Ingredients
Scale
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil (or avocado oil for a milder flavor)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons honey (local honey if possible, for that floral sweetness)
- 1 to 2 teaspoons hot sauce or chili flakes (adjust to your heat preference)
- 1 tablespoon apple cider vinegar (adds brightness and balances the sweetness)
- Optional: ¼ cup toasted pecans or walnuts for crunch
- Optional: Fresh lemon zest for a citrusy finish
If you don’t have honey on hand, maple syrup works beautifully as a substitute, adding a deeper, woodsy sweetness. For the heat, I often lean on my go-to hot sauce, but chili flakes give you more control over how spicy these sprouts get. When Ouma and I first made this, we experimented with dried chipotle flakes, which gave a smoky warmth that Mama Lou would have adored.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down. This helps them caramelize beautifully.
- Roast for about 20 to 25 minutes, turning halfway through, until the edges are crispy and browned but the centers remain tender.
- While the sprouts roast, mix together the honey, hot sauce (or chili flakes), and apple cider vinegar in a small bowl.
- Once the Brussels sprouts are out of the oven, immediately drizzle the hot honey mixture over them and toss gently to coat.
- If using, sprinkle the toasted nuts and lemon zest on top for extra texture and brightness.
- Serve warm and watch your family’s faces light up—just like mine did the first time I served this to Ouma and Mama Lou.
One tip Mama Lou taught me—always taste as you go. The heat of the hot honey can be adjusted to your liking, so start with less and add more. And when roasting, don’t rush; those crispy edges are where the magic lives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
