Honey Roasted Brussel Sprouts (Sweet & Crispy!)

Name: Honey Roasted Brussel Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound (454 g) Brussels sprouts; 2 tbsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 3 tbsp honey; 1 tsp apple cider vinegar (or fresh lemon juice)

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These honey roasted brussel sprouts are crispy around the edges, tender in the middle, and coated in a sweet, tangy honey glaze. Roasted in the oven with just a handful of ingredients, they’re an easy way to turn ordinary Brussels sprouts into a side dish worth getting excited about!

I don’t know about you, but I’ll take my Brussels sprouts with crispy, golden edges and a little sweetness any day! There’s something about those deeply browned, almost crunchy outer leaves paired with a sticky honey glaze that makes these little green veggies downright irresistible. A splash of apple cider vinegar balances everything out, so you get that perfect sweet and savoury bite without the sprouts tasting like dessert.

The trick is roasting the sprouts first, then adding the honey toward the end so you get all that gorgeous caramelization without burning the glaze. They’re right at home on a holiday table alongside creamy mashed potatoes, but just as good with a regular weeknight dinner. And if Brussels sprouts are already your thing, don’t miss my creamy Brussels sprouts or these bacon-wrapped Brussels sprouts for two more ways to enjoy ’em!

honey roasted brussel sprouts piled on a plate.

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✳︎ Why You’ll Love These Honey Roasted Brussel Sprouts

Crispy edges, tender centres. High heat roasting brings out those golden, caramelized bits while keeping the insides perfectly tender.
That sweet and tangy glaze. Honey adds a little sticky sweetness, while apple cider vinegar gives it just enough zing to keep things balanced.
Only 5 ingredients. Brussels sprouts, olive oil, honey, vinegar, and a little salt and pepper. Nothing fancy required!
Easy enough for a Tuesday. Minimal prep, one baking sheet, and about 30 minutes in the oven. Weeknight side dish? Sorted.
Holiday worthy without the fuss. These crispy honey Brussels sprouts look right at home next to the Thanksgiving turkey, but you definitely don’t need a special occasion to make them.

Ingredients for Honey Glazed Brussels Sprouts

ingredients for honey roasted brussel sprouts - brussels sprouts, honey, apple cider vinegar, olive oil, salt, pepper

You don’t need a long grocery list to make these crispy, caramelized little beauties! Just a handful of everyday ingredients that work together to bring out the natural nuttiness of roasted Brussels sprouts, with a sweet and tangy finish that makes every bite pop.

Brussels Sprouts: Fresh Brussels sprouts are the star here! Look for firm, bright green sprouts with tightly packed leaves. Try to choose ones that are similar in size so they roast evenly and develop those irresistible crispy edges.
Olive Oil: Helps the sprouts brown beautifully in the oven while adding a little richness. Avocado oil works too if that’s what you have on hand.
Salt and Pepper: Nothing complicated here! A little seasoning brings out the natural flavour of the sprouts and balances the sweetness of the honey glaze.
Honey: The magic behind that glossy, golden finish! It adds just enough sweetness to complement the slightly earthy Brussels sprouts. Regular liquid honey works perfectly, so there’s no need for anything fancy.
Apple Cider Vinegar: Just a splash cuts through the sweetness and gives the glaze a subtle tang. Fresh lemon juice works just as well if you prefer a brighter, citrusy finish.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for Crispy Honey Brussels Sprouts

Want those golden, crispy edges and perfectly tender centres every time? A few little tricks make all the difference when roasting Brussels sprouts with honey. Here’s what to keep in mind!

Dry those sprouts! After washing, pat them thoroughly dry with a clean kitchen towel or paper towels. Excess moisture creates steam, and steamed sprouts just don’t get those gorgeous crispy edges we’re after.
Keep the pieces similar in size. Halve medium Brussels sprouts and quarter any extra-large ones so everything cooks evenly. Leave any loose outer leaves on the baking sheet too. They get wonderfully crispy!
Give ’em some breathing room. Spread the sprouts in a single layer without overcrowding the baking sheet. If they’re piled on top of each other, they’ll steam instead of roast. Use two pans if needed!
Cut side down is the way to go. Place the flat sides directly against the baking sheet and leave them undisturbed while roasting. That direct contact helps develop those beautifully browned, caramelized bottoms.
Don’t add the honey too early. Honey can burn at high temperatures, so roast the Brussels sprouts until they’re golden and tender before tossing them with the warm glaze. An extra 2–3 minutes in the oven gives them that glossy, sticky finish.
Watch the final few minutes. Once the honey goes on, things can go from perfectly caramelized to burnt pretty quickly. Keep an eye on the sprouts during that final blast of heat.
Serve them fresh from the oven. These roasted Brussels sprouts with honey are at their crispiest right after cooking. The longer they sit in the glaze, the softer those crispy edges become.

plate of cooked brussel sprouts with a spoon

Easy Variations to Try

Want to switch things up? These honey roasted Brussel sprouts are easy to customize with a few simple additions!

Honey Balsamic Brussels Sprouts: Swap the apple cider vinegar for balsamic vinegar for a richer, slightly tangy glaze.
Honey Garlic Brussels Sprouts: Stir 1–2 minced garlic cloves into the warm honey glaze for an extra savoury kick.
Honey Roasted Brussels Sprouts with Bacon: Add crispy, cooked bacon pieces after roasting for a smoky, salty crunch. Try my oven broiled bacon method for perfectly crispy bacon without the mess!
Hot Honey Brussels Sprouts: Swap regular honey for hot honey to give those crispy edges a sweet and spicy finish.
Honey Sriracha Brussels Sprouts: Stir 1–2 teaspoons of sriracha into the honey glaze for a little extra heat.
Honey Mustard Brussels Sprouts: Whisk 1–2 teaspoons of Dijon mustard into the glaze for a tangy, savoury twist.

Serving Suggestions

These sweet roasted Brussels sprouts are one of those side dishes that can hold their own next to just about anything. They’re especially good with savoury mains because that sticky honey glaze adds a little sweetness to balance out the meal. Here are a few of my favourite ways to serve ’em!

With roasted meats: Pair them with a juicy roasted turkey drumsticks or whole roasted chicken for a comforting dinner with plenty of flavour.
On the holiday table: Serve them alongside glazed carrots and cauliflower stuffing for a Thanksgiving or Christmas spread that’s anything but boring.
With cozy weeknight favourites: Add them to a plate of baked pork chops, reverse-seared steak, or air fryer chicken breasts. That sweet and tangy honey glaze is especially good with savoury, well-seasoned proteins.
In a hearty grain bowl: Toss leftover honey glazed Brussels sprouts with quinoa or rice, sweet potatoes chunks, and your favourite protein for an easy lunch that makes good use of what’s in the fridge.
With other roasted veggies: Pair them with roasted butternut squash for a colourful fall-inspired plate full of caramelized edges and cozy flavours.

Storage and Reheating

Honey glazed Brussels sprouts are definitely at their best fresh from the oven, when those edges are still crispy and the glaze is beautifully sticky. But leftovers? Still worth saving!

To Store: Let the Brussels sprouts cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3–4 days. Keep in mind that the honey glaze will soften those crispy edges as they sit.
To Reheat: For the best texture, spread the leftover sprouts on a baking sheet and warm them in a 400°F (200°C) oven for about 5–10 minutes, or until heated through. You can also pop them in the air fryer at 350°F (175°C) for 3–5 minutes to help bring back some of that crispiness. Keep an eye on them since the honey can burn!
Can You Freeze Them? I wouldn’t recommend it. Freezing and thawing can make roasted Brussels sprouts mushy, and that sticky honey glaze won’t have quite the same texture. These are much better enjoyed fresh or refrigerated for a few days.
Make-Ahead Tip: Hosting a holiday dinner? Trim and halve your Brussels sprouts up to a day in advance, then store them in an airtight container in the fridge. When you’re ready to cook, make sure they’re nice and dry before roasting. Save the honey glaze for the end so everything tastes freshly made!

honey roasted brussels sprouts on a plate

Frequently Asked Questions

Absolutely! Honey adds a beautiful sweetness that complements the naturally nutty, slightly earthy flavour of roasted Brussels sprouts. The trick is adding it toward the end of cooking rather than before roasting. This gives the sprouts time to develop crispy, golden edges without the honey burning in the oven.

It all comes down to moisture, space, and heat! Make sure your Brussels sprouts are completely dry before roasting, spread them out in a single layer, and place them cut-side down on the baking sheet. Roast at 400°F (200°C) without disturbing them so those flat sides get beautifully browned. Overcrowding the pan is one of the biggest reasons roasted sprouts turn out soggy.

Nope! There’s no need to soak Brussels sprouts before roasting, and doing so can actually work against you if they aren’t dried thoroughly afterward. Simply rinse them under cold water, trim the ends, remove any damaged outer leaves, and pat them completely dry before tossing with oil and seasoning.

Halved Brussels sprouts typically take about 20–25 minutes at 400°F (200°C), depending on their size. You’re looking for tender centres, deeply golden cut sides, and crispy outer leaves. For this honey roasted version, you can return them to the oven for another 2–3 minutes after adding the glaze for a little extra caramelization.

Brussels sprouts naturally contain compounds that can give them a slightly bitter taste, but roasting helps mellow that bitterness and brings out their sweetness. Letting the sprouts develop a good amount of browning makes a big difference! The honey glaze in this recipe also helps balance any lingering bitterness, while a splash of apple cider vinegar keeps the flavours bright.

Fresh Brussels sprouts are your best bet for those crispy, caramelized edges. Frozen sprouts release more moisture as they cook, which makes it harder to achieve the same texture. You can roast them from frozen, but expect a softer result and potentially a longer cooking time. For the best honey glazed Brussels sprouts, I’d stick with fresh!

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Honey Roasted Brussel Sprouts

These honey roasted brussel sprouts have crispy, golden edges and tender centres, finished with a sticky honey glaze and a little tang to balance the sweetness.

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Prep Time 10

Cook Time 25

Total Time 35

Servings 4 Servings

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Equipment

Ingredients

1 pound (454 g) Brussels sprouts (trimmed and halved)
2 tbsp extra virgin olive oil
½ tsp salt (or to taste)
¼ tsp freshly ground black pepper
3 tbsp honey
1 tsp apple cider vinegar (or fresh lemon juice)

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper, if desired.
Trim the ends, remove any damaged outer leaves, and cut the sprouts in half lengthwise. Pat them completely dry with paper towels.
Place the Brussels sprouts in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
Transfer to a large rimmed baking sheet, arranging them in a single layer, cut-side down, with a little space between each piece.
Roast for 20–25 minutes, or until tender in the centre with deeply golden, crispy edges. Avoid stirring or flipping during roasting so the cut sides caramelize nicely.
During the last few minutes of roasting, gently warm the honey and apple cider vinegar in a small saucepan over low heat, stirring until smooth and combined. Do not boil.
Remove the Brussels sprouts from the oven and drizzle with the warm honey glaze. Toss gently to coat. For an extra sticky finish, return them to the oven for 2–3 minutes, watching closely to prevent burning. Serve immediately while hot and crispy.

Notes

Use fresh Brussels sprouts. Frozen sprouts release too much moisture and won’t develop the same crispy, caramelized edges.

Dry them thoroughly. Any leftover moisture can cause the sprouts to steam instead of roast.

Give them room. Don’t overcrowd the baking sheet. Use two pans if needed for proper browning.

Save the honey for last. Adding it too early can cause the glaze to burn before the sprouts finish roasting.

Adjust the tang. Add an extra splash of apple cider vinegar or lemon juice if you prefer a less sweet finish.

Store leftovers properly. Refrigerate in an airtight container for up to 3–4 days. Reheat in the oven or air fryer to bring back some crispiness.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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