Let’s be honest, Brussels sprouts have had a bit of a reputation problem. For too long, they’ve been the soggy, bitter vegetable many of us dreaded as kids. But I’m here to change that. This recipe for Honey Garlic Roasted Brussels Sprouts is a total game-changer. It transforms these little green gems into a caramelized, slightly sweet, and deeply savory side dish that will have even the pickiest eaters asking for seconds. It’s the kind of simple, throw-together recipe that feels fancy enough for a holiday table but is easy enough for a hectic Tuesday night.
I first started perfecting this recipe after a minor kitchen disaster involving boiled sprouts that even my dog turned his nose up at. Roasting them was the key! The high heat brings out their natural sweetness, and when you toss them in a sticky honey garlic glaze? Pure magic. It’s become my absolute go-to for potlucks and family dinners alike.
Table of Contents
Table of Contents
Why You’ll Love These Honey Garlic Brussels Sprouts
If you’re on the fence about Brussels sprouts, this recipe is your gateway. Here’s why it’s about to become a staple in your kitchen:
- Crave-Worthy Flavor: The combination of savory garlic, sweet honey, and a hint of salty soy sauce creates a flavor bomb that’s seriously addictive.
- Incredibly Easy: Just a handful of simple steps. Toss, roast, glaze, and devour. It’s that straightforward.
- Meal-Prep Friendly: You can wash and halve the sprouts ahead of time, making weeknight dinners a breeze.
- Versatile Side: These sprouts pair beautifully with almost everything, from a simple weeknight roast chicken to a festive holiday ham.
Gathering Your Ingredients
You probably have most of these pantry staples on hand already! Here’s what you’ll need to make these delicious roasted vegetables.
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lemon juice
Honey Garlic Roasted Brussels Sprouts Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Master honey garlic roasted Brussels sprouts technique Our recipe yields perfect caramelized sprouts every time Quick easy delicious side dish
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
Instructions
- Heat your oven to 400°F (200°C). Wash the Brussels sprouts, trim off the tough ends, and cut them in half lengthwise.
- On a large baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them in a single layer with their cut sides down.
- Roast for 15-20 minutes, or until the sprouts are tender and lightly browned around the edges.
- While the sprouts are roasting, whisk together the honey, minced garlic, soy sauce, and lemon juice in a small bowl.
- Remove the baking sheet from the oven. Drizzle the honey garlic sauce over the sprouts and toss to coat. Return the pan to the oven for another 5-7 minutes, until the glaze is bubbly and caramelized.
- Transfer to a serving dish and enjoy hot.
Notes
This recipe transforms Brussels sprouts into a caramelized, sweet, and savory side dish. Roasted with a sticky honey garlic glaze, they’re crispy, easy to make, and perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 120 kcal
- Sugar: 12 g
- Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
How to Make Honey Garlic Roasted Brussels Sprouts
Follow these simple steps for perfectly caramelized sprouts every single time.
- Preheat and Prep: Heat your oven to 400°F (200°C). While it’s heating, wash the Brussels sprouts, trim off the tough ends, and cut them in half lengthwise.
- Toss with Oil: On a large baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper until they’re evenly coated. Arrange them in a single layer with their cut sides down – this is the secret to getting those deliciously crispy edges!
- Roast to Perfection: Roast for 15-20 minutes, or until the sprouts are tender and lightly browned around the edges.
- Make the Glaze: While the sprouts are roasting, whisk together the honey, minced garlic, soy sauce, and lemon juice in a small bowl.
- Coat and Caramelize: Remove the baking sheet from the oven. Drizzle the honey garlic sauce over the sprouts and toss everything to coat thoroughly. Return the pan to the oven for another 5-7 minutes, until the glaze is bubbly and the sprouts are beautifully caramelized.
- Serve Immediately: Transfer to a serving dish and enjoy hot! They’re best right out of the oven when they’re at their crispiest.
Equipment You’ll Need
- A large rimmed baking sheet
- Mixing bowl
- Whisk
Tips for the Best Roasted Brussels Sprouts
A few little tricks can take your sprouts from good to “can I have the recipe?” great.
- Don’t Crowd the Pan: Giving the sprouts plenty of space on the baking sheet is non-negotiable. If they’re too crowded, they’ll steam instead of roast, and we want crispy, not soggy!
- Cut Them Evenly: Try to halve the sprouts so they’re roughly the same size. This ensures they all cook at the same rate.
- Fresh is Best (for garlic): I highly recommend using fresh minced garlic instead of the jarred kind. The flavor is brighter and more potent, which really shines through the sweetness of the honey.
- Add a Kick: For a bit of heat, add a pinch of red pepper flakes to the glaze along with the other ingredients.
What to Serve With Your Sprouts
These Honey Garlic Roasted Brussels Sprouts are the ultimate sidekick. They’re fantastic alongside garlicky chops or a juicy one-pan lemon herb salmon. For a full, comforting meal, pair them with a big bowl of creamy mashed potatoes. The sweet and savory flavors of the sprouts balance out richer main dishes perfectly.
Nutrition Information
This is an auto-generated estimate based on the ingredients used. For precise nutritional data, consult a registered dietitian or use your preferred nutrition calculator.
Calories: 120kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g
I hope this recipe convinces you to give Brussels sprouts another chance. They’ve truly become a beloved vegetable in my home, and I have a feeling they’ll become a favorite in yours, too. This dish is proof that with the right technique and a delicious glaze, any ingredient can be transformed into something special. Happy cooking!
Frequently Asked Questions
Can I make these Brussels sprouts ahead of time?
You can prep the Brussels sprouts ahead of time! Wash, trim, and halve them, then store them in an airtight container in the fridge for up to 2 days. The honey garlic glaze can also be whisked together and refrigerated separately. When you’re ready, just roast as directed.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping them back in a 350°F (175°C) oven or a toaster oven for about 10 minutes to help them crisp back up. The microwave will work in a pinch but will make them softer.
Can I use frozen Brussels sprouts?
You can, but the results will be different. Frozen sprouts contain more water, so they won’t get as crispy as fresh ones. If you use frozen, there’s no need to thaw them. Just toss them with oil while still frozen and increase the initial roasting time by 5-10 minutes. Pat them dry as best you can after roasting before adding the glaze.
My glaze burned a little in the oven. What happened?
This can happen if your oven runs hot or if the glaze is too heavy on the honey, which caramelizes quickly. Keep a close eye on them during the final 5 minutes of cooking. If you see the glaze darkening too fast, pull them out immediately. You can also try reducing the oven temperature to 375°F (190°C) for the final glazing step.