Save I used to think Brussels sprouts were the enemy until a neighbor brought these to a potluck, still warm and glistening. The kitchen smelled like toasted sesame and caramel, and I ate six before anyone else got a chance. That night I texted her for the recipe, and she laughed and said it was just honey, soy sauce, and high heat. I've been making them every week since.
The first time I made these for my family, my youngest grabbed three off the tray before I could even plate them. She stood at the counter, sesame seeds stuck to her fingers, and asked if vegetables were always this good. I didn't have the heart to tell her no, so I just made another batch the next night.
Ingredients
- Brussels sprouts: Look for tight, bright green heads without yellowing leaves, and always trim the stem ends so they sit flat and caramelize beautifully.
- Soy sauce: I use low-sodium to control the salt level, especially since the glaze reduces and intensifies under the broiler.
- Honey: It gives that glossy, sticky coating and balances the salty soy perfectly, but maple syrup works if you want to keep it vegan.
- Rice vinegar: A splash of acidity cuts through the richness and keeps the glaze from feeling heavy.
- Toasted sesame oil: This is where the nutty aroma comes from, just a tablespoon transforms the whole dish.
- Garlic and ginger: Freshly minced and grated, they add warmth and depth that powdered versions just can't match.
- Olive oil: Coating the sprouts before roasting ensures they crisp up instead of steaming.
- Toasted sesame seeds: They add crunch and a subtle roasted flavor that makes every bite more interesting.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This high heat is key to getting that crispy, golden crust.
- Season the Brussels Sprouts:
- Toss the halved sprouts in a large bowl with olive oil, salt, and black pepper until every piece is lightly coated. Don't skip the toss, it makes all the difference in even browning.
- Arrange for Maximum Crispiness:
- Spread them cut side down in a single layer on the baking sheet, giving each sprout a little breathing room. Crowding them will trap steam and make them soggy instead of crispy.
- Roast Until Golden:
- Roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. You'll know they're ready when the edges turn deep golden and the cut sides are caramelized.
- 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 hungry.
- Toss in the Glaze:
- Transfer the roasted sprouts to a large bowl and pour the glaze over them, tossing gently until every piece is coated. The heat from the sprouts will warm the glaze and make it cling beautifully.
- Caramelize Under the Broiler:
- Return the glazed sprouts to the baking sheet and broil on high for 2 to 3 minutes, watching closely so they caramelize without burning. This step creates those irresistible sticky, charred edges.
- Garnish and Serve:
- Transfer to a serving platter and sprinkle with toasted sesame seeds, green onions, and red pepper flakes if you like a little heat. Serve them immediately while they're still warm and crispy.
Save I brought these to Thanksgiving last year, mostly as an experiment, and they were gone before the turkey was carved. My uncle, who swore he hated Brussels sprouts, went back for seconds and asked if I'd make them again for Christmas. That's when I knew I had a recipe worth keeping.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispiness. Reheat them in a hot oven or air fryer for a few minutes to bring back that roasted crunch, microwaving will make them soggy. I've also tossed cold leftovers into grain bowls and salads where the glaze acts like a dressing.
Variations You Can Try
If you want a vegan version, swap the honey for maple syrup or agave and the flavor stays just as rich. A squeeze of fresh lime juice at the end adds a bright, citrusy kick that cuts through the sweetness. I've also tried adding a drizzle of sriracha to the glaze for heat, or tossing in chopped cashews for extra crunch.
Serving Suggestions
These Brussels sprouts pair beautifully with grilled chicken, salmon, or crispy tofu for a complete meal. I've served them alongside rice bowls, roasted pork tenderloin, and even as a topping for ramen. They're versatile enough to work as a side dish or a standalone snack when you're craving something savory and crispy.
- Serve them warm straight from the oven for the best texture and flavor.
- Double the batch if you're feeding a crowd because they disappear fast.
- Pair with a light sesame ginger slaw or steamed jasmine rice to round out the meal.
Save These Brussels sprouts have become my go-to whenever I need to prove that vegetables can be just as exciting as anything else on the table. Every time I make them, someone asks for the recipe, and I'm always happy to share.
Recipe FAQs
- → How do I achieve crispy Brussels sprouts?
Toss them with olive oil and roast at high heat, arranging cut side down for maximum caramelization and crispiness.
- → Can I substitute honey in the glaze?
Yes, maple syrup or agave nectar work well as vegan-friendly alternatives, providing similar sweetness.
- → What is the purpose of broiling after glazing?
Broiling caramelizes the glaze quickly, enhancing flavor and giving the sprouts a slightly crisp exterior without burning.
- → Are sesame seeds necessary for the dish?
They add a toasty crunch and nutty flavor, complementing the glaze, but can be omitted if you prefer.
- → How can I adjust spiciness?
Add crushed red pepper flakes to the garnish or mix them into the glaze for a mild kick.