Save to Pinterest I used to push Brussels sprouts around my plate until one winter evening when a friend tossed them with honey and soy sauce after roasting. The kitchen smelled like caramel and toasted sesame, and I couldn't stop eating them straight from the pan. Now I make them every week, sometimes twice, because they're that good. That crispy, sweet-savory combo turned me into a Brussels sprouts believer.
I brought these to a potluck once, worried they'd sit untouched next to the mac and cheese. Within minutes, the platter was empty and three people asked for the recipe. One friend admitted she'd been avoiding Brussels sprouts her whole life. Watching her go back for thirds made me realize how one good recipe can change everything.
Ingredients
- Brussels sprouts: Look for firm, bright green ones without yellowing leaves, and cut them in half so the flat side gets crispy.
- Soy sauce: Low-sodium works best so the glaze doesn't get too salty, or use tamari if you need it gluten-free.
- Honey: It caramelizes beautifully under heat and balances the salty soy, but maple syrup works just as well.
- Rice vinegar: Adds a subtle tang that keeps the sweetness in check and brightens the whole dish.
- Toasted sesame oil: A little goes a long way, this is what gives that nutty, roasted aroma you can't get anywhere else.
- Garlic and ginger: Fresh is key here, the sharpness mellows as it cooks and blends into the glaze.
- Olive oil: Helps the sprouts crisp up in the oven without burning.
- Sesame seeds: Toast them yourself if you can, the difference in flavor is worth the extra two minutes.
- Green onions: Optional, but they add a fresh bite that cuts through the richness.
- Red pepper flakes: Just a pinch gives a gentle warmth without making it spicy.
Instructions
- Prep the oven and pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps the sprouts from sticking and makes cleanup so much easier.
- Coat the Brussels sprouts:
- Toss the halved sprouts in a large bowl with olive oil, salt, and black pepper until every piece is lightly coated. Don't skip this step, the oil is what makes them crispy.
- Arrange for roasting:
- Spread them cut side down in a single layer on the baking sheet. Crowding them will steam instead of roast, so give them space.
- Roast until golden:
- Roast for 20 to 25 minutes, stirring once halfway through, until the edges are deeply browned and crispy. The smell will tell you when they're ready.
- Make the glaze:
- While the sprouts roast, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Taste it, you should get sweet, salty, and tangy all at once.
- Toss in the glaze:
- Transfer the roasted sprouts to a large bowl and pour the glaze over them, tossing gently to coat every piece. The heat will help the glaze soak in.
- Caramelize under the broiler:
- Spread them back on the baking sheet and broil on high for 2 to 3 minutes, watching closely. They can go from caramelized to burnt fast, so don't walk away.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and red pepper flakes if you like. Serve them hot, straight from the oven.
Save to Pinterest The first time I served these at dinner, my partner ate them before touching anything else on the plate. He said they tasted like the best part of takeout, but better because they were warm and just made. Now they're a regular at our table, especially when we need something that feels special without much effort.
Making It Your Own
I've swapped honey for maple syrup when I'm out, and it works perfectly with just a slightly earthier sweetness. A squeeze of lime at the end adds a bright, citrusy kick that wakes everything up. Sometimes I toss in a handful of crushed peanuts or cashews for extra crunch and richness.
What to Serve Them With
These Brussels sprouts pair beautifully with grilled chicken, seared salmon, or crispy tofu. I've also served them alongside sticky rice and a simple miso soup for a light, balanced meal. They're hearty enough to stand alone as a vegetarian main if you double the batch.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispness. Reheat them in a hot oven or under the broiler for a few minutes to bring back that caramelized edge. Microwaving works in a pinch, but the texture won't be quite the same.
- Store the glaze separately if you're meal prepping and toss just before reheating.
- These are also great cold, chopped up and tossed into a grain bowl or salad.
- Don't freeze them, the texture gets mushy and they won't crisp back up.
Save to Pinterest These Brussels sprouts have become my go-to when I want something that feels impressive but doesn't stress me out. They've turned skeptics into fans and made weeknight dinners feel a little more special.
Recipe Q&A
- → How do I achieve crispy Brussels sprouts?
Roast the sprouts at a high temperature (425°F/220°C) on a baking sheet lined with parchment paper, turning halfway for even caramelization.
- → Can I substitute honey in the glaze?
Yes, maple syrup or agave nectar work well as vegan alternatives without compromising sweetness.
- → What is the purpose of broiling after glazing?
Broiling caramelizes the glaze quickly, adding a glossy finish and intensified flavor without burning.
- → Is it necessary to trim and halve the Brussels sprouts?
Trimming and halving ensures even cooking and exposes more surface area for crispiness and glaze absorption.
- → How can I add a spicy kick to this dish?
Sprinkle crushed red pepper flakes after broiling or mix them into the glaze before tossing.
- → Are there common allergens in this dish?
It contains soy and sesame; use gluten-free tamari for a gluten-free option and check soy sauce labels carefully.