Roasted Brussels Sprouts

With Warm Honey Glaze
With Warm Honey Glaze
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1 ½ lbs Brussels sprouts trimmed, halved
¼ cup Olive oil extra-virgin
½ tsp Kosher Salt plus more
Black pepper freshly ground, to taste
¼ cup Honey
⅓ cup Sherry vinegar or red wine vinegar
¾ tsp Red pepper flakes optional
3 tbsp Unsalted butter
3 Scallions thinly sliced on a diagonal
1 tsp Lemon zest finely grated

Nutritional information


Roasted Brussels Sprouts


Looking for new Brussels sprout recipes? Serve these Roasted Brussels Sprouts drizzled with warm honey glaze as a Thanksgiving side dish this year. This easy vegetarian side dish is so flavorful, deliciously crisp and will wow your friends and family this season!

This is a handy side dish that you can prep ahead and just cook on Thanksgiving. To meal-prep this recipe the day before Thanksgiving, trim and cut the Brussels sprouts and store them in an airtight container in the fridge. And once your oven is free, you can easily coat them in olive oil and roast until caramelized. Then proceed with cooking the honey glaze and continuing the recipe as follows. Serve garnished with finely grated lemon zest and enjoy!

To make the Roasted Brussels Sprouts, you will need the following ingredients:

Ingridiens for Roasted Brussels Sprouts

Steps to make Roasted Brussels Sprouts


Preheat oven and baking sheet

Position a rimmed baking sheet on the lower rack of the oven and preheat the oven to 450 °F.


Prepare Brussels sprouts


In a large bowl, toss Brussels sprouts with ¼ cup olive oil and season with ½ teaspoon salt and black pepper to taste.


Arrange sprouts on baking sheet


Using oven mitts, carefully remove the baking sheet from the oven. Use tongs to arrange Brussels sprouts cut side down on the hot baking sheet.




Roast the Brussels sprouts on the bottom rack for 20–25 minutes until softened and deeply browned.


Prepare warm honey glaze


Meanwhile, in a small saucepan over medium-high heat, bring ¼ cup honey to a simmer. Reduce heat to medium-low and cook, stirring constantly, for 3–4 minutes until the honey is a deep amber color but not burnt. The honey will be foamy, that’s OK.


Add vinegar and pepper


Remove from heat and add ⅓ cup sherry vinegar and ¾ teaspoon crushed red pepper flakes, if using, and whisk until the sauce is smooth. The honey mixture will bubble up when you add the vinegar before settling, that’s OK.


Add butter


Return the saucepan to medium heat, add 3 tablespoons butter and ½ teaspoon salt. Cook, whisking constantly, for 3–4 minutes until the glaze is glossy, bubbling, and slightly thickened.


Combine Brussels sprouts and honey glaze


Once roasted, transfer the Brussels sprouts to a large bowl. Add glaze and thinly sliced scallions and gently toss to combine.



To serve, transfer to a platter and garnish with 1 teaspoon lemon zest.

If you haven’t figured out a go-to recipe for Brussels sprouts, make these Roasted Brussels Sprouts with warm honey glaze. It results in sweet and spicy caramelized Brussels sprouts that will wow your friends and family. Made it? Please leave us a comment and rating to let us know how you liked it!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Total Reviews: 1

This is delicious! I loved Brussels sprouts and now I love them even more!

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