Hot Honey Brussel Sprouts Recipe

Trim and halve

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice each sprout in half through the stem so the cut side will brown evenly.

Pat the halved Brussels sprouts dry with paper towels — removing surface moisture helps them crisp in the oven.

Toss and roast

In a large bowl, combine the halved Brussels sprouts with 2 tbs olive oil, 1 tbs butter, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Toss until evenly coated. Spread the sprouts cut-side down in a single layer on a rimmed baking sheet (use two sheets if needed to avoid crowding). Roast in the preheated oven for 20–25 minutes, until the cut sides are deeply browned and the outer leaves are crisp. Shake the pan or stir once halfway through cooking for even browning.

Warm and combine

While the sprouts roast, combine 3 tbs honey, 1 tbs sriracha, 1 tsp apple cider vinegar, and 1 tsp red pepper flakes in a small saucepan or microwave-safe bowl. Warm gently over low heat on the stovetop for 1–2 minutes, stirring until the honey thins and the ingredients are well combined. (If using a microwave, heat in 15-second intervals, stirring between, until combined.) Taste and adjust the spice level by adding more sriracha or red pepper flakes if desired.

Glaze the sprouts

When the Brussels sprouts are done roasting, transfer them to a serving bowl or leave them on the baking sheet. Drizzle the hot honey glaze over the hot sprouts and toss gently to coat evenly. The heat will slightly caramelize the glaze onto the sprouts.

Taste and adjust seasoning if needed. Transfer to a serving platter and sprinkle with 2 tbs shaved Parmesan and 2 tbs toasted sliced almonds, if using. Serve immediately with an optional squeeze of lemon over the top to brighten the flavors.