I bring you a dish bursting with flavor: Brussels sprouts roasted until golden, then coated in a luscious honey glaze with hints of vinegar, butter, chili flake warmth, and bright scallions.

Why You’ll Love This Recipe

I love how this recipe balances charred, caramelized sprouts with a sticky-sweet glaze that’s tangy, spicy, and buttery all together. The combination of textures—from crisp edges to tender insides—keeps each bite exciting, and the glaze is versatile enough to dress up protein or veggies alike. It’s not just tasty—it’s a crowd-pleaser.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brussels sprouts (trimmed and halved)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Honey
Red wine vinegar or sherry vinegar
Crushed red pepper flakes (optional, for a bit of heat)
Unsalted butter
Scallions, thinly sliced
Lemon zest

directions

Preheat your oven to 450°F. Toss halved Brussels sprouts with olive oil, salt, and pepper.
Place a rimmed baking sheet in the oven while it preheats—this helps with that deep sear. Once hot, arrange sprouts cut-side down and roast for 20–25 minutes until deeply browned.
While they roast, simmer honey in a saucepan until deep amber, then whisk in vinegar carefully—it will bubble—and red pepper flakes. Return to medium heat, add butter and salt, whisk until glossy and slightly thickened, about 3–4 minutes.
Toss the roasted sprouts with the warm glaze and scallions in a separate bowl. Transfer to a platter and finish with lemon zest.

Servings and timing

Serves 4
Total time: approximately 40 minutes (25 minutes roasting, 10 minutes prep and glaze, plus plating)

Variations

For a honey-balsamic twist, swap red wine vinegar for balsamic and add Dijon mustard and garlic for a deeper flavor profile.
For extra crunch, toss on chopped nuts like pistachios or pecans before serving.
For more heat, increase crushed red pepper flakes or switch to hot honey.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet or oven at 350°F until just heated through, so they stay crisp and the glaze softens.

FAQs

How do I get the Brussels sprouts crisp on the outside but tender inside?

I preheat the baking sheet to searing temperature and roast them cut-side down at 450°F. This gives a great char while keeping their insides tender.

Can I use balsamic vinegar instead of red wine vinegar?

Absolutely! Balsamic paired with honey creates a deliciously sweet-tangy glaze.

Are frozen Brussels sprouts okay to use?

I’ve tried frozen—they don’t crisp up well, so I recommend using fresh for the best texture.

How spicy is this if I include red pepper flakes?

It adds just a gentle heat. If I want it mild, I leave them out; for spice lovers, I up the flakes or drizzle with hot honey later.

Can I prep this ahead for a holiday?

You can trim and halve the sprouts and store them covered in the fridge overnight. Roast and glaze them just before serving for best texture.

Conclusion

I find these honey-glazed Brussels sprouts to be a perfect mix of sweet, savory, tangy, and spicy—all in one easy side dish. Whether it’s a cozy weeknight meal or part of a holiday spread, they bring big flavor with minimal effort. I hope you enjoy making them as much as I do!

Sweet and Savory Honey-Glazed Brussels Sprouts

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Author: Sue
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
Category: Side Dish
Method: Roasting, Simmering
Cuisine: American
Diet: Vegetarian

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Description

Golden roasted Brussels sprouts glazed with honey, butter, vinegar, a touch of heat, scallions, and lemon zest for a sweet, savory, tangy, and spicy side dish.

Instructions

Preheat oven to 450°F. Toss Brussels sprouts with olive oil, salt, and pepper.
Place a rimmed baking sheet in the oven to preheat. Once hot, arrange sprouts cut-side down and roast 20–25 minutes until deeply browned.
While sprouts roast, heat honey in a saucepan over medium heat until amber-colored. Whisk in vinegar and crushed red pepper flakes, then add butter and a pinch of salt. Cook until glossy and slightly thickened, about 3–4 minutes.
Toss roasted sprouts in glaze and scallions in a bowl. Transfer to a platter and garnish with lemon zest. Serve immediately.

Notes

For extra crunch, garnish with chopped pistachios or pecans.
For more heat, increase red pepper flakes or drizzle with hot honey.
Fresh Brussels sprouts are recommended over frozen for crispness.
Leftovers keep for up to 3 days refrigerated and reheat well in a skillet or oven.