These Honey Roasted Brussel Sprouts are the ultimate cozy fall side dish, perfectly crispy on the outside and tender inside. The natural sweetness of honey caramelizes the sprouts, making them a crowd-pleasing upgrade to classic roasted veggies.
MMMM… is it just me, or do the words ‘honey roasted’ automatically make everything sound amazing?! You already know that honey is going to caramelize whatever it touches, and let me tell you… caramelization, my friends, = pure gold.
These honey roasted Brussels sprouts are next-level delicious, and the best part? They’re super easy to make! With just a few pantry staples, they come together in no time, delivering a perfectly caramelized, crispy-tender bite.
They make the ultimate side dish for any meal and are guaranteed to be the star on your Thanksgiving table. Right next to the stuffing and mashed potatoes, these honey roasted brussel sprouts seriously hold their own and quietly steal the spotlight.
So if you’re all about ‘quick, easy, and totally delicious’ when it comes to roasted veggies, these fall-inspired Brussels sprouts are an absolute must-try! I’m telling you—crispy, caramelized, and drizzled with honey, even the pickiest eaters won’t be able to resist going back for seconds.
WHAT YOU’LL NEED TO MAKE HONEY ROASTED BRUSSEL SPROUTS
Before we get into just how easy these honey roasted Brussels sprouts are, here’s a quick breakdown of the simple ingredients. Each one plays a role in creating that irresistible balance of crispy, caramelized edges and sweet fall flavour.
- Brussels Sprouts: The star of the dish. When roasted, these little green veggies transform from bitter to nutty and sweet, with crispy leaves and tender centers.
- Olive Oil: Helps the Brussels sprouts crisp up in the oven while adding a rich, savoury flavour. As always, good quality and extra virgin work best in this recipe. However, you can use avocado oil if you prefer a neutral option.
- Salt and Pepper: Simple seasoning that enhances the natural flavours and balances the sweetness of the honey.
- Honey: The key ingredient that caramelizes in the oven, giving the sprouts a glossy glaze and a touch of natural sweetness.
- Apple Cider Vinegar: A splash of acidity brightens the dish and keeps the honey from being overly sweet, creating that perfect sweet-sour balance. You can also use lemon juice, if you prefer.
HOW TO MAKE ROASTED BRUSSELS SPROUTS WITH HONEY (KEY TIPS)
You can find full instructions for how to make this fall-inspired roasted brussel sprouts in the recipe card down below, but here are a few quick tips to keep in mind:
- Dry your sprouts well. Any moisture will cause them to steam instead of crisp. Pat them dry after washing for golden, caramelized edges.
- Cut them evenly. Halve large sprouts and quarter any extra big ones so they all roast at the same rate.
- Use parchment paper. Lining your pan makes for easy clean up and prevents the honey glaze from sticking or burning onto the tray.
- Don’t overcrowd the sheet pan. Give them space so air can circulate. A crowded pan = soggy sprouts.
- Use high heat. Roasting at 400–425°F gives you crispy outsides with tender insides. Lower heat won’t caramelize as nicely.
- Keep them cut-side down. For the best sear, place sprouts flat-side down on the baking sheet and don’t flip until they’ve browned.
- Add honey at the end. Roast first, then toss with honey and finish briefly in the oven. This prevents the honey from burning.
- Balance the flavours. A splash of apple cider vinegar or lemon juice keeps the sweetness in check and makes the dish pop.
FREQUENTLY ASKED QUESTIONS
Absolutely! Roasting Brussels sprouts with honey creates a sweet, caramelized glaze that pairs perfectly with their natural nuttiness. For best results, add the honey after roasting to prevent it from burning, then finish in the oven briefly to coat.
No need to soak! Simply wash and pat them dry. Excess water can steam the sprouts and prevent them from getting crispy.
Typically, 20–25 minutes at 400–425°F works perfectly for halved sprouts. Larger sprouts may need a few extra minutes. They should be golden brown on the edges and tender inside.
The key is high heat, dry sprouts, and enough space on the pan. Roast at 400–425°F, keep them cut-side down, and avoid overcrowding. A splash of oil also helps them crisp up beautifully.
Yes! Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a preheated oven or air fryer for a few minutes to restore crispiness. Avoid microwaving if you want to keep them crispy, as it can make them soggy.
MORE FALL-INSPIRED SIDE DISH IDEAS
PERFECT OVEN-BAKED SWEET POTATOES
KETO-FRIENDLY CAULIFLOWER STUFFING
GARLIC PARSLEY BUTTER ROASTED BUTTERNUT SQUASH
SPINACH SALAD WITH PEARS, WALNUTS, AND BLUE CHEESE
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HONEY ROASTED BRUSSEL SPROUTS
Ingredients
- 1 pound (454g) Brussels Sprouts trimmed and halved
- 2 tbsp Extra Virgin Olive Oil
- Salt and Freshly Ground Black Pepper to taste
- 3 tbsp Honey
- 1 tsp Apple Cider Vinegar or Fresh Lemon Juice
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
- Arrange the sprouts on the prepared baking sheet cut-side down in a single layer, giving each piece some space.
- Roast undisturbed for 20–25 minutes, until the bottoms are golden brown and crispy, and the tops are tender.
- While the sprouts roast, warm honey in a small saucepan over low heat. Stir in apple cider vinegar (or lemon juice) until smooth.
- Remove the roasted Brussels sprouts from the oven. Drizzle with the warm honey mixture and toss gently to coat. For extra caramelization, return the glazed sprouts to the oven for 2–3 minutes. Serve warm.
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