Do I need to boil Brussels sprouts before roasting?

No! Please don't boil before roasting. This will result in a super mushy Brussels sprout.

Why won't my Brussels sprouts get crispy?

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

Should you roast Brussels sprouts cut side up or down?

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!

Hot Honey Glazed Brussels Sprouts (Crispy & Caramelized!)

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

Units Scale

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.