These crispy hot honey brussel sprouts check every box for a weeknight win. Simple ingredients, golden crunch, and a sweet-spicy glaze that sticks onto every sprout. The pecan finish brings a little Southern moment that makes them feel special.
I didn't grow up loving Brussels sprouts (honestly did anyone?). Then I tried a restaurant version that came out crispy and caramelized, and everything changed!
As a dietitian, I always tell people to try a new cooking method before you write off a veggie. Roasting brings out natural sweetness and adds the crispy texture most of us are actually craving.
Craving more easy sides? Then try my light squash casserole, spicy mashed sweet potatoes, or roasted green beans for a few family favorites that pair perfectly with these sprouts!
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Why You'll Love This Recipe
- Easy side dish: These crispy brussels sprouts use pantry staples and one sheet pan for an easy weeknight win.
- Nutritious and satisfying: Brussels bring fiber, vitamin C, and vitamin K, while pecans add a healthy fat without making the dish feel heavy.
- Restaurant worthy: These taste fancy enough for your favorite steakhouse, without the price tag.
Ingredients for Hot Honey Brussel Sprouts
Here's what you need and why each piece makes the sprouts sweet, spicy, and crispy.
- Brussels sprouts: Pick firm, tight, bright green sprouts. Smaller ones roast sweeter. Trim the ends, pull any wilted leaves, and halve large or quarter extra-large so pieces are similar.
- Hot honey: Store-bought works great or you can make a homemade jalapeno honey in under 10 minutes!
- Dijon mustard: A small spoonful adds savory depth and helps the glaze cling, so it tastes balanced instead of overly sweet.
- Apple cider vinegar: A splash brightens the glaze and loosens the honey into a glossy, pourable sauce.
- Pecans: Toast for big flavor, then chop. These will get sprinkled on at the end for a warm Southern crunch!
See the recipe card below for the full list of ingredients and measurements.
Substitutions & Variations
Use what you have, tweak the heat, and add a little extra Southern flair if you want.
- Sprinkle shaved parmesan, goat cheese, or feta for a salty pop without stealing the hot honey spotlight.
- If you need crunch without nuts, swap in toasted pumpkin seeds to keep it nut-free.
- For smoky pops of flavor, crisp 2 to 3 slices of bacon and crumble over the glaze.
- If you like it hotter, bump up the red pepper flakes or toss in a pinch of cayenne.
- If you are out of fresh brussels sprouts, air fry frozen brussel sprouts in a single layer and add a few extra minutes.
Instructions
Follow these quick steps to make hot honey roasted brussel sprouts without burning.
Place a parchment paper lined sheet pan on the middle rack and preheat to 450°F.
In a medium mixing bowl, toss sprouts, olive oil, salt and pepper together until coated.
Carefully place sprouts on the hot pan. Roast 20 to 25 minutes until deep golden with crisp edges.
While the sprouts roast, combine hot honey, dijon mustard, apple cider vinegar, garlic, butter, and red pepper flakes in a small saucepan. Whisk until combined and simmer for about 5 minutes until the sauce thickens. Remove from heat and set aside.
Once sprouts are roasted, toss hot sprouts with the warm glaze. Top with toasted chopped pecans. Taste and adjust salt if needed and serve immediately.
Tips For the Best Spicy Honey Roasted Brussels
A few easy pointers to keep the sprouts crispy and the cleanup simple.
- If you've washed your sprouts, don't forget to pat them dry so the oil sticks better!
- Make sure to give them space on the pan since overcrowding can trap steam and lead to soft edges.
- For easier cleanup, line your baking sheet pan with pre-cut parchment sheets or a silicone baking mat so the glaze doesn't stick to the pan.
- For an easy dinner, serve these next to hot honey salmon bites, pecan crusted chicken fingers, or air fryer bbq chicken!
Storage
Here's how to stash leftovers and re-crisp them so they taste fresh, not soggy.
- Store: Leftovers can be kept in an airtight container in the fridge for 3 to 4 days.
- Reheat: Re-crisp on a sheet pan at 350°F for 5 to 8 minutes or in the air fryer at 350°F for 3 to 5 minutes until edges perk back up.
- Meal prep tip: For the best texture when meal prepping, keep the glaze in a small jar and toss after reheating.
FAQ
Yes, Trim and halve up to 2 days in advance, then store in the fridge in a sealed container lined with a paper towel. You can roast earlier in the day, cool, and refrigerate. Re-crisp right before serving, then glaze and finish with pecans.
Use regular honey and a pinch of red pepper flakes or a dash of hot sauce!
Absolutely, grab a large cast-iron skillet, heat a tablespoon or two of oil over medium-high, and cook the sprouts cut-side down until deeply browned. Flip, cook a few more minutes until tender, then take the pan off the heat and toss with the warm hot-honey Dijon glaze so nothing burns.
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Thank you!
Jessie
Hot Honey Brussels Sprouts Recipe (with Pecan Crunch!)
Ingredients
- 1½ lb brussels sprouts trimmed and halved
- 2 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup hot honey
- 2 tablespoon dijon mustard
- 2 tablespoon apple cider vinegar
- 2 teaspoon minced garlic
- 2 tablespoon unsalted butter
- ½ teaspoon red pepper flakes
- ¼ cup toasted pecans chopped
Instructions
- Place a parchment paper lined sheet pan on the middle rack and preheat to 450°F.
- In a medium bowl, toss sprouts, olive oil, salt and pepper together until coated.
- Carefully place sprouts on the hot pan. Roast 20 to 25 minutes until deep golden with crisp edges.
- While the sprouts roast, combine hot honey, dijon mustard, apple cider vinegar, garlic, butter, and red pepper flakes in a small saucepan. Whisk until combined and simmer for about 5 minutes until the sauce thickens. Remove from heat and set aside.
- Once sprouts are roasted, toss hot sprouts with the warm glaze. Top with toasted chopped pecans. Taste and adjust salt if needed and serve immediately.
Notes
- Feel free to add more toppings like crumbled bacon, grated parmesan, or feta.
- Keep in the fridge for up to 3 to 4 days, then re-crisp at 350°F for 5 to 8 minutes. You can toss with a spoonful of warm hot honey for a flavor reboost.
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