Crispy Honey-Soy Brussels Sprouts (Print)

Roasted Brussels sprouts coated with honey-soy glaze and toasted sesame for a crunchy, flavorful dish.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp soy sauce (regular or low-sodium)
03 - 2 tbsp honey
04 - 1 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 1 clove garlic, minced
07 - 1 tsp fresh ginger, grated

→ For Roasting

08 - 2 tbsp olive oil
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Garnish

11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp thinly sliced green onions (optional)
13 - 1/2 tsp crushed red pepper flakes (optional)

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and black pepper in a large bowl until evenly coated.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, turning once halfway through, until golden brown and crisp.
05 - Whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and ginger in a small bowl.
06 - Transfer roasted Brussels sprouts to a large bowl, pour glaze over them, and toss to coat evenly.
07 - Return glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes until caramelized but not burnt, watching closely.
08 - Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy they almost taste like chips, but with a tender center that melts.
  • The glaze clings to every crevice and caramelizes under the broiler into sticky, golden perfection.
  • It takes less than 40 minutes and uses pantry staples you probably already have.
  • Even people who claim to hate Brussels sprouts ask for seconds.
02 -
  • Don't skip the broiling step, that's where the glaze turns into a shiny, sticky coating that clings to every leaf.
  • If your Brussels sprouts are different sizes, cut the larger ones into quarters so everything roasts evenly.
  • The glaze can burn quickly under the broiler, so stay close and pull them out as soon as they're golden and bubbling.
03 -
  • Use the hottest part of your oven and don't overcrowd the pan, that's the secret to getting those crispy, caramelized edges.
  • Toast your sesame seeds in a dry pan for a minute or two, the flavor deepens and makes a huge difference.
  • If you want extra umami, add a splash of mirin to the glaze or a dash of fish sauce for depth.
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