Roasted Brussels Sprouts Honey

The smell of roasting Brussels sprouts fills my tiny apartment kitchen, that nutty, almost earthy sweetness that signals something good is happening. My roommate used to wrinkle her nose at Brussels sprouts, until the day she wandered in while these were caramelizing in the oven. Three sprouts later, she was a convert, standing over the baking sheet and burning her fingers on hot edges.

Last Thanksgiving, I made three batches because my cousin kept hovering near the oven. She finally admitted she had never eaten Brussels sprouts without boiling them into gray mush, watching wide eyed as I poured honey over the crispy, golden halves coming out of the oven. Now she texts me every November asking for the recipe again.

Ingredients

• Brussels sprouts: Fresh, firm sprouts with tight leaves roast best, and trimming the stem end helps them cook evenly
• Olive oil: This helps the sprouts get that restaurant quality crispy exterior instead of steaming in their own moisture
• Sea salt: Coarse salt sticks to the sprouts better than fine table salt and gives you those perfect salty crunchy bits
• Freshly ground black pepper: The spicy heat cuts through the sweetness of the honey and balances the whole dish
• Honey: Drizzle this on while the sprouts are piping hot so it melts into every crevice and creates that gorgeous glaze
• Balsamic vinegar: This optional addition adds a bright acidic note that makes the honey feel less cloying

Instructions

Heat your oven:

Get that oven cranking at 220°C (425°F) because high heat is what creates those crispy, caramelized edges everyone loves

Coat the sprouts:

Toss your halved Brussels sprouts in a big bowl with olive oil, salt, and pepper until every piece is glistening

Arrange for crispiness:

Lay them cut side down on your parchment lined baking sheet, giving each sprout its own personal space

Roast to perfection:

Let them go for 20 to 25 minutes, shaking the pan halfway through so nobody hogs all the heat

The honey moment:

Drizzle that honey over the hot sprouts immediately, tossing them gently so every piece gets coated in sticky goodness

Serve them up:

Get these to the table while they are still hot and the honey is molten

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My dad, who has eaten boiled vegetables his entire life, tried these and actually went back for seconds. The way the honey catches in the oven and turns almost chewy and caramelized changed his whole perspective on what a vegetable could be.

Making Them Your Own

Sometimes I will add red pepper flakes before roasting when I want a little heat cutting through the sweetness. The honey also pairs beautifully with a squeeze of fresh lemon juice right at the end for brightness.

What To Serve With Them

These Brussels sprouts hold their own alongside roasted chicken, pork chops, or even as part of a vegetarian grain bowl. They are also unexpectedly delicious with a fried egg on top for breakfast.

Timing Is Everything

You can trim and halve the sprouts up to a day ahead, storing them in the fridge. When you are ready to roast, just toss them with oil and seasonings, then pop them in the oven while your main dish rests.

• The sprouts will continue to cook slightly after coming out of the oven
• Leftovers reheat beautifully in a skillet, getting even crispier
• Double the recipe for holiday gatherings because they disappear fast

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There is something deeply satisfying about watching a room full of self declared Brussels sprouts haters realize they have been missing out. These little cabbage cousins just needed the right treatment to shine.

Recipe FAQs

→ How do I get Brussels sprouts crispy instead of mushy?

The key is high heat and proper spacing. Roast at 220°C (425°F) with the cut side down, and avoid overcrowding the pan. This allows moisture to evaporate and edges to caramelize. Don't flip them—let that flat cut surface get deeply golden and crispy.

→ Can I prepare these ahead of time?

You can trim and halve the sprouts up to a day in advance. Store them in an airtight container in the refrigerator. The honey should be added right after roasting while they're hot, so plan to finish the cooking just before serving for best results.

→ What can I use instead of honey?

Maple syrup makes an excellent vegan substitute with similar sweetness and viscosity. Agave nectar works too, though it's slightly thinner. For a different flavor profile, try a drizzle of pomegranate molasses or reduced balsamic glaze for a tangy finish.

→ Why add honey after roasting instead of before?

Honey can burn quickly at high temperatures due to its natural sugars. By adding it after the sprouts come out of the oven, the honey warms through and creates a beautiful coating without scorching. The residual heat is perfect for melting and distributing the honey evenly.

→ How do I store and reheat leftovers?

Store cooled sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10-15 minutes to restore crispiness, or warm quickly in a skillet over medium-high heat. The microwave will make them soft, so avoid if you want to maintain texture.

→ Do I need to remove the outer leaves?

Trim away any loose, yellowed, or damaged outer leaves. The tighter inner leaves will naturally loosen and crisp up beautifully during roasting—those crunchy, browned bits are often the most flavorful part of the dish.