Easy Hot Honey Brussels Sprouts Crispy Caramelized is my go to fix for that moment when you want a veggie side that does not taste like a sad obligation. You know the scene: the main dish is ready, everyone is hungry, and you realize the only vegetable in the house is a bag of Brussels sprouts. This recipe turns them into **crispy, sweet, spicy little bites** that disappear fast. It is simple enough for a weeknight, but it still feels a little special for guests. If you have ever said you do not like Brussels sprouts, I am politely asking you to try them this way first. 
Why you’ll love these Hot Honey Brussel Sprouts
First, the texture is the whole point. You get those browned edges that taste almost like chips, plus tender centers that do not feel mushy. The hot honey situation is also magic because it hits sweet first, then you get that gentle heat, and then the roasted flavor shows up last.
I also love that this side dish plays well with so many meals. I have served it next to roast chicken, burgers, and even breakfast eggs when I needed something green on the plate. And if you are already a hot honey person, this recipe gives you one more excuse to keep a bottle on the counter.
It is also a solid gateway recipe for picky eaters. I have watched people grab one sprout, then “just one more,” and suddenly half the pan is gone. That caramelized coating and the little salty finish really helps.
One more thing: if you like hot honey flavors, you should also check out these hot honey crispy chicken wings for a game day spread. The sprouts are the responsible side that still feels fun.
What you need for this recipe
You do not need anything fancy here, but a couple small choices make a difference. Fresh sprouts roast better than frozen for this recipe, and a hot oven helps them crisp instead of steaming.
Ingredients and simple swaps
- Brussels sprouts, trimmed and halved (or quartered if they are huge)
- Olive oil (avocado oil works too)
- Salt and black pepper
- Hot honey (store bought or homemade)
- Garlic powder or 1 minced garlic clove (optional, but I like it)
- Apple cider vinegar or lemon juice (a tiny splash wakes everything up)
- Red pepper flakes (optional if you want extra heat)
If you want to make your own quick hot honey, you can warm honey with a pinch of chili flakes for a few minutes, then let it sit. If you have a bottle already, even better. I keep it around because it upgrades so many things in seconds.
One kitchen note: you really want a large sheet pan so the sprouts are not crowded. Crowding equals steaming, and steaming equals soft sprouts. We are here for crisp.
And if you are building a full air fryer snack night, I love pairing these sprouts with easy air fryer fried pickles. The tangy crunch next to sweet heat is a good time.
How to make Hot Honey Brussel Sprouts
This is basically: roast hard, toss in hot honey, roast a little more, then finish with a tiny splash of acid. That is it. The only “trick” is letting the sprouts sit cut side down so they caramelize.
Step by step directions
- Heat your oven to 425 F. Put your sheet pan in the oven while it heats if you want extra crisp edges.
- Trim the sprouts. Slice in half through the stem. If they are very large, quarter them so they cook evenly.
- Toss sprouts with olive oil, salt, pepper, and garlic powder if using.
- Spread them on the hot pan in a single layer, cut sides down. Roast 18 to 22 minutes, until deeply browned on the bottom and fork tender.
- Pull the pan out, drizzle hot honey over everything, and toss quickly right on the pan.
- Return to the oven for 3 to 6 minutes. This short second roast helps the hot honey cling and caramelize.
- Finish with a small splash of apple cider vinegar or lemon juice and another tiny pinch of salt if needed.
I like serving them right away while the edges are still loud and crunchy. If you let them sit too long, they soften a bit. Still tasty, just not as crispy.
“I made these for my family and my husband who claims he hates Brussels sprouts ate them straight off the pan. The hot honey made all the difference.”
If you are already in a crispy veggie mood, this recipe also fits right in with easy air fryer green beans crispy garlic side. I rotate both depending on what is in the fridge.
Expert Tips & Tricks
I am not a chef, but I have made this enough times to know what makes it work every time. These small details are what keep the sprouts from turning soggy or bitter.
Little things that make a big difference
Dry the sprouts well. If you rinse them, pat them dry. Water on the surface blocks browning.
Do not crowd the pan. Give them space. If you have a lot, use two pans.
Cut side down first. That is where the caramelized magic happens. It also helps the leaves get those crisp, frilly edges.
Add hot honey near the end. Honey can burn if it is in the oven too long. That is why we roast first, then glaze, then finish quickly.
Balance with acid. A little vinegar or lemon keeps the sweetness from feeling heavy and makes the flavor pop.
If you are thinking, “Could I do this in an air fryer?” Yes, but you may need to cook in batches to avoid crowding. Also, add the hot honey in the last couple minutes, same idea as the oven method.
And if you want a spicy sweet snack that is not sprouts, these crispy air fryer cauliflower wings with honey sriracha bliss are a great cousin recipe. Same vibe, different veggie.
More Hot Honey Recipes We Love
Hot honey is one of those condiments that makes you feel like you have your life together, even if dinner is basically leftovers. I use it on pizza, roasted carrots, fried eggs, and honestly sometimes on a spoon when no one is looking.
For a full meal idea, I like doing Hot Honey Brussel Sprouts on the side of crispy chicken. If you want something that really leans into that sweet heat, my favorite pairing is hot honey crispy chicken wings. It is that same spicy sticky goodness, just in a louder, messier way.
If you are hosting, these sprouts also work on a snack table. People pick at them like they are finger food, which always makes me laugh because it is still a vegetable. That is a win.
Common Questions
1. Can I make Hot Honey Brussel Sprouts ahead of time?
You can roast them ahead, but they are best fresh. If you need to prep, trim and halve the sprouts earlier, then roast right before serving. Reheating works, but you will lose some crisp.
2. How do I keep them from getting soggy?
Do not crowd the pan, and make sure they are dry before roasting. Also, do not add the hot honey too early.
3. What if I do not have hot honey?
Use regular honey and add chili flakes or a tiny bit of hot sauce. Warm it for a minute so it mixes smoothly, then drizzle like normal.
4. Are Brussels sprouts supposed to taste bitter?
They can if they are under roasted. Getting those browned edges and a little caramelization helps a lot, and the sweet heat from the glaze balances bitterness too.
5. What should I serve with these?
They go with chicken, salmon, pork chops, or a grain bowl. I also like them next to a creamy dip situation because the spicy sweet flavor plays well with ranch style dips.
A simple side you will actually crave
If you have been stuck making the same boring veggie sides, Hot Honey Brussel Sprouts is such a fun switch up that still feels easy. Roast them until they are deeply browned, glaze at the end, and do not skip that tiny splash of vinegar or lemon. If you want to compare methods and variations, I found great inspiration in Crispy Hot Honey Brussel Sprouts – Legally Healthy Blonde and also this helpful guide from Hot Honey Brussels Sprouts Recipe (Extra-Crispy) – The Kitchn. Make a batch soon and tell me if you end up eating them straight off the pan too. 
Hot Honey Brussels Sprouts
Ingredients
Method
- Preheat your oven to 425°F (220°C) and place a large sheet pan in the oven to heat.
- Trim the sprouts and slice in half through the stem. If they are very large, quarter them.
- In a bowl, toss the sprouts with olive oil, salt, pepper, and garlic powder if using.
- Spread the sprouts on the hot pan in a single layer, cut sides down.
- Roast for 18 to 22 minutes, until they are deeply browned on the bottom and fork tender.
- Remove the pan from the oven, drizzle hot honey over the sprouts, and toss quickly.
- Return to the oven for another 3 to 6 minutes to allow the hot honey to caramelize.
- Finish with a small splash of apple cider vinegar or lemon juice and another tiny pinch of salt if needed.
- Serve warm while the edges are still crispy.