Print

Hot Honey Brussels Sprouts

A close-up of hot honey Brussels sprouts, topped with shaved Parmesan cheese and chopped chives, on a serving platter with a gold spoon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Looking to step up your side dish game? These Hot Honey Brussels Sprouts are sweet, spicy and topped with a shower of Parmesan cheese.

Ingredients

Units Scale
  • 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.
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan cheese and chopped chives, for topping

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. Dump the Brussels sprouts onto the baking sheet and distribute in an even layer, cut sides down.
  4. 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.
  5. Transfer to a serving dish and top with a sprinkle of Parmesan cheese and chopped chives before digging in.

Find it online: https://www.emilyeatsthings.com/hot-honey-brussels-sprouts/