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Go-To Recipe: Easiest-Ever Roasted Brussels Sprouts

Brussels + Honey + Sriracha. Done.

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"After I made these Brussels sprouts for Thanksgiving last year, I dreamed I won a James Beard Award for them. They were a big hit even with the so-called Brussels sprouts haters. The most important thing is to make sure they are cooked through and nicely caramelized, but not burnt. Be careful not to add too much of the honey/vinegar/sriracha; you want a nice balance of sweet/tang. Also, I love to listen to podcasts while I cook: Joy the Baker, This American Life, and the Moth are my favs. —Morgan Botwinick, 25, baker/caterer, Richmond, VA

Roasted Brussels Sprouts

Recipe adapted from Food Network Magazine

Serves 2

ACTIVE TIME: 5-7 minutes

TOTAL TIME: 35 minutes


10-15 Brussels sprouts

kosher salt & fresh ground pepper

2 tsp. honey

1 tsp. white wine vinegar (or apple cider, or rice vinegar) or sriracha


Preheat oven to 375F. Wash Brussels sprouts, trim the ends, and remove any gross sad-looking leaves. Cut them in half lengthwise and place on a rimmed baking sheet. Drizzle with oil, and sprinkle generously with salt and pepper. Roast cut side down, tossing occasionally, in the oven for 25-30 minutes, until they are fork tender and starting to caramelize. While still warm, drizzle with honey and vinegar or sriracha, then serve.


Basically, that means slice a little bit off of the end off to get rid of the brown and remove any gross leaves.

The sprout on the left has been "trimmed" the sprout on the right has not. This isn't SO IMPORTANT TO DO. But if you have time why not.

Many cooks have a “go-to.” It's usually something quick and easy — the kind of recipe you know by heart, with ingredients you don't have to measure. If you've got a go-to recipe that should be featured on BuzzFeed Food, please send it to food editor Emily Fleischaker.