A hearty and flavorful roasted vegetable side dish made with caramelized Brussels sprouts and tender red onions coated in a sticky garlic glaze. Simple ingredients, big flavor.

Why You’ll Love This Recipe

• A perfect balance of savory, sweet, and umami

• Crispy edges with a soft, tender center

• Great for weeknights or holiday dinners

• Pairs well with meats, grains, or plant-based mains

• Naturally gluten-free

Ingredients

For the Roasted Vegetables:

• 1 lb Brussels sprouts, trimmed and halved

• 1 large red onion, peeled and cut into wedges

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 2 tablespoons honey

• Salt and pepper to taste

Directions

Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine the halved Brussels sprouts, red onion wedges, and minced garlic.

3. Drizzle with olive oil, soy sauce, and honey. Season with salt and pepper. Toss everything until the vegetables are well coated.

4. Spread the vegetables out in a single layer on the baking sheet.

5. Roast for 25–30 minutes, stirring once halfway through, until the Brussels sprouts are golden and slightly crispy on the edges.

6. Remove from the oven and serve hot.

Serving Ideas

• Serve alongside roasted chicken, pork, or salmon

• Add to grain bowls with quinoa or farro

• Toss with cooked pasta for a warm veggie salad

• Top with toasted nuts or crumbled feta for extra texture

Tips & Variations

• Add a pinch of crushed red pepper for a spicy kick

• Swap honey with maple syrup for a vegan option

• Try adding halved baby carrots or chunks of sweet potato for a mixed veggie roast

• Use tamari instead of soy sauce to keep it gluten-free

• Leftovers can be reheated or added to stir-fries or omelets

Frequently Asked Questions

Can I use frozen Brussels sprouts?

Fresh works best for roasting, but if using frozen, thaw and pat dry thoroughly before roasting to avoid sogginess.

Do I need to blanch the Brussels sprouts first?

No, roasting them raw ensures crispy edges and a caramelized finish.

How do I prevent them from getting mushy?

Make sure the sprouts are cut-side down and spaced out on the baking sheet. Avoid overcrowding, which traps steam.

Can I make this ahead of time?

Yes. Roast them ahead, then reheat in the oven at 375°F for 10 minutes to restore crispiness.

Final Thoughts

These Sticky Garlic Roasted Brussels and Onions are a flavorful and easy way to elevate your vegetable sides. Whether you’re making a cozy weeknight dinner or planning a festive holiday spread, this dish brings bold flavor and satisfying texture to the table.