Crispy Roasted Brussels Sprouts with Honey | CookOS

Crispy Roasted Brussels Sprouts

Name: Crispy Roasted Brussels Sprouts with Honey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Brussels sprouts; 3 tbsp olive oil, divided; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1 tsp garlic powder; 1 tbsp honey; Flaky sea salt, for finishing

These crispy roasted Brussels sprouts are caramelized with honey and garlic powder for a sweet and savory side dish. The high-heat roasting method creates crispy edges while keeping the insides tender.

🌍American 🏷️Brussels sprouts 🏷️Roasted vegetables 🏷️Side dish 🏷️Crispy Honey glazed

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

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Ingredients

1.5 lbs Brussels sprouts
3 tbsp olive oil, divided
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp garlic powder
1 tbsp honey
Flaky sea salt, for finishingoptional

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Instructions

1
Preheat your oven to 450°F (232°C).
2
Wash the Brussels sprouts, pick off any wilted outer layers, trim the ends, and cut them in half lengthwise.
3
In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, kosher salt, black pepper, garlic powder, and honey until evenly coated.
4
Drizzle the remaining 1 tablespoon of olive oil onto a baking sheet and place it in the preheating oven for a few minutes to get hot.
5
Carefully remove the hot baking sheet from the oven and arrange the Brussels sprouts in a single layer, cut-side down.
6
Roast for 30 minutes, or until deeply caramelized and super crispy.
7
Remove from the oven, season with flaky sea salt to taste, and serve immediately.

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Tips & Notes

Pro tips

Trim and halve Brussels sprouts evenly so they cook at the same rate; aim for roughly 1.5-2 inch pieces.
Pat sprouts completely dry with paper towels before tossing with oil—moisture prevents crisping and browning.
Don't stir or flip until the last 5 minutes; leaving them cut-side down builds a golden, caramelized crust.
Drizzle honey and add garlic powder before the final roast so the honey caramelizes without burning.

Substitutions

Olive oil → avocado oil or ghee (note: ghee adds richness)
Honey → maple syrup or agave nectar (note: use same amount)
Garlic powder → 2 minced fresh garlic cloves tossed in during the last 5 minutes (note: watch for burning)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispness.

Common Questions

How do you make Brussels sprouts crispy when roasting?

Pat the Brussels sprouts dry before tossing with oil, spread them in a single layer cut-side down, and roast at high heat without stirring for the first half of cooking to develop a golden crust.

Can you make this recipe ahead of time?

Yes, roast the Brussels sprouts up to 2 days ahead and store in an airtight container in the refrigerator. Reheat in a 350°F oven for 10 minutes to restore crispness.

What temperature should I roast Brussels sprouts at?

Most recipes use 400-425°F. Higher heat (425°F) produces crispier exteriors and more caramelization in about 20-25 minutes.

Can you substitute honey with another sweetener?

Yes—maple syrup, agave nectar, or brown sugar work well in equal amounts. Balsamic vinegar adds tanginess instead of sweetness.

How do you know when roasted Brussels sprouts are done?

They're done when the outer leaves are deeply browned and crispy, and a fork easily pierces the center. The cut sides should be caramelized and golden.