Prepare the Brussels sprouts: Start by rinsing your Brussels sprouts thoroughly under cold water. Trim the ends and remove any yellow or damaged leaves. Slice each sprout in half lengthwise so they roast evenly and develop that signature crispy, caramelized exterior that California Fish Grill is known for.

Make the marinade: In a medium mixing bowl, whisk together olive oil, soy sauce, balsamic vinegar, honey, brown sugar, minced garlic, salt, pepper, and red pepper flakes. Stir until the mixture is smooth and glossy. The honey and balsamic add a perfect balance of sweet and tangy flavors that will cling beautifully to the sprouts as they roast.

Coat the Brussels sprouts: Add the halved Brussels sprouts into the bowl and toss them until they’re fully coated in the marinade. Let them sit for about 10–15 minutes to soak in the flavor while you preheat the oven.

Roast until crispy: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Spread the Brussels sprouts in a single layer, cut side down — this helps them get that gorgeous golden crust. Roast for 20–25 minutes, flipping halfway through, until the edges are deeply browned and slightly crisp.

Optional glaze finish: If you want to replicate that extra sticky-sweet finish, pour the leftover marinade into a small saucepan and simmer it over medium heat for about 3–4 minutes until it thickens slightly. When the sprouts come out of the oven, drizzle this glaze over them while still warm and toss gently.

Serve and enjoy: Transfer the roasted Brussels sprouts to a serving bowl or plate. Squeeze a bit of fresh lemon juice over the top right before serving — it brightens up the sweetness and gives a restaurant-style finish. Serve immediately while hot and caramelized.