My deep love of brussels sprouts is a source of constant joking with my family. Throughout the cold weather months when they are in season, I have received comments such as, “Mom, do you think maybe we could have one day this week when brussels sprouts aren’t on the menu?” And generally I reply, “Of course not, are you crazy?!” I’m only kind of kidding.

It recently occurred to me that I had never shared my absolute favorite way to make brussels sprouts. I make these at least weekly throughout the fall and winter, and if left to my own devices with no one else to complain, would happily eat these with a grilled cheese sandwich for most meals and it would be glorious. I love how brown and crispy the outside of the veggies get, and I adore the sweet and spicy glaze. This favorite of mine is sure to become a favorite of yours. It is so quick and simple to make and as long as you buy the sprouts, you probably have everything else you need to make them already.

Love this recipe? Try this salad, which includes these brussels sprouts and uses the glaze as a dressing. SO GOOD!

  • Prep 15 minutes
  • Cook 15-20 minutes
  • Yield 3-4 servings


  • 12-16 oz. brussels sprouts, trimmed and halved
  • 2 tbsp. extra virgin olive oil
  • ½ tsp. kosher salt, plus more as needed
  • Freshly ground black pepper
  • 3 tbsp. honey
  • 3½ tbsp. white wine vinegar or sherry vinegar
  • ½ tsp. crushed red pepper flakes
  • 2 tbsp. unsalted butter
  • 1 tsp. grated lemon zest


  • 01

    Heat the oven to 450˚ F. In a medium bowl, combine the brussels sprouts with the olive oil, salt, and freshly ground black pepper to taste. Toss to coat. Arrange the sprouts on a rimmed baking sheet, cut side down. Place the baking pan on the lowest oven rack and roast for 15-20 minutes, until the outer leaves are deeply browned and crispy.

  • 02

    Meanwhile, heat the honey in a small saucepan over medium-high heat. Lower the heat and simmer slightly until the honey is slightly caramelized and amber in color, a 1-2 minutes. Add the vinegar and red pepper flakes to the pan, stirring well to combine. Add in the butter and a small pinch of salt and continue to cook, stirring constantly, until the glaze is smooth and slightly thickened, about 2-3 minutes.

  • 03

    In a medium or large bowl (I just use the bowl I originally tossed the sprouts in), combine the roasted brussels sprouts with about half of the glaze. Toss to coat well and top with the lemon zest. Taste, and add more glaze as desired. Serve immediately.