Crispy Honey-Soy Brussels Sprouts (Printable)

Golden roasted Brussels sprouts tossed in a sweet honey-soy glaze with sesame seeds 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. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the 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 golden brown and crispy.
05 - In a small bowl, whisk together soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.
06 - Remove the roasted Brussels sprouts from the oven, transfer to a large bowl, and toss with the prepared glaze until evenly coated.
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 as desired. Serve immediately.

# Expert Hints:

01 -
  • The cut side caramelizes into deep, crispy layers that taste almost like potato chips.
  • Honey and soy balance each other so well you don't need to fuss with complicated sauces.
  • It takes under 40 minutes from start to finish, perfect when you need something impressive without the stress.
  • Even people who claim to hate Brussels sprouts come back for seconds.
02 -
  • Cut side down is non-negotiable; that's where all the crispy caramelization happens.
  • Don't skip the broil step at the end; those extra few minutes turn the glaze from shiny to sticky and irresistible.
  • If your Brussels sprouts are wildly different sizes, separate the smaller ones and pull them out a few minutes early so they don't char.
03 -
  • Toast your sesame seeds in a dry pan over medium heat for 2 minutes; it unlocks a nutty richness you can't get from raw seeds.
  • Use a metal whisk for the glaze; it emulsifies the honey and oil better than a fork.
  • If your oven runs cool, bump the temperature up by 10°C and keep an eye on the sprouts; you need real heat for that crispy edge.
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