Hot Honey Brussels Sprouts Bites

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup honey
• 2 tablespoons unsalted butter
• 1 tablespoon Sriracha sauce
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. 2 Toss Brussels sprouts with olive oil, salt, and pepper. Spread on prepared sheet.
3. 3 Roast for 20 minutes, flipping halfway, until crispy and golden.
4. 4 In a small saucepan, combine honey, butter, Sriracha, red pepper flakes, and garlic. Heat until butter melts and mixture is smooth.
5. 5 Toss roasted Brussels sprouts in the hot honey mixture until well-coated.
6. 6 Serve immediately while still warm and sticky.

Equipment

• baking sheet
• parchment paper
• saucepan

Variations

• Add crumbled bacon for a smoky twist.
• Toss with toasted sesame seeds for a nutty flavor.

Substitutions

• Use maple syrup instead of honey.
• Substitute coconut oil for butter to make it vegan.

Pairings

• Perfect with a crisp lager or a glass of Chardonnay.
• Great alongside a charcuterie board.

Nutrition

Tips

• For extra crispiness, toss Brussels sprouts in a bit of cornstarch before roasting.
• Adjust Sriracha amount for your desired level of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: These don't freeze well due to the honey glaze becoming grainy upon thawing.

Serving Suggestions

• Pair with creamy blue cheese dressing for a tangy contrast.
• Serve with crusty bread for dipping in the leftover glaze.

FAQ