Pin It I used to push Brussels sprouts around my plate as a kid, convinced they were punishment disguised as vegetables. Then one evening at a friend's dinner party, I watched her pull a tray from the oven, the sprouts crackling and dark at the edges, glossy with something that smelled like caramel and sesame. One bite and I understood what I'd been missing all those years. Now I make them this way almost weekly, and they disappear faster than dessert.
The first time I served these at Thanksgiving, my uncle who'd spent decades avoiding Brussels sprouts ate four helpings. He kept muttering about how they couldn't possibly be the same vegetable he remembered from childhood. My aunt took a photo of his plate as evidence. That's when I knew this recipe was a keeper, something that could change minds and become part of the rotation.
Ingredients
- Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves, and don't skip halving them because the cut sides are where all that crispy magic happens.
- Soy sauce: I use low sodium to control the saltiness, but regular works fine if you go easy on the extra salt.
- Honey: It caramelizes beautifully under high heat and balances the salty soy perfectly, though maple syrup works in a pinch.
- Rice vinegar: Adds a gentle tang that keeps the glaze from feeling too heavy or sweet.
- Toasted sesame oil: A little goes a long way, this is what gives the dish that deep, nutty aroma you'll smell the moment you walk in the kitchen.
- Garlic and ginger: Fresh is best here, the sharpness mellows as it cooks and adds warmth to every bite.
- Olive oil: Helps the sprouts crisp up without sticking, and I always use a bit more than I think I need.
- Toasted sesame seeds: They add a final layer of crunch and a toasty flavor that ties everything together.
- Green onions: Optional but highly recommended, they bring a fresh, sharp contrast to the rich glaze.
- Crushed red pepper flakes: Just a pinch if you like a hint of heat that sneaks up on you.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 220°C (425°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Coat the Sprouts:
- Toss the halved Brussels sprouts in a big bowl with olive oil, salt, and pepper until every piece glistens. Don't be shy with the oil, it's what makes them crispy.
- Arrange for Roasting:
- Spread them cut side down in a single layer on your baking sheet. The cut sides touching the hot pan is where the caramelization happens, so give them space.
- Roast Until Golden:
- Let them roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. You're looking for deep golden edges and tender centers.
- 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 impatient.
- Toss in the Glaze:
- When the sprouts are crispy, pull them out and dump them into a large bowl, then pour the glaze over and toss until every sprout is coated. They'll sizzle and steam a little.
- Broil for Caramelization:
- Spread them back on the baking sheet and slide them under the broiler on high for 2 to 3 minutes, watching like a hawk. They'll caramelize fast and can go from perfect to burnt in seconds.
- Garnish and Serve:
- Transfer to a platter and sprinkle with toasted sesame seeds, green onions, and red pepper flakes if you're using them. Serve immediately while they're still crackling.
Pin It There's a moment right after you pull these from the oven when the kitchen smells like a street market in Seoul, all toasted sesame and sweet soy, and everyone suddenly appears in the doorway asking what's for dinner. It's become one of those dishes that makes ordinary nights feel a little special, the kind of thing that turns a simple roast chicken into a meal people remember.
How to Get the Crispiest Brussels Sprouts
The secret is high heat and patience. I learned the hard way that opening the oven door every five minutes to check on them releases all the heat and makes them soggy. Let them roast undisturbed for at least the first 15 minutes, then give them one good stir and let them finish. The cut sides pressed against the hot pan will turn dark and caramelized, and those outer leaves that fall off become crispy little chips that are honestly the best part.
Serving Suggestions and Pairings
These sprouts shine next to grilled salmon or roasted chicken, but I've also piled them over brown rice with a fried egg on top for a quick weeknight dinner. They're sturdy enough to hold up on a buffet table and still taste great at room temperature, which makes them perfect for potlucks. A squeeze of lime right before serving adds a bright pop that cuts through the richness, and I've started keeping a bottle of chili crisp nearby for anyone who wants extra heat.
Storage and Make Ahead Tips
Leftovers keep in the fridge for up to three days, though they lose some of their crunch. I reheat them in a hot skillet instead of the microwave to bring back a bit of that crispy texture. You can prep the sprouts and the glaze a few hours ahead and keep them separate until you're ready to roast, which makes weeknight cooking a lot less frantic.
- Roast the sprouts in advance and toss them with the glaze just before serving to save time.
- Double the glaze recipe and keep extra in the fridge for drizzling over roasted vegetables or grilled tofu.
- If you're making these for a crowd, roast in batches and keep the finished ones warm in a low oven while you finish the rest.
Pin It This recipe taught me that vegetables don't have to be boring or virtuous, they can be the star of the plate if you treat them right. I hope these Brussels sprouts surprise someone at your table the way they surprised me.
Recipe FAQ
- → How do I achieve crispy Brussels sprouts?
Trim and halve the sprouts, coat them evenly with olive oil, salt, and pepper, and roast cut side down at a high temperature until golden and crispy.
- → Can I substitute honey in the glaze?
Yes, for a vegan option you can replace honey with maple syrup or agave nectar without losing the glaze's sweetness.
- → What is the role of broiling after glazing?
Broiling quickly caramelizes the glaze on the sprouts, adding extra depth of flavor and a slightly sticky texture.
- → Are the sesame seeds necessary?
Toasted sesame seeds add a nutty crunch and enhance the overall texture, but they can be omitted if preferred.
- → What dishes pair well with these Brussels sprouts?
They complement grilled meats, tofu, or can be served as a standalone vegetarian side with rice or noodles.