Crispy Brussels Sprouts Honey

I still remember the first time I roasted Brussels sprouts and was amazed by how the simple combination of honey and a little chili could transform them into something golden and irresistible. It quickly became a kitchen favorite for both weeknight dinners and unexpected guests.

I’ll never forget the time unexpected guests dropped by and I whipped up these crispy sprouts in no time, earning compliments without breaking a sweat.

Ingredients

• Brussels sprouts: I always choose firm, bright green sprouts and trim them well so each piece roasts evenly and crisps up beautifully.
• Olive oil: It adds just the right richness and helps the edges caramelize without burning.
• Honey: Using real honey gives a natural sweetness that complements the slight heat from the chili flakes perfectly.
• Chili flakes: Optional, but I find just a pinch adds a surprising little kick that wakes up the dish.

Instructions

Get Everything Ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Season the Sprouts:

In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, freshly ground black pepper, and chili flakes if you like that bit of heat. You’ll see them shine as the oil coats each piece.

Roast to Perfection:

Arrange the sprouts cut side down in a single layer on your baking sheet. Roasting this way crisps the cut edges beautifully. After about 12 minutes, give them a gentle stir to brown evenly, and cook another 8 to 13 minutes until edges are caramelized and golden.

Finish with Sweet & Tang:

Right out of the oven, drizzle with honey and apple cider vinegar while the sprouts are still hot so the flavors meld perfectly. Give them a good toss.

Serve & Enjoy:

Transfer to your serving dish and sprinkle with toasted sliced almonds if you want some extra crunch and nuttiness. Serve these warm to enjoy the contrast of textures and flavors.

Save

One chilly evening, these sprouts brought a warm comfort to the table that reminded me how food can turn ordinary moments into little celebrations of taste and togetherness.

Keeping It Fresh

Leftovers are best stored in an airtight container and reheated in a skillet to bring back that crispy texture instead of the microwave, which tends to make them soggy.

Serving Ideas That Clicked

I love pairing these sprouts alongside roasted poultry or mixing them into a grain bowl with quinoa and toasted nuts for a satisfying meal that hits all the right notes.

A Time This Recipe Saved the Day

Once when the power was out and I had only a few ingredients, this recipe was a lifesaver that turned simple sprouts into a crowd-pleasing snack.

• Always keep a jar of honey handy for last minute sweetness.
• If you run out of chili flakes, a splash of hot sauce does the trick.
• Remember, a good drizzle of apple cider vinegar brightens all the flavors wonderfully.

Save

Thanks for stopping by the kitchen with me—may your Brussels sprouts always come out golden and full of love.

Questions & Answers

→ How do I get the Brussels sprouts crispy?

Roast the halved sprouts cut side down at a high temperature (220°C/425°F) and avoid overcrowding the pan to ensure crisp edges.

→ Can I substitute honey with another sweetener?

Yes, maple syrup works well as a vegan alternative, providing a similar sweetness and glaze.

→ Is it necessary to use almonds?

Toasted sliced almonds add a pleasant crunch but are optional based on preference or allergies.

→ What does the apple cider vinegar do in this dish?

It adds a subtle tang that balances the sweetness of honey and enhances overall flavor complexity.

→ Can I make this dish spicier?

Increase chili flakes to taste or add a pinch of cayenne pepper for extra heat.