Benne Hot Honey Brussels
Charred sprouts with toasted sesame snap and sweet heat glaze.
25 min total, minimal dishes, and feeds 4.
Timing: 25 mins
Benne Hot Honey Brussels
Charred sprouts with toasted sesame snap and sweet heat glaze.
25 min total, minimal dishes, and feeds 4.
Timing: 25 mins
Key move
Hot honey finished with toasted benne + cider vinegar; glaze applied after crisping.
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Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
- Microplane/ZesterOptional
The Mise en Place
5 of 8Your prep station before cooking begins
The Spice Blend (0/2)
The Pantry (0/4)
My Brussels sprouts are looking a little pale, not crispy enough after roasting.
Ah, they need a bit more coaxing to get that golden crisp. Make sure your oven is truly hot, around 425°F (220°C). Crowding the pan is a common culprit, so give those sprouts space…
This hot honey glaze is really thin, it's not sticking to the sprouts.
Don't worry, we can thicken that glaze right up. If your hot honey is naturally quite liquid, just give it a gentle simmer in a small pot for a few minutes until it coats the back…
Chef's Notes
To ensure maximum crispiness, spread Brussels sprouts in a single layer on the baking sheet. Avoid overcrowding.
For even roasting, cut sprouts into similar-sized pieces. Halve or quarter larger ones.
Serve as a side dish with roasted chicken, pork chops, or grilled steak. A sprinkle of toasted sesame seeds adds texture.
The Method
PREP
Trim Brussels sprouts (680 g) and cut in half lengthwise. Toss with oil, salt, and pepper.
Uneven cooking: Keep sprout halves uniform in size to ensure they crisp at the same rate.
Brussels sprouts are trimmed, halved, and coated with oil, salt, and pepper.
ROAST
Heat oven to 425°F (220°C). Arrange sprouts cut-side down on baking sheet. Roast 18-20 minutes until deeply browned and tender.
Overcrowding: Crowded pans cause sprouts to steam instead of crisp. Use two sheets if necessary.
Brussels sprouts are deeply browned and tender.
TOAST
While sprouts roast, toast benne seeds (2 tbsp) in a dry pan until golden, 2-3 minutes.
Rapid burning: Seeds go from toasted to burnt in seconds. Remove from the pan immediately once golden.
Benne seeds are golden brown and fragrant.
GLAZE
Remove sprouts from oven. Drizzle with hot honey (60 mL). Toss gently. Return to oven 2 minutes.
Honey scorching: Watch the oven closely; honey can darken and turn bitter if it stays in the heat too long.
Brussels sprouts are coated in hot honey and have been returned to the oven.
FINISH
Transfer to serving dish. Sprinkle with toasted benne seeds (2 tbsp), vinegar, and lemon zest (1 tsp).
Soggy sprouts: Do not over-toss or add vinegar too early; excess moisture will soften the crisp exterior.
Brussels sprouts are in the serving dish, topped with benne seeds, vinegar, and lemon zest.
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