Hot Honey Brussels Sprouts | Joyful Healthy Eats

What Sets These Hot Honey Brussels Sprouts Apart

Let’s talk about what makes this specific recipe a standout!

• Perfectly caramelized. My method of roasting the Brussels sprouts cut-side down gives the flat surface maximum contact with the hot pan, helping them develop that golden-brown color and crispiness.
• Not just sweet and spicy. There’s more to this recipe than hot honey! Tamari adds umami, apple cider vinegar balances the sweetness, and Parmesan gives you a salty, nutty finish.
• Butter makes it better. Oil is best for roasting vegetables, but butter has richer flavor. To get the best of both worlds, we roast the sprouts in oil, then use butter in the glaze they’re tossed in before serving.

What You’ll Need

The ingredient list is short and sweet (and spicy)! Scroll down to the recipe card for exact measurements.

• Brussels sprouts – Any especially large Brussels sprouts can be quartered instead of halved to ensure they’re tender at the end of the cooking time.
• Olive oil – Or another oil you like for cooking.
• Salt and black pepper – I like to use coarsely ground black pepper.
• Unsalted butter – If you only have salted butter on hand, you can add less salt to the recipe.
• Hot honey – I use Nate’s hot honey.
• Tamari – Or soy sauce if you don’t need your hot honey Brussels sprouts to be gluten-free.
• Apple cider vinegar – Rice wine vinegar would also work here.
• Red pepper flakes – Feel free to adjust the amount to your taste.
• Parmesan cheese – Freshly grated is best because it’ll melt right onto the warm Brussels sprouts, but pre-grated Parm is fine for this recipe too.

How to Make Hot Honey Brussels Sprouts

Here’s a step-by-step look at the process of making this recipe.

• Season the Brussels sprouts. Preheat the oven to 425°F. Add the halved Brussels sprouts to a bowl with the olive oil, salt, and black pepper. Toss to coat.
• Arrange cut-side down. Spread the sprouts in a single layer on a baking sheet with the cut sides against the pan.
• Roast. Bake for 20 to 25 minutes, or until the Brussels sprouts are tender with brown, crispy edges. 

• Make the hot honey glaze. While the Brussels sprouts roast, melt the butter in a saucepan over medium heat. Stir in the hot honey, tamari, apple cider vinegar, and red pepper flakes. Whisk and simmer for 2 to 3 minutes, then remove from the heat.
• Toss with the glaze. Add the roasted Brussels sprouts to the saucepan and gently toss until they’re evenly coated in the hot honey mixture.
• Finish. Transfer the Brussels sprouts to a serving dish and sprinkle with freshly grated Parmesan.

Tips for the Best Roasted Brussels Sprouts

Whether you’re making this hot honey Brussels sprouts recipe or another one, these tips will help you make sure they turn out perfectly.

• Dry them well. Brussels sprouts are good at smuggling extra moisture between their leaves and layers, so I like to cut them in half and then pat them dry. If they’re wet, they’ll steam instead of getting crispy.
• Give them some space. Don’t crowd your baking sheet; this also creates steam that keeps them from crisping up.
• Glaze after roasting. If you add a sauce or glaze to Brussels sprouts before baking, they won’t get as crispy.

Variation Ideas

Here are a few ways to make this recipe your own.

• Add bacon. Crispy chopped bacon adds richness and some smoky flavor.
• Make them nutty. Toss with toasted pecans or walnuts before adding the glaze.
• Add cranberries. If you’re making these for a holiday dinner, toss in some dried cranberries for a festive touch.

Serving Suggestions

Hot honey Brussels sprouts can be paired with just about any main dish! Here are some of my favorite options:

Storage and Reheating

• Refrigerator: Store leftover hot honey Brussels sprouts in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this recipe because it’ll be soggy when thawed and reheated.
• To reheat: Reheat the sprouts on a baking sheet in the oven or air fryer until warmed through and crisp around the edges. You can use the microwave, but you won’t have that crispy texture.