Crispy Roasted Brussels Sprouts with Goat Cheese and Honey

These roasted Brussels sprouts with goat cheese and honey are destined to become a favorite side. Crisp on the outside, tender inside, and finished with creamy goat cheese and a drizzle of honey, they transform Brussels sprouts into something irresistible.

If you think you don’t like Brussels sprouts, give this preparation a try—this recipe has converted skeptics. The combination of tangy goat cheese and sweet honey is what elevates these sprouts and makes them memorable.

After pan-searing the cut sides to achieve a deep, caramelized crisp, the sprouts finish in the oven and are served with crumbled goat cheese and a light drizzle of honey. Add the cheese immediately after the sprouts leave the oven so it softens slightly and melds with the hot vegetables.

These sprouts pair beautifully with autumn and holiday menus, but they’re equally welcome with weeknight mains. They’re a simple side that looks and tastes special.

Why You’ll Love This Recipe

• Bold flavor. Sweet honey and tangy goat cheese balance the natural earthiness of Brussels sprouts.
• Nutritious. Brussels sprouts are cruciferous vegetables packed with fiber, vitamin C, vitamin K, and antioxidants.
• Quick and easy. Minimal prep and ready in about 25–30 minutes.
• Extra-crispy texture. Pan-searing cut sides before roasting creates deep caramelization and crunchy edges.

Ingredients

Ingredient Notes & Substitutions

See the recipe card below for full amounts. A few notes and options are listed here.

Brussels sprouts – Choose firm, bright green sprouts of similar size so they cook evenly. Smaller sprouts tend to be less bitter.

Goat cheese (chevre) – Use crumbled goat cheese or crumble a block yourself. If you prefer, substitute feta or another crumbly cheese such as gorgonzola for a different flavor.

Oil – Use extra-virgin olive oil or avocado oil for searing.

Honey – Any honey you enjoy will work; raw, unfiltered honey retains more flavor if available.

Buying and Preparing Brussels Sprouts

Buying: Look for firm, tightly packed sprouts with a bright green color and minimal blemishes. Avoid soft or wilted sprouts.

Preparing: Trim the stem end of each sprout and slice them in half lengthwise. Remove any loose outer leaves and save them for another use if you like.

How to Make

You will need an oven-safe skillet—cast iron works exceptionally well—for the stovetop-to-oven method that produces the crispiest results.

1. Preheat the oven to 425°F (220°C).
2. Trim and halve 1 pound of Brussels sprouts.
3. Heat 3 tablespoons of oil in an oven-safe skillet over medium-high heat. Arrange the sprouts cut side down in a single layer.
4. Cook without stirring until the cut sides are deeply browned and crisp, about 8–10 minutes—begin checking at 8 minutes to avoid burning.
5. Sprinkle with ½ teaspoon fine sea salt, gently stir, then transfer the skillet to the preheated oven.
6. Roast 8–10 minutes more, stirring once halfway, until a fork easily pierces the sprouts and they are nicely browned.
7. Remove from the oven and immediately scatter 2½ ounces crumbled goat cheese over the hot sprouts, then drizzle 1–2 tablespoons of honey to taste. Adjust salt as needed and serve immediately.

Tip: Serve right from the oven to preserve crispiness.

The Key to Crispy Brussels Sprouts

The best texture comes from a two-step method: sear the cut sides in a hot skillet to create caramelized, crisp edges, then finish in a hot oven. Using an oven-safe pan, such as cast iron, makes the transfer seamless and maximizes browning.

Serving Suggestions

These sprouts work well with roasted meats, fish, or a hearty vegetarian main. They also make an attractive addition to a brunch or holiday spread. Serve them directly from the skillet or transfer to a warm serving bowl for a lovely presentation.

FAQs

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Eat Clean. Be Well!
-Sara