These Hot Honey Brussels Sprouts are toasted and tossed into an addictive hot and spicy honey glaze. They're deeply satisfying—enjoy them as a side with meat or pasta for a delicious balance of flavors and textures in your dinner.
Even though roasting Brussels sprouts seems simple, it’s all about combining the right flavors and textures to create a perfect, restaurant-style side dish(like this hot honey lemon pepper wings).
My version of hot honey Brussels sprouts is the ultimate comfort food. Its caramelized flavors and crispy texture make it delightful.
This flavorful dish is perfect for a backyard party or Thanksgiving dinner(also this Indian Brussels Sprouts recipe). It is succulent on the inside and crispy on the outside, and it is ready in less than half an hour with just seven ingredients. It’s also a great fit for everyday meals and festive holiday menus.
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Why You'll Love This Recipe
⭐️This recipe is simple, and the preparation is easy with just a few steps.
⭐️Versatile & Addictive: The sweet, spicy sauce makes it irresistibly delicious.
⭐️Ready in just 35 minutes, including 20 minutes of baking time.
Ingredients
- Brussels Sprouts: Trim the stems and cut them in half.
- Olive Oil: I used extra-virgin olive oil, which you can substitute for any cooking oil with neutral flavors, like canola or vegetable oil.
- Honey: If you prefer a vegan version, substitute the honey for light brown sugar, maple syrup, or simple syrup.
- Sriracha Sauce: I used Sriracha sauce for the heat, but you can use your favorite hot sauce. Frank's Red Hot sauce is a great alternative.
- Crushed Red Pepper: Optional; I used half a teaspoon, but adjust to your spice preference.
- Apple Cider Vinegar adds depth to the flavors. For a richer taste, you can swap it with balsamic vinegar.
How To Make Hot Honey Brussels Sprouts
- Preheat your oven to 425°F. Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and ground black pepper. Spread them facing up on the baking sheet. Roast them in the oven for 20 minutes or until the edges turn crispy, flipping them halfway through.
- While the Brussels sprouts roast, mix honey, Sriracha sauce, crushed red pepper, and apple cider vinegar in a small pan.
- Over low heat. Stir until well combined.
- Once the Brussels sprouts are roasted to a crisp, drizzle the hot honey glaze over them, coating them well. Serve immediately while warm, and enjoy!
♨️How To Adjust The Heat Level
This hot honey Brussels sprouts recipe has a gentle but noticeable heat.
The primary heat sources are the Sriracha sauce and crushed red pepper.
You can adjust the amount of crushed red pepper and the Sriracha sauce to make this dish as mild or spicy as you like!
The Leftovers
- You can enjoy the leftovers as a side dish or add them to salads, tacos, or fried rice for a delicious twist.
- Remember that Brussels sprouts are best enjoyed fresh. Their crispy texture becomes soggy when drenched in hot honey sauce after two hours.
- If you plan to store this dish for later, keep the hot honey sauce and baked crispy Brussels sprouts separate. When ready to eat, reheat the sprouts in the oven to bring back their crispiness, then toss them in the hot honey sauce before serving.
FAQ
Trim the stems at the bottom and remove any yellow or wilted outer leaves using a sharp knife. After trimming, rinse them under cold water and pat them dry with a paper towel. Then, cut them in half for even roasting.
Yes, you can use frozen Brussels sprouts; however, they may not be as crispy as fresh ones. If using frozen, thaw and dry them thoroughly before roasting.
Yes! You can prep the Brussels sprouts, make the hot honey sauce, and store them separately in advance. Roast the sprouts and toss them in the sauce just before serving.
Absolutely! Swap the honey with brown sugar, maple or simple syrup for a vegan-friendly version.
More Roasted Veggies Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Hot Honey Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup honey
- 1 tablespoon Sriracha sauce (or hot sauce)
- ½ teaspoon crushed red pepper adjust to taste
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Toss Brussels sprouts with olive oil, salt, and ground black pepper.
- Spread them out cut side facing up for extra crispiness.
- Roast for 20-25 minutes, flipping halfway, until crispy and golden brown.
- In a small pan over low heat, warm honey, Sriracha sauce, crushed red pepper, and apple cider vinegar.
- Drizzle the hot honey over the roasted Brussels sprouts and toss to coat.
- Serve warm and enjoy!
Notes
- Adjust the heat level by modifying the amount of Sriracha sauce and red pepper flakes.
- Best enjoyed fresh, as the crispy texture softens after two hours when coated in sauce.
- For storage, keep the roasted sprouts and sauce separate. To get the best texture, reheat the sprouts in the oven before tossing them in the sauce.
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