Healthy Hot Honey Glazed Brussels Sprouts
If you think Brussels sprouts are boring, this sweet and spicy recipe is about to change your mind. These Hot Honey Glazed Brussels Sprouts are perfectly roasted until crispy on the edges, then tossed in a light glaze made with hot honey, garlic, and fresh lemon juice. The result is a delicious balance of sweet, savory, and just the right amount of heat.
Made with naturally gluten-free ingredients and heart-healthy olive oil, this easy side dish pairs beautifully with grilled chicken, salmon, steak, or your favorite plant-based meal. Whether you’re serving them for a weeknight dinner or a holiday gathering, these Brussels sprouts are guaranteed to disappear quickly.
Hot Honey Glazed Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 Tbsp extra virgin olive oil
- 2 Tbsp hot honey
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp chopped pecans or walnuts (optional)
- 1 tbsp grated Parmesan cheese (optional)
- 1 tsp fresh thyme leaves
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
- Arrange the sprouts cut side down on the baking sheet in a single layer.
- Roast for 20 to 25 minutes, flipping halfway through, until golden brown and crispy.
- While the sprouts roast, whisk together the hot honey, garlic, lemon juice, and Dijon mustard in a small bowl.
- Transfer the roasted Brussels sprouts to a serving bowl and drizzle the glaze over the top. Toss gently to coat.
- Sprinkle with fresh thyme, chopped nuts, and Parmesan if using.
- Serve immediately while warm.
Notes
Chef Tips:
- Roast the Brussels sprouts, cut side down to maximize caramelization and crisp edges.
- For extra heat, stir a pinch of crushed red pepper flakes into the glaze.
- Add the hot honey glaze after roasting to keep the sprouts crispy instead of soggy.
- Toast the pecans or walnuts for a few minutes before adding them for deeper flavor and extra crunch.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.