The sprouts roast cut-side down for 22 to 25 minutes while the glaze simmers separately.
Soy sauce, honey, rice vinegar, sesame oil, ginger and garlic reduce for two minutes, then a cornstarch slurry takes the glaze glossy. No bacon, balsamic or nuts go near this one.
Ingredient Notes
- Brussels sprouts
- One and a half pounds, trimmed and halved.
- Glaze
- Soy sauce, honey, rice vinegar, sesame oil, ginger and garlic, thickened with cornstarch.
- Finish
- Sesame seeds and sliced green onion.
How to Make It
Sprouts tossed
Heat the oven to 425°F. Toss the Brussels sprouts with neutral oil and salt, then arrange cut-side down on a sheet pan.
Roasted
Roast 22 to 25 minutes, until browned and tender.
Glaze simmered
Meanwhile, simmer the soy sauce, honey, rice vinegar, sesame oil, ginger and garlic in a small saucepan for 2 minutes. Whisk in the cornstarch slurry and cook until glossy and lightly thickened.
Tossed and finished
Toss the hot roasted sprouts with enough glaze to coat. Finish with sesame seeds and green onion.
Building the Glaze
Two minutes in a small saucepan.
Salty
3 tbsp low-sodium soy sauce
The savoury base and dark colour.
Sweet
2 tbsp honey
The gloss and the sticking power.
Sour
1 tbsp rice vinegar
Keeps the glaze from cloying.
Aromatic
Simmer 2 minutes1 tsp sesame oil, 1 tsp grated ginger, 1 garlic clove
The teriyaki-style profile.
Thicken
1 tsp cornstarch in 1 tbsp water
Turns it glossy and clinging.
Then tasteHot sprouts tossed in just enough glaze to coat.
Success Tips
- Arrange the halves cut-side down and leave them alone while they roast.
- Whisk the slurry in off the boil so the glaze thickens smoothly.
- Toss with just enough glaze to coat; extra makes them soggy.
Why This Recipe Works
- Roasting cut-side down browns the flat face before the glaze goes on.
- Simmering the glaze separately stops it burning in the oven.
- Cornstarch makes the glaze cling instead of running off.
- Tossing while hot helps the glaze coat evenly.
Storage and Reheating
Refrigerate
Refrigerate up to 4 days; reheat until hot.
Serving Ideas
Serve hot as a side, with sesame seeds and green onion scattered over.
Frequently Asked Questions
What is the glaze made of?
Soy sauce, honey, rice vinegar, sesame oil, ginger and garlic, thickened with cornstarch.
Is there bacon or nuts?
No. This version is glazed sprouts with sesame and green onion only.
