This post may contain affiliate links. Please see our disclosure policy.
Honey Roasted Brussels Sprouts are the BEST version of Roasted Brussels Sprouts! Roasted until tender and caramelized and enveloped in a sweet and slightly spicy honey glaze, these Roasted Brussels are next level!
Roasted Brussels Sprouts make a delicious side dish for just about any entree. I love serving them alongside Bacon Wrapped Pork Tenderloin, Pan-Seared Steak, or London Broil.
If you THINK you don't like Brussels Sprouts, I am willing to be you just have not had them prepared the RIGHT way. Just like many of you, I despise boiled or steamed Brussels Sprouts.
But roasted, air-fried, or shredded for a salad, and WOW, Brussels Sprouts are easily one of my favorite vegetables.
And this recipe for Honey Glazed Roasted Brussels Sprouts is absolutely irresistible. Roasted until caramelized with sweet honey and finished with a little kick, this easy recipe is one of the best ways to enjoy Brussels sprouts.
Helpful Tips to Keep in Mind
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Use Fresh Sprouts: Choose fresh, firm Brussels sprouts. Remove any outer leaves with black spots, but avoid soft sprouts as they may be past their prime.
- Roast Brussels Sprouts Side Down: Cut the sprouts in half and then place them cut side down to caramelize the flat surface and crisp the leaves, without needing to flip them mid-roast.
- Season YOUR Way: While I recommend using honey and a bit of hot sauce for a sweet and savory Brussels sprouts, feel free to omit one or the other.
- Don't Overcrowd: Spread the sprouts evenly on the pan to avoid steaming. Use two pans if necessary.
- Watch for Overcooking: Monitor them closely in the final minutes to prevent burning.
How To Roast Brussels Sprouts
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Brussels Sprouts. Wash and dry the Brussels sprouts and remove any outer leaves with black spots. Cut in half, then toss with oil, honey, garlic, hot sauce, and salt.
- Roast Brussels Sprouts. Place the seasoned Brussels sprouts cut-side down on a baking sheet, leaving space around each sprout. Roast until fork-tender and caramelized. No need to flip mid-way through roasting.
Unique Serving Suggestion
Don't just limit Roasted Brussels Sprouts to a tasty side dish. They are one of the hottest appetizers out there right now! I love serving them over a bed of creamed parsnips for an out of this WORLD appetizer that everyone loves!
Storage Instructions
- Refrigerate: Allow the sprouts to cool, transfer them to an airtight container, and store them in the refrigerator for up to 4 days.
- Reheat: To reheat Brussels sprouts, place them onto a sheet pan and broil under the broiler for 2-4 minutes, depending on the strength of your broiler. This will help to keep the Brussels sprouts crispy.
More Roasted Vegetable Recipes
- Roasted Butternut Squash
- Maple Roasted Acorn Squash
- Roasted Asparagus
- Roasted Fingerling Potatoes
- Roasted Carrots
- Roasted Fall Vegetables
- Parmesan Roasted Broccoli
- Roasted Potatoes and Carrots
If you enjoyed this recipe for Roasted Brussels Sprouts, I would love for you to leave a comment below.
Honey Roasted Brussels Sprouts
Ingredients
- 1 pound fresh Brussels sprouts
- ½ tablespoon olive oil
- 2 teaspoons honey, or maple syrup
- 1 teaspoon minced garlic, about 1 clove
- 1 teaspoon Sriracha
- ½ teaspoon kosher salt
Instructions
- Heat the oven to 425℉/215℃.
- Clean 1 pound fresh Brussels sprouts by rinsing in water and removing any leaves with brown spots. Dry with paper towels or drain well. Slice the Brussels sprouts in half.
- In a large mixing bowl, combine the Brussels sprouts with ½ tablespoon olive oil, 2 teaspoons honey, 1 teaspoon minced garlic, 1 teaspoon Sriracha, and ½ teaspoon kosher salt. Toss the sprouts are evenly coated in the seasonings.
- Spread the Brussels sprouts out onto a sheet pan, cut side down in a single layer.
- Roast for 25-28 minutes, or until browned and caramelized.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these tonight for dinner. Got rave reviews from the house mates! 😉
Aww, thanks Sandy!
I felt the same way you did about Brussels Sprouts until I had them roasted nice and crispy. Who knew Brussels sprouts could be so good! I love the way you took them up a notch with honey and sriracha. Great combination of flavors.
I am so glad you enjoyed these Linda!
I made these amazing brussels sprouts for dinner last night and they were so amazing! My husband was not happy that I was making brussels sprouts and complained about it - but he ate TWO helpings!!! He loved them!!
Wahoo!!! I am so glad you your family enjoyed! This is the only way my husband enjoys Brussels Sprouts as well!