Hot Honey Glazed Brussels Sprouts
We couldn’t stop munching on these hot honey-glazed Brussels sprouts! The oven-roasted Brussels sprouts are tender, sweet, savory, and have a bit of a slow burn – they are absolutely delicious with the perfect balance of crispy caramelized edges with tender centers. They are easy and made with simple ingredients, but are worthy of your holiday tables, too.
No soggy Brussels sprouts here!
We’re using the Hot Honey for these oven-roasted Brussels and it has the perfect balance of sweetness and a bit of slow burn.
This recipe for Brussels sprouts with honey glaze is brought to you proudly in partnership with Sue Bee Honey. I’m thrilled to partner with the Sioux Honey Co-op, which is the only honey co-op in the U.S.! These beekeepers have been producing honey for more than 100 years and pass down their craft from generation to generation. They’re…
😋 Seriously delicious: Crispy, caramelized edges with tender centers and a sweet glaze that’s perfectly balanced.
🛒 Made with simple ingredients: Just brussels sprouts, hot honey, olive oil, and basic seasonings.
⏰ Quick cooking time: Ready in just 30 minutes with minimal hands-on prep work required.
🍽️ Perfect side dish: Complements everything from roasted chicken to holiday ham beautifully. Easy enough for a weeknight dinner, special enough for holidays.
You’ll also want to try my oreo rice krispie treats, monster m&m cookie bars, s’mores bars, and mini cupcakes next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this Brussels sprouts side dish to the table: Brussels sprouts, olive oil, salt, pepper, hot honey, rice vinegar, ginger, and garlic.
- Sue Bee Honey: We’re using Sue Bee Hot Honey for these oven-roasted Brussels, and it has the perfect balance of sweetness and a bit of slow burn. Made with just 3 ingredients, you’ll find yourself drizzling this on anything that needs a bit of sweet and spicy flavors! Order online and use code HONEY20 for 20% off and FREESHIPPING for free shipping on any order!
Emily’s Tips & Tricks
- Pro tip: Cut brussels sprouts in half and place them cut-side down on the baking sheet for maximum caramelization and crispy edges.
- Additions: Add some extra red pepper flakes if you like a little extra heat!
Hot Honey Glazed Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side
- Method: Bake
- Diet: Gluten Free
Description
We couldn’t stop munching on these delicious hot honey glazed Brussels sprouts! They are sweet, savory, and have a bit of a slow burn!
Ingredients
- 3 lb. brussels sprouts
- 1/4 cup olive oil
- 1 tsp. sea salt
- 1/8 tsp. Black pepper
- 1/3 cup Sue Bee Hot Honey
- 1 tsp. rice vinegar
- 2 tsp. minced ginger
- 2 cloves minced or grated garlic
Instructions
- Preheat oven to 425 degrees F.
- Prep Brussels sprouts. Cut off tough stems and remove any loose outer leaves that don’t look good. Slice Brussels sprouts in half and place into a large bowl.
- Toss Brussels sprouts with oil, salt, and pepper and transfer to a metal baking sheet. Arrange in a single layer, cut side down. *Use two sheet pans if necessary, we don’t want to crowd the sprouts or they won’t brown.
- Roast for 12-15 minutes, until edges are getting brown.
- While Brussels sprouts are roasting, add Sue Bee hot honey, vinegar, ginger, and garlic in a small bowl. Mix until combined.
- When Brussels are done cooking, drizzle sprouts with honey mixture and stir to coat. Roast another 5-10 minutes.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for 3-4 days. For best results, reheat in a 375 degree F oven or air fryer so the Brussels sprouts don’t get mushy.
- Ingredient notes: We’re using Sue Bee Hot Honey for these oven-roasted Brussels and it has the perfect balance of sweetness and a bit of slow burn. Order online and use code HONEY20 for 20% off and FREESHIPPING for free shipping on any order!
- Prep ahead: Trim and halve brussels sprouts up to 1 day ahead and store covered in the refrigerator.
- Helpful tools: A large rimmed baking sheet prevents overcrowding, and tongs make tossing with glaze easy.
- Serve with: Roasted meats, grilled chicken, pork tenderloin, or as part of a holiday vegetable medley.
Serving Suggestions
These holiday Brussels sprouts are a fantastic side to just about any dish:
- Air Fryer Roasted Chicken
- Turkey dinner (this is a great Holiday side)
- Crockpot Chicken and Potatoes
- Apricot Glazed Ham
FAQs
No! Please don’t boil before roasting. This will result in a super mushy Brussels sprout.
There are a few things at play here, but my best tips for getting crispy Brussels sprouts is:
– High heat – We’re roasting them at 425 degrees F
– Metal pan – This helps get them brown
– Roast cut side down – The more surface area touching the hot metal pan, the more browning will happen
– Don’t crowd pan – Make sure the sprouts have enough room and aren’t really touching, otherwise they’ll steam, instead of brown
I do not recommend freezing roasted sprouts. If you only need a few servings, cut the recipe in half. We found it hard to stop munching on these sprouts, so I don’t think you’ll have a problem eating them all!
More Vegetable Side Dishes
If you like this recipe for roasted Brussels sprouts, you might also like some of these other vegetable side dishes:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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