Honey Chipotle Roasted Brussels Sprouts

This recipe is easily doubled and while leftovers are okay when you reheat this, the sprouts are best right out of the oven while they are still crispy on the edges.

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: 4 servings


  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 chipotle peppers, from a can of chipotles in adobo
  • 1/4 cup honey
  • 1 tablespoon adobo sauce, from chipotle can


1 Preheat oven to 400°F.

2 Prepare the sprouts: Cut Brussels sprouts in half through the end and toss with olive oil, salt, and pepper. Spread out sprouts on an even layer on a baking sheet. Roast for 15 minutes.

Roasted Brussel Sprouts with Chipotle roast the sprouts

3 Prepare the honey-chipotle sauce: Using a small knife, split chipotle peppers in half and remove seeds. Then mince the peppers and add to a small bowl with honey and one tablespoon of adobo sauce from the can.

Roasted Brussels Sprouts with Chipotle make the sauce

4 Finish the sprouts: Remove the sprouts from the oven and stir to ensure even cooking, then spread them again into an even single layer on the baking sheet. Toss with the honey chipotle mixture, but reserve a few tablespoons for finishing the sprouts. Return to oven and bake for another 10 minutes.

Roasted Brussels Sprouts with Honey take the sprouts out Roasted Brussels Sprouts with Honey toss the sprouts with the sauce

5 Serve! Drizzle with the remaining few tablespoons of sauce, and serve sprouts while warm.

Roasted Brussel Sprouts with Chipotle serve the sprouts

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  • Michelle

    These look delicious. I plan on making them for Thanksgiving. Since Thanksgiving is not at my home. I need to take these on the go. Do you think they’ll be okay if I prepare them the morning of, and reheat them in a small crock pot?

    • Nick Evans

      Hey Michelle! They will work okay, but honestly I’ve never found that sprouts reheat all that great. They lose a lot of texture and become sort of soggy and sad. It’ll work if there is no other option, but if you can roast them fresh they are best. :) Good luck!

  • Alex

    Absolutely delicious. Spicey, sweet and perfect on rice. I served this with pan roasted chicken and sprinkled everything with fresh coriander.

    I did, however, reduce the last roasting time with the glaze on to 2 minutes from 10 and that was enough. 10 minutes more would have burned my sprouts.