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Hot Honey Brussels Sprouts

Hot honey Brussels sprouts roast at 425°F until tender and browned on the cut sides, then get tossed in a buttery honey sauce with hot sauce and red pepper flakes. The sweet heat makes these crisp-edged sprouts a flavorful side dish.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Arrange a rack in the center.
  3. Line a rimmed baking sheet with parchment paper.
  4. Toss the Brussels sprouts with the olive oil, salt, and black pepper.
  5. Spread them cut sides down on the baking sheet and roast for 20 to 25 minutes, until tender and browned on the cut sides.
Make the hot honey
  1. While the sprouts roast, combine the honey, butter, hot sauce, vinegar, and red pepper flakes in a small saucepan over low heat and stir until the butter melts.
Toss and serve
  1. Transfer the hot sprouts to a serving bowl.
  2. Pour the hot honey over them.
  3. Toss to coat.

Notes

For deeper browning, keep the sprouts cut sides down and avoid crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based butter.