You won’t hear a single complaint about Brussels sprouts with this recipe! The Best Honey Roasted Brussels Sprouts are made effortlessly in the air fryer, featuring perfectly caramelized sprouts topped with a warm honey-Dijon glaze. Serve this crispy, flavorful side dish on a simple weeknight or as a new holiday favorite.
Recipe Snapshot
PREP + COOK TIME: 30 minutes
METHOD: Air fryer
OTHER TOOLS: knife and cutting board, whisk and bowl
TOTAL INGREDIENTS: 10
What’s To Love About This Recipe
- The air fryer is my go-to method for this sprouts recipe since they crisp up much faster than roasting in the oven. They also require minimal hands-on effort which makes them much easier to prep for a simple weeknight side dish!
- If you want to try the oven instead, this recipe is easy to adapt and you’ll still get amazing golden brown and tender results.
- It’s hard to believe you’re eating such a nutritious veggie with all the incredible flavors combined here! Enjoy the natural sweetness of honey with deep caramelization and crispy texture, plus just a hint of spice from the red pepper flakes. Top it off with a rich, nutty element of freshly grated Parmesan.
- The air fryer is the perfect solution for preparing noteworthy sides and freeing you up to focus on your main dish. Whether paired with a single protein, a pasta dish, or a fancy holiday dinner, these honey-roasted sprouts are easy and versatile.
Ingredients Needed
- Brussels sprouts – This recipe takes Brussels sprouts to the next level! Choose fresh Brussels that are firm and on the smaller side. Trim any discolored or wilted leaves, then halve them, saving any other leaves that come loose in the process.
- Olive oil or avocado oil – A little bit of oil is key to roasting the sprouts and giving them a golden brown exterior and richer flavor.
- Kosher salt – Kosher salt is a staple ingredient for drawing out excess moisture and works wonderfully when roasting.
- Black pepper – Add a kick of spice with a bit of black pepper.
- Garlic powder – This adds savory depth to the sprouts, pairing perfectly with the glaze.
- Red pepper flakes – Red pepper flakes add warmth and spice. Customize this amount as much as you like!
Honey Dijon glaze
- Honey – Honey creates a lovely glaze that thins as it heats over the sprouts. It coats the sprouts perfectly and provides a delicious balance to the spicy heat.
- Dijon mustard – Dijon is a crowd-pleasing complement to sweet, sticky honey. The tanginess creates complexity, and the mustard adds some thickness to the glaze.
- Apple cider vinegar or white balsamic vinegar – A splash of vinegar really helps balance the sweetness. Without it, the glaze can be overly sweet.
- Parmesan cheese (optional) – Save this for the end and top the sprouts with freshly grated Parmesan for a savory, nutty finish and a rich, luxurious side dish.
How To Make Honey Roasted Brussels Sprouts
- Trim the ends off the Brussels sprouts and cut them in half lengthwise. Set aside any loose outer leaves.
- Add the Brussels sprouts to a bowl with the oil, salt, pepper, and garlic powder. Toss until evenly coated.
- Preheat the air fryer to 375℉.
- Place the Brussels sprouts in the air fryer basket in a single layer, with the cut side down where possible.
- Air fry for 12-15 minutes, shaking the basket halfway through, until deeply golden and crispy on the edges and tender inside. Add the excess leaves halfway through so they crisp up without burning.
- While the Brussels sprouts cook, whisk together the honey, Dijon mustard, and vinegar in a small bowl.
- Transfer the hot Brussels sprouts to a serving bowl.
- Drizzle with the honey Dijon glaze and toss gently to coat.
- Taste and adjust with a small pinch of salt if needed.
- Finish with Parmesan if desired. Serve immediately.
Pro Tips
- When selecting Brussels sprouts, look for sprouts that are still firm to the touch and don’t have many brown spots or other discoloration.
- Smaller Brussels sprouts tend to crisp better. Larger ones can stay a little soft in the center unless they are cut smaller, so keep this in mind and choose according to your preference.
- Cutting them in half is key; the flat side is where all the deep caramelization happens.
- Placing the sprouts cut side down makes a noticeable difference in getting that deep golden color.
- Be sure to give the basket a good shake halfway through to rotate the sprouts and ensure even browning.
- The loose outer leaves are definitely worth keeping; they get super crispy and are usually the best part!
- I’ve found that even a slightly crowded basket or pan can keep the sprouts from crisping properly.
- The glaze will look thick at first, but it loosens up as soon as it covers the hot sprouts.
Common Mistakes to Avoid When Roasting Brussels Sprouts
- Avoid overcrowding the basket since it will prevent proper heat circulation and affect caramelization.
- Don’t use sprouts that are too large or skip cutting them in half. Smaller size means better flavor and texture, and slicing allows them to roast evenly on all sides.
- You may be tempted to throw out the loose leaves, but these turn out so crispy and flavorful! Avoid adding them at the beginning, or else they will burn quickly.
- Too much moisture can prevent or prolong proper roasting. If you wash the sprouts first, pat them dry to remove excess water droplets.
- Avoid overripe or browned sprouts. These will not cook as well and can have a more bitter flavor.
Recipe Substitutions and Variations
These Brussels have a sweet-and-spicy flavor, but with a few tweaks, you can easily customize them for your table!
- Try hot honey-roasted Brussels sprouts with a simple hot honey swap for regular honey.
- Maple syrup can be used as a swap for honey and will create a deeper flavor.
- For slight variations on flavor, try Chipotle Roasted Brussels Sprouts or an appetizer-style version with Air Fryer Bacon Wrapped Brussels Sprouts.
- If you like additional veggies in a single side dish, sweet potatoes make a delicious pairing. Try either of these cooking methods for rich, roasted results:
Oven-Roasted Honey-Dijon Brussels Sprouts
- Preheat the oven to 425℉.
- Trim and halve the Brussels sprouts and toss with oil, salt, pepper, and garlic powder.
- Spread them out in a single layer on a large baking sheet, placing as many cut side down as possible.
- Roast for 20-25 minutes, until the sprouts are deeply golden and crispy on the edges. Avoid overcrowding the pan for best browning.
- While the Brussels sprouts cook, whisk together the honey, Dijon mustard, and vinegar.
- Remove from the oven and transfer to a bowl. Drizzle with the glaze and toss to coat.
- Finish with Parmesan if desired and serve immediately.
Frequently Asked Questions
Can you roast Brussels sprouts without honey?
If you prefer just a savory version, omit the honey and add another drizzle of olive oil if needed to loosen the glaze. Keep in mind that the results will be less “glaze-like” and more like a light sauce.
When should you add honey to Brussels sprouts?
Adding the honey at the end of roasting works much better than at the beginning. When I previously tried adding the honey-Dijon glaze at the beginning with the Brussels, it burned before the sprouts were done.
What spices go well with honey Brussels sprouts?
I used a simple blend of salt, pepper, garlic powder, and red pepper flakes here which delivers plenty of flavor along with the honey-Dijon glaze. If you prefer more spice, you can increase the amount of red pepper flakes or a dash of cayenne pepper. Smoked paprika is another option to get a smokier element!
Why do you soak Brussels sprouts before roasting?
Some recipes call for soaking the Brussels sprouts in cold water before roasting as it can help remove any dirt. A quick soak can sometimes remove some of the bitterness as well. I opt to skip this step to keep the sprouts free of moisture which helps them to crisp up more effectively in the air fryer.
Can I use frozen Brussels sprouts?
Frozen Brussels sprouts are an option, however for the best roasted texture, I recommend using fresh sprouts. They will cook much faster and more evenly in the air fryer.
How To Serve Honey Roasted Brussels Sprouts
Honey-roasted Brussels sprouts deliver the tastiest balance of sweet and savory, making them an easy side dish to go with any of your main dishes!
Pair the sprouts with a simple protein like Air Fryer Cod or a heartier dish like spaghetti and Air Fryer Turkey Meatballs. Complement your meal with additional sides such as Air Fryer Red Potatoes or simple Sauteed Carrots.
Storing and Reheating
How To Best Store Leftovers
Fridge
The sprouts are definitely at their best in terms of texture right after cooking, and they lose that crisp edge pretty quickly once they sit. We don’t mind reheating the leftovers, so until then, store them in a sealed container in the fridge for 1-2 days.
How To Best Reheat Leftovers
I usually microwave the sprouts for a brief interval, since they will burn if reheated in the air fryer (due to the honey glaze). Keep in mind that the texture will no longer be crisp, but the flavor is still delicious!
Best Honey Roasted Brussels Sprouts in the Air Fryer
Equipment
- whisk
- Bowl
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1½ tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Honey Dijon glaze
- 1½ tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar or white balsamic vinegar
- Optional finish: Freshly grated Parmesan cheese
Instructions
- Trim ends off Brussels sprouts, cut in half lengthwise, and set aside any loose outer leaves.
- Add Brussels sprouts to a bowl with oil, salt, pepper, and garlic powder, and toss until evenly coated.
- Preheat the air fryer to 375℉.
- Place Brussels sprouts in air fryer basket in a single layer, with cut side down where possible.
- Air fry for 12-15 minutes, shaking basket halfway through, until deeply golden and crispy on edges and tender inside. Add excess leaves halfway through so they crisp up without burning.
- While Brussels sprouts cook, whisk together honey, Dijon mustard, and vinegar in a small bowl.
- Transfer hot Brussels sprouts to serving bowl.
- Drizzle with honey Dijon glaze and toss gently to coat.
- Taste and adjust with a small pinch of salt if needed.
- Finish with Parmesan as desired, and serve immediately.
Notes
- Store leftover Brussels sprouts in a sealed container in the fridge for 1-2 days. They’re best enjoyed right after cooking since they begin to lose their crisp texture as they sit.
- Reheat in the microwave for brief intervals. The texture won’t be as crisp, but the flavor is still delicious.
- When selecting Brussels sprouts, look for those that are firm to the touch and have few brown spots or discoloration.
- Smaller Brussels sprouts tend to crisp better. Larger ones can stay soft in the center unless they are cut smaller.
- Cutting the sprouts in half allows for deep caramelization.
- Be sure to place the sprouts cut-side down and shake the basket halfway through cooking to ensure even browning.
- Avoid overcrowding the basket to allow the sprouts to crisp evenly.
- The glaze will look thick at first, but it will loosen as it heats over the hot sprouts.
