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red lobster fresh roasted brussel sprouts

Brussel Sprouts Recipe

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Prep Time 8 minutes
Cook Time 26 minutes
Total Time 34 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and halved
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, minced
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tsp rice vinegar
  • 1 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped

Method
 

  1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, pepper, and minced garlic on a large rimmed sheet pan. Spread cut-side down in a single layer. Roast for 20 to 22 minutes, flipping once halfway through, until the cut sides are deeply golden.
  2. While sprouts roast, whisk honey, soy sauce, sriracha, and rice vinegar in a small saucepan over medium-low heat. Simmer for 2 to 3 minutes until slightly thickened, then remove from heat and stir in butter.
  3. Pour the glaze over the roasted sprouts on the sheet pan and toss to coat. Return to the oven for 3 to 4 minutes at 425°F (220°C) until the glaze caramelizes and clings to the sprouts.
  4. Transfer to a serving plate and garnish with chopped fresh parsley. Serve immediately.

Notes

These are best eaten right away while the glaze is warm and the edges are still crisp. If your sheet pan is on the smaller side, divide the sprouts between 2 pans rather than crowding them, because a packed pan will steam instead of roast. The glaze can be made up to a day ahead and stored in the fridge; just warm it gently before using.