Hot Honey Brussels Sprouts
This Post May Contain Affiliate Links. Please Read My Disclosure
Think Brussels sprouts are boring? Think again! This Hot Honey Brussels Sprouts recipe will change your mind. Hot honey takes these little cabbages from just a side dish into something you can’t quit eating. They’re sweet, spicy, caramelized, and just a little bit messy in the best way.
QUICK TAKE:
Brussels sprouts have come a long way from the boiled, bitter vegetable we grew up with. When roasted until deeply caramelized and finished with a drizzle of hot honey, they become irresistible. Hot Honey Brussels Sprouts are crispy around the edges, tender inside, and perfectly balanced. Total restaurant-quality!
QUICK Tips:
- Halving Brussels sprouts can be rough on your thumb, so protect it with a disposable glove, fingertip cot, or bandage.
- Halve the Brussels sprouts so the flat side gets direct contact with the pan. That’s where the deep browning happens.
- High heat is key. Roast at 425 degrees to create those golden, crackly edges.
- Roast the sprouts in oil alone. Adding honey too early will burn before the sprouts are tender.
- Use mild hot honey for family-friendly heat.
- A touch of acid, in the form of red wine vinegar, helps balance the sweetness and heat for an over-the-top savory flavor!
Serve with:
- Caribbean Pork Tenderloin
- Blackened Halibut with Mango and Avocado Salsa
- Thai Red Curry Chicken Legs
- Asian Pork Chops
More great Brussels sprouts recipes you’ll love!
- Parmesan Crusted Brussels Sprouts
- Maple Bacon Gochujang Brussels Sprouts
- Brussels Sprouts Wild Rice Casserole
- Brussels Sprouts Gratin
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Hot Honey Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons honey
- 1 tablespoon Calabrian hot chile paste, or to taste and tolerance
- 1 teaspoon red wine vinegar
- Sliced pickled cherry peppers, for garnish (optional)
Instructions
- Preheat oven to 425 degrees.
- Place the Brussels sprouts on a large, rimmed baking sheet.
- Drizzle the Brussels sprouts with olive oil and season with salt and black pepper to taste.
- Turn the Brussels sprouts so that the cut side is down.
- Place in the oven and roast for 30-35 minutes, stirring halfway through.
- While the sprouts are roasting, whisk together the honey, chili paste, and red wine vinegar.
- Drizzle the sauce over the sprouts, stir, and return to the oven for 1-2 minutes just to heat through. Transfer to a serving bowl or platter, garnish with slices of cherry pepper or Calabrian chile, and serve immediately.
Notes
- Can use Sriracha, chili garlic sauce, or harissa in place of Calabrian chile paste.
- Use mild hot honey for a family-friendly version.
- Halving sprouts can be tough on your thumb—use a glove, fingertip cot, or bandage.
- Halve the Brussels sprouts so the flat side hits the pan for maximum caramelization.
- Roast hot. 425 degrees creates golden, crackly edges.
- Roast in oil first; add honey at the end to prevent burning.
- A touch of acid, in the form of red wine vinegar, helps balance the sweetness and heat for an over-the-top savory flavor!
- Halve the Brussels sprouts and refrigerate. When ready to roast, spread them out on an aluminum foil-lined baking sheet and proceed with the rest of the recipe.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
