Honey Roasted Brussels Sprouts
These Honey Roasted Brussels Sprouts are crispy on the outside and tender inside.
They have a touch of sweetness from honey and a golden-brown finish from the olive oil. Salt, pepper, and garlic add just the right amount of seasoning to enhance their natural flavor.
This Honey Roasted Brussels Sprouts recipe is a crowd-pleaser, delivering crispy, caramelized goodness with minimal effort. Whether you’re cooking for family or friends, these sprouts add a flavorful, nutritious side to any meal.
Honey Roasted Brussels Sprouts Recipe Highlights
- Crispy on the outside, tender inside
- Just the right amount of sweetness with honey
- Easy, simple prep in under 10 minutes
- Minimal ingredients but big on flavor
- Great for meal prep or weeknight dinners
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BRUSSELS SPROUTS – Trimmed and halved, these will crisp up beautifully when roasted. Look for firm, bright green sprouts. If they’re large, quarter them for even cooking.
OLIVE OIL – Helps the Brussels sprouts roast evenly and enhances flavor. You can substitute with avocado or any neutral oil if needed.
HONEY – Adds sweetness and helps with caramelization. Maple syrup works as a great alternative for a slightly deeper flavor.
SEASONING – Salt enhances all the flavors. Start with a teaspoon, but feel free to adjust to taste. And black pepper adds just a touch of heat. Freshly ground pepper works best for a bold flavor. Garlic powder adds depth without overpowering the sweetness. You can use fresh minced garlic, but keep an eye on it to avoid burning.
How To Make Honey Roasted Brussels Sprouts
Please check the printable recipe card below for more detailed instructions.
- Toss trimmed and halved Brussels sprouts with olive oil, honey, salt, pepper, and garlic powder until evenly coated.
- Arrange the Brussels sprouts in a single layer, cut-side down, on a parchment-lined baking tray.
- Roast in the oven at 400º Fahrenheit for 40-45 minutes, shaking the tray halfway through for even browning.
- Drizzle with a little extra honey after removing from the oven, and serve warm.
Leftovers and Storage
STORE – Leftover Brussels sprouts can be stored in an airtight container in the fridge for up to 3 days. To keep them fresh and flavorful, make sure they’re completely cooled before refrigerating.
FREEZE – Yes, you can freeze roasted Brussels sprouts, though they may lose some of their crispy texture after freezing and reheating. To freeze, allow the roasted Brussels sprouts to cool completely, then store them in an airtight container or freezer-safe bag. They can be frozen for up to 2 months.
REHEAT – When ready to enjoy, reheat them in a 350° Fahrenheit oven until heated through and crispy. Keep in mind that freezing may soften their texture, but the flavor will remain delicious.
TIP – When reheating, it’s best to avoid the microwave since it can make the Brussels sprouts soggy. Instead, spread them on a baking tray and reheat in the oven at 350° Fahrenheit for about 10 minutes. This will help restore their crispy texture.
MAKE AHEAD – Yes, you can! To save time, you can trim and halve the Brussels sprouts up to a day before roasting. Just store them in an airtight container in the fridge until you’re ready to cook.
If you want to go a step further, you can toss the sprouts in olive oil, honey, and seasoning ahead of time, then refrigerate them. When you’re ready to roast, simply toss them again and spread them on the tray. This will streamline the cooking process when you’re short on time.
Serving Suggestions
BAKED PORK CHOPS – These savory, tender pork chops balance the sweet honey glaze on the Brussels sprouts perfectly, creating a well-rounded meal.
MISSISSIPPI POT ROAST – This hearty, flavorful roast pairs beautifully with the crispy texture and sweet notes of the Brussels sprouts.
TARRAGON CHICKEN – The light, herbaceous flavors of tarragon chicken complement the roasted Brussels sprouts, making for a fresh and tasty pairing.
STEAK BITES – Juicy steak bites offer a rich, savory contrast to the honey-roasted sprouts, creating a satisfying mix of textures and flavors.
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Recipe Success Tips
CHOOSING BRUSSELS SPROUTS – Select small to medium Brussels sprouts for the best flavor. Larger sprouts can sometimes be bitter and take longer to roast evenly. If you only have large ones, consider quartering them to ensure they cook evenly and caramelize well. Look for bright green and firm sprouts with tight leaves. Avoid any with yellowing or browning leaves, as they might be past their prime.
CARAMELIZATION – Placing the Brussels sprouts cut-side down on the baking tray ensures optimal caramelization. This technique helps the cut edges become golden brown and crispy, creating a contrast with the tender interior.
For maximum crispiness, make sure the Brussels sprouts are spread out in a single layer with space between them. Overcrowding can cause them to steam instead of roast, leading to softer sprouts.
ROASTING TEMPERATURE AND TIMING – Roasting at 400° Fahrenheit is ideal for getting a good char while keeping the inside tender. If you like extra crisp sprouts, you can increase the oven temperature to 425° Fahrenheit but watch closely to avoid burning.
Check the sprouts after 30 minutes to see how they’re browning. If they’re cooking too quickly, you can lower the temperature to 375° Fahrenheit for the remaining time.
TIMING – Adding honey before roasting helps with caramelization and adds sweetness, but it can also make the sprouts burn quickly if applied too heavily or too early. That’s why it’s important to coat them evenly and shake the pan halfway to prevent burning.
Adding a final drizzle of honey after roasting enhances the sweetness and gives the dish a glossy finish. Make sure the sprouts are still warm so the honey melts into the crevices.
Commonly Asked Questions
Can I use frozen Brussels sprouts?
If the Brussels sprouts taste too bitter, try adding a little extra honey or a drizzle of balsamic vinegar to balance the flavors.
You can also roast them for a slightly shorter time or at a lower temperature to reduce bitterness. Adding sweetness or acidity after roasting helps mellow out any lingering bitterness.
Why do I need to place the Brussels sprouts cut-side down?
Placing the Brussels sprouts cut-side down on the baking tray ensures optimal caramelization and crisping.
This position allows the cut edges to brown deeply, resulting in a deliciously crispy exterior while keeping the inside tender and flavorful.
7. Can I add other ingredients to this recipe?
Absolutely! This recipe is very versatile. You can add ingredients like toasted nuts (such as pecans or almonds) for extra crunch, or toss in crispy bacon bits after roasting for a savory touch.
You can also finish the dish with a splash of balsamic vinegar or lemon juice to balance the sweetness of the honey with a bit of acidity.
Why is my honey burning during roasting?
Honey can burn easily at high temperatures, so it’s important not to use too much and to ensure the Brussels sprouts are tossed evenly in the honey-oil mixture. To prevent burning, make sure to shake the baking tray halfway through the roasting time.
If you notice the sprouts are browning too quickly, you can reduce the oven temperature slightly. Additionally, adding a final drizzle of honey after roasting adds sweetness without the risk of burning.
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Honey Roasted Brussels Sprouts
Ingredients
- 2 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 4 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 400º Fahrenheit. Line a baking tray with parchment paper.
- Trim and halve the Brussels sprouts, ensuring they are of uniform size for even cooking.
- Toss the Brussels sprouts with olive oil, honey, salt, pepper, and garlic powder in a large mixing bowl until evenly coated.
- Arrange the Brussels sprouts in a single layer on the tray, cut side down for maximum caramelization.
- Roast the Brussels sprouts in the oven for 40-45 minutes, shaking the tray halfway through the cooking time to ensure even browning on all sides.
- After removing the Brussels sprouts from the oven, drizzle with an extra tablespoon of honey before serving.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.