How to Master Restaurant-Quality Brussels Sprouts

Preparation Precision

Strategic trimming and cutting technique maximizing surface area for caramelization.

Temperature Mastery

High-heat application developing deep flavor through Maillard reaction without burning.

Glaze Balance Development

Calculated sweet-heat-acid equilibrium creating complex flavor profile.

Texture Optimization

Careful timing and coating method ensuring perfect crispy exterior with tender interior.

Baking Tips

The secret to perfectly crispy Brussels sprouts is the cornstarch coating, which helps absorb excess moisture and creates extra crispiness

Don't overcrowd the pan when roasting—Brussels sprouts need space to caramelize and crisp up properly

Placing the sprouts cut-side down ensures maximum contact with the hot pan for the best caramelization

Fresh Brussels sprouts are key—avoid frozen ones as they contain too much moisture to get properly crispy

For even cooking, try to select Brussels sprouts of similar size, or cut larger ones into quarters

The glaze will thicken as it cools, so apply it while both the glaze and the sprouts are hot

If you're making this for a crowd, you can roast the sprouts up to 2 hours ahead and reheat at 350°F for 5 minutes before glazing

For a sweeter profile, add a tablespoon of maple syrup to the glaze; for more heat, increase the red pepper flakes

Spicy Honey Brussels

Name: Spicy Honey Brussels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 servings
Cuisine: Modern American
Ingredients: For the Brussels Sprouts:; 2 pounds Brussels sprouts, trimmed and halved (quartered if very large); 3 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 teaspoons cornstarch (secret ingredient for extra crispiness); 2 cloves garlic, minced; For the Spicy Honey Glaze:; ¼ cup honey (local if available); 2 tablespoons hot sauce (such as Sriracha or sambal oelek); 1 tablespoon soy sauce or tamari (use tamari for gluten-free); 1 tablespoon apple cider vinegar; 1 teaspoon grated fresh ginger; ¼ teaspoon red pepper flakes (adjust to taste); 1 tablespoon unsalted butter (omit for vegan/dairy-free); For Garnish:; 2 green onions, thinly sliced; 1 tablespoon toasted sesame seeds; Zest of half a lemon; Flaky sea salt, for finishing; Optional: crushed pistachios or almonds for added crunch

This Spicy Honey Brussels recipe reveals essential techniques for transforming often-maligned Brussels sprouts into irresistibly caramelized, perfectly balanced bites that convert even the most passionate sprout skeptics. Featuring a strategic high-heat roasting method, perfectly balanced sweet-heat glaze, and textural enhancement techniques, these Brussels sprouts achieve that coveted combination of crispy exterior and tender interior that makes for an addictive side dish or appetizer. While requiring moderate attention to timing and temperature management, mastering these techniques delivers results that rival upscale restaurant versions, providing impressive depth of flavor and Instagram-worthy presentation that elevates this humble vegetable to star status.

Prep Time

15 Minutes

Cook Time

25 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Brussels Sprouts:

2 pounds Brussels sprouts, trimmed and halved (quartered if very large)

3 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons cornstarch (secret ingredient for extra crispiness)

2 cloves garlic, minced

For the Spicy Honey Glaze:

¼ cup honey (local if available)

2 tablespoons hot sauce (such as Sriracha or sambal oelek)

1 tablespoon soy sauce or tamari (use tamari for gluten-free)

1 tablespoon apple cider vinegar

1 teaspoon grated fresh ginger

¼ teaspoon red pepper flakes (adjust to taste)

1 tablespoon unsalted butter (omit for vegan/dairy-free)

For Garnish:

2 green onions, thinly sliced

1 tablespoon toasted sesame seeds

Zest of half a lemon

Flaky sea salt, for finishing

Optional: crushed pistachios or almonds for added crunch

Instructions

Preheat your oven to 425°F (220°C). Position the rack in the upper third of the oven. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup.

Prepare the Brussels sprouts: Trim the stem ends and remove any discolored outer leaves. Cut each sprout in half lengthwise through the stem (quarter very large ones). The flat surfaces will caramelize beautifully.

Place the Brussels sprouts in a large bowl. Sprinkle with cornstarch and toss until lightly coated. This creates an ultra-crisp exterior when roasted.

Add olive oil, salt, and pepper to the sprouts. Toss thoroughly to ensure each piece is well-coated. Add minced garlic and toss again.

Spread the Brussels sprouts in a single layer on the prepared baking sheet, making sure they're not overcrowded. Place cut-sides down for maximum caramelization. Use two baking sheets if necessary.

Roast for 15 minutes, then carefully flip the sprouts with a spatula. Return to the oven and roast for an additional 5-10 minutes until deeply golden and caramelized with crispy edges.

While the sprouts are roasting, prepare the spicy honey glaze: In a small saucepan over medium heat, combine honey, hot sauce, soy sauce, apple cider vinegar, grated ginger, and red pepper flakes.

Bring the glaze to a gentle simmer and cook for about 3-4 minutes until slightly thickened. Remove from heat and stir in the butter until melted and incorporated. Set aside.

When the Brussels sprouts are done roasting, transfer them to a large heat-proof bowl. Pour the warm glaze over the hot sprouts and toss quickly to coat evenly.

Transfer the glazed Brussels sprouts to a serving dish. Garnish with sliced green onions, toasted sesame seeds, lemon zest, a sprinkle of flaky sea salt, and optional crushed nuts.

Serve immediately while hot and crispy for the best texture and flavor experience.

Spicy Honey Brussels

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Restaurant-Quality Brussels Sprouts

Spicy Honey Brussels

Ingredients

Instructions