Hot Honey Brussels Sprouts

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 146kcal

Author: Jazzmine Woodard

Crispy roasted brussels sprouts finished in a simple homemade hot honey glaze

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Equipment

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.

Notes

Storage

To store, 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.

I don't recommend freezing 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.

Nutrition