Go Back
Sesame ginger Brussels sprouts


This super-simple Asian-inspired recipe for roasted Brussels sprouts with sesame and ginger will convert even the most ardent sprout-hater!

Course Side Dish
Cuisine Asian
Keyword easy, vegan, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jeanne Horak


  • 500 g Brussels sprouts (trimmed)
  • 1 large garlic clove
  • 2 Tbsp vegetable oil (I used canola)
  • 1 cm piece of fresh ginger root, cut into thin matchsticks
  • 2 Tbsp sesame seeds, toasted
  • 2 tsp toasted sesame oil


  1. Pre-heat the oven to 200C.

  2. Heat a small non-stick frying pan and toast the sesame seeds over medium heat until golden - keep a close eye on them as they burn easily! Set aside.

  3. In a bowl, toss the sprouts, garlic and vegetable oil until the sprouts are evenly coated. Arrange them on a baking sheet, cut side down - don't worry if some outer leaves have come loose.  Leave them on the sheet to crisp up. Roast for 15-20 mins or until the outer leaves are starting to turn golden and crispy.

  4. When the sprouts are done, heat a little oil in a large frying pan and add the ginger matchsticks.  Fry for a minute or two until fragrant, then add the roasted sprouts to the pan and mix well to distribute the ginger evenly.

  5. When heated through, remove from the heat, season with salt and pepper to taste.  Stir in the sesame oil and transfer to a serving bowl. Sprinkle with the toasted sesame seeds and serve hot.