Hot Honey Brussels Sprouts
Hot Honey Brussels Sprouts with Bacon take everything you thought you knew about this humble vegetable and flip it on its head. Roasting brings out deep caramelized edges, the smoky bacon adds crunch and salt, and a drizzle of hot honey ties it all together with sweet heat. You can make this recipe using my Easy Homemade Hot Honey recipe or purchase your favorite store-bought hot honey.
How to Cook Brussels Sprouts So They’re Crispy
To get crispy Brussels sprouts, cut them in half, so more surface area gets caramelized. That irresistible golden color comes from the Maillard reaction, the same browning magic that gives roasted veggies and seared meats their deep flavor.
Don’t overcrowd the pan, as this will trap steam and prevent the skins from crisping. Also, ensure your oven is at the proper temperature by using an oven thermometer.
Why You’ll Love This Recipe
- One-pan meal, making cleanup effortless.
- An explosion of flavors & textures: salty, sweet, a little spice, crispy-skinned, tender, and caramelized
- Roasting brings out the natural sugars in this vegetable and adds great depth of flavor that pairs beautifully with smoky bacon.
- Hot honey gives these sweet and spicy Brussels sprouts that craveable kick.
- Simple enough for weeknights but elegant for holiday tables.
Growing up in the 70s, roasted Brussels sprouts weren’t a thing. It was a vegetable I dreaded around the holiday season because my mom would boil them until they turned gray, bitter, and kind of squishy (which would trigger an instant gag reflex).
Roasting completely transforms this once underwhelming vegetable into a caramelized, crispy-skinned, full-of-flavor side, and the addition of the hot honey makes them taste like candied Brussels sprouts. A far cry from those bitter Brussels.
Table of Contents
Ingredients
- Brussels Sprouts: Fresh, not frozen, for best texture. Trimmed and halved for even roasting and caramelization.
- Olive Oil: Helps crisp the Brussels sprouts and promotes even browning. As a side note, 1/2 cup may seem like a lot of oil, but they tend to absorb a fair amount.
- Bacon: The saltiness adds depth to the caramelized Brussel sprouts.
- Hot Honey Sauce: A sweet-spicy glaze for Brussels sprouts that complements the saltiness of the pork. You can use store-bought or make my recipe
- Salt & Pepper: You won’t need too much seasoning as the bacon adds salt and the hot honey adds spice.
*Refer to the printable recipe card below for ingredient quantities and detailed instructions.
How to Make Honey Glazed Brussels Sprouts
1. Trim and halve Brussels sprouts for even roasting.
2. Toss Brussels sprouts with olive oil, salt, and pepper on a parchment-lined baking sheet.
3. Add cut bacon pieces around the Brussels sprouts; try to separate the bacon pieces for a crispy, even texture during roasting.
4. Drizzle hot honey over roasted Brussels sprouts and bacon while still warm.
How to Make Brussels Sprouts Tasty
While I love the simple combination of hot honey, bacon, and Brussels sprouts, you can also serve roasted Brussels sprouts with pecans. For a twist, try Brussel sprouts and feta, or for extra punch, try Brussels sprouts with blue cheese. The taste of these strong cheeses would pair nicely with the hot honey drizzle.
Expert Tips
- Ensure the Brussels sprouts are all approximately the same size; this will allow them to roast evenly. If some are larger, cut them into quarters.
- It’s important to use thick-sliced bacon. Regular sliced bacon is too thin and will cook faster than the Brussels sprouts ending up in overly crisp, and burnt bacon pieces.
- Don’t overcrowd the baking sheet; you will get better caramelization and crispy skins when the Brussels sprouts have some room.
Make Ahead and Storage Info
This Brussels sprouts with honey recipe is best fresh from the oven while still warm; however, if you do have leftovers, this is what I recommend.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: I wouldn’t recommend freezing them, as they will absorb a lot of water during the freezing process and will end up mushy when thawed.
Reheat: Place hot honey Brussel sprouts in a single layer on a parchment-lined baking sheet and place in a 375° preheated oven. Cook until the skins begin to crisp up again and are warmed through (about 8 to 10 minutes).
Recipe FAQs
Place the Brussels sprouts on the baking sheet in a single layer, making sure not to overcrowd them. This will help achieve deep caramelization and crispy skin.
Yes. If you only have regular bacon, roast just the seasoned oil-coated Brussels sprouts for 10 minutes, then add the bacon and continue roasting for the remaining 15-20 minutes.
No, quite the opposite. Roasting actually reduces bitterness in these hot honey Brussels sprouts by drawing out their natural sugars. The high heat caramelizes the cut sides, creating a slightly sweet flavor instead of the sharp bitterness you get from boiling or steaming. A drizzle of honey before serving amplifies the sweetness, turning these honey Brussels sprouts into a flavorful, crowd-pleasing side.
Delicious Starts Here
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Hot Honey Brussels Sprouts
Ingredients
- 2 pounds small Brussels sprouts trimmed and outer leaves discarded
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ pound thick-cut bacon cut into 1-inch pieces
- ¼ cup hot honey
Equipment
Instructions
- Preheat the oven to 425°F.
- Place a sheet of parchment paper on a large baking sheet
- Drizzle ¼ cup olive oil over the parchment.
- Cut Brussels sprouts in half and scatter them on the parchment paper, and season with salt and pepper.
- Using your hands (or tongs), toss the Brussels sprouts to mix them thoroughly with the oil and seasoning.
- Scatter the cut bacon around the Brussels sprouts, ensuring the bacon is separated and not clumped together.
- Drizzle the remaining oil over the Brussels sprouts and bacon and place the baking sheet in the oven.
- Roast for 25 to 30 minutes, until the bacon is crisp, and the Brussels sprouts are nicely browned and fork-tender.
- Drizzle with hot honey until lightly coated and serve while still warm.
Notes
Nutrition
If you love this flavor-packed combination, try my Sausage Sweet Potato Sheet Pan with Apple and Sage next! It’s another easy one-pan dinner full of deep roasted flavors. For dessert, try my Pumpkin Blondies with Pecan Crumble Topping.
My favorite way to eat Brussels sprouts is now with bacon and hot honey!