I'm not gonna lie—growing up, I couldn't stand Brussels sprouts. They weren't something my parents made much at home, and the few times I did try them, it was usually at a cafeteria or family gathering where they'd been sitting out way too long. Mushy, soggy, bitter—nothing about them said, "Yeah, let's make this again."
Honestly, I didn't touch Brussels sprouts again until I met my wife. Her family served them dinner one night, and I remember thinking, "Wait... these are actually good?" Turns out, when you cook them the right way and get those crispy edges going, they're a whole different vegetable!
Funny enough, Brussels sprouts have become one of my wife's favorite side dishes—so they've become a staple in our kitchen. Over the past ten years, I've spent considerable time refining this recipe into a version that's simple, delicious, and full of flavor, utilizing only minimal ingredients. Today I'm walking you through exactly how to make these hot honey Brussels sprouts, and if you've written this veggie off before… this recipe might change your mind.
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Is Hot Honey Good on Brussels Sprouts?
First off, I haven't found a food yet that doesn't get better with hot honey. That sweet heat combo tends to pair so well—and Brussels sprouts are no exception. The honey helps balance out their natural bitterness, and when you finish them with a sear on the griddle, as I prefer, that glaze caramelizes right onto the sprouts. It clings to those edges, which become very crispy for a great texture, giving you deep golden color, a sticky-sweet bite, and just enough spice to cut through everything else.
The other ingredient that really transforms these Brussels sprouts is bacon. And yes, I fall in that group that thinks bacon can improve just about every dish as well. Not only does it bring that salty, savory flavor, but the rendered fat adds an extra layer of richness that soaks into the sprouts as they cook. The combination of sweet heat from the hot honey and the savory flavor of the bacon I mentioned makes even folks who say they "don't do Brussels" usually go back for seconds—and I'm living proof of that.
Ingredients
- Brussels sprouts
- Thick-cut bacon
- Olive oil
- Garlic salt
- Black pepper
- Hot honey
How to Make Hot Honey Brussels Sprouts
Step One: Prep your ingredients and season the sprouts
The first thing you're going to want to do is prep your ingredients. Start by trimming and halving your Brussels sprouts. Toss them in a bowl with olive oil, garlic salt, and black pepper until they're coated. I like to set up two small prep bowls for this so I can separate the waste from the halved Brussels I cook.
Step Two: Heat your griddle or skillet
Next, set your griddle to 400°F or place a large cast-iron skillet over medium-high heat. I prefer to use a griddle because of the extra cooking space, but a cast-iron skillet does a great job of searing as well. The main thing you want to ensure is that the cooking surface is hot before adding your food.
Step Three: Cook the bacon
Add thick-cut bacon directly to the hot surface. You can use whole slices or diced bacon, whichever is preferred. Either way, let it cook until it is crispy and golden brown, making sure to flip it around as needed. I like to keep a pair of tongs to pull out the bacon that cooks faster, preventing some from overcooking. Once all the bacon has finished cooking, set it aside, but don't touch the rendered bacon fat; that will be used for the Brussels.
Step Four: Sear the sprouts
Place the Brussels sprouts cut-side down right into the bacon fat. Let them sizzle undisturbed for about 4–5 minutes. This step is how you get those crispy, caramelized edges.
After that, you can start to flip the sprouts or give them a quick stir. Having a pair of metal spatulas will make this step a lot easier (I got this griddle kit and use the spatulas it came with, which have been great). Cook until they're fork-tender and evenly golden all over—this takes another 5–7 minutes depending on their size.
Step Five: Glaze with hot honey
When the sprouts are just about done, drizzle hot honey over them. You can do this directly on the griddle, or remove the Brussels and prepare them in a separate bowl before adding them back to the griddle. Either way, make sure to get all the Brussels coated evenly, and let it all cook for another 1–2 minutes so the glaze sets and sticks. You don't want to go much longer than that to ensure the honey doesn't burn. After that, remove the Brussels from the cooking surface and set them aside in a serving bowl.
Step Six: Finish with bacon and serve
Lastly, add the bacon (diced into bits) to the cooked Brussels and toss until the bacon is incorporated throughout. Spoon the hot honey brussels sprouts onto a plate to complete your meal (like with my Garlic Herb Chicken Quarters and Three Cheese Grits)and enjoy!
Ingredient Substitutions (If You Need to Adjust)
If you need to adjust for personal taste or pantry limitations, you've got options:
- No bacon? Pancetta, turkey bacon, or even veggie bacon can do the trick—or skip it entirely for a vegetarian option -- it'll just lack the savory notes.
- No hot honey? Mix together regular honey with a dash of hot sauce or chili flakes. I walk through how I've done this process before in this post.
- Want to use an alternative oil? Avocado oil works great and has a higher smoke point, but it tends to be more expensive at the store.
Flavor Variations Worth Trying
Want to make this recipe your own? Try these alternative options:
- Oven-roasted version: Line a sheet pan with parchment paper, spread halved sprouts cut-side down, roast at 425°F for 20–25 minutes, then drizzle with hot honey at the end and toss with bacon. Garnish as above.
- Nuts for crunch: Toss in toasted pecans (this is my favorite option) or walnuts just before serving for added texture.
- Swap in balsamic glaze: Swapping in a balsamic glaze for the hot honey is a solid alternative that brightens the flavor and adds sweetness; you'd need to add red pepper or chili flakes if you wanted the spiciness of the original option.
Tools That Make It Easier
- Griddle or cast-iron skillet
- Tongs
- Two metal spatulas
- Measuring cups & prep bowls
- Sharp knife
- Cutting Board
How to Store & Reheat Leftovers
Brussels sprouts reheat surprisingly well when stored and handled right. Once cooled, place any leftovers in an airtight container and refrigerate. They'll hold up for about 3–4 days.
When you reheat them, make sure to do it in the oven or air fryer for the crispiest texture. You can do this by reheating in the oven at 400°F for 8–10 minutes or in an air fryer at 375°F for 3–5 minutes. These methods help re-crisp the edges without drying them out. Just avoid the microwave if you can, as the food will come out soggy.
Common Questions
Can I use frozen Brussels sprouts?
Technically, yes, but fresh is best. Frozen sprouts release too much moisture and tend to steam rather than crisp. You'll miss out on the caramelization you're really trying to get. I've made this mistake before, and unfortunately, even though the frozen options are cheaper, you don't get as good an end product.
How spicy is hot honey? Will my kids eat this?
Naturally, hot honey BBQ sauce will have some spice, but the level of spiciness depends on the brand and type of hot honey used. For instance, I find Mike's Hot Honey to be quite mellow in flavor, whereas Zab's has a much spicier kick. I tend to avoid this when making sauces so as not to overpower guests who have a lower heat tolerance for food. At the end of the day, though, it really depends on who you're making this for. If you're making it for sensitive eaters, use regular honey and leave out the spice to play it safe -- we'll do this for our kids.
Recipe
Seared Hot Honey Brussels Sprouts with Bacon
Equipment
- Griddle or cast-iron skillet
- tongs
- Two metal spatulas
- Measuring cups & prep bowls
- Sharp knife
- cutting board
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 4-5 slices thick-cut bacon
- 2 tablespoon olive oil
- 2 teaspoon Garlic Salt plus more to taste
- ½ teaspoon Black Pepper
- 2-3 tablespoon hot honey
Instructions
- Preheat the griddle to 400 degrees. Cook bacon until crisp, flipping as needed. Remove with tongs and set aside, leaving the bacon fat in the griddle.
- Season the prepared Brussel sprouts with oil, garlic salt, and black pepper until well coated. Place the Brussel sprouts on the griddle in the bacon grease. Let them sear undisturbed for 4–5 minutes until caramelized.
- Continue cooking until tender, flipping as needed. Once they are just about done, drizzle in the hot honey, mixing it up in the Brussels sprouts until well coated. Allow them to continue cooking for just another minute or two until the glaze has set. Remove them from the grill.
- Dice up the bacon into bits to add as a topping for the Brussels. Add an extra drizzle of hot honey if desired. Serve & enjoy!
Notes
- For the crispiest texture, don't overcrowd the pan or griddle. Give the sprouts room to sear.
- Add hot honey at the end of cooking to prevent burning and get that perfect sticky glaze.
- Use thick-cut bacon for meaty bites and better rendered fat—it flavors the sprouts as they cook.
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