Roasted Sweet and Spicy Brussels Sprouts Without Balsamic Vinegar

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These sweet and spicy brussels sprouts are roasted to get those delicious caramelized edges and tender insides, then tossed in a glaze of soy sauce, honey and spicy chili garlic sauce for a delicious spicy flavor.

It's quick, it's easy and they might just be the best flavor packed Asian roasted brussels sprouts ever!

bowls of spicy roasted brussels sprouts with charred edges

A little soy sauce, honey and spicy chili garlic sauce and you've got the most amazing roasted brussels sprouts. I mean really, I think this is one of the best ways to cook them.

What better way to take the bitterness out of raw Brussels sprouts than to roast them until they are caramelized, then coat them in the most perfect sweet and savory sauce.

This is my new favorite way to cook brussels sprouts! The sweet chili brussels sprouts are both crispy and tender, and the brussels sprouts sauce is just packed with tongue tingling spicy flavor.

And talk about an easy side dish. With just a couple steps, these spicy brussels sprouts are the perfect complement to any meal.

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Why This Recipe Works
Ingredients
Step By Step Instructions
Serving Options
Expert Tips
Frequently Asked Questions
Storage and Reheating Options
More Brussels Sprouts Recipes
Recipe
💬 Comments

Why This Recipe Works

Roasting the brussels sprouts brings out the sugars, which helps prevent them from tasting bitter. Also, the honey in the glaze will offset any remaining bitterness.
Halving the brussels sprouts helps them to cook throughout so they are always tender.
Roasting them on high heat helps ensure they stay crispy while still cooking all the way through.
It's so versatile and forgiving - you can substitute the seasonings easily to fit whatever flavor profile you like!

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

You will need fresh brussels sprouts for this recipe. When choosing brussels sprouts, choose ones that are smaller sized and have the leaves tightly packed and feel dense. They should be bright green colored and are in season from September through March (which is when they will be at their best).

**try to buy brussels sprouts that are the same size so they cook evenly.

This recipe calls for the brussels sprouts to be halved, which help them cook through easier. Trim any brown parts off the bottom (making sure they stay intact), then cut the brussels lengthwise (vertically), from stem to the top.

The sauce for roasted brussels sprouts is made with soy sauce, a spicy chili garlic sauce and honey.

You can substitute sambal or sriracha (to make honey sriracha brussels sprouts) for the chili garlic sauce to get a similar flavor.

You can also substitute maple syrup for the honey if you want to make this recipe vegan (just make sure your chili sauce doesn't have any shellfish elements).

We season the brussels with avocado oil, salt and black pepper before roasting. We use avocado oil because it has a high smoke point and won't burn roasting at the higher temperatures like olive oil can. Any high smoke point oil can be substituted.

Step By Step Instructions

Preheat the oven to 400°F. Put your halved Brussels sprouts in a large mixing bowl and combine with the avocado oil, salt and pepper.

bowl of raw brussels sprouts cut in half

Spread them out on a parchment paper or aluminum foil lined sheet pan.

brussels sprouts coated with olive oil on parchment paper

Roast for 25 minutes until the edges have become browned and caramelized with a crispy texture.

While the brussels sprouts are roasting, combine the soy sauce, honey and chili garlic sauce in a large bowl and mix.

bowl of soy sauce, honey and chili sauce

Remove the brussels from the oven and pour them into the bowl with the sauce and toss to fully coat. Serve immediately.

Serving Options

Sprinkle these with sesame seeds for a slightly toasted nutty flavor.
For additional spice, add a chopped Thai chili to the sauce.
Serve as a side alongside these other Asian inspired dishes:
- Air fryer orange chicken
- Air fryer General Tso's chicken
- Stir fry ground beef
- Instant Pot oxtails
- Honey garlic tofu
They are the perfect side dish for a classic ribeye steak, roasted chicken, this delicious sea bass, or alongside this pork belly sandwich.
You can use many different spices for brussels sprouts if you prefer a different style sauce (instead of sweet and spicy sauce) - try sprinkling them with paprika, red pepper flakes, fresh herbs, Parmesan cheese, fresh lemon, and Dijon mustard, among many more! Be creative!
You can also use sweet chili sauce to coat the brussels after roasting.
Drizzle the crispy sprouts with hot honey as a substitute for the sweet and spicy sauce.

glazed roasted brussels sprouts in a bowl

Expert Tips

Larger brussels sprouts will need more time to roast to cook through fully. Try to make sure your brussels sprouts are close to the same size so they cook evenly.
This recipes call for the brussels sprouts to be halved, which help them cook through easier. Trim any brown parts off the bottom, then cut the brussels lengthwise (vertically), from stem to the top.
Make sure the Brussels sprouts are in a single even layer when roasting them. If they overlap each other they will not caramelize like we want them to.
The brussels sprouts should be coated with avocado oil to help them caramelize better.
Sprinkle them with sesame seeds if you'd like to add a slight nutty flavor.
The recipe can be easily doubled or tripled.
Drizzle them with ¼ teaspoon of sesame oil for a nice nutty flavor.
To make them tangy, you can add 1-2 teaspoons of rice vinegar to the sauce, or squeeze a touch of fresh lemon juice on them.

Frequently Asked Questions

Do brussels sprouts have to be blanched before roasting?

Blanching brussels sprouts before roasting them can help them become tender faster. To blanch brussels sprouts, cook them in boiling water for 2 minutes, drain, and immediately place them in an ice bath for 5 minutes to stop the cooking.

While this step does help to tenderize them, it is an extra step and is not absolutely necessary. I prefer to eliminate this step and just cut the brussels sprouts in half before roasting to ensure they cook through.

Why are my roasted brussels sprouts not crispy?

If you roasted the brussels sprouts whole, they will not be as crispy. When you cook them whole, they steam inside instead of becoming crispy. Be sure to cut them in half and roast them at at least 400°F or higher to ensure they get crispy.

Storage and Reheating Options

Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 30 seconds at a time until warmed throughout.

Leftovers can also be frozen for up to 6 months. Thaw in the fridge overnight and follow the above reheating instructions. Note frozen brussels sprouts can be a little mushy.

More Brussels Sprouts Recipes

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