Seasoned and roasted Brussels sprouts, drizzled with hot honey for a perfect balance of sweet caramelization and a spicy kick. Roasting brings out their natural nutty sweetness and creates a delicious contrast between the crispy edges and tender centers. This hot honey Brussels sprouts recipe transforms ordinary ol’ sprouts into a side dish you’ll want to make again and again.
Why I Love This Recipe
We all know how important vegetables are, and variety is key to getting the full range of micronutrients our bodies need. I love these hot honey Brussels sprouts because, they have crispy edges and a sweet spicy flavor that even my boys will eat!
This is an easy side dish that is fairly hands off, so I can let the oven do the work while I spend my time on other parts of the meal.
This dish is also great for busy days! It pairs perfectly with other under-30-minute favorites like my bang bang chicken skewers, hot honey salmon, and air fryer chicken meatballs
Equipment Needed
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Roasting vegetables requires a good sheet pan, and parchment paper which helps with clean up. If you don’t already have a mixing bowl, these glass mixing bowls are great.
Ingredients for Hot Honey Brussels Sprouts
1 lb Brussels sprouts – the star of the show! Try to find ones roughly of similar size as they will all finish cooking at the same time.
1 ½ tbsp Olive oil – helps to crisp up the Brussels sprouts
⅛ tsp each – kosher salt, cracked black pepper, garlic powder, onion powder – seasonings to add a little more zing
2 tbsp hot honey – sweet heat to add amazing flavor. If you don’t have hot honey already on hand, you can make your very own from scratch.
How to Make Hot Honey Brussels Sprouts
Preheat oven to 425F
Wash the Brussels sprouts and dry well. Cut off a small portion of the stem, you just want to remove any unsightly dryness or old portion of the stem. Cut each sprout in half lengthwise and place in a large bowl.
Pour olive oil in the bowl, and add in the salt, pepper, garlic, and onion. Mix to evenly coat.
Place cut side down on a baking sheet with parchment paper.
Roast in the oven for 18 minutes. Remove from oven and check to see that they are just a little underdone, but pretty much fork tender.
Baste with hot honey and place pan on the top rack and broil for 2-3 minutes until a little charred and crispy. Remove from the oven and serve hot. If you want, you can drizzle more hot honey on to your taste.
Notes
- For crispy brussels sprouts make sure they are dry before adding the spices and oil. Any leftover water will cause them to steam instead of crisp up. Spread them out as much as you can on the baking sheet, giving each Brussels sprout space will also prevent steaming. Place the cut side facing down, it has been shown to produce a crispier sprout. Don’t add the honey until the last two minutes, or you can even drizzle on the honey after broiling into the serving bowl and mix together.
- I also enjoy this recipe omitting the garlic and onion powder. I still add the hot honey at the end, but it’s just a more vegetable-forward tasting dish.
FAQs
What if I don’t have hot honey, but just normal honey, can I still make this? If you only have honey, you can make a quick hot honey by mixing into 2 tablespoon of honey, ¼ teaspoon of rice vinegar and ¼ teaspoon of sriracha or Frank’s Hot Sauce and then baste the Brussels sprouts with this honey mix. Or, you can use just honey and skip the heat!
How do you store leftover hot honey Brussels sprouts? Leftovers can be stored in an airtight container in the fridge for up to four days. You can reheat leftovers in the oven at 350° for about eight minutes, or the air fryer for three minutes. You can also microwave leftovers for about one minute or until they’re hot.
Can I use fresh ginger and garlic? Yes you can, but the final dish will look chunkier and the garlic and ginger may begin to burn before the Brussels sprouts are fully cooked.
Hot Honey Brussels Sprouts
Ingredients
- 1 lb Fresh Brussels Sprouts
- 1 ½ tablespoons Olive Oil
- ⅛ teaspoon Kosher Salt
- ⅛ teaspoon Cracked Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- 2 tablespoons Hot Honey (spicy not temperature)
Instructions
- Preheat oven to 425F
- Wash the Brussels sprouts and dry well.
- Cut off the stem, then cut each sprout in half lengthwise and place in a large bowl.
- Pour 1 ½ tablespoons of olive oil in the bowl, and add in ⅛ teaspoon each – salt, pepper, garlic powder, and onion powder. Mix to evenly coat.
- Place cut side down on a baking sheet lined with parchment paper.
- Roast in oven for 18 minutes. Remove from oven and check to see that they are just a little underdone, but pretty much fork tender.
- Baste with hot honey and place on the top rack and broil for 2-3 minutes until a little charred and crispy. Remove from the oven and serve hot. You may want to drizzle a little more hot honey onto the Brussels sprouts in the serving bowl.
Notes
- For crispy brussels sprouts make sure they are dry before adding the spices and oil. Any leftover water will cause them to steam instead of crisp up. Spread them out as much as you can on the baking sheet, giving each Brussels sprout space will also prevent steaming. Place the cut side facing down, it has been shown to produce a crispier Brussels sprout. Don’t add the honey until the last two minutes, or you can even drizzle on the honey after broiling into the serving bowl and mix together.
- I also enjoy this recipe omitting the garlic and onion powder. I still add the hot honey at the end, but it’s just a more vegetable-forward tasting dish.
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This was such an easy and delicious side dish! Definitely bookmarking this one for the holidays.
That’s a great idea, this will work great in your holiday spread.
Love the addition of the hot honey!
Me too! It’s sweet and spicy and goes well with the Brussels sprouts.
Roasted brussels sprouts are my fav and I love the addition of the hot honey! Thanks for the recipe!
The hot honey adds a unique take – we love it too!
After trying your hot honey carrots I had to try this one too. It did not disappoint. Thanks for the cool recipes!
I’m a fan of brussels sprouts, but the hot honey really brings them up a notch. Glad you enjoyed the recipe.