The Best Hot Honey Brussels Sprouts

These hot honey Brussels sprouts are about to be your new favorite side dish! With crispy roasted sprouts, warm honey glaze, garlic, and hazelnuts, they are spicy, simple, and super flavorful. Make them for your next dinner party with friends – everyone will love them!

I truly love an elevated veggie dish. My charred broccoli, carrot salad with shallot dressing, and lemony green beans are some of my go-to recipes. But Brussels sprouts specifically are having a glow-up right now and I’m really into it.

I mean, $14 for gastropub Brussels sprouts served in a mini cast iron skillet? Immediate yes, take my money, I don’t even care. But also, let’s just make them at home and save a few bucks, yes?

With just a regular sheet pan, a few little tricks I learned in culinary school, and some kitchen staples, you can get the same charred crispiness and crazy flavorful sauce that you’d find at any restaurant.

These sprouts are the best side dish

Never in my life have I eaten a plate of veggies as quickly as I ate these honey glazed Brussels sprouts. I know that Brussels sprouts with honey might seem a little odd, but I promise, they’re ridiculously good! The sprouts are sweet, spicy, salty, rich, and have a good dose of garlic for good measure.

• This recipe is super easy to make. The most difficult part is getting all of the honey out of the measuring cup haha.
• They are perfectly crisp thanks to my secret trick to get uber crispy roasted Brussels!
• This recipe is full of flavor. Spicy, garlicky hot honey glaze? Say no more.
• And they’re perfect for any occasion. I’ve made these for dinner parties, holidays, and everything in-between.

The ingredients

• Brussels sprouts – personally, I like the smaller ones. They crisp up nicer than the large sprouts!
• Hot honey – store-bought works, or you can make hot honey at home! Either will be delicious.
• Dijon mustard – I like coarse but any Dijon will work in this recipe.
• Apple cider vinegar – we’ll use the ACV to offset the sweetness of the honey.
• Garlic – fresh always! This will give us a nice flavor boost.
• Rosemary – again, fresh is highly recommended. It adds so much lovely herb flavor to these sprouts.
• Red pepper flakes – for extra heat. Totally optional.
• Hazelnuts – I like adding some toasted hazelnuts for crunch. But almonds would work too. For a nut-free version, use sunflower seeds or leave the nuts out entirely.
• Kitchen basics – you will need olive oil, Morton’s Kosher salt, black pepper, and unsalted butter.

If you can’t find hot honey, feel free to just use regular honey! For spice, add a little cayenne or extra red pepper flakes.

Sheet pans

You don’t need any fancy tools to make this recipe. But, you will need 1-2 metal sheet pans to crisp up the sprouts. If you have seasoned sheet pans, those are my favorite because they add a lot of extra char. But any will work as long as they get nice and hot!

How to make crispy sprouts

Roast the veggies

1. First, preheat the oven to 450°F (232°C). Now, here’s where the secret comes in. Place a sheet pan or two in the oven while it’s heating so that it gets screaming hot.
2. While the oven is heating, trim and halve the Brussels sprouts. Add them to a large mixing bowl.
3. Then, add the olive oil and a generous amount of salt and pepper. Toss to coat.
4. Carefully spoon the Brussels sprouts on the hot sheet pans. Bake for 20-25 minutes, tossing halfway through, until the sprouts are tender and charred on the edges.

There’s no need to soak or blanche the Brussels sprouts before roasting them. They will get nice and tender in the oven even with those crispy edges!

Make the glaze

5. While the Brussels roast, make the glaze. Add the hot honey, Dijon mustard, apple cider vinegar, garlic, rosemary, butter, and red pepper flakes to a pan.
6. Cook on the stovetop over medium heat, stirring often, until the butter is melted and the everything is mixed together.
7. Bring to a simmer, and cook for 5-6 minutes until the glaze is slightly thickened. Then, immediately pour the glaze into a bowl. It will thicken slightly as it cools. (Watch the video in the recipe card below to see the perfect glaze texture!)

Assemble & garnish

8. Once the sprouts are roasted, transfer them to a dish or platter.
9. Then, drizzle the glaze over the Brussels sprouts and toss to coat.
10. Lastly, sprinkle the toasted hazelnuts over the sprouts. Enjoy!

If your Brussels sprouts aren’t crispy

Soggy sprouts? Boo! If your Brussels sprouts aren’t crispy, it’s probably because the pan was too crowded. When the pan is overcrowded, the sprouts will steam instead of roast. You can always use two sheet pans if necessary. Also, the oven needs to be super hot so they crisp up! Make sure you’re baking them at 450°F (232°C).

Refrigerating & reheating

If you have leftovers, spoon the spicy honey Brussels sprouts in an airtight container. Cover and refrigerate for up to 4 days. So perfect for meal prep!

To reheat the leftovers, spoon the Brussels on a greased baking sheet. Then, bake at 350°F (177°C) for 5-8 minutes until they’re warmed through. You can also heat them in the microwave for 30-60 seconds until they’re hot. They will lose some of their crispness in the microwave, so I recommend reheating in the oven when possible!

Main dish ideas

These honey glazed Brussels sprouts are so delicious with anything from roast chicken to mac and cheese. But my favorite main dishes with these sprouts are bourbon apple pork chops, red wine pot roast, or filet mignon with peppercorn sauce. You can’t go wrong with any of them!

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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