These hot honey Brussels sprouts are coated in a sticky, spicy-sweet glaze that makes them absolutely impossible to stop eating. If you think you don't like Brussels sprouts, this recipe will change your mind.
Why These Hot Honey Brussels Sprouts Are So Good
It comes down to two things: high heat and hot honey. Roasting Brussels sprouts at a high temperature is what gives them those caramelized edges that make them so irresistible. And the hot honey glaze, made with honey, sriracha, soy sauce, chili flakes, and garlic, takes them somewhere completely different. It's sweet, it's sticky, it's spicy, and it clings to every single sprout in the most satisfying way. If you love the combination of honey and heat, you'll also want to try these Easy hot honey chicken wings.
Ingredients You Will Need
Brussels sprouts: Cleaned, trimmed, and cut in half so the flat side can make direct contact with the hot baking sheet and caramelize.
Olive oil: Coats the sprouts and helps them roast and caramelize in the oven rather than steam. Don't be shy with it, as under-oiled sprouts turn dry rather than crispy.
Salt: Seasons the sprouts before roasting and draws out a little moisture to help them crisp up.
Honey: The base of the hot honey glaze. It caramelizes beautifully in the oven and gives the sprouts that sticky, glossy coating. Use a good quality runny honey for the smoothest glaze. If you enjoy honey as a glaze for vegetables, you'll also love these Honey glazed carrots.
Soy sauce: Adds a savory, umami depth that stops the glaze from being one-dimensionally sweet and gives it a more complex, rounded flavor.
Red chili flakes: Bring a steady, building heat to the glaze. Adjust the amount to your preference.
Garlic: One finely grated clove that melts into the glaze and adds a sharp, savory punch that works beautifully with the sweetness of the honey.
Sriracha: Adds an extra layer of heat and a slightly tangy, garlicky kick that makes the hot honey glaze more complex and interesting than honey and chili alone.
Cooking Tips
Cut the sprouts in half and place them cut side down. The flat cut surface is where all the caramelization happens. Direct contact with the hot baking sheet gives you those deeply golden, slightly charred edges that make roasted Brussels sprouts so good. Don't skip this step.
Use a metal baking sheet. Metal conducts heat much more efficiently than glass or ceramic, which means better browning and crispier sprouts. Line it with foil for easy cleanup but don't use parchment paper.
Don't overcrowd the pan. Brussels sprouts release moisture as they cook. If the pan is too crowded, that moisture has nowhere to go and the sprouts will steam rather than roast. Give them enough space so the steam can escape and use two baking sheets if needed.
Roast them partially before adding the glaze. Adding the hot honey glaze from the start would cause the honey to burn before the sprouts are cooked through. Roasting them first for 10 minutes and then tossing in the glaze gives you perfectly cooked sprouts with a caramelized, sticky coating rather than a burnt one.
Turn the fan on for the second roast. Switching to the fan setting after adding the glaze circulates the hot air more efficiently and helps the glaze set and caramelize evenly all over the sprouts. If your oven doesn't have a fan, just increase the temperature by 10 to 15 degrees.
Looking for more side dish recipes? I've got you covered! Try this easy-to-make Cauliflower stuffing, this Oven-roasted rutabaga, or these Roasted carrots and parsnips.
How to Make Hot Honey Brussels Sprouts
Prep and roast: Toss the Brussels sprouts in olive oil and salt, arrange cut side down on a metal baking sheet, and roast at 425F (220C) for 10 minutes.
Make the hot honey: Combine the honey, soy sauce, chili flakes, grated garlic, and sriracha in a small saucepan. Heat over medium heat until the first bubbles appear. Set aside.
Glaze and finish: Transfer the partially roasted sprouts to a bowl and toss with the hot honey mixture. Return to the baking sheet, turn the oven fan on, and roast for a further 15 minutes until cooked through, browned, and caramelized.
Serve: Remove from the oven and serve immediately.
Serving Suggestions
Hot honey Brussels sprouts work as a side dish for almost anything. They pair particularly well with roasted chicken, these Beer braised beef cheeks, or Miso glazed salmon, as the spicy-sweet glaze is a great counterpoint to simply seasoned proteins. For a finishing touch, a sprinkle of toasted sesame seeds or some Whipped feta cheese dip on the side adds a nice creamy contrast to the sticky glaze.
If you love Brussels sprouts, also check out this One pan cheesy Brussels sprouts with bacon for a completely different but equally delicious take.
Storing Tips
Hot honey Brussels sprouts are best eaten fresh straight from the oven while the glaze is still sticky and the edges are at their crispiest. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The hot honey glaze can be made ahead and stored in the fridge for up to a week.
Recipe
Hot Honey Brussels Sprouts
Equipment
- Mixing bowl
- Saucepan
- Baking sheet
Ingredients
- 2 lb (1kg) Brussels sprouts, cleaned, trimmed, and cut in half
- 2 tablespoon olive oil
- Salt to taste
- 2 tablespoons honey
- ½ tablespoon soy sauce
- 1 teaspoon red chili flakes
- 1 clove garlic finely grated
- 1 tablespoon sriracha sauce
Instructions
- Preheat the oven to 425F (220C) and prepare a metal baking sheet.
- In a bowl, add the Brussels sprouts. Drizzle with olive oil and season with salt. Mix well to coat the sprouts in oil and seasoning.
- Arrange the Brussels sprouts on the baking sheet cut side down. Bake for 10 minutes.
- Meanwhile, prepare the hot honey by combining the honey, soy sauce, chili flakes, grated garlic, and sriracha in a saucepan. Heat over medium heat until the first bubbles appear. Set aside.
- Transfer the partially baked Brussels sprouts to a bowl and add the hot honey mixture. Mix well.
- Turn the oven's fan on and return the Brussels sprouts to the baking sheet. Bake for an additional 10-15 minutes or until the sprouts are cooked through and browned. Remove from the oven and serve.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Leave a Comment