properly measuring all of your ingredients.
- Chef Knife + Cutting Board - To cut the sprouts in half prior to cooking.
How to make Teriyaki Glazed Brussels Sprouts:
Heat oil in a large skillet over medium heat. Season Brussels sprouts with salt, pepper and red pepper flakes.
Place sprouts flat side down in the hot skillet. Pour ¼ cup water evenly around the sprouts. Cover with lid and cook for about 10 minutes until bottoms are golden.
Remove lid and sprinkle sprouts with minced garlic and gently toss to combine. Then, flip sprouts over (golden side up) and add about 2 tablespoon water around the sprouts. Cover with lid for another few minutes until sprouts are tender.
Remove lid and turn heat up to medium-high heat. Add teriyaki sauce to the sprouts, 2 tablespoons at a time, and toss to combine. Add remaining 2 tablespoons teriyaki sauce and toss again. Remove from heat.
Sprinkle Teriyaki Brussels Sprouts with fresh chopped green onions(optional) and serve! Enjoy!
Main courses to pair with Brussels Sprouts:
Teriyaki Chicken Skewers - The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce. Serve with a sprinkle of sesame seeds and fresh chopped green onions over steamed rice.
Oven Ribeye Steak - Crusty, tender and delicious bone-in ribeye steaks seared on a cast iron skillet and finished in the oven. This is how you cook a tender and juicy ribeye steak in the oven!
Orange Chicken - Super delicious and easy homemade Chinese take-out style orange chicken recipe. Serve over steamed rice with fresh chopped green onions. My orange chicken recipe is super easy to make and is absolutely delicious.
Spicy Garlic Ginger Pork - Slightly sweet and spicy takeout style pork recipe made with fresh ginger and garlic. Served over a bed of steamed rice with fresh chopped green onions and red pepper flakes for an extra kick. This Asian style pork is absolutely delicious! You are going to love it!
More side dish recipes:
Brussels Sprouts and Sweet Potatoes - Tossed with crispy bacon, sweet cranberries and toasted pine nuts. Serve as super delicious healthy side dish recipe during the Holiday’s or anytime of year!
Balsamic Glazed Carrots - Quick and easy balsamic glazed baby carrots with a hint of lemon and honey. These are perfect for a healthy side dish to pair with your lunch or dinner!
Roasted Rosemary Garlic Potatoes - Fresh rosemary and garlic baked red potatoes with a light golden crisp on the outside and soft on the inside. These crisp and delicious buttery potatoes are the absolute perfect side dish. I like to serve roasted potatoes with a nice cut of steak, pork chops, grilled chicken and more.
Balsamic Glazed Baked Asparagus - Delicious and easy oven baked asparagus finished with a mouthwatering balsamic glaze. Serve balsamic asparagus with your favorite main courses.
Teriyaki Glazed Brussels Sprouts
Ingredients
- 20 Brussels Sprouts ends trimmed, cut in half
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Oil
- 6 tablespoon Water
- 3 Garlic Cloves minced
- ¼ cup Teriyaki Sauce see notes
Instructions
- Heat oil in a large skillet over medium heat. Season halved Brussels sprouts with salt, pepper and red pepper flakes.
- Place sprouts flat side down in the hot skillet. Pour ¼ cup water evenly around the sprouts. Cover with lid and cook for about 10 minutes until bottoms are golden.
- Remove lid and sprinkle sprouts with minced garlic and gently toss to combine. Then, flip sprouts over (golden side up) and add about 2 tablespoon water around the sprouts. Cover with lid for another few minutes until sprouts are tender.
- Remove lid and turn heat up to medium-high heat. Add teriyaki sauce to the sprouts, about 2 tablespoon at a time, and toss to combine. Add remaining 2 tablespoon teriyaki sauce and toss again. Remove from heat.
- Sprinkle Teriyaki Brussels Sprouts with fresh chopped green onions(optional) and serve! Enjoy!
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