These hot honey roasted Brussels Sprouts are crisp on the edges, tender in the center, and drizzled with a sweet and spicy glaze that brings out their flavor. Roasting the sprouts mellows their bitterness and creates a caramelization that pairs well with the warm chili heat and floral flavor of the hot honey. This dish works well as both an everyday side as well as a standout addition to a holiday dinner.
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and encourage even browning. Toss the trimmed brussels sprouts with olive oil, salt, and pepper, making sure each piece is lightly coated so it roasts rather than steams. Arrange the sprouts cut-side down in a single layer, giving them plenty of space to caramelize. Roast for 20–25 minutes, turning them once halfway through, until the edges are deeply golden and crisp and the centers are tender. As soon as the sprouts come out of the oven, drizzle them with hot honey while they’re still hot so it melts into the leaves. Gently toss to coat, finish with salt and chopped walnuts, and serve warm.
Variations and Substitutes
- For an extra crunch, toast your walnuts. Or, you can use pecans or pumpkin seeds, adding just before serving to ensure they keep their texture.
- To make the dish more savory, you can sprinkle with grated parmesan or a vegan nut-based version.
- Finishing the dish with a sprinkling of lemon zest will make the dish feel brighter and fresher.
- This recipe can be done with halved or whole brussels sprouts, depending on your preference. Halved sprouts will get extra crispy.
- To make this dish vegan, try making “hot agave” or “hot maple” by substituting agave nectar or maple syrup for honey. You can follow our hot honey recipe and use this substitution.
- A small splash of apple cider vinegar or lemon juice can be added after the hot honey, in order to balance out the sweetness.
Storage
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheating in the oven or on the stovetop works best to maintain the crisp edges. The microwave can be used, but it will soften the sprouts.
Tips
- It may be tempting to drizzle the honey before roasting, but adding it after will prevent burning and bitter tastes.
- Make sure to space out the sprouts when possible to ensure the best possible roast.
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange the sprouts cut-side down on the baking sheet in a single layer.
- Roast for 20–25 minutes, turning once halfway through, until golden and caramelized.
- Remove from the oven and immediately drizzle with hot honey while the sprouts are still hot.
- Finish with salt and add walnuts. Serve warm and enjoy!