Crispy Honey-Soy Brussels Sprouts (Printer-friendly)

Golden Brussels sprouts coated in a savory honey-soy glaze with toasted sesame for added crunch.

# Ingredient List:

→ 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 - ½ tsp salt
10 - ¼ tsp black pepper

→ Garnish

11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp thinly sliced green onions (optional)
13 - ½ tsp crushed red pepper flakes (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and crispy.
05 - While roasting, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and ginger in a small bowl.
06 - Remove Brussels sprouts from oven and transfer to a large bowl. Pour glaze over and toss to coat evenly.
07 - Return glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes, watching closely to avoid burning.
08 - Transfer to a serving platter. Sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges turn golden and crispy while the centers stay tender, giving you that perfect contrast in every bite.
  • The glaze clings to every leaf and crevice, so you get sweet, salty, and nutty flavor all at once.
  • It comes together in about half an hour with ingredients you probably already have.
  • Even people who claim to hate Brussels sprouts ask for seconds.
02 -
  • Do not skip the broiling step. That is where the glaze turns into a shiny, caramelized coating that makes these irresistible.
  • If your sprouts are different sizes, cut the larger ones into quarters so everything cooks evenly.
  • Do not walk away during broiling. Two minutes is the difference between caramelized and charred.
03 -
  • Use the smallest Brussels sprouts you can find. They roast faster and stay tender without getting mushy.
  • If you want maximum crispy leaves, peel off a few outer layers before roasting and toss them separately. They will turn into little chips.
  • Make extra glaze and drizzle it over roasted vegetables, rice, or noodles throughout the week.
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