What’s not to love about Brussels Sprouts? They have an earthy, slightly cabbage like flavor – they’re in the same family. I roast them whole, chiffonade and sauté them in butter (lots of butter) and I’ve even tested out a gratin (that didn’t turn out so well). I’m always a bit surprised when people profess a dislike of Brussels sprouts. So much so that I’m determined to find a recipe that will win over even the most ardent sprout detractors. I think this recipe just may do the trick. The recipe compliments the earthiness of the Brussels sprouts with a balance of flavors: sweetness (honey), salt (sauce), spice (pepper flakes) and the distinct flavor of toasted sesame oil hanging out in the background. And I love the texture balance of the soft wilted leaves and the crispy crunch of those leaves that have been charred on the edges.

Note: Unfortunately, I was out of my favorite bottled soy sauce and I was too lazy to run to the market for more. So, I used a few of the less flavorful soy sauce packets that I happen to have on hand from my last Chinese delivery. Oh, the shame. 🙂


  • 10-12 large Brussels sprouts
  • 2 TBL extra virgin olive oil, divided
  • 2 TSP Kosher salt
  • 4 TSP soy sauce
  • ¼ TSP red pepper flakes
  • 1/8 TSP toasted sesame oil
  • 1½ TSP honey
  • Preheat oven to 400°F.

Trim the Brussels sprouts of the stalk end in order to expose the base of the leaves. Discard the first outer and/or bruised leaves. After the first few leaves, you may need to cut more of the stem end off in order to peek off more leaves. Continue until you peeling off leaves until you get to the small-pales yellow.

Placed the leaves in a single layer of a baking dish. Pour 1 tablespoon of extra virgin oil on leaves. Stir, making sure that all of the leaves are coated. Roast leaves for 15-20 minutes, until they are cooked through and have started to crisp up on the ends.

Meanwhile, in a medium bowl whisk together the remaining tablespoon of olive oil, soy sauce, pepper flakes, sesame oil and honey until ingredients have mixed and emulsified. Salt to taste.

Pour half of the vinaigrette over the roasted Brussels sprout leaves. Per your taste, add more of the vinaigrette if needed.

Serves 2

Here’s another one of our favorite Brussels sprout recipe: Dijon & Brussels Sprout Slaw with Candied Almonds

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