Cabbage is a staple in many Asian-style stir frys, so why not pair teriyaki sauce and brussels sprouts, which are basically little cabbages? I got this idea stuck in my head a couple months ago, and once I tried it, I was hooked. And so was my family! I’ve made these several times in the past month now.
It seems like roasted brussels sprouts have taken off in popularity over the past few years. I know my family has taken to them, and they are a regular part of many fall and winter meals. For these, I cover them with what has become my house teriyaki sauce. Since I started cooking for someone who is gluten-free, I’ve had a hard time finding a good teriyaki sauce at the store. I finally decided to try making my own using tamari, a gluten-free soy sauce. It took quite a few tries, but I finally landed on a recipe that is the right balance of sweet and tangy. Now this is the teriyaki sauce I used for all kinds of stir frys and marinades.
Teriyaki brussels sprouts can make a great weeknight meal, paired with a protein of your choice, such as grilled chicken or salmon, or crispy tofu. Add cooked white or brown rice, and you’re good to go! I also think these would make a fun Thanksgiving side dish…an updated twist on a classic! Who’s with me?
Original publication date: November 19, 2020 / Updated November 8, 2021
Teriyaki Brussels sprouts make a great weeknight meal when paired with a protein of your choice, such as grilled chicken or salmon, or crispy tofu. Add cooked white or brown rice, and you’re good to go!
2 lbs. Brussels sprouts
2 Tbsp. avocado oil
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. sesame seeds
For teriyaki sauce:
1/2 cup water
1/3 cup pure maple syrup
1/3 cup tamari (or soy sauce)
2 Tbsp. apple cider vinegar
1 Tbsp. toasted sesame oil
1/2 tsp. garlic powder
1/2 tsp. ginger powder
2 Tbsp. arrowroot powder (or corn starch)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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