If you’ve ever thought you didn’t like Brussels sprouts, this recipe might just change your mind. These Honey Garlic Roasted Brussels Sprouts are crispy on the outside, tender on the inside, and coated in a caramelized honey-garlic glaze that makes every bite irresistible.
They’re the perfect balance of sweet, savory, and slightly nutty — a simple yet elegant side dish that works just as well for weeknight dinners as it does for holiday feasts.
Even if you’re new to cooking Brussels sprouts, this recipe makes them practically foolproof. With a few pantry staples, a large casserole dish, and about 30 minutes, you’ll have golden, roasted perfection.
Table of Contents
Why You’ll Love Honey Garlic Roasted Brussels Sprouts
There are so many reasons this easy veggie side dish has become a weeknight favorite in our kitchen:
- Sweet and savory perfection: Honey adds caramelized sweetness, while garlic gives that deep, comforting flavor.
- Crispy edges, tender center: Roasting brings out the natural nuttiness of the sprouts.
- Easy prep: Just toss, bake, and glaze — no complicated steps.
- Healthy and hearty: Packed with vitamins, fiber, and antioxidants, Brussels sprouts make a heart-healthy side.
- Kid-approved: The honey glaze helps win over even the pickiest eaters.
- Pairs with everything: From roasted chicken to pasta, this dish complements nearly any meal.
- Customizable: Add a touch of heat with sriracha or chili flakes for a Honey Sriracha Brussels Sprouts twist.
Once you make them, you’ll want to double the batch — they disappear fast!
Ingredients
Here’s what you’ll need for this irresistible Brussels sprouts recipe:
For the Sprouts
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (or avocado oil)
- Salt and black pepper, to taste
For the Honey Garlic Glaze
- 2 tablespoons honey
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional for tang)
- 1 tablespoon butter or olive oil
Optional Add-Ins
- 1 teaspoon crushed red pepper flakes (for heat)
- 1 tablespoon balsamic vinegar (for depth)
- Toasted sesame seeds or chopped pecans (for crunch)
- Fresh lemon juice for brightness
Step-by-Step Instructions
Step 1: Prep the Brussels Sprouts
Preheat your oven to 425°F (220°C).
Trim the tough stem ends of your Brussels sprouts and remove any yellow outer leaves. Slice each sprout in half lengthwise to ensure even roasting.
Step 2: Season and Toss
Place the halved sprouts in a large casserole dish or baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss until all the sprouts are evenly coated.
Step 3: Roast Until Crispy
Spread the sprouts in a single layer, cut sides down. Roast for 20–25 minutes, tossing once halfway through, until the edges are golden brown and crisp.
The high heat brings out their natural sweetness while giving that signature roasted crunch.
Step 4: Make the Honey Garlic Glaze
While the sprouts roast, make your glaze.
In a small skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant (don’t let it burn!). Stir in honey, soy sauce, and Dijon mustard. Let it bubble gently for about 1 minute until slightly thickened.
Step 5: Combine and Serve
Remove the roasted Brussels sprouts from the oven and drizzle with the honey garlic glaze while still warm. Toss to coat evenly, letting the glaze cling to the crispy edges.
Serve immediately, garnished with sesame seeds or crushed red pepper flakes if desired.
How to Serve Honey Garlic Roasted Brussels Sprouts
These sprouts are one of those side dishes that can go from casual weeknight dinner to festive holiday table in seconds. Their golden, glossy finish and deep flavor make them feel fancy — without any extra work.
Here are some delicious ways to serve them:
- As a dinner side: Pair with grilled chicken, salmon, or steak for a balanced, wholesome meal.
- On a holiday spread: These sprouts are a crowd-pleaser next to roasted turkey, glazed ham, or mashed potatoes.
- With grain bowls: Add to quinoa, farro, or rice bowls for a pop of flavor and texture.
- In pasta dishes: Toss with whole wheat spaghetti, olive oil, and parmesan for a light veggie pasta dinner.
- With eggs: Reheat leftovers and top with a fried egg for a satisfying brunch.
For extra flair, drizzle with a little balsamic glaze before serving — it adds tang and shine that takes these sprouts to restaurant-level deliciousness.
Discover more delicious roasted veggie recipes like our Roasted Carrots with Maple Glaze for a perfect sweet-savory side dish.
How to Store Honey Garlic Roasted Brussels Sprouts
One of the best parts about this dish is how well it keeps.
Refrigerate:
Let the Brussels sprouts cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
Reheat:
To keep them crisp, reheat in the oven at 400°F for 8–10 minutes. The air fryer also works beautifully for restoring their roasted texture — just heat at 375°F for 5–6 minutes.
Freeze:
You can freeze roasted Brussels sprouts for up to 2 months. Spread them on a baking sheet and freeze until solid before transferring to freezer bags. Reheat directly from frozen for convenience.
Meal Prep Tip:
Keep the glaze separate if you plan to make these ahead. Roast the sprouts, store them plain, and drizzle with freshly warmed glaze before serving.
This makes them ideal for easy veggie meal prep — perfect for weeknight sides or healthy lunches throughout the week.
Tips to Make Honey Garlic Roasted Brussels Sprouts
Want your Brussels sprouts to taste restaurant-quality every time? Here are my tried-and-true tips:
- Use high heat. 425°F is ideal for crispy edges without overcooking the center.
- Cut evenly. Halve each sprout so they roast uniformly.
- Don’t overcrowd the pan. Space them out to allow for proper caramelization.
- Roast cut-side down. This helps the flat side brown perfectly.
- Add glaze at the end. Brushing or tossing with glaze after roasting keeps them crisp.
- Balance the flavors. Honey gives sweetness; soy sauce or mustard adds depth.
- Experiment with heat. A drizzle of sriracha or sprinkle of chili flakes turns this into Honey Sriracha Brussels Sprouts.
- Use fresh garlic. Powder won’t deliver the same flavor punch.
For an extra burst of brightness, finish with a squeeze of lemon juice or a sprinkle of parmesan cheese right before serving.
Variations of Honey Garlic Roasted Brussels Sprouts
1. Honey Sriracha Brussels Sprouts
Whisk 1 tablespoon of sriracha into the honey garlic glaze before tossing. It adds a fiery kick that perfectly complements the sweetness.
2. Balsamic Honey Brussels Sprouts
Add 1 tablespoon balsamic vinegar to the glaze for a tangy, caramelized finish.
3. Maple Dijon Brussels Sprouts
Swap honey for pure maple syrup and increase the Dijon mustard for a slightly sharper flavor.
4. Air Fryer Version
Cook Brussels sprouts in the air fryer at 375°F for 12–14 minutes, shaking halfway through. Toss with glaze afterward.
5. Cheesy Roasted Sprouts
After roasting, sprinkle freshly grated parmesan or feta over the hot sprouts before adding the glaze.
6. Vegan Option
Use olive oil instead of butter and maple syrup instead of honey for a fully plant-based side.
Looking for another flavorful veggie side? Try our Cheesy Garlic Zucchini Steaks — crispy, golden, and full of garlic butter flavor.
FAQs
Q1: Can I use frozen Brussels sprouts?
Yes, but for best texture, thaw and pat dry before roasting.
Q2: How do I make them extra crispy?
Roast on a preheated pan or use parchment paper for even browning.
Q3: Can I prepare these ahead of time?
Yes! Roast the sprouts, refrigerate, then glaze and reheat before serving.
Q4: What can I serve with Honey Garlic Brussels Sprouts?
They pair beautifully with roasted chicken, pork tenderloin, or pasta.
Q5: Are these gluten-free?
They can be—simply use tamari or coconut aminos instead of soy sauce.
Final Thoughts
These Honey Garlic Roasted Brussels Sprouts prove that vegetables can be just as exciting as the main dish. The combination of caramelized edges, golden glaze, and sweet-garlic aroma transforms humble sprouts into an unforgettable side.
Whether you serve them for weeknight dinners, holiday meals, or healthy meal prep, they’ll steal the spotlight every time.
So grab that large casserole dish, turn on your oven, and let these crispy, glazed Brussels sprouts show off just how delicious veggies can be.
Want to make it a complete meal? Pair your Brussels sprouts with our Mediterranean Roasted Potato Chicken Thighs for a wholesome dinner.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Honey Garlic Roasted Brussels Sprouts
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy, caramelized Brussels sprouts tossed in a glossy honey-garlic glaze. Sweet, savory, and ready in about 30 minutes—an easy veggie side dish that pairs with anything from weeknight chicken to holiday roasts.
Ingredients
For the Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil (or avocado oil)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Honey Garlic Glaze
2 tablespoons honey (or pure maple syrup)
2 teaspoons low-sodium soy sauce (or tamari)
2 cloves garlic, minced
1 teaspoon Dijon mustard (optional, for tang)
1 tablespoon unsalted butter (or olive oil)
Optional Add-Ins
1/2 teaspoon crushed red pepper flakes (for heat)
1 tablespoon balsamic vinegar (for depth)
1 teaspoon lemon juice, to finish
1 tablespoon toasted sesame seeds or chopped pecans, for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet or use a wide casserole dish.
2. Halve Brussels sprouts and pat dry. Toss with olive oil, salt, and pepper directly on the pan. Arrange cut-side down in a single layer, leaving space for crisping.
3. Roast 20–25 minutes, tossing once at the 12–15 minute mark, until deeply browned on the edges and tender inside.
4. Meanwhile, make the glaze: Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds until fragrant. Stir in honey, soy sauce, and Dijon; simmer 45–60 seconds to slightly thicken. Remove from heat (stir in balsamic if using).
5. Transfer hot sprouts to a bowl, pour over the honey-garlic glaze, and toss to coat. Finish with lemon juice, sesame seeds/pecans, and red pepper flakes if desired. Serve immediately.
Notes
Air Fryer: Cook sprouts at 375°F (190°C) for 12–14 minutes, shaking halfway; toss with warm glaze to finish.
Extra Crispy Tip: Preheat the empty sheet pan for 5 minutes before adding sprouts; always roast cut-side down.
Make-Ahead: Roast sprouts up to 2 days ahead; reheat at 400°F (205°C) for 8–10 minutes, then glaze.
Vegan: Use olive oil instead of butter and maple syrup instead of honey.
Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
Heat Lovers: Whisk 1 tablespoon sriracha into the glaze for Honey Sriracha Brussels Sprouts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 7mg