Hot honey Brussels sprouts make a fantastic side: crispy, slightly charred sprouts tossed in sweet-spicy hot honey, finished with crumbled feta and bright chives. They’re so good you’ll want to eat them straight from the pan.
You’ll be obsessed with these hot honey Brussels sprouts — they’re crunchy, caramelized, sweet, and spicy all at once.
These sprouts roast up with crisp, charred edges and a glossy coating of hot honey. A scatter of crumbled feta adds tang and creaminess while fresh chives bring a subtle oniony brightness — the combination is an ideal fall side dish.
I wasn’t always a Brussels sprouts fan, but now I love them — roasted, caramelized, and dressed with unexpected flavors. Hot honey transforms them into something addictive.
You can buy hot honey ready-made or make your own at home. Both work perfectly here; store-bought options are widely available, and a good bottle keeps well in the pantry. Hot honey pairs surprisingly well with many dishes — pizza, burgers, and especially these Brussels sprouts.
I’m always hunting for fresh ways to prepare Brussels sprouts, and this simple hot honey roast is a keeper. The method is straightforward and delivers big flavor: olive oil, hot honey, salt, pepper, roast until crisp and charred, then finish with feta and chives.
Super simple and quick!
That’s it — minimal ingredients, maximum flavor.
These are so irresistible that eating them straight from the baking sheet is a real temptation.
Right after the sprouts come out of the oven, I like to sprinkle on crumbled feta so it melts slightly against the hot sprouts. The feta adds tang and a creamy contrast to the sweet heat. A scatter of chopped chives provides color and a fresh bite.
You can adjust the amount of hot honey to control how sweet and spicy the dish is. If you prefer, cook the sprouts in a hot skillet instead of roasting: toss them in the pan until crisp and caramelized.
Consider this your official welcome to the Brussels sprouts fan club.
Hot Honey Brussels Sprouts
Hot Honey Roasted Brussels Sprouts
2
to 4 people
Ingredients
- 2 pounds Brussels sprouts, stems removed and halved
- 2 tablespoons olive oil
- 3 tablespoons hot honey, plus extra for drizzling
- kosher salt and freshly ground black pepper
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped chives
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, toss the halved Brussels sprouts with olive oil, hot honey, and a generous pinch of salt and pepper. Arrange them cut-side down on a nonstick baking sheet or on foil sprayed with nonstick spray.
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Roast for 15–20 minutes, turning once or twice, until the sprouts are browned and crispy. Watch for hot honey sticking to the pan; if necessary, toss gently while roasting. Larger sprouts may need a few extra minutes.
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Transfer the sprouts to a serving dish while hot. Sprinkle with crumbled feta, drizzle additional hot honey if desired, and top with chopped chives. Serve immediately.
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Tip: If your sprouts aren’t getting crisp, spread them out on two sheet pans to avoid crowding. Crowding causes steaming and prevents proper roasting.
Notes
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