Sweet and Salty Brussels Sprouts

These Sweet and Salty Brussels Sprouts are crispy, saucy, flavorful, and easy to whip up, making them the best sidekick to any main dish!

This lick-your-fingers-worthy vegetable recipe will turn even the pickiest of eaters into Brussels sprouts lovers. How do I know? You’re lookin’ at an ex-green-veggie hater here and I can confirm I now crave these crispy brussels sprouts— and often!

This sweet and salty brussels sprouts recipe has been a gateway to actually truly enjoying the vegetable, and I now make both these and Maple Balsamic Brussels Sprouts on the regular!

And as a mom-on-the-go who loves bold flavor, having a quick and flavorful side to uplevel any meal feels like a superpower! With just 8 ingredients, 30 minutes, and a sheet pan, this roasted vegetable recipe comes in clutch!

Sweet and Salty Brussels Sprouts Ingredient Highlights

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You can buy the brussels sprouts on or off the stalk. Check here for tips if you are removing Brussels sprouts from the stalk.

I love honey for dynamic flavor in this recipe, but you can also easily substitute maple syrup, agave nectar, or even brown sugar.

Sweet and Salty Brussels Sprouts Tips and Tricks

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How to Make Sweet and Savory Brussels Sprouts

Start by rinsing your Brussels sprouts and trimming the stems. Then, cut them in half longways to make bite-sized pieces.

While you are slicing your Brussels sprouts, the outermost layer may fall off. Make sure to transfer these onto your baking sheet. They get extra crunchy and really add to the overall texture of your dish.

Once you’ve prepped your Brussels sprouts, add them to a baking sheet. Option to line your baking sheet with aluminum foil to make clean up quicker and easier.

Spread them out in a single layer so they are not overlapping one another, allowing them to cook more evenly.

Then, pour the olive oil over top and sprinkle them with salt, pepper, and minced garlic.

Use a large spoon or clean hands to toss the Brussels sprouts to ensure that the salt, pepper, and garlic is distributed evenly, and the sprouts are completely coated with olive oil.

Once you’ve tossed them, they’re ready for the oven!

After cooking them for 20 minutes, set your oven to broil and watch closely for them to brown. It usually takes about two minutes. This will crisp the outside layer of your Brussels sprouts.

While your Brussels sprouts are in the oven, prepare your sweet and salty sauce. It’s made up of a very simple mixture of lemon juice, soy sauce, and honey.

Since the simple sauce is only 3 ingredients, fresh lemon goes a long way in this recipe! I like to squeeze my lemon juice first before adding my soy sauce and honey, to allow for a chance to extract any lemon seeds that may fall out of the lemon.

Once you add the soy sauce and honey, use a fork or whisk to stir well, making sure the thicker honey combines with the more liquid soy sauce and lemon juice.

The longer your Brussels sprouts sit in the sauce, the more they will absorb, which can sometimes cause them to get a little soggy. This simple 3-ingredient sweet and salty sauce is meant to be a finishing sauce.

That just means you should pour the sauce over the Brussels sprouts just before serving them.

You can even serve the sauce on the side to add on top of your personal serving so the Brussels stay crispy.

How to Properly Store Leftover Roasted Brussels Sprouts

In an airtight container, the cooked Brussels sprouts will last up to 4 days in the refrigerator. You can also opt to freeze leftovers for up to a year!

If you have leftover sauce, it will last for about 1 week in the refrigerator or up to 3 months frozen.

To reheat, roast the Brussels sprouts for 5-8 minutes at 350°F until heated through. Frozen Brussels sprouts should be thawed out in the refrigerator overnight before being reheated.