Sweet and Spicy Caramelized Brussels Sprouts
These crispy honey garlic roasted Brussels sprouts are tender in the middle, golden around the edges and lightly coated in a sweet, tangy glaze. Honey adds just enough sweetness, while apple cider vinegar and red pepper flakes keep the flavour balanced. The loose outer leaves become especially crisp in the oven. Those are often the best bits.This easy Brussels sprouts side dish works for weeknight dinners, Sunday roasts and holiday meals. It pairs beautifully with chicken, pork, turkey, ham or beef.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl for the honey garlic glaze
- Sharp chef’s knife
- Cutting board
- Measuring spoons
- Measuring cup
- Wooden spoon or silicone spatula
- Kitchen tongs
- Clean kitchen towel or paper towels
Ingredients
- 1½ pounds Brussels sprouts fresh, trimmed and halved
- 2½ tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves thinly sliced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes or to taste
- Flaky sea salt for serving
Instructions
Preheat the oven.
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.
Prepare the Brussels sprouts.
- Remove any damaged outer leaves, trim the ends and cut the Brussels sprouts in half. Cut especially large sprouts into quarters so they cook at roughly the same rate. Pat them dry with a clean kitchen towel.
Season the sprouts.
- Place the Brussels sprouts in a large bowl. Add the olive oil, salt and black pepper, then toss until everything is evenly coated.
Arrange them on the pan.
- Spread the Brussels sprouts in a single layer with most of the cut sides facing down. Scatter any loose leaves around the pan. Do not crowd them, or they will steam rather than caramelize.
Begin roasting.
- Roast for 17–20 minutes without stirring, until the cut sides are browned and the sprouts are starting to become tender.
Prepare the honey garlic glaze.
- While the Brussels sprouts roast, stir together the honey, apple cider vinegar, sliced garlic and red pepper flakes in a small bowl.
Glaze the Brussels sprouts.
- Remove the baking sheet from the oven. Pour the honey garlic mixture over the Brussels sprouts and toss gently to coat.
Finish roasting.
- Return the pan to the oven and roast for another 7–10 minutes, stirring once, until the Brussels sprouts are tender, glossy and caramelized around the edges. Watch them closely near the end because honey can darken quickly.
Serve.
- Transfer the roasted Brussels sprouts to a serving bowl. Finish with a small sprinkle of flaky sea salt and serve warm.
For the crispiest honey garlic roasted Brussels sprouts, place them cut-side down in a single layer and avoid overcrowding the pan. This helps the edges caramelize instead of steam.
Notes
- Dry Brussels sprouts roast better. Even a little extra moisture can keep the edges from becoming crisp.
- Adding the honey glaze near the end prevents the honey from burning before the sprouts are cooked.
- Leave the Brussels sprouts undisturbed during the first part of roasting. This gives the cut sides time to develop a deep golden colour.
- Use less red pepper for a mild honey garlic flavour, or add a little more for noticeably spicy Brussels sprouts.
- Serve immediately for the best caramelized texture. Leftovers still taste good, but the edges will soften in the refrigerator.
Nutrition
Serving: 1servingCalories: 125kcalCarbohydrates: 17gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 323mgPotassium: 456mgFiber: 4gSugar: 8gVitamin A: 905IUVitamin C: 97mgCalcium: 52mgIron: 2mg
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