Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper. Toss well to coat.1 1/2 pounds Brussels sprouts, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender-crisp and caramelized.
- While sprouts are roasting, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger (if using) in a small bowl to create the glaze.1/4 cup honey, 2 tablespoons sriracha, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon fresh ginger
- Remove sprouts from oven. Pour the glaze over them and toss thoroughly to coat. Return to the oven for another 5-7 minutes, until the glaze is sticky and caramelized, watching closely to prevent burning.
- Remove from oven, garnish with sesame seeds (if using), and serve hot.1 tablespoon sesame seeds
Notes
For an extra kick, add a pinch of red pepper flakes to the glaze. For even crispier results, ensure Brussels sprouts are very dry before roasting.
