Save One November evening, I was staring at a bag of Brussels sprouts I'd impulse-bought at the market, wondering if I could make them actually exciting. I'd always roasted them with olive oil and garlic, but they felt like they needed something bold. I grabbed the honey jar and a bottle of soy sauce, whisked them together on instinct, and the smell alone told me I was onto something. That batch disappeared so fast I had to roast another round before dinner was even over.
I started making these for Sunday dinners when my sister told me she hated Brussels sprouts. She tried one out of politeness, then reached for three more without saying a word. Now she asks me to bring them to every family gathering, and I've stopped admitting how simple they actually are.
Ingredients
- Brussels sprouts: Fresh, firm sprouts with tight leaves roast up crispiest. Trim the stems and halve them so the cut sides caramelize beautifully against the pan.
- Soy sauce: This brings salty depth and umami. Low-sodium works if you're watching salt, but regular soy sauce gives the boldest flavor.
- Honey: It balances the soy and creates that glossy, sticky coating. Local honey adds a floral note if you have it.
- Rice vinegar: A splash of tanginess cuts through the sweetness and keeps the glaze from feeling heavy.
- Toasted sesame oil: This is the secret ingredient. Just a tablespoon makes everything smell nutty and warm.
- Garlic and ginger: Freshly minced and grated, they add aromatic heat that lingers in the best way.
- Olive oil: For roasting. It helps the sprouts crisp up without burning.
- Sesame seeds: Toasted seeds add crunch and a final layer of nuttiness.
- Green onions: Optional but lovely for a fresh, bright finish.
- Crushed red pepper flakes: A pinch brings gentle heat if you like a little kick.
Instructions
- Prepare the oven and pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup painless.
- Toss the sprouts:
- In a large bowl, coat the halved Brussels sprouts with olive oil, salt, and black pepper until every piece glistens. Spread them cut side down in a single layer so they get crispy, not steamed.
- Roast until golden:
- Roast for 20 to 25 minutes, stirring once halfway through. You want deep golden edges and tender centers that yield when poked with a fork.
- 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 will make you impatient.
- Toss in the glaze:
- When the sprouts are crispy, transfer them to a large bowl and pour the glaze over. Toss until every piece is coated and shiny.
- Broil for caramelization:
- Return the glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes, watching closely. They should bubble and caramelize without burning.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and red pepper flakes if using. Serve immediately while they're hot and crispy.
Save The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I just smiled and said they were easier than they looked. That's when I realized a good glaze can make anything feel special.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back the crispiness. Microwaving makes them soggy, so avoid it if you can.
Variations to Try
Swap honey for maple syrup if you want to keep it vegan. Add a squeeze of lime juice at the end for brightness. Toss in some crispy bacon or roasted chickpeas if you want extra protein and texture.
Serving Suggestions
These Brussels sprouts pair beautifully with grilled chicken, roasted salmon, or crispy tofu. They also work as a standalone dish over steamed rice when you want something simple but satisfying.
- Serve them warm as a side for holiday dinners.
- Pack them in a lunchbox with quinoa and a fried egg.
- Double the batch because they disappear faster than you think.
Save This dish taught me that vegetables don't need to be complicated to feel exciting. A good glaze and high heat can turn something ordinary into the thing everyone fights over at the table.
Recipe FAQs
- → What’s the best way to achieve crispy Brussels sprouts?
Roasting at a high temperature with olive oil and turning halfway helps develop a golden, crispy exterior while keeping the inside tender.
- → Can I substitute honey in the glaze?
Yes, alternatives like maple syrup or agave nectar can be used for a similar sweetness without changing the texture significantly.
- → How do I prevent the glaze from burning during broiling?
Keep a close watch while broiling for 2–3 minutes to caramelize without burning, and use a low rack position if needed.
- → Are sesame seeds necessary for the dish?
Sesame seeds add a nutty crunch and visual appeal but can be omitted or replaced with chopped nuts if preferred.
- → Can this be prepared ahead of time?
Brussels sprouts taste best fresh, but glazed sprouts can be roasted in advance and reheated briefly before serving.