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 pounds brussels sprouts
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1/8 teaspoon Black pepper
- 1/3 cup Sue Bee Hot Honey
- 1 teaspoon rice vinegar
- 2 teaspoon 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.
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.