Description
Crispy roasted Brussels sprouts glazed in a sweet and spicy hot honey sauce, perfect as a bold side dish or snack.
Ingredients
Scale
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 425°F (220°C) and place a baking sheet inside to heat up.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Carefully remove the hot baking sheet, line with parchment paper, and arrange the sprouts cut-side down in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until the sprouts are golden and crispy.
- While the sprouts are roasting, combine honey, red pepper flakes, and apple cider vinegar in a small saucepan. Warm over low heat for 2–3 minutes, without boiling.
- Drizzle the hot honey over the roasted Brussels sprouts and toss gently to coat.
- Serve warm, optionally garnished with extra red pepper flakes.
Notes
- Roast cut-side down for deeper caramelization.
- Don’t overcrowd the pan or the sprouts will steam instead of roast.
- Adjust the amount of red pepper flakes for more or less heat.
- Reheat leftovers in the oven or air fryer to keep them crispy.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg