hot honey brussel sprouts comment “recipe” to get the link straight to your DMs
hot honey brussel sprouts🍯🔥 comment “RECIPE” to get the link straight to your DMs! is a easy American recipe that serves 4. 150 calories per serving. Recipe by Emily Eggers on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $6.45 total, $1.61 per serving
Ingredients
- 1 pound Brussels Sprouts (trimmed and halved)
- 2 tablespoons Olive Oil (extra virgin)
- 1/2 teaspoon Salt (kosher salt)
- 1/4 teaspoon Black Pepper (freshly ground)
- 3 tablespoons Honey (raw or pure honey)
- 1 teaspoon Hot Sauce (e.g., sriracha, adjust to heat preference)
- 1/2 teaspoon Garlic Powder
- 1/4 cup Feta Cheese (crumbled, optional goat cheese can be used)
- 2 tablespoons Pomegranate Seeds (fresh arils)
- 1 tablespoon Fresh Mint (chopped)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it preheat while you prepare the sprouts.
Time: PT10M
Temperature: 425°F
Trim and Halve Brussels Sprouts
Remove any tough outer leaves, cut off the stem end, and slice each sprout in half lengthwise.
Time: PT10M
Season the Sprouts
Place the halved sprouts in a mixing bowl, drizzle with olive oil, sprinkle salt and pepper, and toss to coat evenly.
Time: PT5M
Arrange Cut‑Side Down
Line the baking sheet with parchment paper and spread the sprouts cut side down in a single layer, leaving space between each piece.
Time: PT5M
Roast the Sprouts
Roast for 20–25 minutes, checking at 20 minutes. The edges should be deep golden‑brown and the stems tender.
Time: PT25M
Temperature: 425°F
Make Hot Honey Sauce
While the sprouts roast, combine honey, hot sauce, and garlic powder in a small saucepan over low heat. Warm for 2–3 minutes, stirring until smooth.
Time: PT5M
Glaze the Sprouts
Remove the baking sheet from the oven, drizzle the hot honey sauce over the sprouts, and toss gently to coat.
Time: PT2M
Add Garnishes
Transfer the glazed sprouts to a serving platter, sprinkle crumbled feta, pomegranate seeds, and chopped mint over the top.
Time: PT3M
Serve
Serve immediately while hot and crispy.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 4g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Honey, Dairy (feta cheese)
Ingredient Substitutions
- Instead of Olive Oil: Avocado oil, Melted butter
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Honey: Maple syrup
- Instead of Hot Sauce: Red pepper flakes, Cayenne pepper
- Instead of Garlic Powder: 1 fresh garlic clove, minced
- Instead of Feta Cheese: Goat cheese, Ricotta salata
- Instead of Pomegranate Seeds: Dried cranberries
- Instead of Fresh Mint: Fresh parsley
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper (optional)
- Mixing Bowl
- Knife
- Cutting Board
- Small Saucepan
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Trim and halve Brussels sprouts evenly.
- Arrange sprouts cut side down for maximum caramelization.
- Roast until edges are deep golden‑brown and crispy.
- Prepare hot honey sauce without boiling.
- Garnish just before serving to keep mint fresh.
Chef Tips from the Video
- For extra heat, add a pinch of cayenne pepper to the glaze.
- If you like a smoky flavor, toss the sprouts with a little smoked paprika before roasting.
- Use a cast‑iron skillet instead of a baking sheet for an even crispier crust.
Troubleshooting
Sprouts are soggy instead of crispy.
Make sure the sprouts are spread in a single layer cut side down and avoid crowding the pan; increase roasting time by 5 minutes if needed.
Honey glaze becomes too thick.
Warm the sauce a bit longer over low heat or add a teaspoon of warm water to thin it.
Feta melts and becomes watery.
Add the feta after the sprouts have cooled slightly; use a firmer cheese like ricotta salata if you prefer less melt.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven to regain crispness.
Freezer: Not recommended; freezing alters the texture of the sprouts and garnish.
Room temperature: Can sit at room temperature for up to 2 hours, but will lose crispness.
Make-Ahead Tips
- Roast the Brussels sprouts a day ahead and store in the fridge; re‑heat before serving.
- The hot honey glaze can be made up to 2 days in advance and kept refrigerated.
- Add the fresh mint and pomegranate seeds just before serving to maintain texture.
Frequently Asked Questions
What is the cultural significance and history of roasted Brussels sprouts in American winter cuisine?
Roasted Brussels sprouts have become a staple of American holiday tables, especially in the Northeast where the vegetable is grown locally. Their hearty texture and ability to absorb bold flavors make them a comforting side during cold months.
How are Brussels sprouts traditionally prepared in European cuisines compared to this hot honey version from Emily Eggers?
In classic Belgian and French cooking, Brussels sprouts are often sautéed with bacon or braised in broth. Emily Eggers' hot honey version adds a sweet‑spicy glaze and bright garnishes, creating a modern American twist on the traditional preparation.
What are traditional regional variations of Brussels sprouts side dishes in European or American holiday meals?
European variations include Brussels sprouts with chestnuts in Italy, or with pancetta and balsamic in Italy’s north. In the U.S., they are frequently roasted with maple syrup, pecans, or tossed in garlic butter for holiday feasts.
What occasions or celebrations is hot honey roasted Brussels sprouts commonly served in the United States?
This dish shines at Thanksgiving, Christmas, New Year’s gatherings, and winter dinner parties because its warm flavors complement roasted meats and festive salads.
How does the addition of honey and pomegranate seeds reflect modern fusion trends in American side dishes?
The sweet honey glaze adds a contemporary sweet‑heat element, while pomegranate seeds bring a burst of acidity and visual flair, reflecting the current American trend of mixing sweet, spicy, and tart flavors in vegetable sides.
What authentic traditional ingredients are used in classic Brussels sprouts recipes versus the hot honey sauce used here?
Traditional recipes often rely on butter, bacon, or simple salt and pepper. Emily Eggers substitutes those with honey, hot sauce, and garlic powder, creating a brighter, more layered flavor profile.
What other winter side dishes pair well with hot honey roasted Brussels sprouts in a holiday dinner?
They pair beautifully with roasted root vegetables, creamy mashed potatoes, cranberry‑orange relish, and a rich gravy‑based meat dish such as roast turkey or prime rib.
What are the most common mistakes to avoid when making hot honey roasted Brussels sprouts?
Common errors include overcrowding the pan, which steams instead of crisps, and over‑mixing the honey glaze, which can cause it to scorch. Also, be sure to roast cut side down for maximum caramelization.
Why does this recipe roast Brussels sprouts face down instead of mixed side up?
Roasting face down places the cut surface directly on the hot pan, promoting caramelization and a crispy texture while the interior stays tender. Mixing sides up can lead to uneven browning.
Can I make hot honey roasted Brussels sprouts ahead of time and how should I store them?
Yes, you can roast the sprouts up to a day ahead, store them in an airtight container in the refrigerator, and re‑heat in a 350°F oven for 5 minutes. Keep the honey glaze separate and drizzle just before serving to retain crispness.
What does the YouTube channel Emily Eggers specialize in?
The YouTube channel Emily Eggers focuses on approachable home cooking, offering quick, seasonal recipes that emphasize fresh ingredients and simple techniques for everyday cooks.
How does the YouTube channel Emily Eggers' approach to simple side dishes differ from other cooking channels?
Emily Eggers emphasizes minimal ingredient lists, clear visual steps, and practical kitchen hacks, whereas many other channels often feature more elaborate presentations or exotic ingredients. Her style is geared toward busy home cooks seeking reliable, repeatable results.
Last updated: August 30, 2026
