Honey-Glazed Brussels Sprouts (2024)

1½ lb. brussels sprouts, trimmed, halved

¼ cup extra-virgin olive oil

½ tsp. kosher salt, plus more

Freshly ground black pepper

¼ cup honey

⅓ cup sherry vinegar or red wine vinegar

¾ tsp. crushed red pepper flakes (optional)

3 Tbsp. unsalted butter

3 scallions, thinly sliced on a diagonal

1 tsp. finely grated lemon zest

Leave a Review

• I loved this recipe!! I am not sure if I had a full 1 1/2 lbs of brussels sprouts, but if I did it was too much sauce for that amount. I would use less of the sauce and save it for another batch or make more brussels sprouts than the recipe calls for. Absolutely delicious!

  • Anonymous

  • Oakland, CA

  • 1/1/2024

• Made this for Rosh Hashanah and it was loved by all, even our 14 year-old who ate almost all of the leftovers himself. Will definitely make it again and see if I can crisp up the brussels just a bit more next time.

  • Natcookie67

  • Castle Pines, CO

  • 10/3/2022

• Great Brussels sprout recipe. I added panko sautéed and browned in olive oil right before serving. I used half the amount of glaze.

  • Ava

  • Wausaukee

  • 8/9/2022

• Made this for Thanksgiving dinner. We all like brussels sprouts and I've tried different one over the years, but the family said this one was the best. I used 2 lbs.of brussels sprouts. After reading previous reviews, I kept the measurements for the glaze and it was still a little too much. Like many others, my honey didn't bubble when adding the vinegar and definitely add the red pepper flakes. The green onions and lemon zest brightens the flavor.

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  • Hilo Girl

  • San Francisco

  • 11/29/2021

• Delicious and easy - yes of course the brussel sprout haters loved it. don't skip the red pepper flakes. using only half the honey glaze was PLENTY - otherwise it would have been far too sweet. I did not find it too vinegary though if using a generic vinegar brand maybe go light on the vinegar if you think you'll be sensitive to it.

  • Anonymous

  • Montreal, QC

  • 11/19/2021

• A comment on the excess vinegar taste: As you boil the honey, water leaves the solution, sugar concentration goes up, and the boiling point temperature rises. Adding the vinegar to that extra hot solution should generate vigorous boiling because the boiling point of the vinegar, while above that of pure water, is below that of the concentrated honey. That vigorous boiling removes both water and acetic acid, the chemical that makes vinegar vinegar. If enough acetic acid is removed, the vinegar taste is lessened.

  • Dr. Dave

  • Wild Horse Desert in South Texas

  • 10/6/2021

• It’s a little too sweet for my taste (I didn’t even use the full amount) but otherwise very easy and tasty. Will cut the honey in half next time.

  • lzch

  • Singapore

  • 6/4/2021

• These are hands down the best Brussels sprouts. Our sprouts were on the small side and were well roasted in 18 minutes. I’m not sure what I did wrong but the glaze didn’t reach the right consistency, however, this did not seem to affect the taste. Like another reviewer noted, the sauce did not bubble vigorously when I added the vinegar (I used a high quality red wine vinegar and commercial clover honey). Next time I’ll try cooking the honey a bit longer.

  • marciahm

  • Plantation, FL

  • 2/26/2021

• My first time, sprouts roasted and browned beautifully in 400F , 25 min. I used red and sherry vinegars and it was very tasty, think I shorted the vinegar a bit when I doubled it, but I found it didn't thicken all? Not sure why. Kept the red pepper flakes to a minimum and folks could add more at table. We all loved it even though it wasn't a glaze really. I added right at the end too just before serving so no soggy situation.

  • rarebird

  • Kamloops, British Columbia

  • 2/4/2021

• Made grilled brussel sprouts and used the glaze to pour over. Added more red pepper flakes...was a big hit!

  • amggiles2156

  • Burlington, VT

  • 11/29/2020

• We loved these! I used red wine vinegar but would like to try the sherry next time. I placed them on my grill pan in the oven and the seared nicely. I know some people mentioned they were soggy and I’m not sure why it turned out like that. Mine were not though and I’d definitely make them again.

  • Brooklyn, NY

  • 7/21/2020

• I added oven roasted tempeh and the honey red wine glaze beautifully cut the sourness of the tempeh out. Highly recommend this simple and quick recipe.

  • c00kie

  • 7/5/2020

• These were fantastic. I had to use apple cider vinegar because of an allergy, and so the sauce had some vinegar punch but I thought it was perfect with the honey and the pepper. Love, love, love, there was nary a sprout in sight at the end of dinner.

  • becca41452971

  • Nashville

  • 6/21/2020

• This recipe was way too vinegary for me. The sauce never thickened and it made the sprouts very soggy. And I only used about 1/4 of the sauce.

  • phis

  • Doylestown, PA

  • 1/22/2020

• I've made this 4 times and love it. The last time I was in a hurry and came up with a hack that worked well. I just microwaved the vinegar a min, added honey and microwaved a min then added butter. No whisking , no whisk or pot to clean.

  • chefche

  • Utah

  • 1/7/2020

TagsBrussels SproutVegetableSideDinnerGluten FreeNut FreeVegetarianEasyRoastBon Appétit