Name: Teriyaki-Style Brussels Sprouts
Total time: 55 minutes
Yield: 6–8 servings
Ingredients: 2 lb. brussels sprouts, trimmed, halved; ½ cup extra-virgin olive oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; Freshly ground pepper; 3 garlic cloves, smashed; ¼ cup soy sauce; 3 Tbsp. (packed) dark brown sugar; 2 tsp. cornstarch; 1 Tbsp. unsalted butter; 1 Tbsp. apple cider vinegar; 1 lemon, zest removed in wide strips, strips thinly sliced

TeriyakiStyle Brussels Sprouts on a cream colored

Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni

Many Thanksgiving tables aren’t complete without roasted brussels sprouts flanking the turkey. Here, the cooking prep is straightforward: Throw oiled sprouts (halved if large, whole if small) into a hot oven until they get nice and caramelized. High-heat roasting is key for crispy brussels sprouts with frizzly edges and zero boiled-cabbage flavor. After the sprouts come out of the oven, they get a fast toss in a bright, sweet soy glaze to finish. Top with bright threads of julienned lemon zest and enjoy with your T-Day bird, or as a side for an easy weeknight meal.

What you’ll need

Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Wooden Spoon
$9 At Amazon
Small Saucepan
$160 At Amazon
French Wire Whisk
$20 At Amazon
East Fork Serving Platter
$160 At East Fork

Recipe notes

See Related Recipes and Cooking Tips

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Recipe notes

Recipes From Bon Appétit’s Thanksgiving 2023 Issue