Ginger-Soy Glazed Brussels Sprouts with Toasted Sesame

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared Brussels sprouts tossed in a savory ginger-soy glaze and finished with toasted sesame seeds for an Asian-inspired Thanksgiving side. This Asian-inspired Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, sesame oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 120 cal/serving

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Ingredients

1 pound Brussels sprouts
2 tablespoons sesame oil
1 tablespoon, minced fresh ginger
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds
1/2 teaspoon black pepper
2 stalks, thinly sliced green onions

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Instructions

Step 1: Trim and halve 1 pound Brussels sprouts. Heat 2 tablespoons sesame oil in a large skillet over medium-high heat until shimmering. Add the Brussels sprouts cut side down and cook without stirring for 5 minutes until golden brown and crisp on the edges.
Step 2: Flip the Brussels sprouts and add 1 tablespoon minced fresh ginger. Sauté together for 1 minute until fragrant.
Step 3: In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar. Pour this mixture over the Brussels sprouts and cook for another 3-4 minutes, tossing occasionally, until the glaze thickens and coats the sprouts.
Step 4: Remove from heat, season with 1/2 teaspoon black pepper, sprinkle 2 teaspoons toasted sesame seeds and 2 thinly sliced green onion stalks over the top. Serve warm.