Hot Honey Brussels Sprouts

You probably wouldn’t know it from looking at my Instagram profile, but I was an extremely picky eater growing up. I’m talking picky to the point where I wouldn’t eat anything that was too saucy or messy, so I certainly wasn’t eating something that was too green. Something like Brussels sprouts was firmly off-limits. And yet, they became one of the first vegetables I really loved when I eventually began to embrace food (which was when I was in my 20s, embarrassingly enough!) and learned how to make oven-roasted Brussels sprouts with bacon.

This hot honey Brussels sprouts recipe takes oven-roasted sprouts one step further. Cooking them in a smokin’ hot oven on a preheated baking sheet ensures the edges crisp up and gain a deep caramelization. But the real magic happens when you toss them in a hot honey gremolata. It’s spicy and sweet from the hot honey, tangy and bright from the lemon juice and zest, and herbaceous and fresh from the garlic and parsley. The gremolata tastes good on just about everything, so feel free to double it to use on other veggies, grilled chicken or seafood, or as a finishing garnish for soup.

Ingredients for Hot Honey Brussels Sprouts

• Brussels sprouts: I usually dig through the bag and pick out the smallest Brussels sprouts, saving the larger ones for shredded slaws or Brussels sprout salad. The small ones cook faster and get crispier edges.
• Shallot: Shallots add color and flavor to this easy side dish recipe. If you don’t have any on hand, feel free to swap in a yellow or red onion. Their flavor is a little sharper, but they’ll get the job done.
• Hot honey: You can use store-bought or homemade hot honey for this recipe. Store-bought options can vary in the spice department, so feel free to adjust the amount to reach your ideal level of heat.
• Gremolata: This fresh Italian-inspired condiment is made with garlic, minced parsley, grated lemon zest, fresh lemon juice and hot honey. I like to mash the garlic into a paste instead of chopping it, as it blends into the sauce more easily and has a milder, sweeter flavor.

Directions

Step 1: Roast the Brussels sprouts

Preheat the oven to 450°F. Place an empty 15x10x1-inch baking sheet in the oven to preheat.

In a large bowl, toss the Brussels sprouts, shallots, oil and 1/4 teaspoon salt. Carefully remove the baking sheet from the oven, and add the Brussels sprouts mixture. Shake to distribute them in an even layer. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes.

Editor’s Tip: Preheating the baking sheet is one of my favorite vegetable-roasting secrets, especially for Brussels sprouts. It starts caramelizing the sprouts immediately, giving them a head start to achieving a gorgeous golden brown finish.

Step 2: Make the hot honey gremolata

Meanwhile, place the garlic on a cutting board and sprinkle it with the remaining salt. Mash the garlic with the flat side of a knife blade, forming a smooth paste. Transfer to a large bowl. Add the parsley, lemon zest, lemon juice and hot honey.

Step 3: Bring it all together

Toss the hot Brussels sprouts with the honey mixture until well coated. Serve warm.

Recipe Variations

• Vary the herbs in the gremolata: Instead of parsley, make the gremolata with cilantro or mint.
• Use other roasted vegetables: You can toss any roasted vegetable recipe with this hot honey gremolata. Try tossing it with roasted cauliflower or drizzling it over cabbage steaks.
• Make them in the air fryer: Cook air-fryer Brussels sprouts at 350° until the sprouts are browned, 12 to 13 minutes. Stir them about halfway through to make sure they cook evenly.

How to Store Hot Honey Brussels Sprouts

Store leftover hot honey Brussels sprouts in an airtight container in the refrigerator. They’ll lose their crisp exterior, but they’ll be good for up to three days.

Can you make hot honey Brussels sprouts ahead of time?

I don’t recommend making the Brussels sprouts ahead of time, as they get a little soggy in the fridge, but you can make the hot honey gremolata up to three days ahead. Store it in an airtight container in the fridge.

Hot Honey Brussels Sprout Tips

Can you roast the Brussels sprouts with the hot honey?

I don’t recommend adding the hot honey to Brussels sprouts before roasting them. They didn’t turn out quite right when I tested them and gained a funky color and aroma. I suspect it’s because many store-bought hot honey brands contain vinegar to extend the product’s shelf life. Vinegar is great for finishing Brussels sprouts, but I find it prevents them from caramelizing properly when it’s added before cooking.

How do you make sure Brussels sprouts turn out crispy?

To ensure Brussels sprouts turn out crispy, cook them in a very hot oven, preferably on a preheated baking sheet. The hot temperatures crisp up the outer leaves and ensure the centers reach the perfect level of doneness. Just make sure to cut your sprouts into same-sized pieces so they cook evenly.