Go Back
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