Roasted Japanese Brussels Sprouts

If you ask me, Brussels sprouts deserve way more love than they get.

These Japanese-style Brussels sprouts make a side dish that’s packed with bold, savory flavor. Roasted sprouts get tossed with a sauce that combines Worcestershire, ketchup, and rice vinegar for that perfect sweet-tangy balance.

They’re finished with bonito flakes that add a smoky depth, plus a drizzle of creamy Kewpie mayo. Toasted sesame seeds, crispy nori strips, and a sprinkle of shichimi togarashi bring it all together.

It’s an easy way to make Brussels sprouts interesting, perfect for anyone who thinks they don’t like them.

What Kind of Brussels Sprouts Should I Use?

Fresh brussels sprouts are definitely the way to go for this recipe – frozen ones tend to get mushy and won’t give you that nice caramelized exterior you’re looking for. When you’re at the store, look for sprouts that are firm, bright green, and tightly packed, avoiding any that look yellowed or have loose leaves. Size-wise, try to pick brussels sprouts that are roughly the same size so they cook evenly, and medium-sized ones (about 1 to 1.5 inches in diameter) work best. If you can only find larger sprouts, no worries – just cut them into quarters instead of halves so they’ll roast properly.

Options for Substitutions

This recipe has some flexibility, though a few ingredients are key to getting that Japanese-inspired flavor:

• Brussels sprouts: Don’t substitute these – they’re the star of the dish and their texture when roasted is what makes this recipe work.
• Shichimi togarashi: If you can’t find this Japanese seven-spice blend, try red pepper flakes mixed with a pinch of sesame seeds and orange zest, though the flavor won’t be quite the same.
• Kewpie mayonnaise: Regular mayo works in a pinch, but add a tiny squeeze of lemon juice and a dash of sugar to get closer to Kewpie’s tangy-sweet taste.
• Bonito flakes: These add that authentic umami flavor, but if you can’t find them, you can skip them entirely. The dish will still taste great, just less traditionally Japanese.
• Nori sheet: If you don’t have nori, you can leave it out or use a sprinkle of furikake seasoning instead for that seaweed flavor.
• Unseasoned rice vinegar: Regular white vinegar or apple cider vinegar will work – just use about 1½ tablespoons instead since they’re a bit stronger.
• Fresh ginger: Ground ginger can substitute in a pinch – use about ¼ teaspoon, though fresh really does taste better here.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting brussels sprouts is overcrowding the pan, which causes them to steam instead of getting that crispy, caramelized exterior you’re after – spread them out in a single layer with space between each half for the best results.

Another common error is cutting the sprouts into uneven sizes, leading to some pieces burning while others stay undercooked, so take an extra minute to make sure they’re all roughly the same size.

Don’t add the sauce too early or it will burn in the oven due to the honey and ketchup – wait until the sprouts are nearly done roasting, then toss them with the sauce and return to the oven for just a few minutes to let it caramelize.

Finally, add the bonito flakes right before serving since they’ll wilt and lose their signature dancing effect if they sit on hot food for too long.

What to Serve With Japanese Brussels Sprouts?

These brussels sprouts make a great side dish for grilled salmon or teriyaki chicken, since the savory-sweet flavors complement each other really well. I love serving them alongside steamed white rice or fried rice to soak up all that delicious sauce with the bonito flakes and sesame seeds. They also work perfectly as part of a bigger spread with other Japanese-inspired dishes like miso soup, edamame, or gyoza. If you want to make them more of a main course, try adding them to a rice bowl with some sliced avocado and a fried egg on top.

Storage Instructions

Store: Keep any leftover brussels sprouts in an airtight container in the fridge for up to 3 days. The sauce will soak in a bit more as they sit, which actually makes them even more flavorful. I’d recommend storing the bonito flakes and nori separately though, since they can get soggy.

Reheat: Pop them back in a 400°F oven for about 8-10 minutes to crisp them up again, or use an air fryer if you have one. The microwave works in a pinch, but they won’t be quite as crispy. Add fresh toppings like the bonito flakes, nori, and a drizzle of Kewpie mayo right before serving.

Make Ahead: You can roast the brussels sprouts a day ahead and store them plain in the fridge. When you’re ready to serve, just reheat them and toss with the freshly made sauce and toppings. The sauce itself can also be mixed up to 2 days in advance and kept in the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 18-24 g
• Fat: 36-44 g
• Carbohydrates: 90-110 g

Ingredients

For the brussels sprouts:

• 2 tbsp extra-virgin olive oil (I use Kirkland organic)
• 2 lb brussels sprouts (trimmed and halved)
• kosher salt (to taste)

For the glaze:

• 2 tbsp unseasoned rice vinegar (for brightness)
• 1/2 tsp shichimi togarashi (Japanese seven-spice blend)
• 2 tbsp honey (adds subtle sweetness to balance)
• 1 tsp ginger (freshly minced preferred)
• kosher salt (to taste)
• 1/4 cup Worcestershire sauce
• 2.5 tbsp ketchup (for umami depth)

For serving:

• 1/2 cup bonito flakes (adds smoky, umami flavor)
• Kewpie mayonnaise (I use Kewpie brand)
• 1 nori sheet (cut into thin strips)
• 1 tbsp toasted sesame seeds (white or mix of black and white)
• 2 scallions (white and light green parts, thinly sliced)
• shichimi togarashi (for garnish)

Step 1: Prepare and Roast the Brussels Sprouts

• 2 tbsp extra-virgin olive oil
• 2 lb brussels sprouts
• kosher salt

Preheat your oven to 450°F and place two baking sheets inside to heat while you prep.

Trim the brussels sprouts and halve them lengthwise, then toss them in a bowl with the olive oil and a generous pinch of kosher salt until evenly coated.

Divide the sprouts between the two hot baking sheets, arranging them cut-side down—this creates the golden, caramelized surface that makes this dish shine.

Roast for 15–20 minutes, swapping the pans halfway through so they cook evenly.

The sprouts are done when the cut sides are deeply browned and the outer leaves are crispy.

Step 2: Build the Umami Glaze

• 1/4 cup Worcestershire sauce
• 2.5 tbsp ketchup
• 2 tbsp honey
• 2 tbsp unseasoned rice vinegar
• 1 tsp ginger
• 1/2 tsp shichimi togarashi
• kosher salt

While the sprouts roast, combine the Worcestershire sauce, ketchup, honey, rice vinegar, minced ginger, and shichimi togarashi in a small pot.

This combination creates a deeply savory, slightly sweet, and gently spiced glaze that’s the heart of the dish.

Bring the mixture to a simmer over medium heat and let it bubble gently for 3–4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Taste and adjust the salt as needed—I find that a pinch or two really brings out the umami depth without making it salty.

Step 3: Glaze and Assemble the Dish

• roasted brussels sprouts from Step 1
• umami glaze from Step 2

Transfer the roasted brussels sprouts from the baking sheets to a large mixing bowl.

Pour the umami glaze from Step 2 over the hot sprouts and toss gently but thoroughly until every piece is coated with the glaze.

The heat from the sprouts will help the glaze cling to them beautifully.

Transfer the glazed sprouts to a serving platter, arranging them in an attractive mound or spread.

Step 4: Layer on the Japanese Toppings and Finish

• 1 nori sheet
• Kewpie mayonnaise
• 1/2 cup bonito flakes
• 1 tbsp toasted sesame seeds
• 2 scallions
• shichimi togarashi

Now comes the fun part—building layers of texture and flavor on top.

Scatter the nori strips over the sprouts first, then drizzle generously with Kewpie mayonnaise (I prefer Kewpie because it has a richer, more egg-forward flavor than American mayo).

Pile the bonito flakes in the center—they’ll continue to curl and wave from the residual heat, which looks stunning.

Finally, sprinkle with the toasted sesame seeds and sliced scallions, then finish with a light dusting of shichimi togarashi.

Serve immediately so the bonito flakes maintain their delicate texture.