Pin It I used to think Brussels sprouts were just boring little cabbages until a coworker brought these to a potluck. The smell hit me first, warm honey mixed with something savory and toasted. She told me she'd been making them every Sunday for months because her kids actually asked for vegetables. I went home that night and roasted a whole pan, standing by the oven just to watch them turn golden.
The first time I made these for my sister, she ate them straight off the pan with her fingers, not even waiting for a plate. She kept saying she hated Brussels sprouts, but she finished half the batch before I could stop her. Now she texts me every Thanksgiving asking if I'm bringing them.
Ingredients
- Brussels sprouts: Look for tight, bright green heads without yellow leaves, and always halve them so the cut side gets crispy and caramelized in the oven.
- Soy sauce: This brings the savory depth that balances the honey, and low-sodium works best so you can control the saltiness.
- Honey: It caramelizes beautifully under high heat and adds a sticky sweetness that coats each sprout perfectly.
- Rice vinegar: Just a tablespoon cuts through the richness and keeps the glaze from feeling too heavy.
- Toasted sesame oil: A little goes a long way, this is what gives the dish that warm, nutty aroma you smell the second you open the bottle.
- Garlic and ginger: Fresh is essential here, the sharpness mellows as it cooks and ties the whole glaze together.
- Olive oil: Toss the sprouts in this before roasting so they get crispy edges instead of steaming in the oven.
- Sesame seeds: Toast them yourself if you can, the flavor is completely different and adds a final layer of crunch.
Instructions
- Prep the sprouts:
- Trim the stems and peel off any loose or yellowed leaves, then slice each sprout in half from top to bottom. Toss them in olive oil, salt, and pepper until every piece is lightly coated.
- Roast them cut side down:
- Spread the sprouts on a parchment-lined baking sheet with the flat side facing down, this is the secret to getting that deep golden crust. Roast at 220°C for 20 to 25 minutes, flipping them once halfway through so they cook evenly.
- Make the glaze:
- While the sprouts roast, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. The smell alone will make you want to taste it with a spoon.
- Toss and broil:
- When the sprouts are crispy, transfer them to a large bowl and pour the glaze over, tossing gently until every piece is shiny. Spread them back on the baking sheet and broil on high for 2 to 3 minutes, watching closely so they caramelize without burning.
- Garnish and serve:
- Move the sprouts to a serving dish and sprinkle with toasted sesame seeds, green onions, and a pinch of red pepper flakes if you like heat. Serve them right away while they're still warm and sticky.
Pin It I made these on a rainy Tuesday when I had nothing else planned, and my neighbor knocked on the door asking what smelled so good. I gave her a bowl to try and she came back an hour later asking for the recipe. Sometimes the smallest gestures turn into the best conversations.
What to Serve Them With
These sprouts go beautifully with roasted chicken, grilled salmon, or even a simple bowl of rice and fried tofu. I've served them alongside steak for dinner parties and as part of a vegetarian spread with quinoa and roasted sweet potatoes. They're rich enough to stand on their own but versatile enough to share the plate with almost anything.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though they lose a bit of their crispness. To bring them back to life, spread them on a baking sheet and reheat in a hot oven for about five minutes instead of using the microwave. The glaze will get sticky again and the edges will crisp up just enough.
Ways to Make It Your Own
If you want to keep it vegan, swap the honey for maple syrup or agave and the flavor stays just as warm and sweet. A squeeze of fresh lime juice right before serving adds a bright, citrusy note that cuts through the richness. You can also toss in some chopped bacon or pancetta halfway through roasting if you want a smoky, savory twist.
- Try adding a pinch of five-spice powder to the glaze for a deeper, more aromatic flavor.
- If you like it spicy, stir a teaspoon of sriracha or chili garlic sauce into the glaze before tossing.
- For extra crunch, scatter some chopped roasted peanuts or cashews over the top just before serving.
Pin It These sprouts have become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope they become that for you too, something simple and reliable that always tastes like home.
Recipe FAQs
- → How do you achieve crispy Brussels sprouts?
Trim and halve the Brussels sprouts, then roast them cut side down with olive oil and seasoning at a high temperature. Stir halfway through to ensure even crispness.
- → Can honey be substituted in the glaze?
Yes, for a vegan alternative, honey can be replaced with maple syrup or agave nectar without altering the flavor profile significantly.
- → What role does sesame oil play in the glaze?
Toasted sesame oil adds a rich, nutty depth that complements the sweetness of honey and the saltiness of soy sauce.
- → Is it necessary to broil after glazing?
Broiling caramelizes the glaze, enhancing flavor and creating a slightly sticky, glossy finish on the Brussels sprouts.
- → Are there any common allergens in this dish?
Yes, it contains soy from the sauce and sesame from the oil and seeds. Gluten may be present unless gluten-free tamari is used.
- → What garnishes complement these Brussels sprouts?
Toasted sesame seeds add crunch and flavor, while sliced green onions and crushed red pepper flakes provide freshness and a spicy kick.