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Hot Honey Roasted Brussels Sprouts

Bring on the Brassicas! Brussels sprouts are in season and at market! This heart-warming recipe adapted from How Sweet Eats is the perfect winter veggie dish to warm up on those chilly evenings when the temperature drops with the sun. Many vendors at each market have Brussels sprouts and green onions. Powers Beekeepers, Indian Springs Farmers Association, and Honest Foods sell honey and visit Huckleberry Farms for their goats milk feta cheese. Find out who will be at market before you visit, by clicking here.



Hot Honey:

  • 1 cup Honey
  • 3 Tablespoons crushed red pepper flakes (or dried/ fresh seasonal peppers)
  • 1-2 teaspoons Apple Cider Vinegar

Brussels Sprouts:

  • 2 pounds Brussels sprouts, stems removed and cut in half
  • 2 tablespoons olive oil
  • 3 tablespoons hot honey, plus more for drizzling
  • Kosher salt and pepper
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped green onions


Hot Honey:

Add the honey and crushed red pepper flakes (or pepper slices) to a medium sauté pan or saucepan. Heat over medium heat until the honey very lightly begins to simmer. Stir to combine, then remove the pan from the heat.

Let the mixture rest for 10 to 15 minutes so that the flavors can infuse.

Strain the honey through a fine mesh strainer into a clean storage jar. Stir in the apple cider vinegar until evenly combined.

Brussels Sprouts:

Preheat the oven to 425 degrees F.

In a bowl, toss the brussels with the olive oil, hot honey, and a big pinch of salt and pepper. Spread them out on a nonstick baking sheet.

Roast the Brussels for 15 to 20 minutes, tossing once or twice in between so the honey doesn’t burn onto the pan. If you have larger sprouts, you may need to roast them a bit longer.

As soon as the Brussels come out of the oven, transfer them to a dish and top with the crumbled feta, another drizzle of honey if you wish, and the chives. Serve immediately!


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.