Looking to step up your side dish game? These Hot Honey Brussels Sprouts are sweet, spicy and topped with a shower of Parmesan cheese.
Are people still saying Brussels sprouts are bad, or has that theory finally been disproven? If anyone’s still on the fence, then I humbly submit these sweet, spicy sprouts for your consideration.
Fans of the classic Brussels-bacon-balsamic combo will love this fun twist. And these sprouts come together so easily, you’ll want them as a side dish every night… Or just as a snack, eaten directly off the tray. I won’t judge.
What you’ll need
Just a couple basic ingredients stand between you and these glorious sprouts. And you probably already have almost all of them in your pantry! You’ll need…
- Brussels sprouts. Of course! The star of the show. But if I may be so bold, I think plenty of other veg would welcome the hot honey treatment. Try this method with roasted broccoli, cauliflower, cabbage or even zucchini.
- Olive oil. Any variety will do in this case. You could also use a neutral oil if need be, but I always love the subtle grassy flavor olive oil imparts.
- Honey. This obviously adds sweetness, but it also helps the sprouts caramelize, meaning a perfectly crispy-sticky-tender final product. If you already have pre-packaged hot honey, now is the time to use it!
- Apple cider vinegar. I include this for a little bit of tang. It’s not overwhelming, but it does add that little extra something that makes these sprouts so poppable. (Read: it’s gonna make you want to inhale the whole tray.)
- Crushed red pepper flakes. This is where the “hot” in “hot honey” comes in, of course. You can also use chopped jalapeños or another hot pepper if you’d like. Or you could use hot sauce, but in that case, omit the vinegar since hot sauce already provides a bit of twang.
- Parmesan and chives. Garnish is optional here (and if you’re eating ’em straight off the tray, it’s unlikely you’ll even make it to the garnishing step). But some Parmesan shavings and fresh chives will greatly improve basically anything, sprouts included.
Serve these sprouts alongside…
Salmon with Sundried Tomato and Olive Relish
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PrintHot Honey Brussels Sprouts
Looking to step up your side dish game? These Hot Honey Brussels Sprouts are sweet, spicy and topped with a shower of Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
Ingredients
- 1 pound Brussels sprouts, halved, stems and outer leaves removed
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1 teaspoon crushed red pepper flakes — or less, depending on your spice tolerance. I have a medium spice tolerance and I found these moderately spicy. Adjust to your preference.
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Shaved Parmesan cheese and chopped chives, for topping
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the olive oil, honey, apple cider vinegar, red pepper flakes, salt, and a generous pinch of black pepper. Add the Brussels sprouts and toss until thoroughly coated.
- Dump the Brussels sprouts onto the baking sheet and distribute in an even layer, cut sides down.
- Roast for 15 minutes, then remove from oven and flip the sprouts with a spatula. Return the pan to the oven and roast for an additional 10–15 minutes, or until the sprouts are crisp on the outside and tender on the inside.
- Transfer to a serving dish and top with a sprinkle of Parmesan cheese and chopped chives before digging in.
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