If you enjoy restaurant-style brussels sprouts but can't seem to get them right at home, this easy and inexpensive recipe is for you! Let me show you how to make perfectly crispy and flavorful hot honey brussels sprouts in your oven in just 20 minutes.
If you enjoy this recipe, you'll love my hot honey carrots with hummus, and cheesy brussels sprouts rice casserole, too!
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❤️ Why You'll Love this Recipe
Quick & Easy - With just five minutes of prep time and 15 minutes to roast in the oven, this recipe is a lightning-fast side dish option for busy weeknights.
Sweet and Spicy Flavor - These brussels are crispy with some charred smokiness, slightly sweet, and have a nice kick of heat. I personally prefer a spice level that induces lip-tingling action but this recipe is on the milder side so it can be adjusted to your taste.
Brussels sprouts are getting their due and I'm here for it! More tasty vegetables to try next: southern fried cabbage, curry carrots, roasted baby bok choy, and lemon garlic spinach.
What You'll Need for this Recipe
Brussels Sprouts, duh! I only recommend fresh sprouts for this recipe because using frozen brussels will add too much moisture for the crispy, caramelized results we wnt Feel free to use raw brussels sprouts from the stalk or "loose" ones.
Crushed Red Pepper Flakes and Hot Sauce put the spicy "hot" in my hot honey. Typically only the red pepper is used but a few dabs of hot sauce add heat plus a lil tang--trust me! I use Louisiana hot sauce but you can use your favorite brand, whether it be Crystal or even sriracha.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Oil - I like olive oil for roasting brussels but also sometimes use avocado oil or another oil with a higher smoke point.
Spices - Feel free to add in other spices like onion powder, cayenne pepper or smoked paprika to suit your preference.
Vegan - Use maple syrup or agave nectar instead of honey to make this recipe vegan friendly.
Size - The brussels can be roasted whole or cut into halves or quarters. I have had success with each of these options but will note that the smaller the pieces, the shorter the cooking time, so be sure to monitor your sprouts if you change things up! No matter how you cut brussels sprouts, you should trim the ends first. This is where the sprout meets the stalk it grew on and is generally tough and not as easy to chew.
How to Make Hot Honey Brussels Sprouts in the Oven
- Step 1: Wash, dry trim, and cut the sprouts.
- Step 2: Toss them in oil and spices then spread on a baking sheet.
Do I need to soak the brussels sprouts first before roasting?
The purpose of soaking is to reduce bitterness and soften the texture, which can speed up the cooking time. But I don't recommend soaking brussels sprouts for this recipe.
Firstly, the flavor in the spicy honey sauce cuts down any bitterness and the cooking time is just enough for the perfect texture. And you may not be able to get the sprouts fully dry between the leaves after soaking, which will introduce more steam to the cooking process and you won't get crispy sprouts.
- Step 3: Roast until tender with crisp edges and leaves.
- Step 4: Meanwhile, heat the honey and mix with red pepper flakes and hot sauce.
Pro Tip
The secrets to crispy brussels are cooking at high heat, minimizing moisture, providing plenty of pan space, and rotating your sprouts a little at some point--which is as easy as gently shaking the pan!
Make sure you leave at least half an inch between each brussel sprout so that they don't release steam onto each other as they cook.
- Pour the hot honey sauce over the brussels sprouts.
- Step 6: Toss the sprouts until they're event coated then serve.
Frequently Asked Questions
Transfer cooked sprouts to an airtight container and refrigerate. They will keep for up to five days this way. An off smell and squishy texture will signal that your sprouts are past their prime.
I've found that the best way to keep brussels sprouts crisp when reheating is to either pan fry at high heat in a small amount of oil or pop them into an air fryer.
Yes, but I don't recommend it for this particular recipe. Here's why: Freezing brussels sprouts will reduce the crisp texture we're after with roasting, even if you follow one of the reheating methods I mentioned. If you do need to freeze, though, let the sprouts come to room temperature then transfer to an airtight container or freezer bag and they will keep for up to 12 months.
How to Serve
Pair the sprouts with a protein and a starch and dinner is done! For quick-cooking protein options, try my easy seared salmon, honey mustard chicken or roasted shrimp skewers.
And for starchy side options, I recommend mashed sweet potatoes, crispy red potatoes or jollof rice!
More Flavorful Brussels Sprouts Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy roasted brussels sprouts with hot honey soon and very soon. And sharing is caring so be sure to pin these crispy sprouts in the oven for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Hot Honey Brussels Sprouts
Equipment
- 1 knife
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- sea salt to taste
- black pepper to taste
- ¼ cup honey
- 1 teaspoon crushed red pepper
- hot sauce to taste
Instructions
- Preheat oven to 450 degrees. Spray sheet pan with nonstick oil and set aside.
- Rinse the brussels sprouts in cold water and thoroughly pat dry. Trim the ends from the sprouts and leave whole or cut into halves or quarters, as desired.1 pound brussels sprouts
- Add brussels sprouts and toss with olive oil, garlic powder, sea salt, and black pepper until evenly coated.1 tablespoon olive oil, ¼ teaspoon garlic powder, sea salt, black pepper
- Spread sprouts out in a single layer on prepared sheet pan, leaving about one inch of space between each sprout.
- Transfer pan to preheated oven and bake for about seven minutes. Gently shake pan to turn sprouts then bake an additional eight minutes. The sprouts should be glossy and caramelized where they were in contact with the pan and the leaves should be crispy and charred.
- While the sprouts are baking, add honey, red pepper, and hot sauce to microwave-safe bowl and heat for 45 seconds to one minute then stir and set aside. (The honey will bubble a lot, so I recommend watching it to make sure it doesn't bubble over.)¼ cup honey, 1 teaspoon crushed red pepper, hot sauce
- Toss the roasted brussels with the warm honey glaze until coated then serve.
Jessica Malone says
These look so good and easy to make!
Jazz says
They are super easy to make! Thanks for reading. 🙂
21flavorsofsplendor says
I love roasted brussel sprouts. I never thought to add honey to them, but I will definitely have to try this the next time I make them.
Annette Dattilo says
I think actually pinned these a few days ago. Yum! I have brussels sprouts in my fridge now so looking forward to giving these a try.
Marie, Mamma's Cooking says
I will have to try this. My family loves Brussel Sprouts so would love this. I don't make them enough, since they are not my favorite 😉
Harmony, Momma To Go says
My husband and I have been obsessed with brussel sprouts lately! Need to mix them up. Usually I just put olive oil and crisp them up. I like them very crispy!
Jazz says
I love mine very crispy as well!