These Teriyaki Brussels Sprouts are a quick and flavorful side dish to add to your weekly rotation of tasty dishes. You need just 2 ingredients to pull these off!
» Also try these Garlic Mushrooms and Cauliflower and Easy Cauliflower Potato Salad.
The teriyaki glaze gives these Brussels sprouts so much flavor without adding any extra ingredients that you need to have on hand. It’s one of my favorite side dishes because it goes with just about anything and it’s incredibly easy to make.
If you’re a fan of Brussels Sprouts, you already know that they don’t even need a glaze to make them so delicious. They brown well in the pan with just olive oil. However, we really changing up the same old same old with a little bit of tasty sauce. Check out these balsamic Brussels sprouts and these orange sauce brussels sprouts.
» If you love brussels sprouts like we do, also try this recipe for Roasted Brussels Sprouts with Bacon.
How Many Carbs in This Dish?
A serving of Brussels sprouts, equal to about 1 cup of raw sprouts, or about 7 large sprouts, contains roughly 8 net grams of carbs. If you’re on a keto strict diet, that may be more than you want to consume in one dish, but it’s practical for a low-carb diet.
When you add the teriyaki sauce, you’ll also be adding additional carbs and sugars. The great part here is that you can make your own zero-sugar teriyaki sauce, or use a store-bought zero carb version like Kevin’s Teriyaki Sauce.
If you’re not a on keto diet, you might choose to use a regular teriyaki sauce like my favorite Soy Vay Veri Veri Teriyaki that does have sugar in it, but you don’t need to use a lot to give great flavor to these Teriyaki Brussels Sprouts.
Ingredients You Need
- Brussels sprouts – these are best fresh when they are in season, which is September to mid-February. Buy ones that are firm and brightly colored.
- Teriyaki Sauce – Use any teriyaki sauce you like – store-bought or homemade.
- Water – You’ll need a little bit of water to cook the brussels sprouts in.
How to Make Teriyaki Brussels Sprouts
A large part of making Brussels sprouts properly is in the cleaning and cutting. You don’t want to leave thick stems or scraggly outer leaves on the sprouts. You also want to cut them either in half or in fourths, depending on your preference, rather than keeping them whole.
Heat a large pan over medium high heat. Add the brussels sprouts and the water. Cook for 8 minutes, or until the water is fully evaporated. If you like a little char on your sprouts, leave them in the pan for a few more minutes before adding the sauce.
Reduce the heat to medium.
Pour the teriyaki sauce over the Brussels sprouts and toss to coat. Simmer until the sauce is thickened to your liking. Serve immediately.
If you don’t want to add the teriyaki sauce, you can serve the Brussels Sprouts as soon as they’ve charred a little bit on the edges and are fork tender. They’re delicious with just salt and pepper and a little olive oil drizzled on.
What to Serve With Brussels Sprouts
Brussels sprouts make a great side dish for just about any protein. You can serve them alongside a chicken cutlet, pork chops, with chicken wings, or even as a meal on their own.
Looking for more great keto and low carb side dishes? Check out this list of 20 keto friendly side dishes for the holidays.
This side dish goes well with a lot of different main dishes. Here are a few of our favorites:
Tips and Notes
- You can substitute the teriyaki sauce with sugar-free maple syrup and soy sauce, if you want to keep it easy and sugar free.
- You can cook the Brussels sprouts to your desired degree of doneness by leaving them in the pan longer. If you like a bit of crunch left, try 8 minutes. If you like them to be very tender, try 10-12 minutes. The cook time will vary a bit depending on the size of your Brussels sprouts.
Questions About Brussels Sprouts
When is the best time to buy brussels sprouts?
Brussels sprouts can be found in the store year round now, but they aren’t always at their best, and the prices can be quite high in the off season. To find seasonal, local brussels sprouts that aren’t bitter, they’re best from September to February.
How to choose the best brussels sprouts
Look for bright green Brussels sprouts that are compact with intact outer leaves. They should be firm and not look wilted at all. Smaller sprouts are typically more tender and sweet.
Also make sure they are all roughly the same size so they will cook at the same rate. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
How do I get the perfect char on Brussels sprouts?
To get the perfect charred edges on Brussels sprouts, you need two things. One – you need a rather high heat. The higher the heat, the more char you will get. And two – don’t crowd the pan. Too many brussels sprouts will lead to an inability to get a good char.
Other Side Dish Recipes To Try
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Teriyaki Brussels Sprouts
- 1 pound brussels sprouts trimmed and halved
- 1/3 cup water
- 2 tablespoons teriyaki sauce
- Heat a large pan over medium high heat. Add the brussels sprouts and water. Cook for 8 minutes, or until the water is fully evaporated. Stir occasionally.
- Reduce heat to medium.
- Pour the teriyaki sauce over the Brussels sprouts and toss to coat. Simmer until the sauce is thickened to your liking. Serve immediately.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Laura is dedicated to a low-carb lifestyle after losing 52 pounds on the keto diet. As many of us do, she struggles with her weight and has found that one of the only diet lifestyles that allows her to maintain a healthy weight is a low-carb diet. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.