hot honey brussels sprouts
These hot honey brussels sprouts strike the perfect balance between spicy, sweet, and salty, featuring extra crispy caramelized edges and a tender, buttery interior.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 lbs Brussels Sprouts
3 tbsp Extra Virgin Olive Oil
2.5 tbsp Hot Honey
1 tsp Kosher Salt
0.5 tsp Black Pepper
0.5 tsp Red Pepper Flakes
1 tbsp Balsamic Vinegar
1 pinch Flaky sea salt
Instructions
- Preheat your oven to 425°F (220°C)
- Wash the brussels sprouts thoroughly and pat them completely dry to ensure they roast rather than steam
- Trim the woody ends and slice each sprout in half vertically
- Place the sprouts on a large rimmed baking sheet
- Drizzle with olive oil and sprinkle with kosher salt and black pepper
- Toss the sprouts until evenly coated and spread them out in a single layer, ensuring they are cut-side dow
- Roast for 20 to 25 minutes, giving the pan a shake or flipping the sprouts halfway through
- Remove the pan from the oven and immediately drizzle with hot honey and balsamic vinegar
- Toss while still on the hot pan so the glaze melts and coats everything evenly
- Transfer to a serving bowl, finish with a sprinkle of flaky sea salt, and serve immediately
Notes
Do not crowd the pan; use two baking sheets if necessary to prevent mushy sprouts.
Always add the hot honey after roasting to prevent the sugars from burning in the high heat.
To make a DIY hot honey, mix 3 tbsp regular honey with 0.5 tsp cayenne pepper and heat gently.
For a vegan version, swap honey for maple syrup and add a dash of sriracha.
Leftovers can be reheated in an oven at 350°F or an air fryer at 375°F to restore crispiness.
Find it online: https://powerecipe.com/hot-honey-brussels-sprouts/