Pin it I used to push Brussels sprouts around my plate as a kid, convinced they were punishment disguised as vegetables. Years later, a friend served them roasted with a sticky glaze at a potluck, and I ate half the tray before anyone else got seconds. That night, I texted her for the recipe and have been making my own version ever since.
The first time I made these for my family, my brother ate four servings and admitted he might have been wrong about Brussels sprouts all along. Watching him go back for more felt like a small victory, the kind that makes you want to cook for people again and again.
Ingredients
- Brussels sprouts: Halving them creates more surface area for browning, which is where all the flavor lives.
- Soy sauce: I use low sodium so the glaze does not get too salty, especially after it reduces in the oven.
- Honey: It caramelizes beautifully under the broiler, but watch it closely or it will burn in seconds.
- Rice vinegar: A splash of brightness cuts through the richness and keeps the glaze balanced.
- Toasted sesame oil: Just a tablespoon adds deep, nutty warmth that makes the whole dish smell incredible.
- Garlic and ginger: Fresh is best here, the sharpness mellows as it roasts and blends into the glaze.
- Olive oil: This helps the sprouts crisp up in the oven without sticking to the pan.
- Sesame seeds: Toasting them first makes them fragrant and adds a satisfying crunch on top.
Instructions
- Prepare the oven and sprouts:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is lightly coated.
- Roast until golden:
- Spread the sprouts cut side down in a single layer and roast for 20 to 25 minutes, stirring once halfway through. The cut sides should turn deep golden brown and crispy.
- Make the glaze:
- While the sprouts roast, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. The smell alone will make you impatient for them to finish cooking.
- Toss and broil:
- Transfer the roasted sprouts to a large bowl, pour the glaze over, and toss until evenly coated. Spread them back on the baking sheet and broil on high for 2 to 3 minutes, watching closely so they caramelize but do not burn.
- Garnish and serve:
- Move the glazed sprouts to a serving platter and sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if you like a little heat. Serve them hot while the glaze is still sticky.
Pin it I started bringing these to holiday dinners after my aunt asked if I could make something green that people would actually finish. Now they disappear faster than the mashed potatoes, and I always get asked to bring them again.
Serving Suggestions
These sprouts pair beautifully with grilled chicken, roasted salmon, or pan seared tofu. I have also served them alongside rice bowls and they held their own as the star of the plate. The glaze is rich enough that you do not need much else to make a meal feel complete.
Variations You Can Try
For a vegan version, swap the honey with maple syrup or agave nectar and the flavor stays just as sticky and sweet. A squeeze of fresh lime juice right before serving adds a citrusy brightness that cuts through the richness. I have also tossed in a handful of chopped cashews at the end for extra crunch.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they lose some of their crispness. Reheat them in a hot oven or under the broiler for a few minutes to bring back the caramelized edges. I have eaten them cold straight from the container and they are still good, just a different texture.
- Store in an airtight container in the fridge within two hours of cooking.
- Reheat at 200°C (400°F) for 5 to 7 minutes to restore crispness.
- Do not microwave them, they turn soggy and lose the glaze.
Pin it This recipe taught me that vegetables do not have to be boring, they just need a little heat, sweetness, and attention. I hope it turns you into a Brussels sprouts believer too.
Recipe FAQ
- → What makes the Brussels sprouts crispy?
Roasting Brussels sprouts at a high temperature with olive oil creates a golden, crispy exterior while keeping the inside tender.
- → How is the honey-soy glaze prepared?
The glaze combines soy sauce, honey, rice vinegar, sesame oil, garlic, and fresh ginger whisked together for a balanced sweet and savory coating.
- → Can the honey be substituted for another sweetener?
Yes, maple syrup or agave nectar work well as vegan-friendly alternatives without compromising flavor.
- → What role do the toasted sesame seeds play?
They add a nutty crunch and enhance the glaze’s Asian-inspired profile, providing both texture and depth.
- → How can this dish be served for added variety?
Garnish with green onions and red pepper flakes for extra freshness and heat. It pairs well alongside grilled meats or tofu.