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Hot Honey Brussels Sprouts

Hot honey Brussels sprouts are oven-roasted at 425°F until browned and tender, then tossed in a warm honey sauce with hot sauce and red pepper flakes. The cut-side-down roast gives the sprouts caramelized edges with a sweet, tangy, spicy finish.
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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: 180
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 hot sauce
  • 0.25 tsp crushed red pepper flakes
  • 1 tsp apple cider vinegar

Equipment

  • 1 rimmed 18x13-inch sheet pan
  • 1 small saucepan

Method
 

  1. Preheat the oven to 425°F and place a rack in the center.
  2. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper in a large bowl.
  3. Arrange the sprouts cut-side down on a rimmed 18x13-inch sheet pan.
  4. Roast for 20 to 25 minutes, until the sprouts are browned and tender.
  5. While the sprouts roast, warm the honey, hot sauce, crushed red pepper flakes, and apple cider vinegar in a small saucepan over low heat for 1 to 2 minutes, stirring until combined; do not let the mixture boil.
  6. Transfer the hot Brussels sprouts to the large bowl, pour over the hot honey, and toss to coat before serving.

Notes

For the best browning, arrange the sprouts cut-side down without crowding the pan. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts soften. For a vegan swap, use maple syrup in place of honey.