Save I used to think Brussels sprouts were just something you endured at family dinners until one cold November evening when I roasted them with a honey-soy glaze on a whim. The kitchen filled with this deep, caramelized aroma that pulled everyone in before I even called them to eat. My partner took one bite and asked why I'd been hiding this from him, and honestly, I didn't have a good answer. That batch disappeared so fast I had to make another round the next day, and now it's the dish people specifically request when they come over.
I made this for a potluck once, doubling the recipe and wondering if I'd overdone it. Within twenty minutes, the platter was scraped clean, and someone's aunt cornered me by the fridge demanding the recipe. She told me she'd been trying to get her grandkids to eat vegetables for years, and this was the first time they'd gone back for more without being bribed. That moment reminded me how a simple dish can quietly change the way people think about food.
Ingredients
- Brussels sprouts: Look for firm, bright green heads without yellowing leaves, and always halve them so the cut side gets crispy and golden in the oven.
- Soy sauce: I use low-sodium to control the saltiness, but regular works too if you're careful with added salt.
- Honey: It caramelizes beautifully under the broiler, creating those sticky, crisp edges that make this dish impossible to resist.
- Rice vinegar: A splash of acidity cuts through the sweetness and keeps the glaze from feeling heavy.
- Toasted sesame oil: This is where the nutty depth comes from, so don't skip it or substitute with regular sesame oil.
- Garlic and ginger: Fresh is essential here, the pungency mellows into warmth as the glaze cooks.
- Olive oil: Toss the sprouts generously so they crisp up instead of steaming in the oven.
- Toasted sesame seeds: They add a final layer of crunch and a toasted flavor that ties everything together.
Instructions
- Prep the oven and pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Coat the Brussels sprouts:
- Toss the halved sprouts in a large bowl with olive oil, salt, and pepper until every piece is lightly glistening. Spread them cut side down on the baking sheet in a single layer so they roast instead of steam.
- 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 until smooth.
- Toss in the glaze:
- Transfer the roasted sprouts to a large bowl, pour the glaze over them, and toss until every piece is coated. Return them to the baking sheet.
- Broil for caramelization:
- Broil on high for 2 to 3 minutes, watching closely, until the glaze bubbles and caramelizes but doesn't burn. This step is quick and intense, so stay close.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if you like a little heat. Serve immediately while they're still crispy.
Save One winter evening, I served these alongside roasted chicken for a small dinner party, and the conversation shifted entirely to the sprouts. Someone said they'd never tasted vegetables that felt this intentional, and I realized that's exactly what happens when you give something simple the attention it deserves. It's not fancy, but it's the kind of dish that makes people lean back in their chairs and sigh happily.
Making It Your Own
If you want a vegan version, swap the honey for maple syrup or agave nectar, and the glaze will still have that sticky sweetness. A squeeze of fresh lime juice right before serving adds a bright, citrusy kick that cuts through the richness. I've also stirred in a spoonful of gochujang for a spicy, fermented depth that takes the glaze in a bolder direction.
Pairing Suggestions
These sprouts are excellent next to grilled meats like steak or pork chops, but they also shine alongside crispy tofu or a simple bowl of steamed rice. I've served them with miso-glazed salmon, and the flavors echoed each other in the best way. They're hearty enough to anchor a vegetarian plate but versatile enough to support almost anything you're cooking.
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 texture. I've also tossed cold leftovers into grain bowls or salads, where the glaze becomes a kind of dressing.
- If you're meal prepping, roast the sprouts ahead but wait to toss them in the glaze until just before serving.
- Double the glaze recipe and keep extra in the fridge, it's fantastic on roasted vegetables, grilled chicken, or even drizzled over rice.
- For extra crunch, toast the sesame seeds yourself in a dry skillet until fragrant, it only takes a minute but makes a noticeable difference.
Save This dish taught me that vegetables don't need to be complicated to be craveable, just treated with a little care and bold flavor. I hope it becomes one of those recipes you reach for without thinking, the kind that turns a regular weeknight into something worth remembering.
Recipe FAQs
- → What’s the best way to get Brussels sprouts crispy?
Roast them cut side down at a high temperature to ensure golden browning and a crunchy exterior.
- → Can I make this dish vegan?
Yes, substitute honey with maple syrup or agave nectar to keep the glaze plant-based.
- → How long should I broil the glazed sprouts?
Broil for 2-3 minutes just until the glaze caramelizes, watching closely to avoid burning.
- → What adds extra flavor to the glaze?
Fresh grated ginger, minced garlic, and toasted sesame oil create a fragrant and savory profile.
- → Are there any allergen concerns with this dish?
Yes, soy and sesame are present. Gluten may be a concern if regular soy sauce is used; opt for tamari if needed.