Looking for the perfect side dish? 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 delectable 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
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
How I Prep Brussels Sprouts for Roasting
Start by rinsing your Brussels sprouts and trimming the stems. Then, cut your Brussels sprouts 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.
How I Evenly Coat My Sprouts in Oil & Seasoning
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 of the prepped Brussels sprouts. Then, 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.
My Favorite Sauce for 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.
Pour The Sauce on Just Before Serving
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.
Serving Your Sweet and Salty Brussels Sprouts
These Sweet and Salty Brussels Sprouts are so versatile! They are so delicious on their own and often add a nice crispy or slightly sweet element to any main dish.
These have long been a part of our annual traditional Thanksgiving meal, along with some other Exciting Thanksgiving recipes!
Sweet and Salty Brussels Sprouts
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic
- 1 teaspoon lemon juice (1 lemon = approx. 4 tablespoons lemon juice)
- 1 tablespoon honey (or agave nectar)
- 2 tablespoons soy sauce (regular or reduced sodium)
Instructions
- Preheat oven to 375°F.
- Prepare the Brussels sprouts by rinsing, removing them from the stalk if necessary, cutting off the stems, and cutting them in half longways. Spread them out in a single layer on a large baking sheet, ensuring they are not overlapping one another. Peel and mince your garlic.1 pound Brussels sprouts, 2 cloves garlic
- Pour the olive oil, salt, pepper, and minced garlic over the brussels spouts and use clean hands or a large spoon to toss, ensuring they are evenly coated.2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper
- Roast the Brussels sprouts for 20 minutes, then turn the oven up to 500°F and broil for an additional 2 minutes.
- Meanwhile, in a separate glass or small bowl, whisk together lemon juice, honey, and soy sauce until smooth.1 teaspoon lemon juice, 1 tablespoon honey, 2 tablespoons soy sauce
- Remove the Brussels from the oven and transfer them to a large plate. Pour the sauce over just before serving.
Pro Tips
- Sometimes when you cut the Brussels sprouts, some of the outer layers will shed off. Keep them! They get nice and crunchy in the oven and add texture.
- The longer the Brussels sprouts sit in the sauce, the more you risk them losing their crunch. Pour the sauce over the sprouts immediately before serving.
8 thoughts on “Sweet and Salty Brussels Sprouts”
I previously rated this recipe using bok choy, and now I’ve tried it with Brussels sprouts too! Love the flavor!
I LOVE it, Donna! I’m SO glad you enjoyed– the sauce is liquid gold haha 😉
I didn’t have any Brussels sprouts in the house but wanted to try this recipe
I used bok choy and it was yummy!!
Sidebar: My husband has always hated BS, as well as kale (but not spinach??). Recent genetic testing showed that it is a genetic predisposition! I will try this recipe on him, though!
Oh that’s a great twist, so glad you enjoyed it, thank you for letting me know—and very interesting on the genetic testing too, thank you for sharing!
Served these sprouts for the first time at Thanksgiving and my “I don’t really like Brussel’s sprouts” uncle had two helpings! Safe so say they’ll be returning again and again! Delicious!
These brussels truly convert veggie haters! Thank you so much for trusting my recipe for your family Thanksgiving, Kim!
Just made this and it’s delicious!! Thank you so much for the recipe!!
(Review provided by a family/friend of marleysmenu.com)
Yum!!!!!
(Review provided by a family/friend of marleysmenu.com)