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 or as an elevated weeknight side dish!

A dish of hot honey Brussels sprouts next to a bowl of red pepper flakes and garlic honey glaze.

I truly love an elevated veggie dish. My pecorino charred broccoli and carrot salad with shallot dressing 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!

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. They’re also:

  • Super easy to make – the most difficult part is getting all of the honey out of the measuring cup haha.
  • Perfectly crisp – we’re going to use a secret trick to get uber crispy roasted Brussels!
  • Full of flavor – spicy, garlicky hot honey glaze? Say no more.
  • Perfect for any occasion – I’ve made these for dinner parties, holidays, or just a chill meal at home and they’re always a hit.

What is hot honey and how to use it?

Hot honey is honey that has been infused with dried or fresh peppers. Mike’s Hot Honey is the most popular brand, and it’s definitely my favorite store-bought option as well! Hot honey, depending on the brand, isn’t crazy spicy. It just has a nice kick of heat! But, some brands have a ‘spicier’ version if that’s your thing. I also like to make my own hot honey and keep it in the pantry to pair with fried chicken, pizza, and now, these honey garlic Brussels sprouts.

A bowl of Brussels sprouts next to condiments, spices, herbs, and hazelnuts on a tan counter.

The ingredient list

  • 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. So good!
  • Kitchen basics – olive oil, Kosher salt, black pepper, and unsalted butter.

Kitchen tools

To make this recipe, you’ll need:

  • 1-2 sheet pans
  • 1 large mixing bowl
  • A knife & cutting board

How to make this recipe

Three images - the first is someone pouring olive oil over sprouts. The second is someone tossing the sprouts with salt and pepper. The third is crispy sprouts on a sheet pan.

Roast the veggies

  1. First, preheat the oven to 450°F. Place a sheet pan 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 pan. Bake for 20-25 minutes, tossing halfway through, until the sprouts are tender and charred on the edges.
Three images; the first is a hand pouring honey in a pot. In the second, the pot has spices and butter. In the third, a bowl of honey glaze on a tan counter.

Make the glaze

  1. 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.
  2. Cook on the stovetop over medium heat, stirring often, until the butter is melted and the everything is mixed together.
  3. 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!)
Two images; in the first, a hand is pouring hot honey glaze over roasted Brussels sprouts on a white platter. In the second, a hand is sprinkling hazelnuts over the sprouts.

Assemble & garnish

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

Storing & reheating

To store leftovers, spoon the spicy honey Brussels sprouts in an airtight container. Cover and refrigerate for up to 3-4 days. So perfect for meal prep!

To reheat the leftovers, spoon the Brussels on a greased baking sheet. Then, bake at 350°F 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!

Recipe Variations

This recipe is pretty versatile if you want to change out some ingredients or switch things up! Here are just a few ideas:

  • Apple cider vinegar – try using balsamic vinegar for a richer glaze.
  • Hot honey – you can use regular honey or even pure maple syrup for maple glazed Brussels sprouts. If you want the added heat (but just don’t have hot honey), you can use extra red pepper flakes.
  • Hazelnuts – you can also use pecans, walnuts, or even smoked almonds.
  • Cheese – if you want to add a bit of cheese, a sprinkle of Parmesan, feta, or goat cheese would all be delicious.
  • Bacon – Brussels sprouts with bacon are a match made in heaven. Try adding a few pieces of cooked, chopped bacon.
  • Nut-free – the nuts are just a garnish, so you can always leave them out. Or, try a sprinkle of toasted breadcrumbs or sunflower seeds.
A spoon pouring glaze over a white plate of hot honey Brussels sprouts next to a bowl of hazelnuts and a beige linen on a tan counter.

Serving Ideas

These honey glazed Brussels sprouts are so delicious with:

Tips & tricks

  • Roast the Brussels sprouts on a hot sheet pan for maximum crispiness. I like to just throw a sheet pan in the oven while it’s preheating.
  • Bake the sprouts at a high temperature. I roast them at 450°F but 425°F will work too! But, you may need to roast them for a little longer.
  • Don’t overcrowd the sheet pan. Otherwise, the sprouts will steam instead of crisping up.
  • Let the glaze cool for a few minutes to thicken. The thicker glaze will coat the sprouts more easily.

Recipe FAQs

Should I soak the Brussels before cooking?

Some recipes call for soaking the sprouts before roasting, but I don’t find it necessary. Just make sure to give them a good wash and dry them thoroughly so they crisp up instead of steam.

Do I have to blanch the sprouts?

Nope! When you roast the sprouts in a hot oven, they will get nice and tender. But, they’ll still have those nice, crisp edges!

Why aren’t my sprouts crispy?

If the 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 ok! Make sure you’re baking them at 450°F.

What if I can’t find hot honey?

You can just use regular honey! For spice, add a little cayenne or extra red pepper flakes.

A white tray of hot honey Brussels sprouts with hazelnuts next to a bowl of hazelnuts and a bowl of red pepper flakes on a tan counter.

More veggie sides you’ll love

Lemony Green Beans with Pine Nuts & Garlic
Crispy Brussels Sprouts with Bacon & Dijon Vinaigrette
Turmeric & Za’atar Roasted Carrots

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!

A white dish of hot honey Brussels sprouts next to a white bowl of hazelnuts and wood bowl of red pepper flakes with a tan background.
5 from 2 votes

The Best Hot Honey Brussels Sprouts

Yield: 6 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
These hot honey Brussels sprouts are beyond delicious! With crispy, roasted sprouts, warm honey glaze, and hazelnuts, this is a simple, spicy side dish for weeknights, holidays, or dinner parties.
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Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed & halved
  • 1/4 cup olive oil
  • Kosher salt & black pepper, to taste
  • 1/4 cup hot honey, store-bought or homemade
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons apple cider vinegar
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons fresh rosemary, finely chopped
  • 2 Tablespoons unsalted butter
  • 1/2 teaspoon red pepper flakes, more or less, to taste
  • 3 Tablespoons finely chopped hazelnuts, toasted

Equipment

  • 1 large mixing bowl
  • 1-2 metal sheet pans

Instructions 

Roasted Brussels Sprouts

  • Place a greased sheet pan in the oven, and heat to 450°F.
  • Place the Brussels sprouts in a large mixing bowl. Drizzle the olive oil over the Brussels sprouts and season with salt and pepper, to taste. Toss to coat.
  • Carefully spoon the Brussels sprouts onto the hot sheet pan and quickly spread them out so they have some space to crisp up. Bake for 20-25 minutes, tossing halfway through, until the sprouts are tender and crisp on the edges.

Hot Honey Glaze

  • While the sprouts are roasting, make the glaze. In a small saucepan, combine the hot honey, Dijon mustard, apple cider vinegar, garlic, rosemary, butter, and red pepper flakes.
  • Cook the glaze on the stovetop over medium heat, stirring often, until the butter is melted and the glaze is combined. Bring to a simmer and cook for 5-6 minutes until the glaze is slightly thickened.
  • Immediately pour the glaze into a bowl and let it cool for a few minutes to thicken slightly.

Assemble & garnish

  • Once the sprouts are roasted, spoon them onto a serving dish. Toss with about half of the hot honey glaze. Taste, and add more glaze if desired. Garnish with the toasted hazelnuts and serve immediately.

Notes

If you are sensitive to spice, omit the red pepper flakes. For extra spice, add more.
Avoid overcrowding the pan, or the sprouts will steam instead of crisping up. If necessary, spread the sprouts on 2 sheet pans.
Do your best to roast the sprouts cut side down so they get nice and crispy.
This recipe will make 4 large or 6 small servings.
Cuisine: American
Course: Side Dish
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 215kcal, Carbohydrates: 23.1g, Protein: 4.5g, Fat: 13.9g, Saturated Fat: 3.9g, Cholesterol: 10mg, Sodium: 310mg, Potassium: 481mg, Fiber: 4.8g, Sugar: 14.2g, Calcium: 52mg, Iron: 2mg
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HEY, I’M SARA LYNN HUNT-BROKA!
I am the writer, photographer, and late-night recipe developer behind Sunday Table! Since 2012, I have been sharing cozy recipes to inspire others to find a love of cooking and entertaining for loved ones. Learning from my family who loves a good get-together, my crowd-pleasing recipes are comforting, elevated, and always made-from-scratch. Pull up a chair and let’s hang!

xo Sara Lynn

*Song of the day – The Start of Something by Voxtrot