Jalapeno Honey Brussels Sprouts

Jalapeno Honey Brussels Sprouts Super Hungry? Jump to the Recipe

Brussels sprouts are no longer a holiday exclusive.

Thanks for modern grocery stores, you can find pretty tasty brussels sprouts year round even though their peak season is technically September through February.

Even now, some common ingredients can be hard to come by at the grocery - but oddly enough, when the usual stuff is gone, there's plenty of "unusual" foods that you normally wouldn't expect to be cooking in June post-quarantine.

I've found that off-season brussels are a bit smaller and therefore a bit sweeter than their peak-season counterparts.

The smaller ones are also a bit more tender, making them ideal for quickly roasting. I'm in LOVE with brussels sprouts, but even more so now.

But this recipe will have you wishing it was winter. Sweet meets heat with the combination of cranberries and jalapenos.

Tossed in honey and lemon juices, these brussels sprouts are some of my all time favorites.

Savory and sour - that's how I like my brussels sprouts!

I gave mine a generous drizzle of aged balsamic vinegar too, for good measure.

And a bit of extra heat can be added with the addition of red pepper flakes!

Who knew brussels could be so tasty in the summer!

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Jalapeno Honey Brussels Sprouts

  • Number of Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
Jalapeno Honey Brussels Sprouts


  • 32 ozs brussel sprouts, bottoms trimmed & outer leaves removed
  • 4 jalapenos, seeded & sliced
  • 4 tbsps honey
  • 2 tbsps aged balsamic
  • 1 lemon juiced + 3-4 slices reserved
  • ¼ cup cranberries
  • 4 tbsps butter, melted
  • 2 tbsps red pepper flakes, to taste
  • salt & pepper, to taste

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  1. Preheat the oven to 425 F. Melt the butter and honey together in a small bowl. Microwave for 30-60 seconds then whisk together.
  2. Trim the bottoms off the brussels sprouts and remove the outer leaves. Place the brussels sprouts, cranberries and jalapeno slices in a large bowl. Pour the butter honey mix over the brussels. Then pour on the lemon juice and season with the red pepper flakes, salt & pepper as desired.
  3. Lightly toss the brussels sprouts until each is coated completely in butter. Arrange the brussels sprouts in a single layer on a baking sheet.
  4. Roast the brussels sprouts for 20-30 minutes, until the brussels sprouts are tender and the remaining outer leaves (not the ones previously removed) are crispy. Serve with your favorite grilled meat. Enjoy!

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