Hot Honey Brussels Sprouts
Hot Honey Brussels Sprouts roasted crispy and tossed in a sweet, spicy, buttery glaze. The side dish that converts skeptics. Ready in under 40 minutes.
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Servings: 6
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
Serving: 1 | Calories: 202kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 487mg | Potassium: 623mg | Fiber: 6g | Sugar: 19g | Vitamin A: 1394IU | Vitamin C: 131mg | Calcium: 71mg | Iron: 2mg
