Active Time
15 minutes
Total Time
40 minutes
Make this brussels sprouts recipe once and we promise it’ll become a permanent fixture of your regular weeknight winter cooking rotation. Why? It hits all the right notes with pleasantly charred veg dressed in sticky-sweet honey, tangy red wine vinegar, bright lemon zest, spicy chile flakes, and a good dose of butter—for a perfectly balanced dish.
Start with the sprouts: Look for ones that are similar in size and remove any rough or yellowing outer leaves. Roasting them with plenty of oil directly on the sheet pan (sans parchment paper) ensures lots of deeply golden brown caramelized bits. For the glaze, if the heat is too much for you or your dinner companions, turn it down by cutting back on the chiles or leave them out altogether, or pair this side dish with sweet potatoes to counter the heat on the plate.
If you’re looking to simplify, try our streamlined roasted brussels sprouts recipe that you can dress up with anything from feta and lemon juice to balsamic vinegar and Parmesan cheese to maple syrup, pecans, and pomegranates. Or try this easy recipe for air fryer brussels sprouts or a crunchy raw kale and brussels sprout salad instead.
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What you’ll need
Small Saucepan
$155 At Amazon
Microplane
$18 At Amazon
Whisk
$10 At Amazon
Tongs
$21 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Ingredients
4 servings
1½
¼
½
¼
⅓
¾
3
3
1
Preparation
Step 1
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Step 2
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Step 3
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Step 4
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
Step 5
Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Editor’s note: This recipe was originally published in September 2018. Head this way for more of our best Thanksgiving recipes →
How would you rate Charred Brussels Sprouts With Warm Honey Glaze?
Leave a Review
Reviews (159)
Back to TopI normally pass on Brussel Sprouts but my husband wanted to have them with Easter lamb. I had saved this recipe and I am so glad I did. The sauce is so delicious. I can’t wait to try it on other veggies, sweet potatoes, chicken, who knows what else. Can’t wait. This is a very easy dish to make so my husband will be getting Brussel Sprouts more often.
Annie
New York
4/2/2024
Gosh darn it. I cannot find a PRINT button for this recipe. Please help.
Jean
Arizona
3/9/2024
not good. This recipe makes enough glaze to waterlog twice the amount brussels sprouts called for, and it is thin and overly vinegar-y.
Anonymous
12/18/2023
This is my favorite Brussels sprout recipe. Thank you BA.
Anonymous
MI
11/23/2023
My kids aren't vegetable fans. Made this and there were zero leftovers!! My son asked me to add this to our Thanksgiving menu. If you knew my son, that would equal 15 stars on a 5 star scale. I did add a little more red pepper flakes and I think next time I won't add all the glaze. Saved in our recipe folder and will be made many many times again.
Michael
Washington, DC
10/26/2023
This is my new favorite way to eat brussels! The honey sauce is great on other veggies too, especially baked sweet potatoes.
Ashley Wilkes
Marble, NC
4/18/2023
I'd like to take this as my contribution to Thanksgiving dinner, but the host lives about 30 minutes away by car. Would you recomnend taking the sprouts without the glaze and then reheating before tossing together, or can I just reheat the whole thing in the microwave when we arrive? Or maybe I should just bring a salad (whomp, whomp)?
AliceK
Pittsburgh
11/5/2022
I made this exactly as specified and it was delicious! My husband says these are the only brussels sprouts he can stomach. The glaze was a little thin, so I would recommend letting it sit for a bit off heat to thicken or serving immediately or risk losing that beautiful crisp texture from roasting. This is a new staple in my house! Oh and it is very, very similar to a version I had at the Yardbird chain.
Anonymous
SC
7/11/2022
I'm NOT a born-again Christian, 😉 but these were still the best Brussels Sprouts I've ever made, and possibly ever eaten. First runner-up was served to me in a local brewpub here in Portland, Oregon - they had a Vadouvan Curry treatment and were heavenly - leading to an education for me on Vadouvan curry, but that's another story. THESE had - for me - the perfect balance between tangy (vineger /acid), spicy, and sweet. Kind of like Chicken Marbella, if you've ever had that. (If not, you should. A now-legendary sweet / tangy recipe.) KEEPER!
Ken P PDX
Portland, OR
1/19/2022
This recipe is truly delightful. I made two pounds of Brussel sprouts and the sauce was still too much, but it’s nice to have some leftover sauce. I added pancetta, truly delicious
Anonymous
12/27/2021
This recipe made the best Brussels sprouts I’ve ever tasted. And they are so easy to prepare!
Anonymous
The Adirondacks
12/26/2021
Loved the way of cooking the sprouts - they did come out crispier than usual. But you need about half the amount of the glaze, Wasn't a huge fan of this one.
Anonymous
Oakland, CA
11/26/2021
Love it. I tried numerous recipes before sticking with this one. It's a true crowd-pleaser I don't usually use all the glaze and as a variant, bacon makes it even better.
DenverChef
Denver, CO
11/26/2021
these brussels sprouts are easy enough for everyday and delicious enough to wow a crowd at a dinner party or holiday gathering
rana
los angeles
11/25/2021
This recipe was a hit at Thanksgiving. It's more tangy than sweet, if you're worried about that. For those looking to bring it somewhere, I made the glaze ahead of time and kept it relatively warm in a coozy/jar combo, reheated the sprouts when it was time to eat, and topped with the glaze/scallions/zest at the last. The glaze was never super thick. I don't know if that was on me or just the way it is, but the sprouts were tasty regardless.
Anonymous
Chicago
11/21/2021