Glazed with honey, sriracha, and garlic, this recipe for 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.
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.
Roasted Brussels Sprouts are delicious on their own, but when you add a little bit of honey for sweetness and Sriracha for a kick, they become insanely delicious and irresistible.
Notes On Ingredients
- Brussels Sprouts: When it comes to roasting, use fresh, whole Brussels sprouts for best results. Don't be alarmed if you see a few black spots on the outer leaves of the Brussels Sprouts, simply remove those. If you start to see black spots under the outer layer or your sprouts are not firm, they may need to be past their prime.
- Oil: Use olive oil for the best flavor.
- Honey: Adding honey will help to enhance the caramelization process and add a nice sweet finish. Feel free to use pure maple syrup in place of the honey for similar results.
- Hot Sauce: I love adding a touch of Sriracha or cayenne pepper hot sauce to help balance out the heat. Omit it if you are sensitive to heat.
- Garlic: Use minced garlic cloves, not garlic powder for this recipe.
- Salt: Use kosher salt for the best enhancement of flavor.
Tips for the Best Roasted Brussels Sprouts
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.
- Cut the Brussels Sprouts in half. This will allow more surface area of the Brussels Sprouts to caramelize.
- Roast the Brussels Sprouts cut side down. This will allow a nice caramelization on the cut side of the Brussels Sprouts, and the exposed leaves will become crisp and browned. This also means you don't have to flip the sprouts mid-way through cooking.
- Spread the Brussels Sprouts out evenly on the sheet pan. If you overcrowd your baking pan, the sprouts will steam versus roast and caramelize. Use two pans if needed.
- Don't overcook. Brussels sprouts go from crispy and delicious to charred and burned quickly, Pay close attention to the vegetable in the final few minutes of roasting.
- 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 Carrots
- Roasted Broccoli
If you enjoyed this recipe for Roasted Brussels Sprouts, I would love for you to leave a comment below.
Honey Roasted Brussels Sprouts
- 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
- Heat the oven to 425℉.
- Clean 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 oil, honey, garlic, hot sauce, and 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.