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Pan-Seared Brussels Sprouts with Soy Glaze, Garlic & Chiles

Pan-seared Brussels sprouts in a sweet-savory soy glaze are truly one of the best things ever.

“Spiteful little cabbages” is what an old friend of mine used to call Brussels sprouts. The name still cracks me up, even though I find these leafy little bulbs to be more delightful than spiteful.

Pan-Seared Brussels Sprouts Are the Best

This method of making pan-seared Brussels sprouts has become hands-down my favorite way to cook them.

The sprouts are halved and seared in oil in a hot cast-iron pan until their cut sides are deeply browned and caramelized and then finished in the oven. They turn out perfectly tender and sweet, and the stray leaves become irresistibly crispy-crunchy.

Brussels Sprouts Are Endlessly Versatile

Brussels sprouts are super versatile, taking to all sorts of flavor profiles from classic Southern style (bacon and turnips) to Italian (garlic and balsamic vinegar) or Thai (fish sauce and chiles).

Or try our Roasted Brussels Sprouts with Garbanzo Beans and Almonds. I tossed these in a Chinese-style sweet-savory soy sauce-based glaze and added slices of fresh hot red chile peppers in addition to whole garlic cloves.

Skillet roasted brusels sprouts in a cast-iron pan

I use my largest cast-iron skillet (14 inches) to make my pan-seared Brussels sprouts. First I cook them the hot skillet on the stovetop. Next, I pop the whole thing into the oven to finish.

If you don’t have a cast-iron skillet, just roast them on a rimmed baking sheet in a hot oven. It will take a bit longer, but the final effect will be nearly the same. Roast them, cut side down, in a 400ºF oven for about 30 minutes.

The Perfect Side for Roasted Meats

I serve these alongside roasted meats, especially pork loin roasted in a Chinese five-spice marinade. But honestly, I can easily make a meal of these delicious seared Brussels sprouts and a bowl of steamed rice.

Yield: Serves 6

Seared Brussels Sprouts with Soy Glaze, Garlic and Chiles

Seared Brussels Sprouts with Soy Glaze, Garlic and Chiles

Pan-seared Brussels sprouts become deeply caramelized when they are seared in a cast-irPan Seared Brussels Sprouts with Soy Glaze and Chileson pan on the stove top. Finish them in a hot oven to make them perfectly crisp-tender. The stray leaves become browned and crispy-crunchy in the oven for an added bonus. These are tossed in a sweet-savory soy glaze and get a kick of spice from slices of fresh red serrano chiles.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 to 4 tablespoons extra-virgin olive oil (enough to cover the bottom of the skillet well)
  • 1 pound Brussels sprouts, trimmed and halved
  • 5 cloves garlic, peeled
  • 2 red chiles (serrano or jalapeño), thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar


  1. Preheat the oven to 400ºF.
  2. Heat the oil in a large cast-iron skillet over medium-high heat. When the oil begins to shimmer, place the sprouts in the pan in a single layer, cut-side down. Add the garlic cloves and chile slices in between the sprouts. Season with salt and pepper.
  3. Cook without stirring or turning until the sprouts are well browned on the bottom, about 5 minutes. Using tongs, turn the sprouts over so that the cut sides are up.
  4. Transfer the skillet to the oven. Roast, stirring occasionally if needed, for about 10 minutes, until the sprouts are browned and tender and the stray leaves are crisp.
  5. While the sprouts are in the oven, stir together the soy sauce, brown sugar, and vinegar in a small saucepan and heat over medium heat, stirring frequently, until thickened to a glaze. Remove from the heat.
  6. As soon as the sprouts come out of the oven, add the soy sauce glaze to the skillet and stir to coat the sprouts well. Serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 135Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 408mgCarbohydrates 12gFiber 2gSugar 6gProtein 3g


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By on January 17th, 2019

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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