Hot Honey Roasted Brussels Sprouts

The most super crispy melt in your mouth roasted brussels sprouts drizzled with hot honey and ready in 30 minutes. The best when you’re craving spicy, savory, and sweet!

These hot honey roasted brussels sprouts are crispy, caramelized, and coated in a sweet and spicy glaze. It’s the perfect every day side dish for a weekday dinner or a fancy holiday dinner.

If you’re looking for more vegetable side dishes, give the following recipes a try.

• spicy harissa cauliflower bites
• fiber rich summer salad with beans and corn
• creamy vegan potato salad with chickpeas

Why you’ll love this recipe

• Crispy and caramelized – roasting at a high temperature cut-side down draws out moisture and creates a deep, golden crust before any glaze touches the pan.
• Ready in 30 minutes – with just 10 minutes of prep and 20 minutes in the oven, this works as a fast weeknight side or a shareable holiday dish.
• Minimal equipment and easy clean up – all you need is a sheet pan and a sauce pan, super easy to make in large batches as well

What is Hot Honey?

Hot honey is infused warm honey that is steeped with dried chili peppers to create a condiment that’s sweet, sticky, and gently spicy. It’s been a staple in American restaurants for years (you’ve probably seen it drizzled on pizza or fried chicken), and it’s become a viral addition to many dishes.

You can easily find hot honey in stores but why bother when you can make this at home? Simply warm up the honey over low heat and simmer some crushed red pepper flakes. I like to finish mine with a squeeze of lemon juice to cut the sweetness

How to make hot honey roasted brussels sprouts

Key ingredients & substitutions

• Brussels sprouts – Fresh, firm, bright-green sprouts roast best.
• Honey – The base for the glaze, providing sweetness and that sticky caramelized finish. To make this fully vegan, swap for maple syrup or agave nectar.
• Crushed red pepper flakes – These are what make it “hot” honey. Use more for extra heat, less for a milder glaze. You can use any type of chili such as Gochugaru (Korean chili flakes) or even jalapeños.
• Garlic powder – Seasons the sprouts during roasting and gives a savory backbone. You can use 1–2 minced fresh garlic cloves instead, but add them in the last 5 minutes of roasting to prevent burning.
• Lemon juice – Added to the hot honey at the end to brighten the glaze and balance the sweetness. To substitute you can use any type of vinegar such as rice wine vinegar or apple cider vinegar.

Tips & Tricks

• Dry your sprouts thoroughly. This is the single most important step for crispy results. Pat them completely dry after washing, or lay them out for a few minutes before tossing in oil.
• Don’t overcrowd the pan. If the sprouts are touching each other, they’ll steam instead of roast. Spread them in a single layer with space between each one and use two baking sheets if needed.
• Always roast cut-side down. The flat, exposed surface makes direct contact with the hot pan, which results in caramelization
• Add the hot honey after roasting, not before. Honey sugars burn before the sprouts fully cook. Drizzle the glaze right as they come out of the oven and let the residual heat do the rest.
• Make-ahead tip: The hot honey sauce keeps for up to one week in a sealed jar at room temperature. Make a double batch, it’s great on roasted carrots, sweet potatoes, or even toast!