Crispy Honey-Soy Brussels Sprouts (Print Version)

Golden Brussels sprouts tossed in a honey-soy glaze, finished with toasted sesame and green onions.

# What You'll 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

→ For 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 It:

01 - Preheat the oven to 425°F and 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 - Place 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 - Whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and fresh ginger in a small bowl.
06 - Remove roasted Brussels sprouts from the oven and transfer to a large bowl. Pour glaze over them and toss to coat evenly.
07 - Return glazed Brussels sprouts to the baking sheet and broil on high for 2 to 3 minutes, watching closely to caramelize without burning.
08 - Transfer to a serving platter. Sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes as desired. Serve immediately.

# Expert Tips:

01 -
  • The honey and soy create a sticky caramelized coating that makes even skeptics go back for seconds.
  • Roasting at high heat gives you crispy edges that taste almost like chips.
  • It takes barely any effort but looks impressive enough for company.
02 -
  • Do not skip the broil step, it transforms the glaze from wet to shiny and caramelized.
  • If your sprouts are large, quarter them instead of halving so they cook through without burning.
  • Watch the broiler like a hawk, the line between perfect and charred is about 30 seconds.
03 -
  • Use a baking sheet with low edges so the heat circulates and the sprouts roast instead of steam.
  • If the glaze seems too thick, thin it with a teaspoon of water before tossing.
  • Make a double batch because people always eat more than you expect.
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