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Crispy roasted hot honey Brussels sprouts glazed in a sweet, spicy, garlicky sauce. Ready in under 40 minutes and always the first dish gone.
Hot Honey Brussels Sprouts At A Glance
- ⏱ Ready In: 40 minutes
- 🍽 Serves: 6-8
- 🌱 Diet: Gluten-free, vegetarian
- 💪 Nutrition Highlights: Good source of fiber and vitamin C, naturally gluten-free
- 🥕 Main Ingredients: Brussels sprouts, honey, hot sauce, butter, garlic, smoked paprika
- 🔥 Flavor Profile: Sweet, buttery, garlicky, with a gentle building heat
- 🧊 Meal-Prep Friendly: Best fresh, but sprouts can be roasted a day ahead and reheated before glazing
- Best Served With: Roast chicken, steak, or a big holiday spread
My family’s always into roasted Brussels sprouts in some form, so I keep a few versions in rotation, and these hot honey Brussels sprouts come out when we want a little heat in there.
The glaze is definitely the star of the show here, and while you can make it with the actual hot honey (see my Notes in the recipe), this version uses regular honey and hot sauce (as well as garlic, butter and paprika), which is a bit more accessible to those who can’t get hot honey itself. I do have a recipe for a homemade hot honey here. Crumbled feta or goat’s cheese on top is a really nice touch.
It’s the kind of side dish that gets eaten straight off the tray before it even makes it to the table, and it comes together in well under 40 minutes, so it earns its spot on a busy weeknight table just as easily as a holiday one.
👩🍳 You might also like these recipes:
→ Honey Balsamic Brussels Sprouts & Mushrooms
→ Parmesan Crusted Brussels Sprouts
→ Honey Sriracha Brussels Sprouts
→ Roasted Sweet Potatoes & Brussels Sprouts
→ Hot Honey (Homemade)
→ Hot Honey Chicken Wings
What You’ll Need
Here is what you’ll need for this hot honey Brussels sprouts recipe. Find the full measurements in the recipe card below.
For the sprouts
- Brussels sprouts — trimmed and halved so the cut sides can get properly browned
- Olive oil, salt, pepper and garlic powder
For the hot honey glaze
- Honey — the base of the glaze, provides the sweetness that balances the heat
- Hot sauce of choice — adjust up or down depending on how spicy you like things
- Crushed red pepper flakes — for extra background heat and a bit of texture
- Unsalted butter — makes the glaze glossy and rounds out the flavor
- Garlic — finely minced, cooked briefly so it stays fragrant rather than sharp
- Apple cider vinegar — a small hit of acidity to stop the glaze tasting flat
- Smoked paprika — adds a little color and a whisper of smokiness
- Salt, plus crumbled feta or goat’s cheese to finish, if you like
Note: If you do have hot honey, you can use that without the addition of either the hot sauce or the crushed red pepper flakes.
How To Make Hot Honey Brussels Sprouts
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make hot honey Brussels sprouts.
- Preheat the oven to 425°F (220°C) and line a large baking tray with parchment.
- Toss the halved sprouts with olive oil, salt, pepper and garlic powder until evenly coated.
- Spread them out cut-side down in a single layer and roast for 20 minutes without touching them, then flip and roast for another 5-10 minutes until deeply browned and crispy at the edges.
- While they roast, melt the butter in a small saucepan over medium-low heat and cook the garlic for about 30 seconds, just until fragrant.
- Stir in the honey, hot sauce, chili flakes, smoked paprika, vinegar and a pinch of salt, and simmer gently for 2-3 minutes until slightly thickened. Keep it at a gentle simmer — it shouldn’t boil hard.
- Toss the hot Brussels sprouts through the glaze right before serving and finish with crumbled cheese, herbs or toasted nuts if using.
Recipe Tips
- Store-bought hot honey version. If you want to use an actual hot honey (store-bought or their own batch) instead of building the heat from scratch, here’s what to change: use about ⅓ to ½ cup of hot honey in place of the ⅓ cup honey, 1-2 tablespoons hot sauce, and ½ tsp chili flakes combined. Start on the lower end and taste before adding more, since hot honeys vary a lot in heat level.
- Don’t flip too early. Give the sprouts the full 20 minutes cut-side down before touching them — move them sooner and you’ll tear off the caramelized crust you’re trying to build.
- Watch the glaze. Honey catches fast over high heat, so keep it at a gentle simmer for 2-3 minutes and stir it now and then rather than walking away.
- Glaze just before serving. The sprouts start to soften the longer they sit in the sauce, and the crunch is really the whole point of this recipe.
- Dial the heat up or down. Both the hot sauce and the chili flakes are flexible — go easy if you’re feeding a heat-sensitive crowd and add extra to your own plate at the table.
Serving Suggestions
These are the kind of Brussels sprouts I’ll happily eat as the main event, but they really shine as a side next to something simple like roast chicken, grilled steak or a whole roasted fish. These all work well against the sweet-heat glaze. They’re also a great addition to a bigger spread, sitting alongside a few other roasted vegetables and a protein for a holiday table or a Sunday dinner.
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Crispy roasted Brussels sprouts tossed in a buttery, garlicky hot honey glaze. These are sweet, spicy and gone within minutes of hitting the table. Find step-by-step photos below and more recipe tips above.
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Preheat the oven to 425°F (220°C) and line a large baking tray with parchment paper.
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Toss the Brussels sprouts with the olive oil, salt, pepper and garlic powder in a large bowl until evenly coated.
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Arrange the sprouts cut-side down in a single layer on the tray. Roast for 20 minutes, then flip and roast for a further 5-10 minutes, until deeply browned and crispy at the edges.
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Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant.
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Stir in the honey, hot sauce, chili flakes, smoked paprika, vinegar and salt. Simmer gently for 2-3 minutes, stirring occasionally, until slightly thickened. Don’t let it boil hard.
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Transfer the roasted sprouts to a serving bowl or platter, pour over the glaze and toss to coat.
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Garnish with flaky salt, fresh herbs, toasted nuts, or crumbled feta or goat’s cheese, if using. Serve immediately.
Store-bought hot honey version. If you want to use an actual hot honey (store-bought or their own batch) instead of building the heat from scratch, here’s what to change: use about ⅓ to ½ cup of hot honey in place of the ⅓ cup honey, 1-2 tablespoons hot sauce, and ½ teaspoon chili flakes combined. Start on the lower end and taste before adding more, since hot honeys vary a lot in heat level.
Key Recipe Tips: Don’t rush the cut-side-down step, keep the glaze at a gentle simmer, and toss everything together right before serving so the sprouts stay crisp.
Storage Tips: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back some crispness — the microwave will leave them soft.
Make-Ahead Tips: Roast the sprouts a few hours ahead and leave at room temperature; reheat in a hot oven until crisp again, then make the glaze fresh and toss just before serving.
FAQs:
Can I make this less spicy? Yes — use a mild hot sauce and skip the extra chili flakes, or leave them out entirely for a sweeter, milder glaze.
Can I use frozen Brussels sprouts? Fresh works best here since frozen sprouts release extra moisture and won’t crisp up the same way.
What can I use instead of butter? A neutral oil or dairy-free butter works fine if you need this dairy-free — the glaze just won’t be quite as glossy.
Calories: 201kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4