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 pairs well 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.
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.
This was delicious and easy to make. Healthy too. As good as any restaurant! Photo attached. Bunniewon Read more comments
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.
Experiment: 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 steak, including ribeye steak, flat iron steak, and chuck eye steak. Indeed, most steakhouses offer them as a side dish. In the photo below, you can see them served with slices of perfectly cooked sirloin steak.
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
5 from 20 votes
Honey Roasted Brussels Sprouts
These roasted Brussels sprouts are baked in a hot oven into caramelized perfection.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Wash and dry the sprouts. Remove any damaged outer leaves. Cut them in half.
1 pound Brussels sprouts
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.
4 tablespoons butter, 2 tablespoons honey, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
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.
Seasonings, especially saltiness and sweetness, are guidelines. Adjust to taste.
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.
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
1/2teaspoonDiamond Crystal kosher salt (or 1/4 teaspoon of any other salt, including Morton kosher salt)
1/4teaspoonblack pepper
1/4teaspoongarlic powder
3
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.
4
Arrange the sprouts in a single layer on the prepared baking sheet. Roast them for 15 minutes.
5
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.
6
Return the pan to the oven and roast the sprouts until tender and browned, for 10-15 more minutes. Serve immediately.
This was delicious and easy to make. Healthy too. As good as any restaurant! Photo attached.
This was delicious and easy to make. Healthy too. As good as any restaurant! Photo attached. 
Lynn Finkenbinder says
Yum! An instant family favorite.
Vered DeLeeuw says
Glad your family enjoyed these Brussels sprouts, Lynn! Thank you so much for taking the time to leave so many reviews.