Save to Pinterest I used to think Brussels sprouts were just something you endured at holiday dinners until a friend tossed them in honey and soy sauce one weeknight. The smell alone changed everything. Now they disappear faster than I can make them, and I've stopped apologizing for serving vegetables as the main event.
I made these for a potluck once and watched someone who swore off Brussels sprouts as a kid go back three times. She stood by the dish with a napkin, picking off the crispy outer leaves like chips. That was the moment I realized this recipe had real power.
Ingredients
- Brussels sprouts (500 g, trimmed and halved): Fresh, firm sprouts roast up best. Cutting them in half exposes more surface area for caramelization and lets the glaze seep in.
- Soy sauce (2 tbsp): This brings the salty backbone. Low sodium works if you want more control over the salt level, or use tamari if you need it gluten free.
- Honey (2 tbsp): Balances the soy with natural sweetness and helps the sprouts caramelize under the broiler. Swap for maple syrup to keep it vegan.
- Rice vinegar (1 tbsp): Adds a gentle tang that keeps the glaze from feeling too heavy. It brightens everything without being sharp.
- Toasted sesame oil (1 tbsp): A little goes a long way. This is where the nutty aroma comes from, and it makes the whole kitchen smell incredible.
- Garlic (1 clove, minced): Fresh garlic melts into the glaze and adds warmth. Don't skip it.
- Fresh ginger (1 tsp, grated): Grating it fine helps it blend smoothly and gives a quiet heat that lingers just right.
- Olive oil (2 tbsp): Coats the sprouts before roasting so they crisp up instead of steaming. Any neutral oil works, but olive oil adds a little richness.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the vegetables shine before the glaze takes over.
- Toasted sesame seeds (1 tbsp): Sprinkle these on at the end for crunch and a toasted finish. They stick to the glaze beautifully.
- Green onions (2 tbsp, thinly sliced, optional): A fresh, mild bite that adds color and a hint of sharpness.
- Crushed red pepper flakes (1/2 tsp, optional): If you like a little heat, this is your moment.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Season the Sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and black pepper until every piece is lightly coated. Your hands work best for this.
- Arrange for Roasting:
- Spread them cut side down on the baking sheet in a single layer. The cut side touching the pan will get the crispiest, so don't crowd them.
- Roast Until Golden:
- Roast for 20 to 25 minutes, stirring once halfway through. You want golden brown edges and tender centers that yield when poked with a fork.
- Make the Glaze:
- While the sprouts roast, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. It should smell sweet, salty, and a little spicy.
- Toss in the Glaze:
- When the sprouts are crispy, transfer them to a large bowl and pour the glaze over. Toss gently but thoroughly so every sprout is glossy.
- Broil for Caramelization:
- Return the glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes. Watch them closely because the honey can burn fast, but you want that sticky, caramelized finish.
- Garnish and Serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and red pepper flakes if you like. Serve immediately while they are still warm and crispy.
Save to Pinterest The first time I brought these to a family dinner, my nephew ate them straight off the serving spoon while I was still plating the rest of the meal. He looked up, mouth full, and said they tasted like candy. That is the kind of compliment that sticks with you.
Serving Suggestions
These Brussels sprouts pair beautifully with grilled chicken, roasted salmon, or crispy tofu. I have also served them over rice with a fried egg on top for a quick weeknight dinner that feels special. They hold their own as a side or steal the show as the main attraction.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back some of the crispiness. Microwaving works in a pinch, but you will lose the crunch.
Variations and Swaps
You can swap honey for maple syrup or agave to make this vegan. A squeeze of lime juice at the end adds a citrusy brightness that cuts through the richness. If you want more heat, double the red pepper flakes or drizzle on some sriracha before serving.
- Try adding a handful of chopped cashews or peanuts for extra crunch.
- Toss in a tablespoon of miso paste with the glaze for deeper umami flavor.
- Roast thinly sliced red onion alongside the sprouts for a sweet, caramelized addition.
Save to Pinterest This dish turned Brussels sprouts from something I tolerated into something I crave. I hope it does the same for you.
Recipe FAQs
- → How do I achieve crispy Brussels sprouts?
Roasting the sprouts at a high temperature with olive oil and turning them halfway ensures a crisp exterior and tender inside.
- → Can I use other sweeteners instead of honey?
Yes, maple syrup or agave nectar work well as vegan-friendly alternatives without compromising the glaze's sweetness.
- → What does broiling add to the dish?
Broiling caramelizes the honey-soy glaze, enhancing flavor depth and creating a slightly crisp coating on the sprouts.
- → Are sesame seeds necessary for the glaze?
Toasted sesame seeds add a nutty crunch and complement the sesame oil, enriching the overall texture and flavor.
- → How can I adjust the spice level?
Adding crushed red pepper flakes provides heat, or omit them for a milder taste, allowing customization to your preference.