Brussels sprouts with spicy honey and burrata is an irresistible combination of sweet, savory, and creamy. In this version I swapped the classic bacon for breakfast sausage and finished the dish with pomegranate arils for a bright, tangy contrast. The spicy honey — made with smoked paprika, cayenne, honey, a bit of butter and apple cider vinegar — is balanced and mellow, with a gentle kick. If you prefer less heat, cut back on the cayenne; if you love spice, add more to taste.
The soft, creamy burrata on top elevates the dish and tames the spice, making each bite rich and cohesive. Best of all, this recipe is quick and simple: from start to finish it takes about 30 minutes, so it’s perfect for weeknight dinners or as a show-stopping side for holiday meals.
Brussels sprouts are one of my favorite vegetables: nutritious, versatile, and eager to absorb flavors. While many like to pair them with bacon, using sausage offers a different, equally satisfying savory note. Paired with the spicy-sweet honey, fresh rosemary, creamy burrata, and jewel-like pomegranate arils, the result is a delightful balance of textures and flavors.
brussels sprouts with spicy honey and burrata
This recipe came together almost by accident. I had leftover Brussels sprouts from Friendsgiving and a few ingredients in the fridge, including burrata. I roasted the sprouts with sausage, whipped up a quick spiced honey glaze, and added burrata and pomegranate for contrast. The burrata’s mild creaminess smooths the heat and ties the dish together, while the pomegranate adds bright acidity and crunch. The result was such a hit I served it for friends — and it disappeared quickly.
happy thanksgiving!
This happened to be a Thanksgiving favorite: I tested the dish beforehand and served it at a small gathering. It paired beautifully with other dishes on the table and was one of the most popular items. If you’re planning holiday menus, this makes a flavorful, easy side that feels a little luxurious thanks to the burrata.
For more recipes and ideas, check the recipe index on the site for other favorites you might enjoy.
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Brussels Sprouts with Spicy Honey and Burrata
Ingredients
- 1 lb brussels sprouts
- 4 oz breakfast sausage
- salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 tsp fresh rosemary, diced
- 3 tbsp salted butter
- 1-2 pieces burrata
- pomegranate arils
Instructions
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Preheat the oven to 425°F (220°C). Halve the Brussels sprouts and arrange them cut-side down on a parchment-lined baking sheet. Break the sausage into small pieces and scatter between the sprouts. Drizzle with olive oil and season with salt and pepper.
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Roast for about 20 minutes, until the sprouts are tender and browned at the edges.
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While the sprouts roast, make the spicy honey: combine apple cider vinegar, butter, fresh rosemary, honey, smoked paprika, and cayenne in a small saucepan. Bring to a boil, continue boiling for about 3 minutes, then reduce heat and simmer for 5 minutes to thicken slightly.
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When the sprouts are done, drizzle the spicy honey over them. Top with torn or whole pieces of burrata and scatter pomegranate arils over the dish. Finish with a drizzle of olive oil and a pinch of salt and pepper over the burrata, then serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.