Sweet and spicy brussels sprouts come together in only 20 minutes with just five ingredients. Originally published January 2018. Last updated February 2023.
Brussels sprouts are getting their due and I'm here for it. You'll find flavorful, crispy, dang-near indulgent brussels dishes on the menus of most restaurants these days. But you can make restaurant-quality brussels in your own kitchen easily and inexpensively. Let's get into it!
If you enjoy this recipe, you'll also love my cheesy brussels sprouts rice casserole and this saucy roasted bok choy.
What does this dish taste like?
The best descriptor for this recipe is hot honey brussels sprouts. They're crispy with some charred smokiness, slightly sweet, and have a nice kick of heat from red pepper. I personally prefer a spice level that induces lip-tingling action but this recipe is on the milder side so feel free to taste test as you go.
What You'll Need for this Recipe
Adding sweet and spicy flavor to brussels sprouts is simple and so is the ingredient list. Here's what to add to your shopping cart.
- Black Pepper
- Brussels Sprouts
- Crushed Red Pepper Flakes
- Honey
- Olive Oil
- Sea Salt
Can I make any substitutions? Absolutely. You can dial up the heat in this recipe by adding ground cayenne pepper and/or your favorite hot sauce. I like olive oil for roasting brussels but also sometimes use avocado oil or another oil with a higher smoke point.
Tips & Tools
Grab a sharp knife and cutting board to prep your sprouts. You'll also need a mixing bowl to combine everything in and a sheet pan for the roasting part.
What about storing roasted brussels sprouts? Transfer cooked sprouts to an airtight container and refrigerate. They will keep for about seven days this way. An off smell and squishy texture will signal that your sprouts are past their prime.
How to reheat brussels sprouts to make them crispy again? I've found that the best ways 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.
Can I freeze cooked brussels sprouts? 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.
Preparing Brussels Sprouts for Roasting
The secrets to crispy brussels are high heat, plenty of pan space, and rotating your sprouts a little at some point--which is as easy as gently shaking the pan! Here's how to prepare brussels sprouts for roasting.
Do I need to soak 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.
Brussels sprouts can be roasted whole or cut into halves or quarters. I have had success with any presentation 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 Serve
Brussels sprouts roasted in hot honey take just 20 minutes to make from start to finish and pair perfectly with other vegetables, grains, and protein. They're great in power bowls. Here are a few favorites to try.
More Flavorful Brussels Sprouts Recipes
Try my crispy roasted brussels sprouts tips in even more delicious ways!
Crispy Yaji Spiced Brussels Sprouts
Sweet and Smokey Sautéed Brussels Sprouts
Sheet Pan Brussels Sprouts with Maple Syrup
I hope you'll enjoy brussels sprouts roasted in 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!
Spicy Honey Roasted Brussels Sprouts Recipe
Spicy Honey Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons honey
- 2 teaspoons olive oil
- 2 teaspoons crushed red pepper
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 degrees. Spray a 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.
- Add honey, olive oil, crushed red pepper flakes, sea salt, and black pepper to a large bowl and whisk until combined.
- Add prepared brussels sprouts to bowl and toss until well coated with hot honey mixture.
- Spread sprouts out in a single layer on prepared sheet pan, leaving at least one inch of space between each sprout.
- Transfer pan to preheated oven and bake for about seven minutes. Gently shake pan halfway through to turn sprouts then bake an additional eight minutes. The sprouts should be glossy with crisp, slightly charred leaves.
Notes
Nutrition
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!