Hot Honey Brussels Sprouts
Hot Honey Brussels Sprouts are a must-have side dish for any fall or holiday meal. Roasted at high heat until perfectly crispy and caramelized, these Brussels sprouts are then drizzled with warm hot honey for the perfect balance of sweet and savory. Topped with crumbled feta cheese and juicy pomegranate seeds, each bite offers a delicious combination of textures and flavors.
This recipe is ideal for Thanksgiving, Friendsgiving, or any festive gathering or potluck. Not only do they pair well with filling main courses like Cornish game hens or sausage stuffing, but the leftovers make for an easy appetizer the next day–just pop them into the airfryer.
Hot Honey Brussels Sprouts
Whether you’re hosting a holiday meal or bringing a dish to share, these sprouts are sure to steal the spotlight at the table. Oh, and with the pomegranate seeds on top – it also makes a festive Christmas dish.
Read more: Hot Honey Brussels Sprouts
Why I love this recipe
- Perfect as a Thanksgiving side dish.
- Leftovers are amazing, just pop in the air fryer and you have an appetizer in no time.
- Serve as appetizers or as a side dish.
Gather these ingredients
- Brussels sprouts – trimmed
- Extra-virgin olive oil
- Kosher salt
- Black cracked pepper
- Hot honey – warm
- Feta cheese – crumbled
- Pomegranate seeds
How to make Hot Honey Brussels Sprouts
- Preheat the oven to 425 degrees F.
- Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide the sprouts between 2 baking sheets, spreading them in an even layer.
- Roast until crispy and dark brown, tossing once halfway through, 15-20 minutes.
- Transfer both sheet pans of roasted sprouts to a serving bowl and lightly toss with the hot honey.
- Top with the crumbled feta cheese and pomegranate seeds.
- Serve and enjoy!
Tips and substitutions:
- Trim and halve the sprouts a day in advance and store them in the fridge to save time before company arrives.
- If you’re short on time or want an even crispier texture, throw the sprouts in the air fryer at 375 degrees F for about 12-15 minutes, shaking the sprouts halfway through.
- Swap out feta for crumbled goat cheese or blue cheese.
- You can use dried cranberries if you don’t have pomegranate seeds.
Serving suggestions
Serve Hot Honey Brussels Sprouts alongside Cornish Game Hens, loaded mashed potato casserole. Don’t forget about this pumpkin bread with cream cheese frosting for dessert!
Storage
Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, use the airfryer or oven at 350 degrees F to restore crispness – try to avoid the microwave as the sprouts can get soggy.
Check out these Brussels sprouts recipes while you’re here
- Waldorf Brussels Sprouts Salad
- Pancetta Roasted Brussels Sprouts
- Vegetable Au Gratin (with Brussels sprouts)
- Sheet Pan Pork Tenderloin with sprouts
Get the Recipe:
Hot Honey Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, trimmed
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black cracked pepper
- 2 Tbsp hot honey, warm
- 4 ounces feta cheese, crumbled
- ¼ cup pomegranate seeds
Instructions
- Preheat the oven to 425 F.
- Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide the sprouts between 2 baking sheets, spreading them in an even layer.
- Roast until crispy and dark brown, tossing once halfway through, 15-20 minutes.
- Transfer both sheet pans of sprouts to a serving bowl and lightly toss with the hot honey. Top with the feta and pomegranate seeds. Serve immediately.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
