Hot Honey Brussels Sprouts
Hot Honey Brussels Sprouts are the recipe that converts Brussels sprouts skeptics. They roast cut side down until golden brown and crispy at the edges, then tossed in a sweet, buttery, garlicky hot honey glaze with just enough heat to keep things interesting. They’re an easy side that disappears faster than whatever main you served them with. Made with pantry staples, they come together in under 40 minutes and serve 4 to 6.
I know what you’re thinking. You don’t like Brussels sprouts. Somebody boiled them for you once in 1994 and you’ve held a grudge ever since.
Let me fix that right now, with an oven, and an open mind.
The problem was never the sprouts, it was the cooking. Cooking them in the oven is way better. I even had someone tell me to boil them with some sugar!!
For that complete 180, roast them cut side down in a hot oven so they turn golden brown and crispy at the edges. They’re nothing like the sad gray mush you’re remembering.
After that, toss them in a hot honey glaze that’s sweet, buttery, garlicky, and just spicy enough to make things interesting. Suddenly, this vegetable side is the thing everyone reaches for first.
They come together in under 40 minutes and they disappear faster than the main, every time. Consider this your official Brussels sprouts redemption arc. If you love a good roasted veggie side, my go-to picks are below.
More Roasted Veggie Sides
- Roasted Garlic Radishes – buttery crispy oven roasted radishes
- Lemon Pepper Roasted Broccoli – crispy broccoli with zesty lemon pepper
- Oven Roasted Corn on the Cob – caramelized corn with crispy edges
- Roasted Brussels Sprouts & Carrots – oven roasted fall vegetables
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Brussels Sprouts – Trimmed and halved so they get that flat, caramelized cut side. Try to pick ones similar in size so they roast evenly, and halve any big ones down to match. Save any random leaves that fall off and make chips with them later on.
Honey – This is the base of the glaze and the “honey” in hot honey. It balances the heat with a little sweetness. Don’t swap it for sugar, since the honey texture is what makes the glaze cling. I use my local regular honey but my husband loves orange blossom honey.
Hot Sauce – Use your favorite, and adjust the amount to the heat level everyone loves. Start low, since you can always add more. We use Tabasco but Sriracha is a great swap.
Apple Cider Vinegar – This cuts through the sweetness of the honey and balances everything out. Swap in some plain white vinegar or rice wine vinegar if you prefer.
Smoked Paprika – This bring some extra smoky flavors but feel free to use regular or Hungarian sweet paprika. Don’t go out and buy something just for this recipe.
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How To Make Hot Honey Brussels Sprouts
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Trim and halve the Brussels sprouts. In a large bowl, toss them with the olive oil, salt, black pepper, and garlic powder until evenly coated.
- Arrange them in a single layer on the sheet pan, cut side down. Roast for 20 minutes, then flip and roast another 5 to 10 minutes, until deeply browned and crispy at the edges.
- While they roast, melt the butter in a small saucepan over medium low heat. Add the minced garlic and cook about 30 seconds, just until fragrant.
- Stir in the honey, hot sauce, red pepper flakes, smoked paprika, apple cider vinegar, and a pinch of salt. Simmer gently for 2 to 3 minutes, stirring, until slightly thickened. Don’t let it boil hard.
- Transfer the roasted sprouts to a serving bowl, pour the hot honey glaze over the top, and toss until evenly coated.
- Garnish with flaky sea salt, fresh herbs, toasted nuts, crumbled feta, or grated Parmesan if you like. Serve immediately while hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days. They’re best fresh, since the glaze can turn your beloved crispy edges a little soft.
Reheat: The oven or air fryer at 375°F crisps them back up. Skip the microwave, which leaves them soft. Watch carefully because the sugar in the honey can burn if you heat them too long or on too high of a temperature.
Make Ahead: You can trim and halve the sprouts and mix the glaze ahead, store separately, then roast and combine right before serving.
Glaze Timing: For the crispiest result, glaze the sprouts right before serving, not ahead, since sitting in the glaze softens those crispy edges.
Variations
Extra Spicy: Bump up the hot sauce and red pepper flakes for serious heat.
Add Cheese: Finish with crumbled feta, goat cheese, or grated Parmesan for a salty, tangy contrast.
For Crunch: Sprinkle with toasted pecans, walnuts, or almonds.
Add Bacon: Toss in crumbled cooked bacon, because bacon makes it non-negotiable.
Milder Version: Skip the red pepper flakes and go light on the hot sauce for a sweeter, gentler glaze.
More Brussels Sprouts Recipes
- Brussels Sprouts Cranberry Salad – sweet tart sprouts salad
- Longhorn Steakhouse Brussels Sprouts – crispy copycat steakhouse sprouts
- Brussels Sprouts with Bacon – pan roasted sprouts with crispy bacon
- Air Fryer Brussels Sprouts – crispy sprouts with no oven needed
How Do You Keep Brussels Sprouts Crispy?
Crispy Brussels sprouts come down to a few things, and skipping any of them gets you soft, sad ones.
Roast them cut side down and don’t flip too early. Leave them alone for the full 20 minutes so that flat side has time to caramelize into a real crust. Moving them too soon tears that surface and you lose everything you’ve been working for.
Use high heat (425°F is the sweet spot), and don’t crowd the pan, since crowded sprouts steam instead of roast.
The last trick is timing the glaze. Toss them in the hot honey right before serving, not early, because the longer they sit in the glaze the softer that hard won crust gets. The crunch is the whole point, so protect it.
Frequently Asked Questions
Roast them cut side down at high heat, don’t crowd the pan, and don’t flip too early. Then glaze them right before serving, since sitting in the glaze softens the crispy edges.
It’s honey infused with chili pepper heat, giving you that sweet and spicy flavor combination. Here it’s made into a glaze with hot sauce, red pepper flakes, and smoked paprika mixed right into the honey.
You can trim the sprouts and mix the glaze ahead and store them separately, but roast and toss fresh right before serving for the crispiest result.
The hot sauce and red pepper flakes are both adjustable. Start on the lower end for a crowd that doesn’t love heat, and add more to your own plate.
That flat cut side is where all the caramelization and crispiness happens. Roasting them face down maximizes the surface area to give you more crispy crust. Plus, the water releases from the vegetables in a more even manner so the whole piece cooks evenly without having some parts burned and some parts still raw.
They pair with almost any main, from roast chicken to steak to pork chops. They’re a great holiday side too, and honestly good enough to eat straight off the pan.
Recipe Tips & Tricks
- Don’t flip too early. Leave them cut side down the full 20 minutes so the crust can form.
- Keep the glaze at a gentle simmer, since honey burns fast over high heat.
- Glaze right before serving so the sprouts stay crispy.
- Don’t crowd the pan, or they’ll steam instead of roast.
- Start with less hot sauce and add more to taste, since you can’t take the heat back out.
This Hot Honey Brussels Sprouts recipe is crispy, sweet, spicy, and the side dish that converts the skeptics. Roast up a batch and watch them vanish before the main course!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Hot Honey Brussels Sprouts
Ingredients
Roasted Brussels Sprouts
- 2 pounds Brussels sprouts trimmed, halved
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Hot Honey Glaze
- ⅓ cup honey
- 1-2 tablespoons hot sauce adjust heat to your preference
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
- 2 cloves garlic finely minced
- 1 tablespoons apple cider vinegar
- ½ teaspoon smoked paprika
- pinch Kosher salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Trim and halve the Brussels sprouts. In a large bowl, toss them with the olive oil, salt, black pepper, and garlic powder until evenly coated.
- Arrange the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut-side down.
- Roast for 20 minutes, then flip and continue roasting for 5–10 minutes, or until deeply browned and crispy around the edges.
- While the Brussels sprouts are roasting, melt the butter in a small saucepan over medium-low heat.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in the honey, hot sauce, crushed red pepper flakes (if using), smoked paprika, apple cider vinegar, and a pinch of salt.
- Simmer gently for 2–3 minutes, stirring occasionally, until the glaze is slightly thickened. Do not let it boil vigorously.
- Transfer the roasted Brussels sprouts to a serving bowl, pour the hot honey glaze over the top, and toss until evenly coated.
- Garnish with flaky sea salt, fresh herbs, toasted nuts, crumbled feta or goat cheese, or freshly grated Parmesan, if desired. Serve immediately while hot.
Notes
- Don’t flip too early. Leave them cut side down the full 20 minutes so the crust can form.
- Keep the glaze at a gentle simmer, since honey burns fast over high heat.
- Glaze right before serving so the sprouts stay crispy.
- Don’t crowd the pan, or they’ll steam instead of roast.
- Start with less hot sauce and add more to taste, since you can’t take the heat back out.
Nutrition
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