Chili Crunch Brussels Sprouts
Updated Oct 23, 2025
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These roasted Brussels sprouts get a bold upgrade: caramelized on the outside, tender on the inside, and then tossed in a buttery, honey-lemon glaze with crunchy chili crisp. A perfect side for week nights, holidays, or any time you want vegetables that people will actually fight over.
Brussels sprouts have finally – rightfully! – become a popular vegetable. And this chili crunch Brussels sprouts dish will be the most popular dish on the table. This recipe brings together caramel-roasted sprouts with a sticky honey-lemon-butter glaze and a bold hit of crunchy chili crisp. The result is a side dish that’s tender, crisp, sweet-savory, and just spicy enough to make everyone sit up.
Whether you’re pulling together a cozy weeknight dinner or a festive holiday spread, this recipe is the kind of easy upgrade that feels special without any fuss. In fact, the glaze takes about 5 minutes to pull together, while the Brussels sprouts are roasting! These taste like something you would order in a trendy restaurant and fight over with your friends. But when you make them at home, you can serve up a big bowl and make enough to satisfy everyone.
And they are ridiculously easy to make. Also vegetarian! And even vegan if you use agave and olive oil in the glaze instead of butter and honey. Serve them with your turkey on Thanksgiving, or with a perfectly roasted chicken on a weeknight.
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What's In This Post?
What Is Chili Crunch or Crisp?
Chili crunch (or chili crisp) has also become a pantry favorite for many (again, I am in this camp!). It is based on a Chinese condiment made with Szechuan peppercorns, other peppers, onions, scallions, and/or garlic, plus other seasonings. The crispiness comes from the way the ingredients are cooked before they are added to the oil (usually soybean or rapeseed) and made into a spicy sauce used for cooking and finishing dishes. Loads of umami flavor and some with quite a bit of heat as well.
There are so many chili crisps out there, with various flavorings and degrees of heat. If you haven’t yet tried this condiment, this simple Brussels sprouts recipe is a great way to dip into the chili crunch world.
You could go for an original blend, like this one or this one. Or try the Momofuku Black Truffle Chili Crunch or this version with jalapeños.
Ingredients
- Brussels sprouts – Trim and slice the Brussels sprouts in half.
- Olive oil
- Finely minced garlic
- Salt and black pepper
For the Spicy Honey Glaze:
- Honey – You can also use agave.
- Chili crunch
- Butter or olive oil
- Fresh lemon juice
How to Make Chili Crunch Brussels Sprouts
- Prep the oven and pan: Preheat the oven to 425 degrees. Spray a rimmed baking sheet with nonstick spray or line it with parchment paper or aluminum foil. Place the Brussels sprouts on the baking sheet.
- Roast the Brussels sprouts: Drizzle over the olive oil and sprinkle over the garlic. Use your hands to toss the Brussels sprouts until they are evenly coated, spread them out, and sprinkle with salt and pepper. Roast for about 25 minutes, until the Brussels sprouts are browned and tender.
- Make the glaze and toss: Meanwhile, combine honey, chili crunch, melted butter, and lemon juice in a small bowl. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl or platter and serve hot.
Storage and Leftovers
You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or enjoy at room temperature.
What to Serve With Chili Crisp Brussels Sprouts
These would be great served on top of rice with some scallions and a fried egg for a simple rice bowl lunch!
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Chili Crunch Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- 1 teaspoon finely minced garlic
- Kosher salt and freshly ground black pepper (to taste)
Spicy Honey Glaze:
- 2 tablespoons honey (or agave)
- 2 tablespoons chili crunch (see note)
- 1 tablespoon melted butter (or olive oil)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425 F. Spray a rimmed baking sheet with nonstick spray or line with parchment paper or aluminum foil.
- Place the Brussels sprouts on the baking sheet. Drizzle over the olive oil and sprinkle over the garlic. Use your hands to toss the Brussels sprouts until they are evenly coated, and then spread them out in an even single layer on the baking sheet. Sprinkle with salt and pepper and roast for about 25 minutes, until the Brussels sprouts are browned and tender, tossing them and spreading them out once during the middle of the cooking time.
- Meanwhile, combine honey, chili crunch, melted butter, and lemon juice in a small bowl. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.
