Sweet-and-Sour Brussels Sprouts Stir-Fry

With Black Quinoa & Mint

Brussel sprouts? Love them or hate them, you’ll love them any way you can get them. These are not your mother’s boiled-to-death Brussel sprouts.
Comes together in about 30 minutes prep to finish!

Brussels sprouts are roasted until crisp and drenched in zippy sweet and sour sauce to make this flavor-packed Asian-inspired side dish and have no problem serving them as a main dish over some black quinoa.

Sprout lovers will definitely approve of this flavorful treatment!

Sweet-and-Sour Brussels Sprouts Stir-Fry

Nicole Kearsley
Caramelized Brussels sprouts, almonds, peachy tamari, and black quinoa, completely unconventional and yet delicious!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Vegan
Servings 2 Servings


  • 1 Ginger Fresh
  • 4 ounces Carrot
  • 8 ounces Brussels Sprouts
  • 3/4 cup Black Quinoa
  • 1 bunch Mint Fresh
  • 1 tablespoon Agave
  • 1 tablespoon Rice Vinegar
  • 1/2 teaspoon Togarashi Spice
  • 1/2 cup Edamame
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Tamari
  • 1/4 cup Tamari Almonds
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Salt To taste


  • Peel and mince the ginger. Peel and dice the carrot. Trim and halve the Brussels sprouts.
  • Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced carrot and minced ginger. Cook until fragrant, about 1 to 2 minutes. 
  • Add the black quinoa along with 1 1/4 cups water, and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed about 12 to 15 minutes.
  • Thinly slice half of the mint leaves. In a small bowl, combine the sliced mint, agave, rice vinegar, togarashi, and 1/2 tsp salt. Pick the remaining mint leaves, tear them with your hands, and set aside.
  • Place a medium skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the halved Brussels sprouts and a pinch of salt.
  • Arrange sprouts cut side down and cook, undisturbed, until browned and crispy, about 2 to 5 minutes.
  • Toss, lower heat to medium-low and add the sauce. Toss once more, and cook until sauce is syrupy and sprouts are tender about 2 to 3 minutes.
  • Once quinoa is cooked, remove the lid, and increase heat to high. Stir in edamame, sesame oil, and tamari. Cook, stirring occasionally, until edamame is warmed through and no liquid remains, about 3 to 4 minutes. Taste quinoa and season with salt as necessary.
  • Roughly chop the tamari almonds. Divide the quinoa between large shallow bowls and top with sweet-and-sour Brussels sprouts.
  •  Garnish with tamari almonds and torn mint.


MAKE AHEAD: Sauce can be made 1 day ahead. Cover and chill.
*ON QUINOA: You can make the quinoa part in instant pot 2 minutes then natural release.
**TAMARI ALMOND: You can make your own homemade tamari almonds.
***SERVING: This recipe yields 22 grams of protein for each serving.
Keyword plant based, vegan
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