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Hot Honey Brussels Sprouts

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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.

Side shot of a white ceramic serving dish filled with dark green roasted brussels sprouts with charred outsides and yellowy green tender insides. A honey dipper is hovering overtop drizzling spicy hot honey onto the dish. In the background is a glass jar filled with amber colored hot honey, and a wooden shallow bowl with onion and garlic bulbs.

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

Overhead shot of the ingredients needed to make hot honey brussels sprouts. Ingredients include brussels sprouts, garlic powder, onion powder, olive oil, hot honey, black pepper and salt.

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.

Overhead shot of a large glass mixing bowl in the lower 2/3rds of the frame. The bowl is filled with bright light green halved Brussels sprouts that have been seasoned with garlic powder, onion powder, salt, pepper, and olive oil. Above the bowl on the left is a small jar of dark hot honey, and on the right is the corner of a baking pan lined with parchment paper

Place cut side down on a baking sheet with parchment paper.

Three overhead pictures side by side. On the far left is a sheet pan lined with white parchment and filled neatly with halved green Brussels sprouts spaced out in lines before roasting. The middle picture is the same pan after roasting, there is a red silicone basting brush brushing the sprouts with hot honey. The third picture on the right is the same pan after broiling to get a nice charred appearance on the hot honey Brussels sprouts.

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.

Overhead shot of a white ceramic bowl filled with dark green roasted brussels sprouts with tender yellow centers. A silver metal serving spoon is lifting a serving of hot honey Brussels sprouts out of the bowl towards the camera lens.

Notes

  1. 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.
  2. 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.

Side shot of a white ceramic bowl filled with dark green roasted hot honey Brussels sprouts. A honey dipper is hovering over the serving dish with a drip of hot honey just about to drip down onto the sprouts. In the background is a glass jar filled with amber colored hot honey, and a shallow wooden bowl with onions and garlic bulbs.

Hot Honey Brussels Sprouts

Leanne Neill
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Side Dish
Cuisine American
Servings 4 People

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

  1. 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.
  2. 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.
Keyword hot honey Brussels sprouts, roasted brussel sprouts, roasted brussels sprouts

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