About this recipe

Crispy, caramelized Brussels sprouts roasted at high heat and tossed in a sticky, spicy-sweet hot honey glaze. This viral-worthy side dish delivers golden, charred edges with a bold kick — ready in under 40 minutes and impossible to stop eating.

Instructions

1. 1

   Preheat your oven to ![425°F]. Trim the ends off the brussels sprouts and halve them lengthwise. Pat them dry with a paper towel — this is key for getting crispy edges. In a large mixing bowl, toss the sprouts with olive oil, kosher salt, black pepper, and garlic powder until evenly coated.

2. 2

   Spread the brussels sprouts in a single layer on a large baking sheet, cut-side down. Make sure they are not crowded — use two pans if needed. Roast for 20–25 minutes, flipping once halfway through, until the cut sides are deeply golden and the outer leaves are crispy and charred.

3. 3

   While the sprouts roast, make the hot honey glaze. In a small saucepan over ^[low heat], combine the honey, butter, red pepper flakes, apple cider vinegar, and Dijon mustard (if using). Stir until the butter melts and everything is combined, about 2 minutes. Remove from heat and set aside.

4. 4

   Remove the brussels sprouts from the oven and immediately drizzle the hot honey glaze over them. Toss gently on the pan to coat every sprout. Return to the oven for 2–3 more minutes so the glaze caramelizes and clings to the sprouts.

5. 5

   Transfer the glazed sprouts to a serving platter. Finish with a squeeze of fresh lemon juice and a shower of freshly grated Parmesan cheese if desired. Serve immediately while hot and crispy.