Roasted Hot Honey Brussels Sprouts (Easy And Crispy)

A bowl of roasted Brussels sprouts, halved and slightly browned. The sprouts are arranged in a white dish, showcasing their green and golden-brown hues.

5 from 1 vote

Roasted Hot Honey Brussels Sprouts (Easy And Crispy)

These Hot Honey Brussels Sprouts are roasted until crispy and caramelized, then tossed in a sweet-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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 49kcal

Author: Nadia

Ingredients

1 lb Brussels Sprouts
1 Tablespoon Avacado Oil
1 Tablespoon Hot Honey
¼ Teaspoon Sea Salt
Flaky Sea Salt pinch

Instructions

Preheat your oven to 425°F. Wash the Brussels sprouts thoroughly, trim the stem ends, and cut each sprout in half lengthwise. Remove any outer leaves that look wilted or discolored.
1 lb Brussels Sprouts
Place the Brussels sprouts in a medium-sized mixing bowl. Add the avocado oil, hot honey, and sea salt, then toss until the sprouts are evenly coated.
1 Tablespoon Avacado Oil, 1 Tablespoon Hot Honey, ¼ Teaspoon Sea Salt
Arrange the Brussels sprouts cut side down on a parchment-lined sheet pan. Be sure to spread them out in a single layer so they have space to roast properly.
Transfer the pan to the oven and roast for 15 to 25 minutes, or until the Brussels sprouts are golden brown, crisp around the edges, and tender on the inside. Begin checking at the 15-minute mark to prevent overcooking.
Remove the pan from the oven and immediately sprinkle the sprouts with flaky finishing salt. Drizzle with an additional layer of hot honey, toss gently, and serve warm.
Flaky Sea Salt

Notes

Expert Tips And Tricks

Roast cut side down. That's where the magic happens-the flat side touching the pan caramelizes into golden-brown deliciousness.
Don't crowd the pan. If they're too close together, they'll steam instead of roast. Spread them out so every sprout gets its chance to crisp.
Preheat your sheet pan. Slide the pan into the oven while it heats, then add the sprouts. The instant sizzle kickstarts the browning process.
Balance the spice. If your hot honey feels too fiery, mix it with a little plain honey for a milder honey-glazed finish.
Watch the clock. Around 15 minutes, start checking-every oven runs differently, and you want crispy, not burnt.
Holiday hack. Roast them the day before, then reheat in a 350°F oven for 10 minutes. Finish with a fresh drizzle of hot honey to bring them back to life.

Nutrition