Hot Honey Glazed Brussels Sprouts
Sweet, spicy, and perfectly roasted, these healthy Hot Honey Glazed Brussels Sprouts are an easy gluten-free side dish ready in just 35 minutes.
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.