Pin It I used to think Brussels sprouts were punishment food until a neighbor brought these to a potluck and I ate half the dish myself. The glaze turned them into something I actually craved. Now I make them every time I need to convince someone that vegetables can be exciting.
The first time I served these at Thanksgiving, my uncle who swore he hated Brussels sprouts ate three helpings and asked for the recipe. Watching people change their minds about a vegetable they thought they despised never gets old. These sprouts have converted more doubters at my table than any other dish I make.
Ingredients
- Brussels sprouts: Pick firm, bright green ones and trim the stems close so the outer leaves stay attached during roasting.
- Soy sauce: Low sodium gives you more control over saltiness, but regular works fine if you skip the added salt.
- Honey: This is what makes the glaze stick and caramelize under the broiler, creating those sweet burnt edges.
- Rice vinegar: Cuts through the sweetness and keeps the glaze from feeling heavy.
- Toasted sesame oil: A little goes a long way, adding a nutty depth that makes the whole dish smell incredible.
- Garlic and ginger: Fresh is essential here, the jarred stuff just does not have the same punch.
- Olive oil: Helps the sprouts crisp up in the oven without drying out.
- Sesame seeds: Toast them yourself if you can, the flavor is noticeably better than pre toasted.
Instructions
- Prep the sprouts:
- Trim the ends and halve them so they roast evenly. Toss them with olive oil, salt, and pepper until every piece is lightly coated.
- Roast them flat:
- Lay the Brussels sprouts cut side down on parchment paper in a single layer. This is how you get those crispy, golden faces that make the dish.
- Make the glaze:
- While the oven does its work, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. The smell alone will make you impatient.
- Toss and broil:
- Once the sprouts are crispy and browned, toss them in the glaze and spread them back on the sheet. Broil for 2 to 3 minutes, watching closely so they caramelize without burning.
- Finish and serve:
- Transfer to a platter and sprinkle with sesame seeds, green onions, and red pepper flakes if you like heat. Serve them hot while the glaze is still sticky.
Pin It One night I made these for myself after a long day and ate them straight from the pan, standing at the stove. Sometimes the best meals are the ones you do not have to share. They tasted like comfort and victory at the same time.
Flavor Variations
Swap honey for maple syrup if you want a deeper sweetness or need to keep it vegan. A squeeze of lime right before serving adds brightness that plays beautifully with the sesame. I have also added a tablespoon of sriracha to the glaze when I want heat built in instead of sprinkled on top.
What to Serve Them With
These go next to grilled chicken, salmon, or crispy tofu without competing for attention. They are sturdy enough to hold up on a holiday table but casual enough for a weeknight. I have served them over rice and called it dinner more than once.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they lose some crispness. Reheat them in a hot oven or skillet instead of the microwave to bring back the texture. They also taste good cold, tossed into a grain bowl or eaten as a snack straight from the container.
- Store in an airtight container to keep the glaze from drying out.
- Reheat at 200 degrees C for about 5 minutes to crisp them up again.
- Do not freeze them, the texture turns mushy when thawed.
Pin It This recipe turned Brussels sprouts from something I tolerated into something I look forward to. I hope it does the same for you.
Recipe FAQs
- → How do I achieve crispiness on Brussels sprouts?
Roast the Brussels sprouts cut side down on a parchment-lined baking sheet at a high temperature to develop a caramelized, crispy exterior.
- → Can I use a substitute for honey in the glaze?
Yes, maple syrup or agave nectar can be used as vegan alternatives to retain the glaze's sweetness.
- → What is the purpose of broiling after glazing?
Broiling caramelizes the honey-soy glaze, adding a deeper flavor and slightly crisp texture without burning.
- → Are there any common allergens in this dish?
This dish contains soy and sesame; gluten may be present if regular soy sauce is used. Gluten-free tamari is a good substitute.
- → How can I add a citrus note to the flavor?
A squeeze of fresh lime juice brightens the glaze and complements the roasted sprouts with a refreshing citrus kick.