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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. I mean, I make this charred broccoli at least twice a week. 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.

Small Brussels sprouts

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

Personally, I like the smaller Brussels sprouts because they’re sweeter and crisp up nicer than the large sprouts. If your sprouts are bigger, just cut them into quarters! For the rest of the recipe, you just need store-bought or homemade hot honey, Dijon mustard, apple cider vinegar, garlic, rosemary, red pepper flakes, hazelnuts, 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.

Roast the veggies

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.
First, place the sheet pans in the oven & preheat it to 450°F (232°C). While the oven is heating, toss the sprouts with olive oil, salt, & pepper. Carefully spoon the Brussels sprouts on the hot sheet pans & bake for 20-25 minutes, until the sprouts are tender and charred on the edges.

Here’s the secret to perfectly caramelized sprouts. Place a sheet pan or two in the oven while it’s heating so that it gets screaming hot. This will ‘sear’ the sprouts for extra flavor!

Make the glaze

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.
Mix the hot honey, Dijon mustard, apple cider vinegar, garlic, & spices in a saucepan. Cook on the stovetop over medium heat, stirring often. Simmer for 5-6 minutes until the glaze is thick.

Assemble & garnish

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.
Transfer the roasted sprouts to a dish or platter. Then, drizzle the glaze over the Brussels sprouts and sprinkle the toasted hazelnuts over the top. Enjoy!
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.

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.

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.
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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 (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. I use tongs which helps a lot.
This recipe will make 4 large or 6 small servings. It’s also super easy to halve or double!
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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