Sweet & Spicy Roasted Brussels Sprouts

Sweet & Spicy Roasted Brussels Sprouts bring bold flavor and irresistible texture together in one crave-worthy side dish. First, the Brussels sprouts roast until deeply caramelized, while meanwhile, a glossy sweet chili glaze builds layers of heat and sweetness. Then, everything comes together in the oven, creating tender centers and crisp edges coated in sticky, spicy goodness.

Although Brussels sprouts were once considered bland, roasting completely transforms them. In fact, high heat unlocks their natural sugars, which is why this dish tastes almost addictive. Additionally, the balance of hot honey and chili sauce keeps each bite exciting without overwhelming the palate.

Because this recipe comes together quickly, it works beautifully for weeknight dinners, yet it feels elegant enough for entertaining. Even better, it pairs effortlessly with chicken, fish, or plant-based mains. Ultimately, this dish proves that vegetables can steal the spotlight, especially when sweet heat meets golden caramelization in every bite.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb Brussels sprouts, trimmed and halved
⅓ cup sweet chili sauce
1½ Tbsp hot honey
1 Tbsp soy sauce
1 tsp rice vinegar
3 Tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika
¼ tsp garlic powder
½ tsp red pepper flakes (adjust to taste)

INSTRUCTIONS

1. Preheat and prep:
Preheat oven to 425°F. Meanwhile, line a large baking sheet with parchment. Add Brussels sprouts, drizzle with olive oil, then season evenly with salt, pepper, smoked paprika, and garlic powder. Toss until well coated.

2. Roast until crisp:
Arrange Brussels sprouts cut-side down in a single layer. Roast for 22–25 minutes, turning once halfway, until deeply caramelized and crispy on the edges.

3. Make the glaze:
While the sprouts roast, whisk sweet chili sauce, hot honey, soy sauce, rice vinegar, and red pepper flakes in a small bowl until glossy and smooth.

4. Glaze and finish:
Remove pan from oven, spoon glaze over hot Brussels sprouts, and gently toss. Return to oven for 5–7 minutes until sticky, bubbling, and lacquered.

5. Serve:
Transfer to a serving dish and spoon extra sauce from the pan over the top. Serve immediately while hot and caramelized.

Helpful Tips to Perfect This Recipe

• Maximize crispiness: Always place Brussels sprouts cut-side down first, because direct contact with heat creates deeper caramelization and better texture.
• Balance the heat: If you prefer mild spice, reduce red pepper flakes slightly; however, keeping hot honey adds warmth without overpowering sweetness.
• Sauce timing matters: Add glaze only at the end, since early glazing may burn and prevent proper roasting.