Meet your new go-to veggie side: perfectly caramelized Brussels sprouts tossed in a glossy honey garlic glaze. They are crisp at the edges, tender inside, and irresistibly sticky-sweet with a savory finish.
Why You’ll Love This Honey Garlic Roasted Brussels Sprouts
- Big flavor with simple pantry ingredients.
- Crispy edges without deep frying.
- 30-minute side that works with almost any main.
- Easy to adapt for gluten-free, dairy-free, or vegan.
- Kid-friendly sweetness with a garlicky kick.
Honey Garlic Roasted Brussels Sprouts Ingredients & Substitutions
- 1.5 pounds Brussels sprouts, trimmed and halved (choose firm, bright green sprouts; quarter large ones for even cooking)
- 2 tablespoons olive oil (or avocado oil for high heat)
- 2 tablespoons honey (or pure maple syrup for vegan)
- 3 cloves garlic, finely minced (or 1 teaspoon garlic powder in a pinch)
- 1 tablespoon soy sauce or tamari (use tamari or coconut aminos for gluten-free)
- 1 tablespoon apple cider vinegar (or rice vinegar or lemon juice; balsamic also works for a deeper note)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch red pepper flakes, optional for heat
- Optional garnish: toasted sesame seeds, chopped parsley, or lemon zest
Step-by-Step Instructions to Make Honey Garlic Roasted Brussels Sprouts
Preheat the oven and pan
Place a large rimmed sheet pan on the center rack and preheat the oven to 425°F. A preheated pan helps the cut sides sear and crisp.
Prep the Brussels sprouts
Trim the stem ends, remove any wilted leaves, then halve. Pat them very dry with a clean towel so they roast instead of steam.
Make the honey garlic glaze
In a small bowl, whisk honey, garlic, soy sauce or tamari, and vinegar. Set aside. This goes on near the end so the honey does not burn.
Toss with oil and season
In a large bowl, toss sprouts with olive oil, salt, pepper, and red pepper flakes if using. Carefully add them to the hot sheet pan, placing cut sides down in a single layer.
Roast to golden perfection
Roast 15 to 18 minutes until the bottoms are deeply browned and the centers are just tender.
Glaze and finish
Remove the pan, flip the sprouts, and drizzle the honey garlic mixture over top. Toss quickly on the pan to coat. Return to the oven for 5 to 7 minutes until sticky, caramelized, and fragrant. Taste and add a pinch of salt or a squeeze of lemon if you like.
Tips for Success
- Dry thoroughly. Water steams and prevents crisping.
- Preheat the pan. Hot surface equals better browning.
- Do not overcrowd. Use two pans if needed.
- Add the honey glaze at the end to avoid burning sugars.
- Size matters. Halve small sprouts, quarter extra large ones for even cooking.
Variations of Honey Garlic Roasted Brussels Sprouts
- Maple Dijon: Swap honey for maple and whisk in 2 teaspoons Dijon.
- Spicy Gochujang: Add 1 teaspoon gochujang or sriracha to the glaze.
- Balsamic Bacon: Roast 3 slices chopped bacon with sprouts, finish with 1 tablespoon balsamic.
- Parmesan Lemon: Add 1/4 cup grated Parmesan and lemon zest after roasting.
- Miso Honey: Whisk 1 teaspoon white miso into the glaze for savory depth.
- Air Fryer: 390°F for 10 to 14 minutes, shaking once; toss with glaze in the last 2 minutes.
Serving Suggestions: What to Pair with Honey Garlic Roasted Brussels Sprouts
- Roast chicken, grilled salmon, or seared steak.
- Garlic butter shrimp or baked tofu for a vegetarian plate.
- Quinoa, farro, or brown rice bowls with avocado and a soft egg.
- Mashed potatoes, polenta, or creamy risotto.
- Holiday mains like turkey or glazed ham.
Storage & Reheating Instructions
- Store: Cool completely, then refrigerate in an airtight container up to 4 days.
- Reheat: Oven at 400°F for 5 to 8 minutes or air fryer at 375°F for 3 to 5 minutes until hot and re-crisped.
- Make ahead: Trim and halve sprouts up to 2 days ahead. Mix glaze up to 3 days ahead and refrigerate.
- Freezer: Not recommended. Texture becomes soft.
Memories Made Around the Table
I first made these for a weeknight salmon dinner, and my picky eater asked for seconds. The glossy honey garlic finish makes vegetables feel like a treat.
FAQs
Can I use frozen Brussels sprouts?
Yes. Thaw, pat very dry, and roast a few extra minutes. They can still crisp, but fresh sprouts brown better.
How do I make this vegan?
Use maple syrup instead of honey and tamari or coconut aminos for the savory note.
How do I prevent bitterness?
Roast until well caramelized, then balance with acid. A splash of vinegar or lemon at the end rounds out any bitterness.
Can I double the recipe?
Yes. Use two sheet pans and rotate them halfway. Crowding reduces browning.
What if I only have garlic powder?
Use 1 teaspoon garlic powder and add it with the oil. It will not burn like fresh garlic.
Final Thoughts
Simple ingredients, big flavor, and reliable results make these Honey Garlic Roasted Brussels Sprouts a keeper. Make them once and they will be on repeat.
Honey Garlic Roasted Brussels Sprouts (Crispy, Easy)
Equipment
- 1 rimmed sheet pan preheated
- 1 Large bowl
- 1 Small bowl
- 1 Tongs or spatula (optional) for tossing
Ingredients
Main Ingredients
- 1.5 lb Brussels sprouts trimmed and halved; quarter large ones for even cooking
- 2 tbsp olive oil or avocado oil for high heat
- 2 tbsp honey or pure maple syrup for vegan
- 3 clove garlic finely minced; or 1 teaspoon garlic powder in a pinch
- 1 tbsp soy sauce or tamari; coconut aminos for gluten-free
- 1 tbsp apple cider vinegar or rice vinegar or lemon juice; balsamic also works
- 0.5 tsp kosher salt plus more to taste
- 0.25 tsp black pepper
- 1 pinch red pepper flakes optional for heat
Optional Garnish
- Toasted sesame seeds chopped parsley, or lemon zest (optional)
Instructions
Step-by-Step Instructions
- Place a large rimmed sheet pan on the center rack and preheat the oven to 425°F. A preheated pan helps the cut sides sear and crisp.
- Trim the stem ends, remove any wilted leaves, then halve. Pat them very dry with a clean towel so they roast instead of steam.
- In a small bowl, whisk honey, garlic, soy sauce or tamari, and vinegar. Set aside. This goes on near the end so the honey does not burn.
- In a large bowl, toss sprouts with olive oil, salt, pepper, and red pepper flakes if using. Carefully add them to the hot sheet pan, placing cut sides down in a single layer.
- Roast 15 to 18 minutes until the bottoms are deeply browned and the centers are just tender.
- Remove the pan, flip the sprouts, and drizzle the honey garlic mixture over top. Toss quickly on the pan to coat. Return to the oven for 5 to 7 minutes until sticky, caramelized, and fragrant. Taste and add a pinch of salt or a squeeze of lemon if you like.