Roasted Brussels Sprouts with Jalapeño Honey


  • ▢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


  • 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!


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.


Calories: 174kcal · Carbohydrates: 19g · Protein: 5g · Fat: 10g · Saturated Fat: 1g · Sodium: 44mg · Potassium: 595mg · Fiber: 6g · Sugar: 9g · Vitamin A: 1239IU · Vitamin C: 129mg · Calcium: 64mg · Iron: 2mg