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!

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 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

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

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 (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!

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!

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

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 (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!

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.

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!

Tips for crispy sprouts

  • Roast the Brussels sprouts on a hot sheet pan for maximum crispiness. I just throw a sheet pan in the oven while it’s preheating. Think of it like searing!
  • 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.
  • Let the glaze cool for a few minutes to thicken. The thicker glaze will coat the sprouts more easily and keep them from getting soggy.
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.

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 4 votes

The Best Hot Honey Brussels Sprouts

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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.

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 (232°C).
  • 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
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
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day – The Start of Something by Voxtrot