Save to Pinterest I used to think Brussels sprouts were just tiny cabbages meant to be boiled into submission. Then one night, scrambling for a side dish, I halved them, cranked the oven high, and let them roast until the edges went dark and crispy. The kitchen smelled nutty and sweet. I drizzled on a quick honey-soy mix I'd whisked together out of desperation, and suddenly those little green orbs turned into something I actually craved.
I made this for a small dinner party where half the guests were vegetarian and the other half were skeptical carnivores. I watched everyone reach for these sprouts first, ignoring the expensive roast sitting nearby. One friend asked if I'd used bacon, convinced there had to be some kind of meat magic happening. Nope, just heat, time, and a glaze that clung to every crispy leaf.
Ingredients
- Brussels sprouts: Look for firm, bright green ones without yellowing leaves; trimming the stem and halving them creates more surface area for that golden crunch.
- Soy sauce: Low-sodium works if you're watching salt, but regular gives a deeper umami punch that holds up against the honey.
- Honey: It caramelizes beautifully under high heat and balances the salty soy without tasting like dessert.
- Rice vinegar: Adds a gentle tang that keeps the glaze from being too heavy or one-note.
- Toasted sesame oil: A little goes a long way; it brings a warm, nutty aroma that makes the whole dish smell like a good restaurant.
- Garlic and ginger: Fresh is best here; they melt into the glaze and give it that lively, aromatic backbone.
- Olive oil: Helps the sprouts crisp up and prevents sticking; don't skip it or you'll end up with steamed vegetables instead of roasted ones.
- Sesame seeds: Toasting them yourself takes two minutes in a dry pan and makes them taste richer and more fragrant.
- Green onions and red pepper flakes: Optional, but they add color, a hint of heat, and a fresh contrast to the sweet glaze.
Instructions
- Preheat and prep:
- Get your oven to 220°C (425°F) and line a baking sheet with parchment paper. This keeps the sprouts from sticking and makes cleanup painless.
- Toss and season:
- In a large bowl, coat the halved Brussels sprouts with olive oil, salt, and black pepper. Use your hands to make sure every piece gets some love.
- Arrange for roasting:
- Spread them cut side down on the baking sheet in a single layer, giving each sprout space to breathe. Crowding them will steam them instead of crisping them up.
- Roast until golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring once halfway through. You want deep caramelization on the cut sides and tender centers.
- Make the glaze:
- While the sprouts roast, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Taste it; it should be bold and balanced.
- Toss in the glaze:
- When the sprouts are crispy, pull them out and transfer to a large bowl. Pour the glaze over and toss gently until every sprout glistens.
- Broil for caramelization:
- Return the glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes. Watch them closely; you want sticky caramelization, not burnt edges.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if you like. Serve them hot and watch them disappear.
Save to Pinterest One autumn evening, I brought a big platter of these to a potluck and set them next to a tray of fancy cheeses. By the end of the night, the cheese was untouched and the sprouts were gone. Someone even scraped the serving bowl for the last sticky seeds. That's when I knew this recipe was a keeper.
Variations and Swaps
If you're vegan or avoiding honey, swap it for maple syrup or agave nectar; the glaze will still caramelize beautifully. For a gluten-free version, use tamari instead of regular soy sauce. A squeeze of fresh lime juice at the end adds a bright citrusy kick that cuts through the richness. You can also toss in a handful of toasted cashews or sliced almonds for extra crunch.
Serving Suggestions
These sprouts shine alongside grilled chicken, roasted salmon, or crispy tofu. I've served them with plain jasmine rice and they turned a simple weeknight dinner into something special. They're also fantastic cold the next day, straight from the fridge, with the glaze set into a sticky, savory coating. Pair them with a light slaw or pickled vegetables to balance the sweetness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat them in a hot oven or under the broiler to bring back some of that crispness; the microwave will make them soggy. If you're meal prepping, roast the sprouts and make the glaze separately, then toss and broil right before serving.
- Let them cool completely before storing to avoid condensation.
- Reheat at 200°C (400°F) for about 5 minutes, watching closely.
- Sprinkle fresh sesame seeds and green onions after reheating for a just-made look.
Save to Pinterest This dish taught me that vegetables don't need to be complicated to be craveable. A hot oven, a good glaze, and a little patience turn humble Brussels sprouts into something you'll make on repeat.
Recipe FAQs
- → How can I make this dish vegan?
Replace honey with maple syrup or agave nectar for a sweet, plant-based alternative.
- → What type of soy sauce works best?
Low-sodium soy sauce is preferred to balance saltiness, but regular or gluten-free tamari can also be used.
- → Can these Brussels sprouts be prepared ahead of time?
It's best to roast and glaze just before serving to maintain their crisp texture and vibrant flavor.
- → What does broiling achieve in this method?
Broiling caramelizes the glaze quickly, creating a slightly crispy and flavorful finish without burning.
- → Are there recommended garnishes to enhance flavor?
Toasted sesame seeds add crunch, while green onions and crushed red pepper flakes provide freshness and a mild heat.
- → Can I add other vegetables to this glaze?
Yes, firm vegetables like asparagus or green beans can also be roasted and tossed with the honey-soy glaze for variety.