Honey Garlic Roasted Brussels Sprouts

Name: Honey Garlic Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 2 tablespoons olive oil; 3 tablespoons honey; 3 cloves garlic, minced; Salt and pepper to taste; Optional: red pepper flakes for heat; Optional: nuts for crunch

Author: Emily

Published: 2 May 2025

Updated: 6 January 2026

I love simple recipes that feel a little fancy. This honey garlic roasted Brussels sprouts dish does that. It caramelizes fast and tastes cozy. I often serve it with garlic herb sourdough bread for a comforting, homey meal.

why make this recipe

You get sweet, savory, and a bit of char in one pan. The honey helps the sprouts caramelize. The garlic gives them warmth. It takes about 30 minutes from start to finish. It works for weeknights and for company.

how to make Honey Garlic Roasted Brussels Sprouts

Ingredients:
1 lb Brussels sprouts, 2 tablespoons olive oil, 3 tablespoons honey, 3 cloves garlic, minced, Salt and pepper to taste, Optional: red pepper flakes for heat, nuts for crunch

Honey Garlic Roasted Brussels Sprouts

Directions:

Preheat the oven to 400°F (200°C).
Trim and halve the Brussels sprouts.
In a large bowl, toss the Brussels sprouts with olive oil, honey, minced garlic, salt, and pepper.
Spread them in a single layer on a baking sheet.
Roast for 20-25 minutes until crispy and caramelized, flipping halfway through.
Optional: Add red pepper flakes or nuts if desired.
Serve warm.

For a full weeknight dinner, try it alongside one-pan garlic butter salmon with roasted veggies. The flavors pair nicely.

how to serve Honey Garlic Roasted Brussels Sprouts

Serve them hot from the oven. They shine as a side to roasted proteins. They also work well tossed with pasta for a quick meal. I sometimes stir them into creamy tomato garlic pasta for extra texture. Top with toasted nuts if you want crunch.

how to store Honey Garlic Roasted Brussels Sprouts

Cool them completely. Put them in an airtight container. Refrigerate for up to 4 days. Reheat in a hot oven or on the stovetop. The oven keeps the edges crisp. Avoid microwaving if you want them crispy.

tips to make Honey Garlic Roasted Brussels Sprouts

Pick firm, bright green sprouts. Cut any large ones into quarters so they cook evenly. Don’t crowd the pan. Give each sprout space to crisp. Roast on a preheated sheet for best caramelization. If you like bold garlic, add an extra clove. For a richer finish, serve with a spoonful of the garlic butter from a steak like my garlic-butter steak parmesan cream sauce—it’s wonderful together.

variation (if any)

Swap honey for maple syrup for a deeper flavor. Add a splash of soy sauce for umami. Toss with cooked bacon bits for a smoky twist. For a lighter version, skip the nuts and use lemon zest at the end. If you want a bread side, these pair nicely with quick sourdough cheesy breadsticks.

FAQs

Q: How do I get the Brussels sprouts crispy?
A: Give them space on the pan and roast at a high temperature. Flip once halfway through. Use less oil if you want crisper edges.

Q: Will the honey burn at 400°F?
A: Honey can brown, but it won’t burn in 20–25 minutes if you toss it well with the oil. Watch the pan the last five minutes.

Q: Can I make these ahead?
A: Yes. Roast them fully, cool, and refrigerate. Reheat in a hot oven for 8–10 minutes to revive the crisp.

Honey Garlic Roasted Brussels Sprouts

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