These roasted Brussels sprouts are coated in butter and honey and baked in the oven until beautifully caramelized. It's a delicious side dish that goes with countless entrees.
Cooked in copious amounts of sugar and oil, restaurant Brussels sprouts are a delectable side dish. At home, I coat the sprouts in melted butter and add two tablespoons of honey. This modest amount is just what's needed to balance out the natural bitterness of the sprouts and turn them into a delightful side dish - one of the best in my repertoire.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh Brussels sprouts. See the discussion below. You definitely want fresh sprouts in this recipe, not frozen ones. We want them to crisp up in the oven, which won't happen with frozen sprouts.
- Butter: I use melted salted butter.
- Honey: This is the secret ingredient! It promotes caramelizing and adds that irresistible sweet-and-savory flavor.
- To season: Kosher salt, black pepper, and garlic powder.
Variations
- You can substitute pure maple syrup for the honey. For a low-carb version, I like to use this sugar-free maple syrup.
- Sometimes, I add ⅛ teaspoon of cayenne pepper.
- To make it dairy-free, use olive oil.
- Sprinkle the finished dish with bacon bits.
- To make a sweetener-free version, arrange the sprouts on a parchment-lined, rimmed baking sheet. Spray them with olive oil and sprinkle them with salt, pepper, and garlic powder. Bake them for 20 minutes in an oven preheated to 425°F. Turn, spray with more olive oil, sprinkle with grated parmesan, and bake for 10 more minutes. This version, shown in the photo below, isn’t as caramelized as the honey one, but it’s very flavorful.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Coat the Brussels sprouts with melted butter, honey, salt, pepper, and garlic powder. Arrange them in a single layer on a rimmed, parchment-lined baking sheet. Roast them in a preheated 425°F oven for 15 minutes.
Remove the pan from the oven. Flip the sprouts. If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.
Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.
Recipe Tips
- A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures they'll be completely dry. If you need to wash them, dry them thoroughly. Otherwise, they will steam rather than roast.
- Some of the sprouts will be ready faster. Remove them to a plate and keep roasting the remaining ones.
- You can slice large sprouts into three parts instead of two and leave tiny ones whole, as shown in the photo below.
Frozen Brussels Sprouts
I decided to experiment with using frozen sprouts. Since they are frozen, you have to roast them whole. I placed them on a parchment-lined rimmed baking sheet, sprayed them generously with olive oil (melted butter would have hardened on them), and sprinkled them with kosher salt, black pepper, and garlic powder. At this point, you can also drizzle them with a bit of maple syrup or honey.
I placed them in a preheated 425°F oven and roasted them for 30 minutes. They were fork-tender and ready to eat after 30 minutes, but I wanted them more caramelized, so I put them in the oven for ten more minutes. Here they are after 40 minutes:
The bottom line: The frozen sprouts were tasty but not as crispy or caramelized as fresh sprouts. They'll do in a pinch, but fresh sprouts are better.
Serving Suggestions
Since I bake them in a 425°F oven, I like to serve these Brussels sprouts with a main dish I can cook in the same oven. So, I often serve them with one of the following:
They also make the perfect side to steaks! Most steakhouses offer them as a side dish. In the photo below, you can see them served with slices of sirloin steak.
Sometimes, I make a plate of them with a couple of fried eggs, poached eggs, or fluffy scrambled eggs for a tasty and filling meatless lunch, as shown in the photo below:
Storing Leftovers
You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them in a 350°F oven to crisp them back up, or enjoy them cold like antipasti. You can also freeze them for up to three months.
This is one of those recipes where the leftovers are almost as good as the freshly prepared dish, so I often double the recipe, use two sheet pans, and roast them together, as shown in the photo below.
Recipe Card
Honey Roasted Brussels Sprouts
Video
Ingredients
- 1 pound Brussels sprouts
- 4 tablespoons butter - melted
- 2 tablespoons honey - or maple syrup, or sugar-free maple syrup
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Spray the parchment paper with oil.
- Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.
- Place the Brussels sprouts in a large bowl. Add the melted butter, honey, salt, pepper, and garlic powder. Use a large spoon or your hands to coat the sprouts evenly and thoroughly.
- Arrange the sprouts in a single layer on the prepared baking sheet. Roast them for 15 minutes.
- Remove the pan from the oven. Flip the sprouts to the other side (I use two teaspoons). If any of them is already deeply browned, remove it to a plate. Wipe off any spots with caramelized honey on the pan to prevent them from burning.
- Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.
Notes
- If using Lakanto sugar-free maple syrup, each serving has around 122 calories, 9 grams of carbs, and 4 grams of fiber.
- A trick to make the sprouts crispy is to use pre-washed bagged sprouts. This ensures they'll be completely dry. If you need to wash them, dry them thoroughly. Otherwise, they will steam rather than roast.
- You can slice large sprouts into three parts instead of two.
- Some sprouts will be ready faster. Remove them to a plate and keep roasting the others.
- You can keep the leftovers in a sealed container in the fridge for up to four days. Reheat them uncovered in a 350°F oven to crisp them back up. You can also freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
mary says
OMGoodness! Ive come to love roasted brussels sprouts and keep looking for different ways to prepare them. Fantastic recipe....just love it. A New Fav!!!
Vered DeLeeuw says
I'm glad you enjoyed this recipe, Mary! Thank you for the review.
Tiffany says
Wow! This came out just like the brussel sprouts at my favorite restaurant, and I'm sure they use a ton of brown sugar!!! Thank you!
Vered DeLeeuw says
You're very welcome, Tiffany! Thank you for the comment.
Patricia Wyllie says
Looking forward to trying your recipes. I don't use an air fryer, so cooking on and in stove is my preference. Eggplants and mushroom dishes, please!
Patricia
Vered DeLeeuw says
Hi Patricia,
I, too, don't own an air fryer! And I love eggplants and mushrooms. It seems we have a lot in common. 🙂
I hope you'll enjoy my recipes! Thank you for stopping by and leaving a comment.