These Hot Honey Brussels Sprouts are everything I want in a fall or holiday side! They’re caramelized, a little sweet, a little spicy, and finished with salty feta and crunchy pecans. I roast the sprouts until deeply golden, then toss them in a quick honey glaze you make in one small saucepan while everything bakes.
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Crispy & Caramelized Honey Roasted Brussels Sprouts
Brussels sprouts get a bad reputation, but I promise this hot honey brussels sprouts recipe will change your mind if you're still on the fence. Roasting them low and slow (well, hot and steady) is the secret to that deep golden color and slightly crispy, caramelized edge, and the sweet heat from the honey sauce takes them to a whole new level! Restaurants usually fry theirs for that extra crispy edge, but a hot oven gets you really close.
I make a version of these hot honey brussel sprouts pretty much every week once fall hits. They are a wonderful side dish for Thanksgiving or Christmas, but they can also be a great weeknight side. I love serving them alongside something simple and protein-packed so the sprouts can really shine. My Perfect Grilled Chicken Breasts or Instant Pot Mississippi Pork Roast are both great options, and if you're setting a holiday table, this dish is wonderful with my Easy Spatchcock Chicken.
And if you're already a hot honey fan, you'll also want to bookmark my Hot Honey Whipped Ricotta Recipe and Cheesy Hot Honey Corn Dip for the same sweet-spicy flavor in appetizer form.
Why You’ll Love This Recipe
- Sweet, spicy, and salty all in one bite. The hot honey glaze and salty feta play off each other perfectly.
- One pan, minimal cleanup. The sprouts roast on a single sheet pan while the sauce simmers on the stove.
- Great make-ahead side. Roast the sprouts and make the sauce a day ahead, then rewarm the sprouts in the oven and toss everything together before serving.
- Naturally gluten-free and easy to make dairy-free by skipping the feta.
- A crowd-pleaser! This is the brussels sprouts recipe that even skeptics go back for seconds on.
Erin's Expert Tips
From my kitchen to yours
- Don't crowd the pan. Give the sprouts room to breathe so they roast and caramelize instead of steaming. Use two pans if needed.
- Cut sprouts evenly. Halving (and quartering the larger ones) helps everything cook at the same rate.
- Control the heat. Start with less hot honey if you're sensitive to spice and add more to taste, or mix in some regular honey to tone it down.
- Toss the sauce while sprouts are still warm. This helps the hot honey glaze cling to every piece.
- Add the feta and pecans right before serving so the pecans stay crunchy and the feta doesn't melt into the sauce.
- Serve it with a main dish like my French Onion Chicken or my Pistachio Crusted Salmon for an easy, well-rounded dinner.
Ingredients for Hot Honey Brussels Sprouts
The full amounts are in the recipe card below. Here's what to know about the key ingredients.
- Brussels sprouts: Look for smaller, tighter sprouts for the best flavor and texture.
- Shallot: Adds a mellow, slightly sweet onion flavor as it roasts alongside the sprouts. A small yellow onion works in a pinch.
- Hot honey: The heart of this recipe. I like Mike's Hot Honey, but any hot honey you love (or a homemade version) will work.
- Apple cider vinegar: Balances the sweetness of the honey with a little tang.
- Feta: Crumbled on top for a salty, creamy finish. Goat cheese is a great substitution if that's what you have on hand.
- Pecans: Finely chopped for crunch. Walnuts or toasted almonds work well too.
How to Make Hot Honey Roasted Brussels Sprouts
- Preheat and prep the sprouts. Preheat your oven to 425°F and line a baking sheet with parchment paper. Trim and halve all of the brussels sprouts, quartering any that are especially large so everything cooks evenly.
- Toss and roast. Add the brussels sprouts to a large bowl with the sliced shallot, drizzle with olive oil, and toss to coat. Spread onto the prepared baking sheet and bake for 35-40 minutes, tossing every 10 minutes or so, until deeply golden brown.
- Make the hot honey sauce. While the sprouts roast, heat a small saucepan over medium heat. Add the hot honey, apple cider vinegar, garlic, salt, and pepper. Bring to a light simmer and cook for 3-4 minutes, then turn off the heat and set aside.
- Toss it all together. Add the roasted sprouts to a large bowl and pour the hot honey sauce over the top. Toss to coat evenly. Top with crumbled feta and chopped pecans, then serve warm.
Storing Leftovers
Store leftover hot honey brussels sprouts in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven or air fryer for a few minutes to help re-crisp the edges; the microwave works too, but the sprouts will be softer.
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Hot Honey Roasted Brussels Sprouts
Ingredients
- 2.5 lbs brussels sprouts
- 1 large shallot sliced thin
- ¼ cup olive oil
- ⅓ cup hot honey I like Mike's brand
- 2 tablespoon apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 oz feta crumbled
- ½ cup pecans finely chopped
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper
- Trim and halve all brussels sprouts (2.5 lbs), quartering them if they are very large.
- Add brussels to a large bowl, add sliced shallot (1 large), then drizzle with olive oil (¼ cup). Toss to coat.
- Bake for 35-40 minutes or until golden brown, tossing every ten minutes or so.
- While brussels are baking, heat a small sauce pan over medium heat. Add hot honey (⅓ cup), apple cider vinegar (2 tbsp), garlic (2 cloves), salt (1 tsp), and pepper (½ tsp).
- Bring to a light simmer and cook for 3-4 minutes. Turn off heat and set aside.
- Add brussels to a large bowl and pour honey sauce over top. Toss to coat.
- Add crumbled feta (4 oz) and chopped pecans (½ cup) on top.
- Serve!
- Hot honey note: I like Mike's Hot Honey here, but any brand (or a homemade version) works. Start with less if you're sensitive to spice and add more to taste.
- Don't crowd the pan. Spread the sprouts in a single layer with a little space between pieces so they caramelize instead of steam; use two pans if needed.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to help the edges re-crisp. The microwave works too, but the sprouts will be softer.
Nutrition
Per serving. Nutrition is an estimate.
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