Hot Honey Brussels Sprouts

Hot honey-roasted Brussels sprouts are a flavour-packed side dish perfect for any occasion. The sweet and spicy honey glaze creates a delightful contrast between those crispy caramelised edges and soft Brussels sprout centres – enough to sway every Brussels sprout hater out there!

And the three-ingredient roasted Brussels sprout recipe is easy to prep and execute. It’s perfect for busy weeknight meals or easy holiday entertaining.

Serve the sweet and crispy Brussels sprouts straight from the oven with a sprinkle of salt flakes. Or let them cool to room temperature and serve them on a bed of arugula leaves topped with toasted walnuts and creamy goat cheese for an easy roasted Brussels sprout salad.

Why you’ll love this recipe

Sweet and spicy Brussels sprouts are the perfect side dish for any main meal. But, honestly, I can snack on it straight from the oven. There are more reasons to love the hot honey Brussels:

• It’s super easy to make: Measure and mix the spicy honey marinade, toss the Brussels sprouts and roast in the oven until golden and crispy.
• It’s naturally gluten-free: The simple ingredients make it naturally gluten-free for easy entertaining. And for a plant-based alternative, swap the hot honey for maple syrup and red pepper flakes.
• It’s versatile: The sweet roasted Brussels sprouts are a delicious side dish as is. But you can easily turn it into a more substantial main salad with cooked grains, avocado, toasted pine nuts, and salty cheese like feta or goat’s cheese.
• It’s delicious: The sweet and spicy hot honey that glazes the roasted Brussels sprouts adds ample flavour. Those crispy Brussels sprout edges are enough to convert the biggest Brussels sprout haters.

Ingredients and substitutes

The roasted Brussels sprout recipe requires only a handful of ingredients. If you already have shop-bought hot honey, it’s essentially a three-ingredient recipe. You don’t get simpler than that.

• Brussels sprouts: Use large, fresh Brussels sprouts and clean them well to remove any dirt. Trim off any wilted, yellow or brown leaves and stem.
• Olive oil: I use extra-virgin olive. But you can use vegetable oil, sunflower oil, or your preferred roasting oil. You can even use unsalted butter for an indulgent twist.
• Hot honey: I love to serve roasted Brussels sprouts with honey, it’s that sweet touch that keeps me reaching for more. And add a bit of heat? Even better! Hot honey is a spicy mix of honey and chilli flakes. If you don’t have any, it’s easy to make hot honey at home. Or substitute it with regular honey and red pepper flakes. Adjust the chilli flakes to suit your spice preference. You can always sprinkle the roasted Brussels sprouts with extra red pepper flakes for more heat at the end.
• Salt and pepper: I use sea salt and freshly ground black pepper in this recipe (and I like to finish the dish with salt flakes). But you can use kosher salt too.

Recipe variations and serving suggestions

These roasted Brussels sprouts with their spicy honey glaze make a great side dish as is. But it’s also easy to make this simple recipe your own with a few additions.

• Garlic: This hot honey glaze works exceptionally well with fresh garlic. Add a minced garlic clove to the honey glaze before coating the Brussels sprouts for a savoury flavour boost.
• Nuts: Toast pine nuts, walnuts or almond slivers in a dry skillet over medium heat until golden brown. Then sprinkle it over the roasted Brussels sprouts.
• Cheese: Crumble some creamy goat cheese over the Brussels sprouts for a savoury boost. You can also add chunks of feta cheese (coated with olive oil) to the roasting tray for the final 10 minutes if you have enough space on the sheet pan.
• Crushed red pepper: Sprinkle some crushed red pepper flakes over the roasted Brussels sprouts for an extra spicy kick. I like to top mine with Aleppo pepper flakes (because I add it to everything).
• Peppery salad leaves: The sweet Brussels pair well with peppery salad leaves like arugula (wild rocket leaves) to make a striking green salad. Serve your salad with a simple red wine vinaigrette or fresh lemon wedges.

How to make hot honey Brussels sprouts

This hot honey-roasted Brussels sprouts recipe is super simple and easy to follow.

Step 1: Preheat your oven to 425°F (220°C) before you prep your ingredients. Then line a half sheet pan with parchment paper. You can skip the parchment paper if your sheet pan is nonstick. But don’t use a silicone baking mat for this recipe – the Brussels sprouts won’t caramelise.

Step 2: Prep the Brussels sprouts. Trim any brown ends from the Brussels sprouts, and remove wilted or yellowing leaves. Then slice large sprouts in half and leave tiny ones whole.

Step 3: Make the hot honey sauce. In a large bowl, whisk together three tablespoons of olive oil, three tablespoons of hot honey, half a teaspoon of sea salt, and a quarter teaspoon of freshly ground black pepper.

I use a tablespoon each of olive oil and hot honey for every half pound of Brussels sprouts. So the recipe is very easy to scale.

Step 4: Toss the Brussels sprouts in the honey mixture to coat evenly. And arrange the honey-coated Brussels sprouts, cut side down, in a single layer on the parchment-lined baking sheet.

Step 5: Roast the Brussels sprouts for 15 minutes. Then carefully flip them with a spatula and return them to the oven. Roast for another 10 to 15 minutes until lightly browned, crispy on the edges, and tender on the inside.

Keep an eye on your Brussels sprouts and adjust the oven temperature if they’re turning dark too quickly (or not at all). But be gentle – the sugar in the honey can burn very quickly.

Step 6: Transfer the hot honey-roasted Brussels sprouts to a serving plate, and finish with salt and black pepper to taste. Or add toppings if you want a more substantial side dish.

Serve the Brussels sprouts warm and crispy, or leave it to cool to room temperature. Refrigerate leftovers in an airtight container for up to three days. They’ll lose the crispy and chewy caramelised texture, but the flavours will remain utterly delicious and oh-so-moreish.