Crispy Honey-Soy Brussels Sprouts (Print Version)

Golden roasted Brussels sprouts dressed in a sweet honey-soy glaze with toasted sesame seeds.

# What You 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

→ 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)

# How To Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread the 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 the Brussels sprouts are golden brown and crispy.
05 - While roasting, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and grated ginger in a small bowl.
06 - Remove roasted Brussels sprouts from the oven and transfer to a large bowl. Pour the glaze over them and toss to coat evenly.
07 - Return the glazed Brussels sprouts to the baking sheet and broil on high for 2 to 3 minutes, watching closely until caramelized but not burnt.
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 -
  • Even people who claim to hate Brussels sprouts ask for seconds once they taste the crispy, caramelized edges.
  • It takes less than 40 minutes from start to finish, but tastes like you spent all afternoon in the kitchen.
  • The sweet-savory glaze is so addictive you'll want to drizzle it on everything.
02 -
  • Don't overcrowd the baking sheet or the sprouts will steam instead of crisp, and you'll lose that golden, caramelized texture.
  • Watch the broiler like a hawk during the final step, it only takes seconds to go from perfectly caramelized to burnt.
03 -
  • Cut the sprouts as evenly as possible so they roast at the same rate and you don't end up with some burnt and others undercooked.
  • Let the sprouts sit undisturbed for the first half of roasting so the cut sides develop a deep, caramelized crust before you flip them.
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