Irresistible Hot Honey Roasted Brussels Sprouts in 30 Minutes

Name: Irresistible Hot Honey Roasted Brussels Sprouts in 30 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp honey; 1 tsp hot sauce (adjust to taste); 1/2 tsp red pepper flakes

Author: Carry

Published: February 25, 2026

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You know that magical moment when sweet meets spicy in the most delicious way? That’s exactly what happened when I first tried hot honey roasted Brussels sprouts at a friend’s dinner party. The crispy edges, the caramelized glaze with just the right kick – I was hooked instantly. Now it’s my go-to side dish for everything from weeknight dinners to holiday feasts.

What makes these Brussels sprouts special is how simple they are to make, yet they taste like something from a fancy restaurant. Just toss them in oil, roast until golden and crispy, then drizzle with that irresistible hot honey glaze. Trust me, even Brussels sprouts skeptics will be begging for seconds!

hot honey roasted brussels sprouts - detail 1

Why You’ll Love These Hot Honey Roasted Brussels Sprouts

Let me tell you why this recipe is about to become your new obsession:

That perfect crispiness: Roasting transforms Brussels sprouts into little flavor bombs with crispy edges and tender centers.
Sweet-spicy magic: The hot honey glaze is what dreams are made of – just enough heat to make things interesting without overpowering the sweetness.
Weeknight lifesaver: Prep takes 10 minutes tops, then the oven does all the work while you relax.
Crowd-pleaser: I’ve converted so many Brussels sprouts haters with this recipe – it’s that good.
Healthy-ish indulgence: You get all the veggie benefits with just enough honey to feel like a treat.

Honestly, once you try these hot honey roasted Brussels sprouts, you’ll wonder how you ever lived without them!

Ingredients for Hot Honey Roasted Brussels Sprouts

Here’s everything you’ll need to make this magical side dish – simple ingredients that create something truly special:

1 lb Brussels sprouts – trimmed and halved (look for bright green, firm sprouts about the same size)
2 tbsp olive oil – my secret for extra crispiness is using a good quality oil
1/2 tsp salt – kosher or sea salt works best here
1/4 tsp black pepper – freshly ground if you have it
2 tbsp honey – use the good stuff! I prefer raw honey for its flavor
1 tsp hot sauce – start with this amount, then add more if you like it spicy (I’m partial to sriracha or Frank’s RedHot)
1/2 tsp red pepper flakes – these add that perfect little kick

That’s it! Just seven simple ingredients for the most addictive Brussels sprouts you’ll ever taste. The magic really is in how you combine them.

How to Make Hot Honey Roasted Brussels Sprouts

Okay, let’s get to the fun part – turning those humble Brussels sprouts into crispy, sticky, spicy-sweet perfection! Follow these simple steps and you’ll have a restaurant-worthy side dish in no time.

Preparing the Brussels Sprouts

First things first – let’s get those sprouts ready for their transformation. Trim off the tough ends (just about 1/4 inch), then halve them from top to bottom. Here’s my trick: try to make all your halves roughly the same size so they cook evenly. Nothing worse than some burnt bits and some underdone sprouts!

Toss them in a bowl with the olive oil, salt, and pepper. Really get in there with your hands – you want every single sprout coated evenly. Spread them out on your baking sheet cut-side down for maximum caramelization (trust me, this makes all the difference!).

Roasting to Perfection

Now for the magic – pop them into your preheated 400°F oven. The high heat is key for getting those crispy edges we all crave. Set your timer for 20 minutes, but don’t wander too far – you’ll want to check on them around the 15-minute mark.

You’re looking for that perfect golden-brown color and some crispy leaves starting to lift off. Don’t be afraid if some leaves get super dark – those crispy bits are like little flavor bombs! Just make sure the sprouts themselves are fork-tender before moving to the next step.

Making the Hot Honey Glaze

While those sprouts are roasting, let’s whip up that addictive glaze. Simply mix together the honey, hot sauce (start with 1 tsp and add more if you’re feeling brave), and red pepper flakes in a small bowl.

The heat level is totally customizable here – my husband likes it extra spicy so I double the hot sauce for his batch. Taste as you go and remember the heat will mellow slightly when it hits the hot sprouts.

Finishing and Serving

When your sprouts are perfectly roasted, pull them out and drizzle that glorious hot honey glaze all over. Toss gently to coat every piece – I like to use tongs for this part. Then back into the oven they go for just 3-5 more minutes until the glaze gets all sticky and caramelized.

Serve immediately while they’re piping hot! I always make extra because they disappear fast. The contrast of crispy sprouts with that sweet-spicy glaze is absolutely irresistible.

Tips for the Best Hot Honey Roasted Brussels Sprouts

After making these dozens of times (okay, maybe hundreds – no judgment!), here are my hard-won secrets for perfect hot honey Brussels sprouts every time:

Size matters: Cut your sprouts uniformly – about 1-inch pieces work best. Too small and they’ll burn; too big and they won’t crisp properly.
Spice to your life: Start with less hot sauce, then add more after tasting the glaze. Remember – you can always add heat but you can’t take it away!
Parchment is your friend: Line your baking sheet for zero-stick cleanup. Those honey drips can be brutal on pans otherwise.
Give them space: Crowding leads to steaming, not roasting. Use two pans if needed – crispy sprouts need breathing room!

Follow these simple tricks and you’ll have people begging for your Brussels sprouts recipe – I promise!

Ingredient Substitutions & Variations

Don’t have exactly what the recipe calls for? No worries – here are my favorite swaps that still give you amazing hot honey Brussels sprouts:

Sweetener swap: Out of honey? Pure maple syrup works beautifully and adds a lovely depth of flavor. Agave nectar would do in a pinch too.
Heat alternatives: No hot sauce? Try chili garlic paste or even a dash of cayenne pepper. For smoky heat, chipotle powder is fantastic.
Fun variation: Toss in some crumbled bacon before roasting – the salty crunch takes these to another level! (My brother insists this is the only way to eat them now.)

The beauty of this recipe is how adaptable it is – make it your own!

Serving Suggestions for Hot Honey Roasted Brussels Sprouts

These hot honey beauties are the ultimate versatile side! I love them with simple grilled chicken or salmon for weeknight dinners – the sweet-spicy glaze pairs perfectly with mild proteins. For holidays, they’re a showstopper alongside roast turkey or glazed ham. My favorite? Topping them with crumbled goat cheese right before serving – the creamy tang takes them over the top!

Storage & Reheating Instructions

Leftovers? (As if!) But if you do have some hot honey Brussels sprouts hanging around, here’s how to keep them tasting fresh:

Fridge storage: Keep in an airtight container for up to 3 days – though they’re best eaten within 24 hours.
Reheating magic: Skip the microwave! Toss them in a 375°F oven or air fryer for 5-7 minutes to bring back that perfect crispiness.

Pro tip: If the glaze seems dry after storing, drizzle a tiny bit more honey before reheating to revive that sticky goodness!

Hot Honey Roasted Brussels Sprouts Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on my typical ingredients. Your exact nutrition facts might vary depending on which brands of honey or hot sauce you use, or how generous you are with that glaze!

Serving Size: About 1/4 of the recipe (a good hearty side portion!)
Calories: Around 120 per serving
Total Fat: 7g (mostly from that heart-healthy olive oil)
Saturated Fat: Just 1g – not too shabby!
Carbohydrates: 14g (with 3g of fiber to keep things moving)
Sugars: 8g (mostly natural from the honey and Brussels sprouts themselves)
Protein: 3g – not bad for a veggie side!
Sodium: About 300mg (you can reduce this by cutting back on salt if needed)

Honestly, for something that tastes this indulgent, I’m always pleasantly surprised by how nutritious these hot honey Brussels sprouts are. They’re packed with vitamins C and K from the sprouts, plus you’re getting all the benefits of raw honey. Win-win!

Remember: These values are approximate and will vary based on your specific ingredients and portion sizes. When in doubt, check your product labels!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about these hot honey roasted Brussels sprouts – here are the ones that come up most often with my tried-and-true answers!

Can I use frozen Brussels sprouts instead of fresh?
You can, but fresh really makes all the difference! Frozen sprouts tend to release more water when roasting, so they won’t get quite as crispy. If you must use frozen, thaw completely and pat them super dry before roasting. And maybe add an extra minute or two to account for the extra moisture.

How do I make this less spicy for sensitive palates?
Easy peasy! Just reduce or skip the red pepper flakes entirely, and start with just 1/4 tsp of hot sauce. You can always add more after tasting the glaze. The honey’s sweetness helps balance the heat beautifully.

Why are my Brussels sprouts soggy instead of crispy?
Oh no! The usual culprits are overcrowding the pan (they steam instead of roast) or not roasting at a high enough temperature. Make sure your oven is fully preheated to 400°F and give those sprouts plenty of breathing room on the baking sheet!

Can I make these ahead for a dinner party?
Absolutely! Roast the sprouts without the glaze up to 2 hours ahead. When ready to serve, pop them back in a 375°F oven for 5 minutes to rewarm, then add the hot honey glaze and finish as directed. They’ll taste just-made!

What’s the best way to reheat leftovers?
Skip the microwave – it makes them soggy! Instead, spread them on a baking sheet and pop in a 375°F oven for 5-7 minutes. An air fryer at 350°F for 3-4 minutes works miracles too, bringing back that perfect crispiness.