Sweet heat meets smoky crisp in this delicious veggie side dish! These Hot Honey Brussels Sprouts are oven roasted to perfection, then topped off with bacon, crispy shallots and crumbled feta. It’s such a unique and addicting combination of sweet, savory and salty flavors! I promise they’ll steal the show at any dinner table or Easter celebration.
Brussels sprouts are one of my go-to veggies for both weeknight dinners and when I’m hosting! And I will ABSOLUTELY be whipping up a batch of these hot honey brussels sprouts for Easter this year. The brussels sprouts get nice and crispy, and they’re infused with the perfect balance of sweet & spicy flavors. Add in some crumbled bacon, feta and crispy shallots and you have such a fun and delicious veggie side dish!
This recipe is quite easy to make, with the oven doing most of the work. You can have them on the table in just 30 minutes — something we can all appreciate when hosting for the holidays! The best part? Even the veggie-skeptics will love them, and will probably ask you for the recipe. Can’t wait for you to try it out!
Why You’ll Love these Hot Honey Brussel Sprouts with Bacon & Crispy Shallots
- They will be loved by everybody, including the veggie skeptics!
- These are easy to make and come together in just 30 minutes.
- This veggie side dish is perfectly balanced with sweet & savory elements, and a variety of textures.
- The crispy shallots, bacon & feta take these hot honey brussels sprouts to the next level!
- They’d make for the perfect addition to your Easter menu, or really any holiday meal.
- They are naturally gluten free and can easily be made dairy free too.
What You Need to Make these Hot Honey Brussels Sprouts with Bacon & Crispy Shallots
For the Hot Honey Brussels Sprouts:
- Brussels Sprouts: This fiber-rich cruciferous veggie is one of my favorites to make when I’m hosting! Be sure to trim off the ends and then cut them in half (or quarters if they’re really large).
- Hot Honey: Hot honey is the perfect mix of sweet & spicy! If you’re not a spice person, you can also substitute normal honey or even maple syrup.
- Avocado Oil: Avocado oil works great here because it has a high smoke point, but olive oil is fine too.
- Kosher Salt & Black Pepper: Season to taste.
- Bacon: For a bit of a savory, salty element, we’re adding chunks of bacon which will cook alongside the brussels sprouts until golden and crispy.
For the Crispy Shallots:
- Avocado Oil: It’s best to use a natural, high smoke point oil for frying the shallots.
- Shallots: 2 small shallots (or 1 large one), thinly sliced. These add a crispy, savory element to the hot honey brussels sprouts!
- Kosher Salt: Season to taste.
For Topping:
- Crumbled Feta: Finish off the hot honey brussels sprouts with a sprinkle of feta, normal or dairy free! This would also be delicious with crumbled goat cheese.
How To Make these Roasted Hot Honey Brussels sprouts
Preheat Oven & Baking Sheets:
First, place an extra-large baking sheet (21×15″) or two normal-sized baking sheets into your oven. Then, preheat it to 425F. Keeping the baking sheets in there while the oven preheats makes for extra crispy brussels sprouts!
Toss Brussels Sprouts in Hot Honey, Oil & Spices:
Meanwhile, add brussels sprouts to a large bowl and drizzle with hot honey, oil, salt & pepper. Toss to coat. Then, remove baking sheet(s) from the oven and add the brussels sprouts. Make sure that most of them are cut side down, and spread out evenly so that there’s no overlap.
Roast Hot Honey Brussels Sprouts:
Next, scatter bacon pieces in any open spaces on the baking sheets. Transfer baking sheet(s) to the oven to roast for 20 minutes, flipping/stirring at the halfway point. Optionally, switch to broil for a few additional minutes at the end.
Prepare the Crispy Shallots:
While the brussels sprouts are roasting, add oil to a small pan (the smaller the better here) and bring it to medium heat. Once the oil is shimmering, add the sliced shallots and spread out evenly. Season with kosher salt. Allow them to cook for 3-4 minutes, stirring often, then reduce heat to low and let cook for an additional 3 minutes, or until golden. Transfer crispy shallots to a parchment-lined plate or tray and blot off excess grease.
Assemble & Garnish:
Once brussels sprouts are done roasting and have cooled down slightly, add them to a large serving tray and sprinkle on the crispy shallots & crumbled feta. Garnish with a bit more freshly cracked black pepper & hot honey if you’d like. Enjoy!
Substitution FAQs:
- Hot Honey: Not a spice fan? You can substitute normal honey or even maple syrup here.
- Avocado Oil: Olive oil, or whatever neutral oil you have on hand, is fine too!
- Bacon: Looking to make this vegetarian? You can certainly omit the bacon.
- Feta: This recipe can easily be made dairy free by substituting a vegan feta. It would also be delicious with some crumbled goat cheese!
How Should I Store Leftover Hot Honey Roasted Brussels Sprouts?
If you have any leftover hot honey brussels sprouts, allow them to cool down completely before transferring to an airtight container and storing in the fridge for up to 4 days! If you’d like to re-heat them, I’d also recommend leaving off the crispy shallots and feta and storing those in a separate container. Brussels sprouts can be re-heated in the microwave or in a 350F oven for about 10 minutes, or until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Side Dish Recipes?
- Roasted Broccoli Salad with Cranberries
- Crispy Smashed Potatoes with Roasted Garlic and Truffle Sour Cream Dip
- Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing
- Savory Zucchini Cornbread Loaf
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Chopped Salad with Greek Yogurt Ranch Dressing
- Lemon Basil Pasta Salad
Hot Honey Brussels Sprouts with Bacon & Crispy Shallots
Equipment
- extra large baking sheet or 2 normal baking sheets
- spatula
- small pan
- small plate or tray
- paper towels
- large serving tray
Ingredients
For the Hot Honey Brussels Sprouts:
- 2 lbs brussels sprouts ends trimmed & halved (or quartered if very large)
- 3 tbsp hot honey
- 2 tbsp avocado oil or olive oil
- kosher salt & black pepper to taste
- 6 oz bacon cut into small chunks
For the Crispy Shallots:
- 2 tbsp avocado oil
- 2 small shallots thinly sliced
- kosher salt to taste
For Topping:
- ¼ cup crumbled feta
Instructions
- First, place an extra-large baking sheet (21 x 15") or two normal-sized baking sheets into your oven. Then, preheat it to 425F. Keeping the baking sheets in there while the oven preheats makes for extra crispy brussels sprouts!
- Meanwhile, add brussels sprouts to a large bowl and drizzle with hot honey, oil, salt & pepper. Toss to coat. Then, remove baking sheet(s) from the oven and add the brussels sprouts. Make sure that most of them are cut side down, and spread out evenly so that there's no overlap. Scatter bacon pieces in any open spaces on the baking sheets.2 lbs brussels sprouts, 3 tbsp hot honey, 2 tbsp avocado oil, kosher salt & black pepper, 6 oz bacon
- Transfer baking sheet(s) to the oven to roast for 20 minutes, flipping/stirring at the halfway point. Optionally, switch to broil for a few additional minutes at the end.
- While the brussels sprouts are roasting, add oil to a small pan (the smaller the better here) and bring it to medium heat. Once the oil is shimmering, add the sliced shallots and spread out evenly. Season with kosher salt. Allow them to cook for 3-4 minutes, stirring often, then reduce heat to low and let cook for an additional 3 minutes, or until golden. Transfer crispy shallots to a parchment-lined plate or tray and blot off excess grease.2 tbsp avocado oil, 2 small shallots, kosher salt
- Once brussels sprouts are done roasting and have cooled down slightly, add them to a large serving tray and sprinkle on the crispy shallots & crumbled feta. Garnish with a bit more freshly cracked black pepper & hot honey if you'd like. Enjoy!¼ cup crumbled feta
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.