Roasted Brussels with Jalapeño Honey are about to transform your side dish game. A little bit sweet and a tiny bit spicy, you’re going to love them.
Whether you’re serving beef, pork, chicken, seafood, or the Best Ever Creamy Mac and Cheese, these crispy, sweet, and spicy Brussels are a perfect addition to any meal.
Meseidy Rivera is the very talented recipe developer, photographer, and blogger behind The Noshery. Weeknight Gourmet Dinners is her first cookbook and she’s knocked it out of the park. She is an amazing chef and I’m so lucky to call her my friend. I have enjoyed her cooking countless times.
A year ago (back in the glorious days of frequent travel), Meseidy, Rebecca, Lynne and I were at a restaurant in Chatanooga, TN when we first tried sweet and spicy Brussels sprouts. <Insert sad face here, because Christi wasn’t able to join us.>
Roasted Brussels Sprouts with Apples and Bacon
Roasted Brussels Sprouts with Apples and Bacon
The Brussels were so darn good, our waiter was eventually laughing at us when we ordered the fourth round of that appetizer. (I’d be embarrassed over that, but really? The serving bowl was teeny tiny. That’s my story and I’m sticking to it.)
So, when I opened my friend Meseidy’s new cookbook and saw the photo for this recipe, there was no doubt in my mind I’d be sharing these sprouts with you here.
I knew that this recipe would be in the book because we had chatted about it while Meseidy was working on creating her own version of the Brussels we tried at the restaurant. I could hardly wait to make them.
Today is the official release day for the cookbook, Weeknight Gourmet Dinners. It is officially on bookstore shelves and I’m pretty excited about that. Spoiler alert: the cookbook is fantastic.
Next up on my list of recipes to try are the Crispy Rosemary Potatoes, Guava Pineapple Shrimp, Perfect Herb and Butter NY Strip, Instant Pot Risotto a la Carbonara, and the Smoked Salmon Tostadas with Chamoy.
I already wanted to cook everything based on the recipe names and descriptions alone, but the gorgeous photography just makes it all the more mouthwatering. I highly recommend this cookbook for anyone who loves a great gourmet meal and wants to be able to cook that way at home with a minimum of fuss.
Brussels Sprouts Recipes
Caramelized Roasted Brussels Sprouts were a game-changer for me. At the time, I didn’t think I liked Brussels sprouts at all. From the first bite, I was hooked. I ate so many straight from the pan that there was almost nothing left for our meal.
If you are not already a fan of Brussels, I highly recommend trying the Roasted Brussels with Apples and Bacon. This is the recipe that regularly turns haters into fans.
Over the past 8-10 years, I’ve grown to truly love Brussels sprouts. And when I can turn them into a main dish, like the Roasted Potatoes and Brussels Sprouts with Sausage, that’s a huge win.
I included this Bacon and Brussels Sprouts Pasta recipe in my first cookbook and it has been well-loved since it’s release.
Jalapeño Honey
The honey for this recipe can be prepared in advance to develop additional heat. As written, the honey will not be super spicy. I like to make the honey a few days in advance (when I have the chance) to allow for the flavors to develop.
Store any remaining honey in a sealed container in the refrigerator for up to 3 months. Drizzle over roasted vegetables, fried chicken, or biscuits. Serve with cheese for a terrific addition to your next charcuterie board.
Roasted Brussels Sprouts with Jalapeño Honey
- Preheat the oven to 450°F. Lightly oil a large rimmed sheet pan with 2 tablespoons of oil. Place the trimmed and halved Brussels sprouts on the oiled pan. Drizzle with 1/4 cup of oil and toss with your hands to coat. Sprinkle with salt and chili powder. Toss again and flip the sprouts face down.
- Place the sheet pan with the Brussels on the center oven rack and roast for 18-20 minutes until the edges and loose leaves are crispy and the sprouts are tender.
- While the sprouts are roasting, combine the honey, jalapeño, and garlic in a small jar and stir to combine.
- When the sprouts are finished in the oven, drizzle lightly with the jalapeño honey (about 2 tablespoons worth) and sprinkle with additional salt. Serve immediately.
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Roasted Brussels Sprouts with Jalapeño Honey
5 from 1 voteTender roasted Brussels are tossed with a spicy sweet jalapeño honey to create an unforgettable side dish.SavePinPrintReviewPrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minsCourse: Side DishCuisine: AmericanServings: 6 servings
Ingredients
- ▢2 lbs Brussels sprouts, trimmed and halved
- ▢1/4 cup, plus 2 tablespoons of oil light flavored olive oil
- ▢1/2 teaspoon kosher salt, plus more for finishing
- ▢1 teaspoon chili powder
Jalapeño Honey Ingredients
- ▢1/2 cup honey
- ▢1 jalapeño, halved and sliced very thin thin (seeds removed, if desired)
- ▢1 clove garlic, sliced very thin
Instructions
- Preheat the oven to 450°F. Lightly oil a large rimmed sheet pan with 2 tablespoons of oil. Place the trimmed and halved Brussels sprouts on the oiled pan. Drizzle with 1/4 cup of oil and toss with your hands to coat. Sprinkle with salt and chili powder. Toss again and flip the sprouts face down.
- Place the sheet pan with the Brussels on the center oven rack and roast for 18-20 minutes until the edges and loose leaves are crispy and the sprouts are tender.
- While the sprouts are roasting, combine the honey, jalapeño, and garlic in a small jar and stir to combine.
- When the sprouts are finished in the oven, drizzle lightly with the jalapeño honey (about 2 tablespoons worth) and sprinkle with additional salt. Serve immediately. Enjoy!
Notes
Store any remaining honey in a sealed container in the refrigerator for up to 3 months. Drizzle over roasted vegetables, fried chicken, or biscuits. Serve with cheese for a terrific addition to your next charcuterie board. This honey can be prepared in advance to develop additional heat.
