30-Minute Asian Cashew Roasted Brussels Sprouts
Crispy-edged Brussels sprouts coated in toasted sesame oil, soy sauce, and sriracha, studded with cashews for crunch. The umami-rich glaze caramelizes during roasting, balancing heat and nuttiness. Serve as a sophisticated side dish for Asian-inspired mains or vegetarian weeknight dinners. This version skips heavy cream sauces for bright, punchy Asian flavors.
Ingredients
- 16 Brussels sprouts, halved or whole
- ¼ cup toasted sesame oil
- 2 tablespoon soy sauce
- 1 dash sriracha
- 1 dash Worcestershire sauce
- ½ cup cashew nuts, roasted unsalted or salted
Instructions
- 1
Preheat oven to 375 degrees F.
- 2
Spread Brussels sprouts evenly on a large baking dish.
- 3
Whisk together sesame oil, soy sauce, sriracha, and Worcestershire sauce in a bowl.
- 4
Pour mixture over Brussels sprouts and toss to coat.
- 5
Add cashews and mix well.
- 6
Roast for 20 minutes until sprouts are tender and edges brown.
- 7
Serve immediately.
Tips
Halve larger sprouts for even cooking; smaller ones can stay whole. This prevents burnt edges and undercooked centers.
Toss halfway through roasting to ensure even browning on all sides and prevent sticking.
Use raw or lightly roasted cashews to preserve their delicate flavor; dark roasts can become bitter when reheated.
Good to Know
Transfer cooled sprouts to an airtight container. Refrigerate up to 4 days. Do not freeze as texture becomes mushy upon thawing.
Prepare glaze mixture and wash Brussels sprouts 1 day ahead. Coat and roast no more than 2 hours before serving for best texture.
Serve warm or at room temperature alongside grilled chicken, salmon, or stir-fried tofu. Works as a Thanksgiving side or part of an Asian-fusion dinner.
Common Mistakes
Do not skip the toss halfway through to avoid burnt bottoms and pale tops.
Do not use overly dark roasted cashews to avoid bitter aftertaste.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Prepare the glaze and prep sprouts the day before, but roast within 2 hours of serving to maintain crispness. Reheating makes edges soften slightly.
What if I don't have sesame oil?
Substitute neutral oil like grapeseed or vegetable oil at 1:1 ratio. You'll lose the nutty depth, so consider adding a pinch of sesame seeds to compensate.
How long can I keep leftovers?
Store covered in the refrigerator for up to 4 days. Reheat uncovered at 350 degrees F for 5-7 minutes to crisp edges. Do not freeze as texture becomes mushy.