Recipe: Brussels Sprouts with Soy Sauce and Honey Glaze

This is really simple to prepare and makes for a great veggie side dish.

Brussels Sprouts with Soy Sauce and Honey Glaze

  • 2 lbs. Brussels Sprouts, washed, trimmed, and halved
  • 4 tbsp. Soy Sauce (can sub low sodium if you wish)
  • 2 tbsp. Honey
  • 2 tbsp. Olive Oil
  • Ground black pepper (to taste)

Preheat oven to 400°F. Put the soy sauce, honey, and olive oil in a small bowl. Whisk to combine. Pour over brussels sprouts and toss to coat. Foil a large jellyroll pan and spray with cooking spray. Distribute the brussels sprouts in the pan such that they are in a single layer (you might have to use a second pan if you’re using smaller “regulation” size jellyroll pans). Add pepper to taste (I like to grind fresh pepper over the pan, and I like my pepper!). Roast for about 20 minutes or until tender to your liking.

These are just about fool-proof. The foil makes clean-up super easy.

Just FYI, this is not a classic Mom recipe, for those of you keeping track. This is a home-grown variety after several experiments. A nice addition to this might be some minced or sliced garlic. Mmm. Next time….


Jonathan does a lot of stuff. If you ask Jenny, maybe he does too much stuff.