Charred Brussels Sprouts with Chilli-Crisp and Honey (Thanksgiving Side Dish)

When holiday cooking leans heavy — buttery mashed potatoes, creamy casseroles, rich gravies — a bright, crisp vegetable side becomes essential. These Charred Brussels Sprouts with Chili-Crisp and Honey are my go-to Thanksgiving vegetable: deeply caramelized, lightly spicy, perfectly sweet, and polished enough to feel restaurant-worthy.

They add color, freshness, and contrast to a Thanksgiving plate, and every year they’re the first dish guests ask about.

I first brought them to a Friendsgiving, and they disappeared before the turkey was carved. Since then, they’ve become a fixture on my holiday table: reliable, flavor-forward, and easy enough to prepare while everything else competes for oven space.

Today, I’ll show you how to make them perfectly charred, how to prep them for Thanksgiving timing, and how to pair them with classic holiday dishes.

Key Takeaways

• Crispiest technique: High heat + dry sprouts + undisturbed sear

• Holiday-ready: Sweet heat cuts through rich Thanksgiving classics

• Flexible method: Stovetop or oven

• Make-ahead friendly: Prep sprouts the night before

• Crowd-pleasing: Mild spice, glossy finish, big flavor impact

Why You’ll Love It

Before diving into technique, let me tell you why this version is so perfect for Thanksgiving. Every time I serve it, people gravitate toward it like it’s a secret chef-taught side dish — and I guess in some ways, it is.

✔️ Holiday Flavor Pop – Sweet heat balances rich Thanksgiving classics.
✔️ Fast Prep – Only 10 minutes of hands-on work for a gourmet side.
✔️ Make-Ahead Friendly – Prep the sprouts the night before Thanksgiving.
✔️ Crowd-Pleasing Heat – Mild spice that even kids usually love.
✔️ Crispy, Glossy Finish – Restaurant-style char without deep frying.

Ingredients You’ll Need

Thanksgiving cooking is all about choosing ingredients that deliver big flavor with minimal fuss. These simple components come together to create a side dish that feels both modern and comforting.

• Brussels sprouts – Medium or large sprouts char best and stay tender without burning.
• Olive oil – Helps the sprouts crisp quickly on high heat.
• Chilli-crisp – Use Lao Gan Ma, Fly By Jing, or your favorite brand.
• Honey – Ideal for holiday sweetness and caramelization.
• Soy sauce – Adds savory depth that pairs beautifully with turkey.
• Garlic – Provides warmth and aroma.
• Lemon – Brightens a rich Thanksgiving spread.
• Sea salt – Essential for proper browning.

How to Make Charred Brussels Sprouts with Chilli-Crisp and Honey

Whether you prefer a stovetop sear or a hands-off oven roast, both methods deliver beautifully charred, glossy Brussels sprouts perfect for Thanksgiving.

Here’s exactly how I make them Thanksgiving-ready:

Stovetop Method (Best for Deep Char)

1. Prep the sprouts – Trim and halve the Brussels sprouts, then pat them completely dry so they char instead of steaming.
2. Heat the skillet – Warm a cast-iron pan over medium-high heat until lightly smoking.
3. Add the oil – Pour in the olive oil and swirl to coat.
4. Arrange cut-side down – Place the sprouts in a single layer; overcrowding causes steaming.
5. Char undisturbed – Let them cook 4–6 minutes until deeply browned and caramelized.
6. Flip and season – Toss the sprouts and sprinkle with sea salt.
7. Add the garlic – Stir for 30–60 seconds until aromatic.
8. Add the chili-crisp – Coat every sprout in the chili oil.
9. Glaze with honey – Drizzle over the sprouts and toss to coat.
10. Add soy sauce – Deglaze the pan and lift browned bits for extra flavor.
11. Finish with lemon – A small squeeze balances the glaze.
12. Serve immediately – Spoon extra glaze over the top.

Oven Method (Hands-Off + Perfect for Thanksgiving Timing)

1. Heat the oven – Preheat to 450°F (230°C) and line a large baking sheet.
2. Prep the sprouts – Trim and halve them, then pat completely dry.
3. Season – Toss with oil, salt, and pepper until evenly coated.
4. Arrange cut-side down – Spread the sprouts in a single layer with space between each piece.
5. Roast – Bake 18–22 minutes until the cut sides are deeply browned and the outer leaves are crisp.
6. Make the glaze – Whisk together chili-crisp, honey, soy sauce, vinegar, and grated garlic until glossy.
7. Coat the sprouts – Remove the tray from the oven, drizzle the glaze over the hot sprouts, and toss to coat.
8. Finish roasting – Return to the oven for 2–3 minutes to let the glaze bubble, thicken, and cling.
9. Serve – Transfer to a serving dish and finish with sesame seeds, sliced scallions, or lemon.

Chef’s Tip #1: Double this recipe for a crowd — it vanishes quickly on Thanksgiving.

Pro Tips for Perfect Results

When cooking for a crowd, I rely heavily on little chef tricks that keep flavor and texture consistent. These are the exact tips I reach for every Thanksgiving.

• Dry thoroughly – Ensures the sprouts won’t steam.
• Use a cast-iron skillet – Delivers the best, deepest char.
• Trim evenly – Similar sizes cook at the same pace.
• Don’t rush the sear – The char is what carries the glaze.
• Warm the honey – Makes glazing silky and even.
• Add extra chilli oil – Great for spice lovers at the table.
• Finish with lemon – Essential for balance on a heavy holiday plate.
• Prep ahead – Cut the sprouts the day before Thanksgiving.

Variations & Substitutions (Holiday-Friendly)

On Thanksgiving, I know everyone has different dietary needs and flavor preferences. I love offering flexible swaps so every guest can enjoy this dish.

These versions are all holiday-tested in my kitchen.

• Maple-chilli version – Swap honey for maple syrup for a cozier fall sweetness.
• Extra-crunch holiday topping – Add toasted pecans or hazelnuts.
• Bacon-chilli version – Stir in crispy bacon bits for smoky depth.
• Soy-free – Replace soy sauce with coconut aminos.
• Ginger-honey twist – Add grated ginger with the garlic for warming spice.
• Balsamic finish – Drizzle aged balsamic for a Thanksgiving-appropriate sweetness.

What to Serve With (Thanksgiving Edition)

Thanksgiving plates are all about balance. I love pairing these sweet-spicy sprouts with richer classics because the acidity and char help reset the palate.

When you’re planning your holiday menu, think of these sprouts as the “flavor reset button” on the table.

• Roast turkey – The honey-chilli glaze cuts through the richness.
• Mashed potatoes – The sweet heat balances creamy textures.
• Stuffing – Especially sourdough or sausage-based stuffing.
• Cranberry sauce – Sweet acidity pairs beautifully.
• Ham or pork roast – The glaze complements salty meats.
• Mac and cheese – Contrast heaven: crispy meets creamy.

How to Store (Holiday Prep Edition)

Thanksgiving cooking runs on strategy — and this recipe is incredibly make-ahead friendly. I often prep everything the night before and quickly char and glaze on Thanksgiving day.

• Fridge – Store cooked sprouts in an airtight container for up to 4 days.
• Reheat – Re-crisp in a hot skillet; avoid microwaving if possible.
• Make-Ahead Tip – Cut the sprouts the night before and store them dry.
• Freeze – I don’t recommend freezing; the texture suffers.

People Also Ask (Thanksgiving SEO Section)

Q: Can I make these Brussels sprouts ahead for Thanksgiving?

A: Yes — prep the sprouts the day before, then char and glaze just before serving.

Q: How do I keep Brussels sprouts crispy on Thanksgiving?

A: Reheat them in a skillet or on a sheet pan at high heat for 5–7 minutes.

Q: Can I roast these instead of pan-frying for a big crowd?

A: Absolutely. Roast at 450°F for 18–22 minutes, then toss with the glaze.

Q: Are these Brussels sprouts spicy?

A: They’re mildly spicy; add extra chilli oil if your guests love heat.

Troubleshooting: Why Things Go Wrong

Q: Why are my Brussels sprouts mushy?

A: They were either wet or overcrowded, causing them to steam.

Q: Why aren’t they charring?

A: The pan wasn’t fully hot, or you moved them too early.

Q: Why does the glaze burn?

A: The honey was added too soon; it should go in at the end.

Q: Why do my sprouts taste bitter?

A: Charred outer leaves can taste sharp — remove a few and add lemon.

Common Mistakes to Avoid

• Crowding the pan – Leads to steaming, not charring.
• Adding garlic too early – It burns before the glaze forms.
• Skipping the lemon – A small squeeze makes a big difference.
• Using wet sprouts – Moisture prevents browning.