Hot Honey Brussels Sprouts are extra crispy, caramelized to perfection, and the perfect balance of sweet and spicy. They take just 5 minutes to prep before popping them in the oven.
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Why You'll Love This Recipe
You're going to love these easy and delicious roasted Brussels sprouts. Brussels sprouts can sometimes be a little bitter, so the sweetness and zing from the hot honey is the perfect pairing. They get nice and caramelized in the oven, while the edges have a nice char.
These Brussels sprouts are a flavor-packed side dish, though if you're like me, you'll make them for a snack or appetizer. They're so good I can't stop eating them off the pan every time I make them!
Though you can make these any time of the year with fresh Brussels sprouts, they're best during their peak season in the late fall and early winter. Enjoy them for a weeknight side dish or with your favorite holiday meal.
If you love Brussels sprouts, try these Maple Balsamic Brussels Sprouts or this Parmesan Brussels Sprouts Salad.
Ingredients
- Brussels Sprouts: Fresh Brussels sprouts are a must! Look for ones that are firm with tightly packed leaves. They should be vibrant green without blemishes or yellowing leaves. Read more about how to choose and store brussels sprouts.
- Olive Oil: Extra virgin olive to drizzle over them for roasting. You could substitute for your favorite neutral-flavored cooking oil, like avocado oil.
- Hot Honey: Use hot honey or regular honey with ¼ teaspoon crushed red pepper flakes.
- Red Pepper Flakes: Optional for serving.
- Sea Salt: Flaky sea salt to round out the flavors.
*The full ingredient list with amounts is in the recipe card below.
How to Make Hot Honey Brussels Sprouts
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Trim off any woody ends or damaged leaves, and slice the Brussels sprouts in half. Place in a medium bowl. Drizzle with olive oil, hot honey, and a pinch of sea salt. Stir to coat. Spread evenly on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden brown, charred around the edges, and tender. Cook time may vary depending on the size of the Brussels sprouts.
- Drizzle with more hot honey and garnish with crushed red pepper (optional). Season with more flaky sea salt as needed. Serve warm and enjoy!
Variations
- Make it cheesy. Stir in some crumbled goat cheese or feta once they come out of the oven. It will add a slight tanginess and coolness to the spicy Brussels sprouts.
- Stir in some nuts. Stir in your favorite chopped nuts like pistachios, pecans, hazelnuts, or almonds before serving.
- Add some bacon. Want to push the flavor over the top? Add some bacon, cut into 1-inch pieces, to the baking sheet with the Brussels sprouts. It will crisp up as they roast.
- Cook them in a skillet. Heat oil in a large, non-stick skillet over medium heat. Add the Brussels sprouts, and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized. Add the hot honey and cook for 1-2 more minutes, stirring to coat.
Serving Suggestions
Even though I could eat these right off the pan when they come out of the oven as an appetizer or snack, they're the perfect side dish. Serve them with an everyday weeknight dinner or holiday meal for Thanksgiving or Christmas.
Brussels sprouts pair well with roasted chicken, grilled steak, salmon, pork tenderloin, or risotto.
Make Ahead and Storage
Make Ahead: I don't recommend roasting them ahead of time since they're so delicious fresh from the oven! To save time, you can trim and halve them up to 24 hours ahead of time. Refrigerate them in an airtight container.
To Store: To store roasted Brussels sprouts, refrigerate them in an airtight container for up to 3 days.
To Reheat: Heat in a warm oven at 350°F for 5-10 minutes or until warm and crispy. You can reheat in the microwave, but they won't be crispy.
Tips for Roasting Brussels Sprouts
Nobody likes a bitter and soggy Brussels sprout. These tips for roasting them will make them perfect every time!
Cut them all a similar size. Select and halve Brussels sprouts so that they are all similar in size. This will ensure even roasting.
Don't overcrowd the pan. Use a large enough pan (or even two pans) to ensure the Brussels sprouts are spread out and not touching. If the pan is overcrowded, the steam will cause them to become soggy.
Trim and discard damaged or yellow leaves. To make sure they're absolutely delicious, trim off the woody ends and remove any damaged, yellow, or brown leaves.
Frequently Asked Questions (FAQ's)
Though Brussels sprouts can typically be found at most grocery stores year-round, they are in season through the late fall and early winter. This is when they will have the best texture and flavor.
Roasted Brussels sprouts may become soggy if the pan is overcrowded, the oven isn't hot enough, or they need to bake longer. I recommend spreading them out on a large pan or two if needed. Bake in a hot oven at 425°F for 20-25 minutes or until crispy and golden.
Fresh Brussels sprouts are best in this recipe. Frozen won't crisp up and roast as well in this recipe.
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📖 Recipe
Hot Honey Brussels Sprouts
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Side dishes
- Method: Bake
- Cuisine: American
Description
Hot Honey Brussels Sprouts are extra crispy, caramelized to perfection, and the perfect balance of sweet and spicy. They take just 5 minutes to prep before popping them in the oven.
Ingredients
- 1 pound fresh brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon hot honey (or honey with ¼ teaspoon crushed red pepper) plus more for drizzling
- pinch of sea salt
- crushed red pepper, for serving
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Trim off any woody ends or damaged leaves, and slice the brussels sprouts in half. Place in a medium bowl. Drizzle with olive oil, hot honey, and a pinch of sea salt. Stir to coat. Spread evenly on the baking sheet.
- Bake for 20-25 minutes, flipping halfway, until golden brown, crispy around the edges, and tender. Cook time may vary depending on the size of the brussels sprouts.
- Drizzle with more hot honey and garnish with crushed red pepper (optional). Season with more flaky sea salt, as needed. Serve warm and enjoy!
Notes
To save time, you can trim and halve the brussels sprouts up to 24 hours ahead of time. Refrigerate them in an airtight container.
Use a large enough pan (or even two pans) to ensure the Brussels sprouts are spread out and not touching. If the pan is overcrowded, the steam will cause them to become soggy.
To store roasted Brussels sprouts, refrigerate them in an airtight container for up to 3 days.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 6.8 g
- Sodium: 173.9 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.5 g
- Fiber: 4.3 g
- Protein: 3.8 g
- Cholesterol: 0 mg
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