Name: Crispy Honey Roasted Brussel Sprouts
Prep time: 5 min
Total time: 5 min
Ingredients: 1 lb brussel sprouts; 3 Tbsp olive oil (or other neutral oil); 1 Tbsp coconut aminos (or balsamic vinegar); 1 Tbsp honey (or agave or maple syrup); ½ tsp sea salt; ¼ tsp garlic powder

Jump to Recipe

Sweet, savory, and perfectly caramelized, these brussel sprouts steal the side dish spotlight! They get tossed in a simple 4-ingredient glaze made with olive oil, honey, coconut aminos, and garlic and bake for just 16 minutes. They have crispy edges, tender centers, and that irresistible sticky-sweet finish.

Caramelized brussel sprouts on a baking sheet.

Not your Grandma's Brussel Sprouts

Teenage me would never believe that one day I’d happily snack on a bowl of caramelized brussel sprouts. Younger me was totally missing out. Little did I know the secret to truly addictive brussel sprouts is all in how you cook them.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

No mushy, soggy sprouts here. We’re talking crunchy centers, almost-charred outer leaves, and that sticky, caramelized finish that makes you eat them like popcorn. I spent a lot of time recipe testing to get that exact texture and flavor, and this version finally nailed it! Enjoy!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If a bowl of veggies sounds like your kind of snack, you need to try my roasted cauliflower with creamy tahini. The honey roasted carrots and parsnips are dangerously addictive, and my cozy brussel sprout casserole is pure chef’s kiss.

Crispy Brussel Sprouts Ingredients

You’ll need fresh brussel sprouts with tight, firm leaves for the best crunch, plus olive oil to help them roast up golden and crisp (avocado oil works too). A simple mix of coconut aminos, honey, sea salt, and garlic powder adds that sweet-savory glaze that caramelizes beautifully in the oven. Balsamic vinegar is a great swap for coconut aminos if that’s what you have on hand.

How to Make Caramelized Brussel Sprouts

Brussel sprout halves in a white bowl. — **Step 1:** Wash, trim, and cut the vegetables in half.

Oil and spices mixed in a measuring cup with a spoon. — **Step 2:** In a cup or bowl, stir together the glaze ingredients.

Brussel sprouts cut in half in a glass bowl tossed in oil and spices. — **Step 3:** Add the prepped brussel sprouts to a large bow. Toss well with the glaze.

Brussel sprouts cut into halves on a baking sheet. — **Step 4:** Spread the brussel sprouts cut-side down on a baking sheet and bake!

Ansley's Tips

Make sure to use fresh, firm brussel sprouts. If they’re too soft, they may be bad and won’t crisp up in the oven.
Trim the ends of the brussel sprouts slightly. You just want to remove the “stump”. Be careful not to cut into the actual bulb, or the leaves will fall off.
Toss the brussel sprouts well with the oil mixture. You want each and every sprout to have some oil on it so they don't burn.
Because we’re using a little bit of honey, you want to remove the caramelized brussel sprouts from the pan while still hot. If you wait for them to cool down completely, they will be harder to remove from the pan.

Caramelized brussel sprouts in a gray bowl.

For more savory side dishes, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe