Roasted Brussels Sprouts with Goat Cheese and Honey Glaze

These roasted Brussels sprouts with goat cheese and honey are sure to become a favorite side dish. Crispy on the outside and tender inside, they’re finished with creamy goat cheese and a sweet drizzle of honey—once you try them this way, you may never make Brussels sprouts another way.

If you dislike Brussels sprouts, give this preparation a try—goat cheese and honey transform their flavor. After pan-searing and roasting, the sprouts are topped with crumbled goat cheese so it softens slightly, then finished with a light honey drizzle for a sweet-savory balance.

These make a wonderful side for any meal and are especially fitting in autumn or for holiday spreads.

Why You’ll Love This Recipe

• Full of flavor. The combination of browned Brussels, tangy goat cheese, and sweet honey is far from bland.
• Nutritious. Brussels sprouts are cruciferous vegetables packed with fiber, vitamin C, vitamin K, and antioxidants.
• Quick and simple. Minimal prep and about 25 minutes from start to finish.
• Extra crisp. A two-step cook method—pan-sear cut side down, then roast—creates crisp, caramelized edges.

Ingredients

Ingredient Notes & Substitutions

The full ingredient list and amounts are in the recipe card below. A few notes:

Brussels sprouts – The main ingredient. Choose firm, bright green sprouts of similar size so they cook evenly. Smaller sprouts are often less bitter.

Goat cheese (chevre) – Buy crumbled or crumble a block yourself. If you prefer, feta, blue cheese, or gorgonzola can be used instead.

Extra-virgin olive oil or avocado oil – Used for pan-searing. Either works well at medium-high heat.

Honey – Raw, unfiltered honey is ideal for flavor and aroma, but any honey you like will work.

Clean food tip: Raw, unfiltered honey retains more flavor and beneficial compounds than heavily processed commercial honey.

Buying and Preparing Brussels Sprouts

Buying: Look for firm, tightly packed sprouts that are uniformly green. Avoid soft or wilted ones. Smaller sprouts tend to be milder in flavor.

Preparing: Trim the stem end and slice each sprout in half lengthwise. Remove any loose outer leaves to prevent burning during cooking.

How to Make

You will need an oven-safe skillet (cast iron is ideal) to sear on the stovetop and finish in the oven.

1. Preheat the oven to 425°F.

2. Trim the bottoms of the Brussels sprouts and cut them in half lengthwise.

3. Add oil to the bottom of the skillet and arrange the sprouts cut side down. Cook over medium-high heat without stirring until the cut sides are deeply golden and crispy, about 8–10 minutes—start checking at 8 minutes to avoid burning.

4. When the cut sides are crisp, sprinkle with ½ teaspoon salt, gently stir, and transfer the skillet to the preheated oven. Roast 8–10 minutes, stirring once halfway, until the sprouts are fork-tender and browned.

5. Remove from the oven and immediately top with crumbled goat cheese and drizzle with 1–2 tablespoons of honey, adjusting to taste. Add extra salt if desired.

Serve immediately from the skillet or transfer to a serving bowl. These are best hot from the oven to keep their crisp edges.

Tip: Serve right away to preserve the crisp texture.

The Key to Crispy Brussels Sprouts

The secret is a two-step method: sear the cut sides in a hot, oiled skillet to develop caramelized, crispy edges, then finish in a hot oven. An oven-safe skillet, like cast iron, makes this easy and effective.

Serving Suggestions

These Brussels sprouts pair nicely with a variety of mains. They also make an attractive addition to brunch or holiday spreads. Serve them alongside roasted salmon, a vegetable frittata, or slow-cooked pulled pork for a balanced meal.

FAQs