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Hot Honey Brussels Sprouts

Hot honey Brussels sprouts are oven-roasted at 425°F until deeply browned and tender, then tossed with a warm honey, hot sauce, and red pepper flake glaze. The cut-side-down roasting gives the sprouts crisp, caramelized edges.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 235
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 red pepper flakes

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F and set a rack in the center.
  2. Arrange the Brussels sprouts on an 18x13-inch rimmed baking sheet, toss with the olive oil, salt, and pepper, then spread them cut side down in a single layer.
  3. Roast for 20 to 25 minutes, until the cut sides are deeply browned and the sprouts are tender.
Make the hot honey
  1. While the sprouts roast, melt the butter in a small saucepan over low heat.
  2. Stir in the honey, hot sauce, and red pepper flakes, and warm for 1 to 2 minutes, stirring, until combined.
  3. Transfer the roasted Brussels sprouts to a serving bowl, drizzle with the hot honey, and toss to coat.

Notes

For deeper browning, spread the sprouts cut side down in a single layer without crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sprouts soften. For a dairy-free version, replace the butter with olive oil.