Hot Honey Brussels Sprouts (LongHorn-Style, But Better at Home)

If you’ve ever ordered Brussels sprouts at a steakhouse and wondered why yours never taste like that… this is the recipe you’re looking for.

These hot honey Brussels sprouts are crispy, caramelized, buttery, sweet, and just a little spicy like the kind of side dish that disappears before dinner even hits the table. I’ve made these more times than I can count, usually while juggling homework, sports practices, and four hungry kids who somehow all need food right now.

And here’s the thing: even my kids eat these. No convincing. No bargaining. They grab seconds.

This recipe is inspired by those LongHorn-style Brussels sprouts everyone loves, but it’s made completely at home with simple ingredients and a few key techniques that actually make a difference. If you’re raising athletes, feeding a busy family, or just trying to make vegetables exciting again. This one’s a keeper.

Why These Hot Honey Brussels Sprouts Work Every Time

This recipe isn’t complicated, but it is intentional. Every step has a purpose.

• Roasting the Brussels sprouts cut-side down gives you that deep caramelization
• Olive oil + butter adds richness without making them greasy
• Hot honey balances sweet and heat perfectly
• A splash of apple cider vinegar keeps everything from tasting too heavy

They’re crispy on the outside, tender inside, glossy from the sauce, and wildly addictive.

Ingredients You’ll Need (2-Pound Batch)

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 4 tablespoons butter, melted
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional but highly recommended)
• ⅓ cup honey
• ½–1 teaspoon red pepper flakes (to taste)
• 1½ teaspoons lemon juice

How to Make Hot Honey Brussels Sprouts

Step 1: Prep the Brussels Sprouts

Preheat your oven to 425°F and line a large baking sheet with parchment paper.

Trim the dry ends off the Brussels sprouts, remove any loose outer leaves, and cut them in half lengthwise. This is key — cutting them helps create those crispy, steakhouse-style edges.

Step 2: Season and Roast

Add the Brussels sprouts to a large bowl and toss with olive oil, melted butter, salt, pepper, garlic powder, and smoked paprika.

Spread them cut-side down on the baking sheet in a single layer. Don’t overcrowd — use two pans if needed.

Roast for 25–30 minutes, flipping once halfway through, until deeply caramelized and crispy.

Step 3: Make the Hot Honey

While the Brussels sprouts roast, combine honey, red pepper flakes, and lemon juice in a small saucepan. Warm over low heat for 2–3 minutes, just until combined. Do not boil.

Step 4: Finish and Serve

Melt a little extra butter in a large skillet over medium heat. Add the roasted Brussels sprouts and toss for 1–2 minutes.

Drizzle the warm hot honey over the Brussels sprouts and toss until glossy and evenly coated. Taste and adjust salt or heat if needed.

Serve immediately.

Pro Tips for Steakhouse-Level Brussels Sprouts

• Always roast cut-side down for maximum crisp
• Don’t overcrowd the pan or they’ll steam instead of roast
• Smoked paprika adds depth — don’t skip it
• Add the honey after roasting so it doesn’t burn
• A cast iron skillet makes the final toss even better

Tips & Variations

Make them extra crispy: Roast on two pans instead of one so they have space.

Less spicy: Use just a pinch of red pepper flakes or skip them altogether.

More heat: Add extra red pepper flakes or finish with a drizzle of chili oil.

Optional finishes: Shaved parmesan, crispy bacon bits, or a squeeze of fresh lemon are all amazing.

How I Serve These for My Kids

When I’m feeding my kids after a long day of practices, I’ll sometimes chop these Brussels sprouts up smaller and mix them into rice or pasta with a little extra butter. The sweetness from the honey makes them way more kid-friendly, and suddenly veggies aren’t a battle.

It’s one of those sneaky wins I love as a mom. Real food, big flavor, zero complaining.

What to Serve with Hot Honey Brussels Sprouts

These pair perfectly with:

• Sheet pan chicken
• Steak or grilled chicken
• Creamy pasta dishes
• Holiday dinners or busy weeknights

Honestly, they’re good enough to eat straight off the pan.

More Easy Vegetable & Dinner Recipes You’ll Love

If you’re trying to get more veggies on the table without the complaints, here are a few other reader-favorite recipes from Kay’s Clean Eats that pair perfectly with these hot honey Brussels sprouts:

• Perfect Roasted Broccoli with Garlic, Parmesan & Lemon – another crispy veggie side that even picky eaters love
• Buttermilk Chicken with Garlic Butter & Hot Honey – juicy, flavorful chicken that makes an easy weeknight dinner
• Creamy Fettuccine Alfredo Bake – cozy, family-friendly comfort food that feeds a crowd
• Honey Butter Baked Carrots – sweet, buttery carrots that disappear fast
• Crispy Lemon Garlic Chicken Cutlets – a busy-night lifesaver when everyone’s hungry at once

I love building meals this way…one solid protein, one crave-worthy veggie, and dinner is done without overthinking it.

Final Thoughts

This is one of those recipes that makes people say, “Wait… I actually like Brussels sprouts.” It’s simple, bold, family-approved, and perfect for busy nights when you still want dinner to feel special.

If you make these, I’d love to hear how your family liked them especially if you’re feeding hungry kids or athletes like I am.

Save this one. You’ll come back to it. 💛

Looking for more easy, family-friendly side dishes? Don’t miss my Easy Egg Bites, Mini Pizza Bites, and The Best Garlic Brown Sugar Chicken, all simple recipes designed for busy nights and hungry kids.