Hot Honey Roasted Brussel Sprouts
If you’re looking for a bold, flavorful side dish, these Hot Honey Brussels Sprouts are perfect. Crispy, caramelized sprouts tossed in a sweet and spicy honey glaze make them an irresistible addition to any meal.
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Servings: 6
Equipment
- 1 large rimmed baking sheet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
Roasted Brussels Sprouts
- 1½ pounds (680 grams) Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Hot Honey Glaze
- ¼ cup (85 grams) honey
- 1½ teaspoon red pepper flakes
- 1 teaspoon fresh orange zest
Toppings
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint leaves
Instructions
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Toss the Brussels sprouts with olive oil, sea salt, and freshly ground black pepper. Spread them out in a single layer on the sheet pan and roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside.1½ pounds Brussels sprouts, 2 tablespoons olive oil, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- While the Brussels sprouts are roasting, combine the honey, red pepper flakes, and fresh orange zest in a small saucepan over low heat. Stir until well combined and heated through.¼ cup honey, 1½ teaspoon red pepper flakes, 1 teaspoon fresh orange zest
- Once the Brussels sprouts are crispy and golden, remove them from the oven. Drizzle the hot honey glaze over the top and toss to coat evenly. Return them to the oven for an additional 3-5 minutes to let the glaze caramelize slightly.
- Remove the Brussels sprouts from the oven and transfer to a serving dish. Sprinkle the chopped chives and mint leaves over the top for a fresh, flavorful garnish. Serve immediately and enjoy!1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh mint leaves
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Notes
- Get Crispy Sprouts: Make sure your Brussels sprouts are in a single layer on the baking sheet and that the cut sides are facing down. This helps them get perfectly crispy.
- Make Ahead: You can roast the Brussels sprouts ahead of time and reheat them in the oven. Add the hot honey glaze just before serving.
- Refrigerate: Store any leftover Brussels sprouts in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat in a 350°F (175°C) oven for 10-15 minutes, until warmed through and crispy. Or, reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally to ensure even heating.
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