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Hot Honey Brussels Sprouts

Hot honey Brussels sprouts are roasted until tender and deeply browned, then tossed in a buttery honey sauce with hot sauce and red pepper flakes. The cut-side-down roasting creates crisp, caramelized edges that pair with sweet heat.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 223
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the hot honey
  • 1 tbsp unsalted butter
  • 0.25 cup honey
  • 1 tbsp hot sauce
  • 0.25 tsp crushed red pepper flakes

Equipment

  • 1 rimmed baking sheet
  • 1 small saucepan

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Arrange the Brussels sprouts cut-side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until the sprouts are tender and deeply browned on the cut sides.
Make the hot honey
  1. Melt the butter in a small saucepan over low heat.
  2. Stir in the honey, hot sauce, and crushed red pepper flakes.
  3. Warm gently for 1 to 2 minutes without boiling.
  4. Transfer the hot Brussels sprouts to a serving bowl.
  5. Pour the hot honey over the sprouts and toss to coat.

Notes

For the deepest browning, arrange the sprouts cut-side down in a single layer and avoid crowding the baking sheet. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free swap, use olive oil instead of the butter.