Crispy Honey Soy Brussels Sprouts (Printable)

Roasted Brussels sprouts tossed in a flavorful honey-soy glaze with sesame for an irresistible crunch.

# Ingredient List:

→ 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)

# Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss Brussels sprouts with olive oil, salt, and black pepper until fully coated.
03 - Place Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, turning once halfway through until golden brown and crisp.
05 - Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger together in a small bowl.
06 - Transfer roasted Brussels sprouts to a large bowl, pour glaze over, and toss to coat evenly.
07 - Return glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes, monitoring closely until caramelized without burning.
08 - Transfer to a serving platter, sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if desired, and serve immediately.

# Expert Advice:

01 -
  • They turn crispy on the outside and buttery inside, nothing like the mushy sprouts you might remember.
  • The glaze clings to every edge and caramelizes under the broiler, creating these sweet, sticky pockets of flavor.
  • You can prep everything in ten minutes and let the oven do the real work while you finish the rest of dinner.
02 -
  • Do not skip the broiling step, those last few minutes under high heat are what turn the glaze into a shiny, caramelized coating.
  • If your sprouts are different sizes, cut the larger ones into quarters so everything roasts evenly and finishes at the same time.
  • Watch the broiler like a hawk, the difference between perfectly caramelized and burnt is about thirty seconds.
03 -
  • Make sure your oven is fully preheated before you put the sprouts in, a hot oven from the start is what gives you those crispy, caramelized edges.
  • If your baking sheet is crowded, the sprouts will steam instead of roast, so use two sheets if you need to and keep them in a single layer.
  • Taste the glaze before you toss it with the sprouts, you can always add a little more honey if you want it sweeter or a splash more vinegar if you want it tangier.
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