Name: Honey Garlic Roasted Brussels Sprout Recipes You'll Actually Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 3 tablespoons honey; 2 tablespoons soy sauce (or tamari for gluten free); 3 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Optional: pinch of red pepper flakes for heat

Jump to Recipe

Look, I get it. Brussels sprouts don’t exactly scream excitement at the dinner table. My kids used to wrinkle their noses the second they saw those little green globes on their plates. But then I stumbled onto this honey garlic combo, and honestly? Game changed overnight. These aren’t your grandma’s boiled sprouts (no offense, Grandma). We’re talking crispy edges, caramelized sweetness, and that perfect garlic punch that makes you reach for seconds before you’ve finished your firsts. I’ve made this recipe at least a dozen times now, tweaking it here and there until it became what I’m sharing with you today. What I love most is how foolproof it is. Toss everything together, throw it in the oven, and twenty minutes later you’ve got yourself a side dish that works for busy Tuesday nights or fancy dinner parties. The sweet meets savory thing just works, you know? And if you’re hunting for easy brussel sprout recipes that don’t feel like a chore, this one’s for you. It’s become my go to for healthy brussel sprout recipes that actually taste good. I’ve tried baked brussel sprout recipes, vegan brussel sprout recipes, even grilled brussel sprout recipes at summer cookouts, but this honey garlic version keeps winning. My sister even requested it for her Christmas menu last year, making it one of my favorite christmas brussel sprout recipes too.

1) Key Takeaways
2) Easy Honey Garlic Roasted Brussels Sprouts Recipe
3) Ingredients for Honey Garlic Roasted Brussels Sprouts
4) How to Make Honey Garlic Roasted Brussels Sprouts
5) Tips for Making Honey Garlic Roasted Brussels Sprouts
6) Making Honey Garlic Roasted Brussels Sprouts Ahead of Time
7) Storing Leftover Honey Garlic Roasted Brussels Sprouts
8) Try these Side Dish next!
9) Honey Garlic Roasted Brussels Sprouts
10) Nutrition

1) Key Takeaways

What makes honey garlic Brussels sprouts so crispy?
Can you make roasted Brussels sprouts ahead of time?
How do you keep Brussels sprouts from getting soggy?
What pairs well with honey garlic Brussels sprouts?

2) Easy Honey Garlic Roasted Brussels Sprouts Recipe

Quick. These brussel sprout recipes come together faster than you can imagine! I’m talking 10 minutes of prep and you’re done. The oven does the heavy lifting, giving you time to tackle the rest of dinner or maybe just pour yourself a glass of wine. No judgment here.

Simple. When I say this is one of the easiest brussel sprout recipes out there, I mean it. The ingredient list fits on a sticky note. You’ve probably got most of what you need sitting in your pantry right now. If you can trim sprouts and whisk a few things together, you’ve got this recipe in the bag.

Crazy Good. The honey creates this gorgeous caramelization that turns the edges almost candy like. Mix that with the salty umami from the soy sauce and the aromatic garlic, and you’ve got something magical happening. My teenager actually requests these now. That’s how good we’re talking.

Better Than Restaurant Quality. I used to order roasted Brussels sprouts every time I saw them on a menu. Then I realized I could make them better at home for a fraction of the cost. The secret? High heat and not overcrowding the pan. That’s literally it. Now I save my restaurant money for dessert instead.

Versatile. This recipe works as a weeknight side or dressed up for holidays. I’ve served it at Thanksgiving, regular Tuesday dinners, and everything in between. The brussel sprout recipes I come back to again and again are the ones that fit into any meal plan, and this one definitely does.

3) Ingredients for Honey Garlic Roasted Brussels Sprouts

Brussels Sprouts. Fresh is the way to go here, folks. Look for bright green sprouts that feel firm when you give them a gentle squeeze. Avoid any that look yellowed or have loose leaves falling off. I buy about a pound and a quarter to make sure I have enough after trimming. Some people swear by baby Brussels sprouts, but I’ve honestly never noticed much difference. Regular ones work just fine.

Honey. This is where the magic starts. The honey caramelizes in the oven and creates those crispy, sweet edges that make everyone go back for seconds. I use whatever honey I have on hand, usually clover or wildflower. If you’re feeling fancy, try orange blossom honey. It adds a subtle citrus note that’s pretty spectacular.

Soy Sauce. The salty, savory counterpart to all that sweetness. Regular soy sauce works great, but if you’ve got someone who needs gluten free, tamari is your friend. Coconut aminos work too, though they’re a bit less salty so you might need to adjust. Don’t skip this ingredient thinking you can just add more salt. The soy sauce brings a depth you can’t replicate.

Garlic. Freshly minced garlic is what you want here. I know, I know, the jarred stuff is tempting when you’re in a hurry. But fresh garlic gets all sweet and mellow as it roasts, and that’s part of what makes these healthy brussel sprout recipes so addictive. Three cloves might seem like a lot, but trust me on this. Garlic lovers can even bump it up to four or five.

Olive Oil. Good quality olive oil makes a difference, but you don’t need to break out the expensive finishing oil. Regular extra virgin works perfectly. The oil helps everything crisp up and carry the flavors. Sometimes I swap in avocado oil when I remember to buy it, which works great too since it has a higher smoke point.

Salt and Pepper. Basic but necessary. The salt pulls out moisture and helps with that crispy texture we’re after. Fresh cracked pepper adds a little kick. I’m pretty heavy handed with both, but season to your own taste. Some folks like to add a finishing sprinkle of flaky sea salt at the end, which is a nice touch if you’ve got it.

Red Pepper Flakes (Optional). Not a must, but if you like a little heat, a pinch of red pepper flakes takes these baked brussel sprout recipes to another level. My husband loves them spicy, so I usually add them. The kids? Not so much. You can always serve them on the side so people can customize their own heat level.

4) How to Make Honey Garlic Roasted Brussels Sprouts

Step 1. Crank your oven to 400°F and let it get nice and hot. This isn’t the time to rush the preheat. A properly heated oven is what gives you those crispy edges and tender centers. Pop in the middle rack if you haven’t already. Some people say the top rack works better, but I’ve found the middle gives more even browning.

Step 2. Trim the Brussels sprouts by cutting off the tough stem ends and pulling away any yellowed or damaged outer leaves. Then slice them in half lengthwise. The halves roast way better than whole sprouts because you get more surface area hitting that hot pan. That’s where the caramelization happens, and that’s what makes vegan brussel sprout recipes like this one so crave worthy.

Step 3. Grab a big mixing bowl and whisk together the honey, soy sauce, minced garlic, and olive oil. Get it smooth and well combined. The honey can be stubborn and clumpy at first, but keep whisking. You want everything incorporated so each sprout gets an equal coating of that sweet and savory goodness.

Step 4. Dump your halved Brussels sprouts into the bowl with the glaze. Now here’s where I get a little messy. I use my hands to toss everything together. Tongs work too, but hands make sure every single sprout gets coated. Don’t be shy about really working that glaze into all the nooks and crannies. Each leaf should be glistening.

Step 5. Spread the Brussels sprouts out on a baking sheet in a single layer. This part matters more than you’d think. If they’re piled on top of each other, they’ll steam instead of roast. You want space between them so the hot air can circulate. Sometimes I need two baking sheets if I’m making a big batch. That’s fine. Just rotate them halfway through cooking.

Step 6. Slide that pan into your hot oven and set a timer for 20 minutes. At the 10 or 12 minute mark, open the oven and give everything a good stir with a spatula. This helps them brown evenly on all sides. You’re looking for deep golden edges with some darker bits here and there. That’s not burning, that’s flavor. Cook for another 10 to 13 minutes until they’re tender when you poke them with a fork.

Step 7. Pull them out when they’re done and resist the urge to eat them straight off the pan. Okay, maybe sneak one or two to make sure they’re seasoned right. Transfer to a serving dish and if you want to get fancy, sprinkle with some sesame seeds or a drizzle of extra honey. They’re perfect hot, but honestly, they’re pretty great at room temperature too. I’ve eaten more than my share cold out of the fridge the next day.

5) Tips for Making Honey Garlic Roasted Brussels Sprouts

Don’t Skip the Preheat. I know it’s tempting to throw everything in as soon as you turn on the oven, but a fully heated oven is what separates soggy sprouts from crispy ones. Give it the full 10 or 15 minutes to reach temperature. Your patience will be rewarded with that perfect caramelized exterior.

Size Matters. Try to cut your Brussels sprouts into similar sized pieces so they cook evenly. If you’ve got some monster sprouts and some tiny ones, the small ones will be crispy while the big ones are still raw in the middle. When I’m sorting through my bag, I sometimes cut the really large ones into quarters instead of halves. Keeps everything cooking at the same rate.

Give Them Space. This tip comes up in just about every roasting recipe, but people still crowd their pans. I get it. You want to dirty fewer dishes. But cramming Brussels sprouts together means they’ll steam rather than roast. You lose that crispy texture and end up with something mushy. If you need to use two pans, use two pans. These grilled brussel sprout recipes need air flow to work their magic.

Watch Them Closely. Ovens vary like crazy. Mine runs hot, so I usually check things a few minutes before the timer goes off. Your oven might take longer. Start checking at the 18 minute mark and go from there. You want them tender inside with those dark, caramelized edges. A little char is good. Burnt is not.

Adjust the Honey. Some folks like their sprouts sweeter, some less so. The amount I use hits that sweet spot for my family, but taste is personal. Start with the recipe as written, then adjust next time based on what you think. More honey means more caramelization and sweetness. Less means the savory notes shine through more. There’s no wrong answer here.

Try Different Vinegars. Sometimes I’ll add a splash of balsamic vinegar to the glaze before tossing. It adds a tangy depth that cuts through the sweetness. Rice vinegar works too for a milder acidity. Apple cider vinegar brings a fruity note. Play around and see what you like. That’s the fun of christmas brussel sprout recipes like this one. You can make them your own.

6) Making Honey Garlic Roasted Brussels Sprouts Ahead of Time

Good news for meal preppers and holiday cooks. You can totally get a head start on these. The prep work is the most time consuming part anyway, so doing it ahead saves you stress when you’re trying to get multiple dishes on the table at once. I do this all the time for Thanksgiving and Christmas dinners.

Trim and halve your Brussels sprouts up to a day in advance. Store them in an airtight container or a zip top bag in the fridge. They’ll stay fresh and ready to go. Don’t mix them with the glaze yet though. That’s best done right before roasting so they don’t get soggy sitting in liquid.

You can also whisk together your honey garlic glaze ahead of time and keep it in a jar in the refrigerator. When you’re ready to cook, just give it a good shake or stir since the olive oil might separate, then toss with your prepped sprouts and roast as directed. Easy peasy.

If you need to fully cook them ahead, you can roast the Brussels sprouts earlier in the day and reheat them before serving. They won’t be quite as crispy as fresh from the oven, but they’ll still taste great. Reheat in a 350°F oven for about 10 minutes. Skip the microwave unless you want them rubbery and sad.

For parties where timing is tricky, I sometimes roast them about 80% of the way, then finish them off under the broiler right before serving. This gives you flexibility and still delivers that fresh roasted taste. Just keep an eye on them under the broiler because things can go from perfect to burnt in about 30 seconds.

7) Storing Leftover Honey Garlic Roasted Brussels Sprouts

Leftovers happen, especially if you’re cooking for just one or two people. Good thing these keep pretty well. Let them cool completely after cooking, then transfer to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days, maybe 5 if you’re pushing it. I’ve eaten them on day 5 and lived to tell the tale, so take that for what it’s worth.

When you’re ready to eat them again, your reheating method matters. The microwave will make them soft and lose that crispy texture you worked so hard to achieve. Instead, spread them on a baking sheet and pop them in a 350°F oven for about 8 to 10 minutes. They’ll crisp back up nicely and taste almost as good as fresh.

An air fryer works brilliantly for reheating if you’ve got one. Just a few minutes at 375°F and they’re back to their crispy glory. I’ve started using my air fryer more often for leftovers because it’s faster than heating up the whole oven. Plus you don’t heat up your kitchen as much, which is nice in summer.

Cold Brussels sprouts straight from the fridge are surprisingly good too. I eat them as snacks sometimes. They’ve got a different texture, more like a salad, but the flavors are all still there. Chop them up and toss them into a grain bowl or salad for lunch the next day. Waste not, want not, right?

Can you freeze them? Technically yes, but I wouldn’t recommend it. The texture gets weird and mushy after thawing. If you’ve got a ton leftover that you know you won’t eat, it’s better to share them with neighbors or coworkers than to freeze them. They’ll actually appreciate it, trust me. Everyone loves free food, especially when it tastes this good.

8) Try these Side Dish next!

9) Honey Garlic Roasted Brussels Sprouts