Glazed Sesame Brussels Sprouts

By Chef Amanda DeLaura

Have we moved past the Brussels sprouts craze? I certainly haven’t! They are still good for me—packed with Vitamin K, high fiber, and antioxidants—so why wouldn’t I keep enjoying them? This particular recipe was adapted from a sesame chicken dish I discovered in The New York Times. It is easy, delicious, and pairs well with varying proteins—particularly roasted chicken, baked salmon, or grilled pork chops. This is a great addition to a holiday meal!  Bon appétit!

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Makes 4 servings


1 lb bag of Brussels sprouts, trimmed & cut in half lengthwise

1 Tbsp olive oil

2 Tbsp sesame oil

1” piece ginger, minced

2 cloves garlic, minced

2 full scallions, cut into 1” pieces

1/4 tsp red chili flakes 1 handful raw cashews

3 Tbsp mirin (cooking rice wine)

1 Tbsp soy sauce (or coconut aminos)

2 dates, thinly sliced

1 handful cilantro, chopped

1/4 lime, juiced

Salt & pepper, to taste


  1. Toss your cut Brussels sprouts with 1 Tbsp of olive oil and place into an air Cook at 400ºF for 7 minutes. Toss and continue to cook for 7 more minutes. (If not using an air fryer, bake at convection bake 425ºF for 15 minutes, or until crispy and brown, mixing at the 7-minute mark.)
  2. Meanwhile, combine the ginger, garlic, scallions, and red chili flakes in a small Separately combine the mirin, soy sauce, and dates.
  3. Once your Brussels sprouts are cooked, heat the 2 Tbsp of sesame oil in a wok or large frying Once shimmering, add your ginger, garlic, scallions, and red chili flakes. Cook till fragrant (about two minutes). Add cashews and continue to cook for 1 minute, till browned and fragrant.
  4. Lastly add your Brussels sprouts and mirin mixture and toss over the heat for 30 seconds, till well incorporated. Remove from heat, plate onto a serving dish, and garnish with cilantro, lime juice, salt, and pepper. Serve while still warm.


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