Sweet Roasted Brussel Sprouts

We love brussels sprouts. There I’ve said it. These mini-cabbages burst with complex savory flavors, especially when roasted. I’ve made many roasted versions and I have found this super fast and easy version to be genuinely kid friendly (and Grandma approved). This is delicious served with steamed jasmine rice and tofu or simple roasted chicken.


Sweet Roasted Brussel Sprouts

  • 2 tablespoons olive oil
  • 8 cups (about 48 ounces) Brussels sprouts, stems cut off, cut in half, placed in a bowl of cold water
  • ¼ cup orange juice
  • ¼ cup gomashio furikake (see kitchen tips)
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • Zest of ½ orange


  1. Preheat the oven to 385°F. Line a rimmed baking sheet with aluminum foil.
  2. Add the olive oil and sprouts to the pan. In a small bowl mix together all the rest of the ingredients and drizzle over the Brussels sprouts and stir to coat.
  3. Roast uncovered for 20 minutes. Remove and increase the heat to 425°F. Gently toss the sprouts and return to the oven. Roast until all of the sprouts are lightly browned but not burned, and the cooking juices have thickened, 6 to 8 minutes.

Kitchen Tips

  • Gomashio, or gomasio, is a Japanese seasoning blend of sea salt and sesame seeds. You can find it in health food stores and gourmet or Asian markets.

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