Roasted Hot Honey Brussels Sprouts (Easy And Crispy)

These Hot Honey Brussels Sprouts are roasted until crispy and caramelized, then tossed in a sweet and spicy glaze that makes them downright irresistible. They're ready in just 25 minutes, naturally gluten-free and vegetarian, and just as perfect for weeknight dinners as they are for your Thanksgiving table.

I'll be honest, I was never a big Brussels sprouts fan. Growing up, I thought they were bitter and mushy, and I usually avoided them on my plate. But everything changed once I learned how to roast them at high heat. 

The oven transforms Brussels sprouts into something completely different: tender on the inside, golden at the edges, with a nutty flavor that's surprisingly delicious.

Then I added hot honey, and that was it. Game over. The combo of sweet and spicy with those crispy roasted edges made me fall in love. Now I find an excuse to drizzle hot honey on just about everything, but these spicy honey Brussels sprouts are one of my favorites.

They've become a staple on my Thanksgiving menu, but I make them year-round. They're easy enough for weeknight dinners, great for meal prep (toss them in a grain bowl or salad), and they pair perfectly with Traeger Smoked Turkey, Smoked Chicken Thighs or Traeger Grilled Salmon.

If you are looking for more delicious side dishes, check out my Prosciutto Wrapped Asparagus, Roasted Carrots With Whipped Feta, or Cottage Cheese Mashed Potatoes.

Ingredients You'll Need

• Brussels Sprouts: Look for sprouts that are small to medium-sized, firm, and bright green with tightly packed leaves. The smaller ones are naturally sweeter, while the larger ones can taste a bit stronger. Skip any that feel soft or have yellowed leaves. Before roasting, trim the stem ends and peel away any outer leaves that look wilted or brown. Those loose leaves you peel off? Keep them on the sheet pan, they'll roast into little crunchy chips that are everyone's favorite bites.
• Avocado Oil: Perfect for oven-roasted Brussels sprouts because it has a high smoke point (up to 500°F) and a neutral flavor that lets the honey glaze shine. Olive oil works too, but it may smoke a little at high temperatures. Coconut oil is another option if you want a subtle nutty flavor.
• Hot Honey: The star of the show. It brings the sweet heat that makes these sprouts addictive. I usually keep Mike's Hot Honey on hand (you can find it at Costco), but making your own is easy too- and is amazing on pizza, fried chicken, and even roasted veggies.
• Sea Salt: Don't underestimate the role of salt here. A good mineral-rich salt like pink Himalayan or Celtic sea salt really rounds out the sweetness of the honey and deepens the flavor of the sprouts. Avoid iodized table salt-it can make the dish taste flat and overly salty.
• Finishing Salt: This is my secret weapon. As soon as the Brussels sprouts come out of the oven, sprinkle them with a pinch of flaky Maldon salt. It gives you little bursts of crunch and a final layer of seasoning that makes the dish taste restaurant-worthy.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Bacon: Crispy bacon makes everything better, right? Toss in some diced thick-cut bacon before roasting, and you'll get smoky, savory bites mixed in with the sweet heat.
• Nuts: If you like a little crunch, sprinkle on some toasted pecans or almonds after roasting. They play really well with the hot honey glaze.
• Cheese: A little creamy, salty cheese goes a long way here. Crumble goat cheese or feta over the top, or grate on some fresh parmesan while the sprouts are still warm, so it melts slightly.
• Turn up the heat: Love it spicier? Add a pinch of cayenne or chili flakes to your honey before drizzling.
• No Honey: You can use maple syrup with a pinch of red pepper flakes instead.

How to Make Homemade Hot Honey: If you don't have a bottle of hot honey on hand, it's really easy to make your own. Just warm up ½ cup of regular honey in a small saucepan over low heat. Stir in 1-2 teaspoons of red pepper flakes (or a pinch of cayenne for a stronger kick) and let it steep for about 5 minutes.

Remove from the heat and allow it to cool slightly before using. The longer it sits, the spicier it gets. Store your homemade hot honey in a jar at room temperature, and it will be ready whenever you need it for these sprouts.

What To Serve With Hot Honey Brussels Sprouts

• Holiday Side Dish: These sprouts have earned a permanent spot on my Thanksgiving menu. They balance beautifully with hearty mains like my Traeger Smoked Brisket or Dutch Oven Pot Roast.
• Weeknight Dinner: Keep it simple and serve them with Traeger Chicken Kabobs, Dutch Oven Braised Chicken Thighs, or my Traeger Grilled Salmon. Quick, easy, and full of flavor.
• Meal Prep Bowls: Toss leftovers into a grain bowl with rice or sweet potatoes, then add a scoop of my Mexican Chicken Salad or Dutch Oven Shredded Chicken for a protein boost. The sweet and spicy sprouts tie everything together.
• Additional Side Dishes: Round out your table with other favorites like my Cottage Cheese Mac and Cheese, Truffle Mashed Potatoes, or Traeger Scalloped Potatoes.
• Appetizer Style: Serve them warm on a platter topped with crumbled cheese, right next to party favorites like my Classic Deviled Eggs, Prosciutto-Wrapped Asparagus Bundles, or Goat Cheese Stuffed Dates.

Storage And Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. They may lose a little crispiness, but the flavor will still be delicious.
• Reheating: Spread the Brussels sprouts out on a sheet pan and reheat at 350°F for 5-10 minutes, or until they crisp back up. Avoid the microwave if you can-it makes them soft.