A simple sweet and spicy glaze makes Hot Honey Brussels Sprouts a side dish worth talking about.
With less than 5 ingredients and largely hands-off cooking, this naturally gluten free side dish brings the flavor to your meals!
What you'll love about these brussels sprouts
SIMPLE: Just make the glaze, toss, and roast! I intentionally made this recipe as straightforward as possible.
DIFFERENT: These aren't your average brussels sprouts. The hot honey glaze adds a flavor you don't necessarily expect in a side dish, but it works!
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Ingredients
BRUSSELS SPROUTS: You can opt for any size brussels sprouts, but try to grab sprouts that are all about the same size so they roast uniformly.
Trim the sprouts (cut off the end that attached to the stalk), and either halve or quarter the sprouts depending on how large they are.
HONEY: Any honey will do, but note that "lighter" or clover honey varieties will have a distinctly different flavor that might not work as well for hot honey.
HOT SAUCE: I recommend a straightforward cayenne pepper sauce like Frank's Red Hot Original for this recipe. However, you can easily make this spicier or alter the flavor by choosing a different hot sauce.
OLIVE OIL: A little fat helps the glaze stick to the brussels sprouts and promotes browning. You can use whatever cooking fat you'd like!
Instructions for glazed brussels sprouts
The instructions for hot honey brussels sprouts couldn't be simpler!
PREP SPROUTS: Trim the brussels sprouts by cutting off the nub that attached the sprout to the stalk. Halve small brussels sprouts or quarter larger ones so each piece is similarly-sized.
ROAST SPROUTS: Toss the Brussels sprouts with 1 tablespoon olive oil and spread out on a baking sheet. Roast at 425 degrees F for 10 minutes.
REDUCE SAUCE: Combine the honey, hot sauce, olive oil, salt, and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer. Simmer for 8-10 minutes, until reduced by about half.
POUR OVER SPROUTS: Once the Brussels sprouts have roasted for 10 minutes, pour the sauce overtop and stir to coat. Roast for another 10-12 minutes, then stir again and serve!
Variations and substitutions
CHANGE HOT SAUCE: One of the easiest ways to alter this recipe, you can alter the flavor by changing up the hot sauce you use. I use a cayenne pepper hot sauce, but feel free to experiment with another brand or type (like sriracha!)
USE BUTTER: Instead of olive oil, use butter for the hot honey sauce for a richer flavor reminiscent of buffalo sauce.
ADD RED PEPPER: 1 teaspoon of red pepper flakes will add an extra kick!
Prep ahead
If you'd like, you can prepare the hot honey sauce in advance. Follow the instructions for the hot honey sauce, simmering until it has reduced by about half.
Remove from heat and transfer to a covered container. Store in the fridge until ready to make the brussels sprouts.
Once you start roasting the brussels sprouts, remove the hot honey sauce from the refrigerator to let it come to room temperature. Proceed with the recipe as written.
FAQs
Typically for hot honey recipes, I reach for Frank's Red Hot Original because it's easy to find! I also tested this recipe with Lola's Hot Sauce and it worked fantastically. Any cayenne pepper sauce should work well here.
You can experiment with different types of hot sauce if you'd like - sriracha comes to mind!
No, I don't recommend it for this recipe. Frozen brussels sprouts will be a little too soggy for the glaze!
Yes! Just combine the ingredients in a saucepan, bring to a boil, reduce to a simmer, and reduce to about half. Store in the fridge until ready to make the brussels sprouts.
Remove from the fridge when you start roasting the sprouts to let the sauce come to room temperature before using.
Serving suggestions
Since this side dish brings a lot of flavor to the table on its own, I'd veer away from serving with a main dish that has a lot of complex flavors.
Hot honey brussels sprouts make a great side for Crispy Chicken Thighs or mild Maple Dijon Chicken Thighs.
You can prepare this side dish alongside Spatchcocked Roast Chicken with Potatoes or Grilled Pork Chops with Shallot Ghee as well!
More gluten free side dish recipes
- Hot Honey Glazed Carrots
- Honey-Orange Glazed Carrots with Herb Dressing
- Oven Roasted Shishito Peppers
- Flourless Sweet Plantain Cake with Eggs
Have you made hot honey brussels sprouts? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Hot Honey Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
Description
Brussels sprouts roasted in a simple hot honey sauce is the sweet and spicy side dish you didn't know you were missing! You can prep the hot honey sauce in advance or make it while the Brussels sprouts are roasting.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 ½ tablespoons olive oil, divided
- ¼ cup cayenne hot sauce (such as Frank's Red Hot or Lola's)
- 3 tablespoons honey
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Toss Brussels sprouts with 1 tablespoon olive oil and spread out in an even layer on the baking sheet. If necessary, divide the Brussels sprouts between 2 baking sheets to avoid overcrowding the pan (if the Brussels sprouts are overlapping or touching on all sides, they're too close together). Roast for 10 minutes.
- Meanwhile, in a small saucepan, combine the hot sauce, honey, remaining 1 ½ tablespoons olive oil, salt, and pepper. Bring to a boil, then reduce to a simmer. Simmer for 8-10 minutes, stirring occasionally, until reduced by about half. Remove from heat.
- Remove Brussels sprouts from oven and pour hot honey sauce overtop. Toss to coat. Return to the oven for 10-12 more minutes, or until Brussels sprouts are tender and most of the glaze has evaporated or turned sticky. Once done, give the Brussels sprouts a good stir and serve immediately!
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