Teriyaki Glazed Roasted Brussels Sprouts

Roasted Brussels Sprouts Recipe with Teriyaki Glaze on WhiteOnRiceCouple.com

Update: Click here for more fabulous Brussels Sprouts Recipes.

A quick dinner before a long trip. That’s what’s been happening over the last 4 days since we’ve returned from New York City and Seattle. We don’t feel like such losers when we minimize food waste, especially when it comes to brussels sprouts. We went through another fridge-clearing session after shooting for two days this week and as always, we’re trying to eat up what we can before we head out again, this time to Australia. Can you believe it? We still can’t believe we’re headed down under to hug a koala and a few kangaroos, if we can actually keep up with them.

While we’re in Melbourne, we’ll be signing books at The Avenue bookstore in Albert park on Saturday Nov. 9th, 2013 at 11 am. So it would be awesome to see all our Aussie friends. Bring lamingtons and a koala bear! We’ve always wanted to eat a real lamington and hug a koala.

Roasted Brussels Sprouts Recipe with Teriyaki Glaze on WhiteOnRiceCouple.com

So to keep up with all the leftover brussels sprouts from this weeks shoot, we whipped up another quick roasted brussels sprouts dish and this time, we tossed it in our favorite teriyaki glaze recipe. This is our go-to sauce. It’s great on literally almost anything, well maybe except for cake. But still! We’re game to try almost anything once.

Brussels sprouts is one of our favorite vegetables. It’s the one that, no matter how it’s prepared, we’ll devour it to the last leaf. Do you feel this attached to any vegetable? We feel that strongly about brussels sprouts. It’s one of those vegetables that some people will turn their nose up on, but when they’re roasted, they’re amazing and addicting.

Tonight, dinner was quick but happy. We’re now geared up for this beautiful continent down under.

We’ll keep you all posted in a few days. Until then!

-diane and todd

Roasted Brussels Sprouts Recipe with Teriyaki Glaze on WhiteOnRiceCouple.com

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking. 

Brussels sprouts vary in size! Guide to brussels sprouts sizes | @whiteonrice

Where to buy our cookbook, Bountiful, online? Here’s also a list of some great independent bookstores in your area. Please support them!
Book Larder, Seattle

Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

Teriyaki Glazed Roasted Brussels Sprouts

Yield: Serves 4

Total Time: 1 hour

See post for additional recipe details. Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.


  • 1 1/2 pounds Brussels Sprouts
  • 3 tablespoons extra-virgin Olive Oil (don't use the cheap stuff. The tastier the oil, the tastier the dish)
  • 1 tablespoon Balsamic Vinegar
  • Sea Salt, to taste
  • Fresh Cracked Pepper, to taste

Glaze Ingredients

  • 1/4 cup Sake
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Rice Vinegar
  • 1/2 Tablespoon fresh grated Ginger


  1. Preheat oven to roast at 400°F. Sizes of brussels sprouts can vary quite a bit so your cooking times will change based on the size. Select all the same sizes for consistent cooking.
  2. 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.
  3. 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. Lightly oil a sheet pan, then spread out the brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for 10-15 minutes more or until gently browned.
  4. While the brussels sprouts are roasting, make the teriyaki glaze: Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
  5. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes, then remove from heat.
  6. When brussels sprouts are cooked, toss them with the teriyaki sauce. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 13 comments… read them below or add one }
  1. Abbe@This is How I Cook

    You are right about teriyaki sauce in that it goes with everything. But-I think Brussel sprouts do too! Have fun down under!

  2. Alice // Hip Foodie Mom

    Bought the book a few days ago on Amazon so should have it shortly.. I can’t wait!! and Brussels sprouts are one of my faves. . will definitely be trying this recipe! Well wishes for a great book tour!!! cheers!

  3. Deirdre

    These look great! Do you think you could substitute the sake with something different?

    1. White on Rice Couple

      If alcohol is ok, mirin (reduce the sugar amount in the recipe a touch) and dry sherry are common subs. I’ve used tequila as a substitute in this sauce and like it quite a bit. For a nonalcoholic substitute, white grape juice is about the best I can think of, however I haven’t tried it yet, so I can’t say how the flavor is and what other adjustments you might need to make. Good luck!

  4. meg

    This looks phenomenal!!

  5. cheyenne

    hmm, those sprouts look delicious!
    xo, cheyenne

  6. Belinda @themoonblushbaker

    YAY!!! I can not wait till I can see you down under!
    These are amazing for sprouts, I can just imagine the sweet and salty taste

  7. 90210 Farmgirl

    Making these tonight! Love your trademark fusion with the balsamic and rice vinegars. Always the perfect mash-up. And how ridiculous is that gold flatware? Thanks for the inspo and bon voyage!

  8. tinasdeliciousdishes.com

    Have a safe trip Down Under! BTW …big fan Brussels Sprouts, so I will keep this recipe close by!

  9. Amy

    Have been anxiously awaiting all the local grown Brussels to make it to market, sadly my own didn’t do well. Thanks as always,

  10. Norma | Allspice and Nutmeg

    This sounds so delicious. With this glaze, I just might be able to get brussel sprouts on the table without complaints.

  11. Averie @ Averie Cooks

    That glaze looks like perfection! Awesome flavors, and I love Brussels and way to use up the odds and ends before a trip. Always a nice feeling! Have a great time! pinned

  12. Tieghan

    Oh these look incredible! I love roasted burssels sprouts, but these just kicked it up a notch! Mmm!

    Have a safe flight and have fun!

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