Hot Honey Brussels Sprouts

No ratings yet

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.

Prep Time15

Cook Time30

Total Time45

Course: Side Dishes - Vegetables

Cuisine: Italian, Italian American

Diet: Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

Roasting time will depend on the size of the Brussels sprouts. Check at 20 minutes.

SUBSTITUTIONS:

Can use Sriracha, chili garlic sauce, or harissa in place of Calabrian chile paste.
Use mild hot honey for a family-friendly version.

TIPS:

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!

MAKE AHEAD:

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