Honey Garlic Roasted Brussels Sprouts
Crispy roasted Brussels sprouts tossed in a warm honey garlic glaze sweet, savory, and ready fast for a family-friendly side dish.
Equipment
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Large mixing bowl
- Small saucepan (or microwave-safe bowl)
- Knife and cutting board
- Measuring cups and spoons
- Spatula or tongs
Ingredients
- 1 ½ lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp honey
- 2 cloves garlic minced
- 1 ½ tbsp soy sauce
- 1 tbsp apple cider vinegar or rice vinegar
- ¼ tsp red pepper flakes optional
- Flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if you want easy cleanup.
- Prep the Brussels sprouts: trim the stems and cut in half lengthwise. If you have very large sprouts, quarter them for even roasting.
- Toss the sprouts in a large bowl with olive oil, salt, and black pepper until evenly coated.
- Spread sprouts cut-side down on the baking sheet in a single layer. This is key for crispy edges.
- Roast for 18–22 minutes, flipping once halfway through, until deeply golden and crisp on the outside and tender inside.
- While they roast, make the glaze: in a small saucepan over low heat, combine honey, minced garlic, soy sauce, vinegar, and red pepper flakes (if using). Warm for 1–2 minutes, stirring, just until glossy and fragrant don’t boil hard.
- Transfer roasted sprouts to a bowl (or toss right on the sheet pan if you prefer). Drizzle the warm honey garlic glaze over and toss until every sprout is coated.
- Taste and finish with a pinch of flaky sea salt if you like. Serve warm while they’re at peak crispiness.
Notes
- For extra crispiness, dry the brussel sprouts well after washing.
- If your sprouts are large, quarter them so they roast evenly.
- Add red pepper flakes only to the adult portion if serving little kids.
- Reheat in the oven or air fryer to bring back the crisp edges.