We love classic roasted vegetables, but these Roasted Hot Honey Brussels Sprouts take them up a notch. Made with only 5 ingredients, they balance sweet, spicy, and bright flavors and make a standout side for weeknights or holidays.
If you enjoy vegetable sides, try our Honey and Sumac Roasted Carrots with Ricotta or Easy Sautéed Haricots Verts with Shallots for more easy recipes.
Why You’ll Love This Recipe
These roasted Brussels sprouts are simple to prepare on a single sheet pan, use minimal ingredients, and deliver crispy, caramelized edges with a sweet-spicy finish.
- Sweet and savory from the hot honey glaze
- 5 ingredients and easy to prep
- Versatile for weeknight dinners or holiday meals
- Ready in under 30 minutes and delightfully crispy
- Lemon zest and juice add freshness and brightness
Recipe Ingredients
Below are the ingredients and helpful notes for substitutions.
- Brussels sprouts: Trimmed and halved so they roast evenly and develop a crisp, caramelized cut side.
- Extra-virgin olive oil and seasonings: Olive oil, kosher salt, and freshly ground black pepper are all you need to season the sprouts before roasting.
- Hot honey: Make a quick hot honey by warming honey with red pepper flakes, salt, and pepper, or use a store-bought hot honey if preferred.
- Lemon juice and zest: A finishing squeeze of lemon juice and some zest brighten the dish.
The full ingredient list with exact quantities appears in the recipe card below.
Tips and Substitutions
- Vegan option: Substitute maple syrup for honey.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Reheat in a preheated oven for about 10 minutes to re-crisp.
- Gluten-free by nature.
- Optional toppings: Add feta, goat cheese, crispy bacon, fried shallots, or toasted nuts for extra texture and flavor.
How to Make Hot Honey Brussels Sprouts
Step 1: Preheat the oven to 425°F. Arrange the halved Brussels sprouts cut-side down on a baking sheet lined with parchment paper.
Step 2: Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Roast on the bottom rack for about 20 to 25 minutes, depending on the size, until browned and crisp.
Step 3: While the sprouts roast, make the hot honey. Warm honey and chili flakes gently in a small saucepan over low heat until the honey is infused and fragrant; avoid boiling. Strain if you prefer a smooth honey.
Step 4: Drizzle the hot honey over the roasted sprouts and toss to coat. Finish with lemon zest and a squeeze of fresh lemon juice, then serve.
Complete step-by-step instructions and quantities are available in the recipe card below.
Serving Recommendations
These hot honey Brussels sprouts pair well with a variety of mains and sides:
- Serve alongside roasted chicken or a savory lamb for a holiday main.
- Pair with roasted or slow-roasted salmon for a bright, sweet-spicy contrast.
- Mix into a composed plate with other sides like honey-glazed carrots, fondant sweet potatoes, or sautéed haricots verts.
- Include as part of a larger vegetable-focused spread or family-style meal.
Hot Honey Brussels Sprouts FAQs
Yes — the honey clings to the roasted sprouts and the spicy infusion adds a lively, warming contrast to their caramelized flavor.
Roast them cut-side down on a hot sheet pan so the cut side can brown and form a crisp crust instead of steaming and becoming soggy.
About 20 to 25 minutes, depending on their size.
More Side Dish Recipes
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Sides
Honey Glazed Roasted Rainbow Carrots (In The Oven!)
Vegetarian
Creamy Pea & Mint Orzo Risotto (Ready in 30 Min)
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5 Ingredient Roasted Hot Honey Brussels Sprouts
Equipment
- Baking sheet
- Parchment paper
- Chef’s knife
- Small saucepan
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup honey
- 2 teaspoons chili flakes
- Zest and juice of 1 small lemon
Instructions
- Preheat oven to 425°F. Place halved sprouts cut-side down on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast on the bottom rack for 20 to 25 minutes, until the cut sides are browned and the outer leaves are crisp.
- While the sprouts roast, make the hot honey: warm honey and chili flakes together over low heat until the honey is infused and fragrant. Do not boil. Strain if desired.
- When sprouts are done, drizzle with hot honey and toss to coat. Finish with lemon zest and a squeeze of lemon juice, then serve.
Notes
- To make this vegan, substitute maple syrup for honey.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a preheated oven for about 10 minutes to restore crispness.
- Naturally gluten-free.
- Optional toppings: feta, goat cheese, crispy bacon, fried shallots, or toasted nuts.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate.