Crispy Honey-Soy Brussels Sprouts (Printable)

Golden roasted Brussels sprouts with a sweet honey-soy glaze and toasted sesame seeds for crunch.

# What You'll Need:

→ 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 oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down evenly on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and crispy.
05 - Whisk together soy sauce, honey, rice vinegar, toasted sesame oil, garlic, and grated ginger 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, watching closely to prevent burning.
08 - Transfer to serving platter and sprinkle with toasted sesame seeds, green onions, and crushed red pepper flakes if desired. Serve immediately.

# Expert Advice:

01 -
  • The edges get so crispy they shatter like candy, while the centers stay tender and sweet.
  • That glaze clings to every charred leaf, balancing honey warmth with sharp soy umami in a way that feels almost unfair.
  • Its impressive enough for company but easy enough that I make it on random Tuesdays when I need something exciting.
  • Even people who swear they hate Brussels sprouts have asked me for this recipe mid-bite.
02 -
  • Dont crowd the pan or the sprouts will steam instead of crisp, and youll end up with sad, soggy vegetables instead of crispy gold.
  • The broiler step is non-negotiable. Thats when the glaze bubbles and clings and turns into that sticky, crackling shell everyone fights over.
  • If your sprouts are different sizes, separate the tiny ones and add them halfway through roasting so everything finishes at the same time.
03 -
  • Toast your sesame seeds in a dry skillet until they smell nutty and start to pop. It takes two minutes and the flavor difference is enormous.
  • Use a whisk to mix the glaze so the honey dissolves completely. Clumps of honey are great on toast, less great on roasted vegetables.
  • If your broiler runs hot, move the rack down one notch to avoid instant charcoal. Every oven is different, so trust your eyes more than the timer.
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