Honey-Chile Glazed Brussels Sprouts

Prep Time
Cook Time
Ready In

Recipe: #35562

August 29, 2020

"This is out of the April 2020 Eating Well magazine...it says that you can jump-start these Brussels on a preheated baking sheet to get them roasted quickly..."

Original is 4 servings


  • Serving Size: 1 (261 g)
  • Calories 252.3
  • Total Fat - 10.8 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 203.1 mg
  • Total Carbohydrate - 38 g
  • Dietary Fiber - 8.7 g
  • Sugars - 22.4 g
  • Protein - 7.7 g
  • Calcium - 97 mg
  • Iron - 3.3 mg
  • Vitamin C - 193.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Place a rimmed baking sheet in the oven; preheat to 450°F.

Step 2

Toss Brussels sprouts, oil and salt in a medium bowl. Spread on the hot baking sheet. Roast until browned and tender, 10 to 15 minutes.

Step 3

Meanwhile, whisk honey, Sriracha and lime juice in the bowl.

Step 4

Drizzle the Brussels sprouts with the honey mixture and stir to coat; continue roasting for 5 minutes more. Sprinkle with sesame seeds.


No special items needed.

2 Reviews


Thus far, this is my Favorite Brussel sprout recipe that I’ve had! Wowzers – these came out so good and I could literally have eaten the whole thing. My daughters loved them too. The hubs isn’t a sprout fan, so I couldn’t change his cray cray pallet. Initially I forgot to add the toasted sesame seeds, but then soon remembered, so the pics will pick them up both ways. I’m making these babies again! Thank you, Teresa, for sharing. Made it for Billboard tag game.


review by:
(28 Oct 2022)


First of all, super fast and easy to cook! I love the trick for heating up the baking sheet in the oven and then using that hot baking sheet to quickly cook the sprouts. I was worried they might burn— but they didn’t. Just got some beautiful color. The sauce was simple to make and was surprisingly tasty. They were sweet, with some spice coming in at the end. We ate them with BBQ ribs and they were a perfect pairing — these sprouts almost tasted bbq’ed. I only made one substitution: I used olive oil in place of peanut oil because I didn’t have any peanut oil. And I omitted the sesame seeds because I forgot about them. They’re sitting on my counter. Great recipe. Really enjoyed!


review by:
(26 Feb 2021)

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