Honey-Roasted Brussels Sprouts

If you think you do not like Brussels sprouts, these might change your mind. Roasting them hot until the edges go crispy and caramelised, then tossing them in a sticky honey glaze, turns a much-maligned vegetable into something people actually fight over. They are the side that always disappears first.

The secret to crispy sprouts is a hot oven, a cut side down, and not crowding the pan. The honey goes on near the end so it caramelises without burning.

For more roasted sides, try my maple roasted sweet potatoes, or the creamy roasted garlic mashed potatoes.

Why this recipe works

A hot oven and placing the sprouts cut-side down gives deeply caramelised, crispy edges, which is where all the flavour is. Not crowding the pan lets them roast rather than steam. Adding honey near the end means it glazes and caramelises without burning to bitterness.

What you'll need

Just a few ingredients, big flavour:

• Sprouts: halved and roasted cut-side down for crispy edges.
• Honey: added near the end so it caramelises, not burns.
• Finishing touches: a squeeze of lemon or chilli flakes lift them.

Smart swaps: add balsamic for tang, chilli flakes for heat, or crispy bacon for indulgence. Maple syrup works instead of honey. Finish with parmesan or toasted nuts. A squeeze of lemon brightens them.

Step by step

Step 1 — Cut-side down, hot oven

Halve the sprouts and lay them cut-side down on a hot tray. This is what gives you those deeply caramelised, crispy surfaces.

Step 2 — Roast until crispy

Give them space and roast hard until golden and crisp. Do not crowd the pan or they will steam and go soft instead of crispy.

Step 3 — Glaze at the end

Add the honey and balsamic near the end so it caramelises into a sticky glaze without burning. Finish with chilli and serve hot.

Pro tips

• Roast cut-side down. This gives the crispy, caramelised surface.
• Use a hot oven. High heat is essential for crispy, not soggy, sprouts.
• Do not crowd the pan. Space lets them roast instead of steam.
• Add honey at the end. So it glazes and does not burn.
• Serve hot. They are crispiest straight from the oven.

Storage & make-ahead

These are crispiest fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a hot oven or air fryer to bring back some crunch — the microwave makes them soft. The raw sprouts can be halved and prepped a day ahead to save time.

Variations & substitutions

• Balsamic: lean into more balsamic for extra tang.
• Bacon: add crispy bacon bits.
• Spicy: add plenty of chilli flakes.
• Nutty: finish with toasted pecans or almonds.

Frequently asked questions

How do I get crispy Brussels sprouts?

Use a hot oven, roast them cut-side down, and do not crowd the pan so they roast rather than steam.

When should I add the honey?

Near the end of roasting, so it caramelises into a glaze without burning to bitterness.

Why are mine soggy?

The pan was crowded or the oven was not hot enough. Give them space and use high heat.

Can I make them ahead?

They are best fresh, but you can halve them ahead and reheat leftovers in a hot oven to re-crisp.

Final thoughts: these are the sprouts that win over even the doubters, and they never last long on the table. Make them your own with different finishes and tell me if they convert anyone over on the contact page.

For the secrets to crispy roasted vegetables, Serious Eats has an excellent guide.