Hot Honey Brussels Sprouts
Nov 04, 2025
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When I was a kid, eating brussels sprouts meant boiling them from frozen – I thought they were baby cabbages – until they were nearly unrecognizable. They were bitter, mushy and about the least appealing vegetable I could imagine. These Hot Honey Brussels Sprouts are a far cry from what I grew up eating.
A simple oven roasting with olive oil, salt and pepper gets the sprouts crispy and ready for a toss in hot honey to add that pleasantly sweet heat. Hot Honey Brussels Sprouts makes a fantastic side dish for Thanksgiving or holiday meals. Kids, adults and everyone in between will be talking about these for years to come.
Why You’ll Love This Recipe
- Ready in 25 minutes – A quick-and-easy side dish that requires minimal ingredients.
- Flexible for various heat levels – Making your own hot honey allows you to control the heat level, as does skipping or amping up the amount of chili flakes you add to serve.
- Green goodness – When Thanksgiving menus often have a sea of brown and beige foods, this will add a burst of color.
Ingredients You’ll Need
This recipe requires a short ingredients list:
- Brussels sprouts – trimmed and cut in half
- Olive oil – a few tablespoons to help crisp the edges
- Salt and pepper – standard seasonings for roasting vegetables
- Hot honey – an easy homemade hot honey or store-bought will work
- Red pepper flakes – optional for added heat and garnish
How to Make Hot Honey Brussels Sprouts
Once you’ve trimmed and halved the brussels sprouts, this recipe comes together quickly.
Start by preheating your oven to 425 degrees F and lining a large baking sheet with parchment paper. This step helps the brussels sprouts caramelize beautifully while also making cleanup a breeze.
In a large bowl, toss the brussels sprouts with a few tablespoons of olive oil, salt and black pepper until they’re evenly coated. Spread them out in a single layer on the baking sheet, placing them cut-side down – this is key to getting those irresistibly crispy, golden edges and slightly charred bits.
Roast the sprouts on the center rack for 22 to 25 minutes, until the edges are deeply browned and the centers are tender. You’ll notice the tops starting to char, as well. The heat brings out their natural sweetness while crisping the outer leaves.
Once roasted, return the brussels sprouts to the bowl and drizzle with hot honey. Toss to coat, letting the warmth of the sprouts help the honey cling to every bite. If you like a bit of extra heat, sprinkle on a few red pepper flakes before serving.
For an added touch, finish with an extra drizzle of hot honey right before plating. The sweet, spicy glaze makes this simple side dish feel elevated in the best way.
Are Brussels Sprouts Less Bitter Now?
If you thought brussels sprouts were bitter when you were a kid, you might be right. It turns out they have been scientifically modified since that time. In the 1990s, a Dutch scientist figured out the chemicals that made brussels sprouts bitter. He then chose seed varieties with lower levels of the bitter chemicals to create varieties that are more appealing to the masses.
So, today’s brussels sprouts do taste better than they did just a few decades ago. That’s good news if you, like me, are always looking for ways to get more vegetable variety in your meals.
Frequently Asked Questions
Yes, you can. While it’s easy to make your own hot honey, a store-bought variety works perfectly well in this recipe. I prefer Mike’s Hot Honey.
Lining the pan helps prevent the brussels sprouts from sticking and makes cleanup easier. It also ensures even browning, so you get those perfectly crisp, caramelized edges every time.
The secret is to take a few minutes and arrange them cut-side down. And don’t overcrowd the pan; use two pans, if needed. Giving them extra space allows the air to circulate and moisture to escape, which will result in crispy, slightly charred edges.
Yes, though I don’t recommend it. Brussels sprouts roast rather quickly and are best served right after roasting. If you need to prepare ahead, trim and cut your brussels sprouts in half and store them in the refrigerator. Then you can simply toss in olive oil, salt and pepper before quickly roasting and adding the hot honey.
They pair perfectly with roasted salmon or as a side dish for Thanksgiving and holiday meals. For a vegetarian meal, serve them alongside Stuffed Acorn Squash.
That’s up to you. The heat level of hot honey is fairly mild, and the addition of extra red pepper flakes will determine the level of spice. For a milder dish, skip the added red pepper flakes to garnish, or just use regular honey instead of hot honey.
Yes. Cook the brussels sprouts at 375 degrees F for about 15 to 18 minutes, shaking the basket halfway through cooking. Then toss with hot honey just before serving.
If you’re looking for other ways to spice up your side dishes, you might enjoy these Roasted Carrots with Whipped Feta. They are drizzled with hot honey for serving and create a dynamic pairing.
Hot Honey Brussels Sprouts
Ingredients
- 2 pounds brussels sprouts, trimmed and cut
- 3 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons hot honey, plus more for serving
- 1 pinch red pepper flakes, optional
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Trim bottom of brussels sprouts, cut in half from top to bottom and remove loose leaves.
- Add cut brussels sprouts to a large bowl with 3 tablespoons olive oil, ¾ teaspoon kosher salt and ½ teaspoon black pepper. Toss to evenly coat.
- Transfer brussels sprouts to parchment-lined baking sheet. Arrange so they are cut-side down to maximize caramelization.
- Place on the middle rack of preheated oven and roast for 22 to 25 minutes, until caramelized and crisp.
- Put brussels sprouts back in the bowl and drizzle with 3 tablespoons hot honey. Toss to coat.
- Transfer to a serving dish. Drizzle on extra hot honey and a few pinches of red pepper flakes (optional). Serve.
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This worked exactly as written, thanks! My husband and I often order crispy brussels sprouts in restaurants. Now we can make them ourselves. Thanks.