Description
Crispy, caramelized Brussels sprouts tossed in a glossy honey-garlic glaze. Sweet, savory, and ready in about 30 minutes—an easy veggie side dish that pairs with anything from weeknight chicken to holiday roasts.
Ingredients
For the Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil (or avocado oil)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Honey Garlic Glaze
2 tablespoons honey (or pure maple syrup)
2 teaspoons low-sodium soy sauce (or tamari)
2 cloves garlic, minced
1 teaspoon Dijon mustard (optional, for tang)
1 tablespoon unsalted butter (or olive oil)
Optional Add-Ins
1/2 teaspoon crushed red pepper flakes (for heat)
1 tablespoon balsamic vinegar (for depth)
1 teaspoon lemon juice, to finish
1 tablespoon toasted sesame seeds or chopped pecans, for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet or use a wide casserole dish.
2. Halve Brussels sprouts and pat dry. Toss with olive oil, salt, and pepper directly on the pan. Arrange cut-side down in a single layer, leaving space for crisping.
3. Roast 20–25 minutes, tossing once at the 12–15 minute mark, until deeply browned on the edges and tender inside.
4. Meanwhile, make the glaze: Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds until fragrant. Stir in honey, soy sauce, and Dijon; simmer 45–60 seconds to slightly thicken. Remove from heat (stir in balsamic if using).
5. Transfer hot sprouts to a bowl, pour over the honey-garlic glaze, and toss to coat. Finish with lemon juice, sesame seeds/pecans, and red pepper flakes if desired. Serve immediately.
Notes
Air Fryer: Cook sprouts at 375°F (190°C) for 12–14 minutes, shaking halfway; toss with warm glaze to finish.
Extra Crispy Tip: Preheat the empty sheet pan for 5 minutes before adding sprouts; always roast cut-side down.
Make-Ahead: Roast sprouts up to 2 days ahead; reheat at 400°F (205°C) for 8–10 minutes, then glaze.
Vegan: Use olive oil instead of butter and maple syrup instead of honey.
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Heat Lovers: Whisk 1 tablespoon sriracha into the glaze for Honey Sriracha Brussels Sprouts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 7mg