Crispy Jalapeño Parmesan Hot Honey Brussels | The BEST Griddle Side Dish

Big Poppa here — let’s turn those “I used to hate them” Brussels into the crunchy, spicy, cheesy bites you’ll crave every weekend. These Jalapeño Parmesan Hot Honey Brussels Sprouts are griddled to golden perfection, dripping with sweet heat, and kissed with Big Poppa’s Desert Gold — the ultimate citrus-sesame rub for veggies that steal the show.

Why This Recipe Rocks

This recipe proves Brussels sprouts can be downright addictive. The secret? Sweet, spicy, cheesy contrast. We’re talking jalapeños for kick, parmesan for crunch, and Desert Gold for that tangy-sesame citrus magic. Finished with hot honey drizzle, these sprouts go from “side dish” to “main event.”

What You’ll Need

Main Ingredients

• 1 lb Brussels sprouts, halved
• 2 tbsp Big Poppa’s Desert Gold Seasoning
• 2 tbsp olive oil
• 2 tbsp champagne citrus vinegar
• 1/4 cup parmesan cheese, finely grated
• 1–2 jalapeños, thinly sliced
• 2 tbsp hot honey, plus extra for drizzle

Tools & Gear

• Flat-top griddle or cast iron skillet
• Lifeguard Nitrile Food Gloves
• Griddle dome or lid
• Thermapen or instant-read thermometer

Step-by-Step: Jalapeño Parmesan Hot Honey Brussels Sprouts

1. Prep the sprouts: Halve your Brussels and toss them into a resealable bag. Add champagne citrus vinegar, olive oil, and Desert Gold. Shake until evenly coated.
2. Preheat the griddle: Fire up your flat-top to medium-high heat and give it a light coat of oil.
3. Assemble: On each Brussels half, drizzle a bit of hot honey, sprinkle parmesan, and top with a thin jalapeño slice. Place them face-down on the griddle.
4. Steam & cook: Cover with your dome or lid, add a splash of water under the dome to create steam, and let cook for about 7 minutes until tender and caramelized.
5. Finish with flair: Remove the cover, check tenderness (look for that golden crisp edge), then hit them with one final drizzle of hot honey. Try not to eat them all before they hit the plate.

Serving Ideas

• Serve as a show-stopping side with grilled steak, chicken, or salmon.
• Toss with arugula and a squeeze of lemon for a warm salad.
• Add to tacos or grain bowls for an unexpected spicy-sweet crunch.

Shop Rubs & Sauces

FAQ

Can I make these in the oven? Yep! Roast face-down at 425°F for about 20 minutes until golden, then finish with hot honey and jalapeños.

Can I tone down the heat? Sure — just remove jalapeño seeds or skip the slices altogether. You’ll still get plenty of zing from the vinegar and Desert Gold.

What’s the best hot honey to use? Any brand works, but a thicker variety clings best to the sprouts. Try your favorite spicy honey or make your own by warming honey with chili flakes.

Can I prep these ahead? Absolutely! Marinate the Brussels in the bag earlier in the day — just don’t add the cheese or honey until right before cooking.

Watch the Cook

https://youtu.be/UnXn18M8VMM?si=BQLqwHPFHjTfW8hR

Like this recipe?

If you liked this recipe, check out Big Poppa’s Smoked Tomatoes Recipe — another veggie masterpiece.

Hot Honey Jalapeño Brussels Sprouts | Griddle Veggie Recipe

Big Poppa

Rated 5.0 stars by 1 users

Category

Side Dish, Griddle, BBQ

Cuisine

American, BBQ

Servings

4

Prep Time

10 minutes

Cook Time

7 minutes

Turn Brussels sprouts into your new obsession. These crispy, caramelized beauties are tossed with champagne vinegar, olive oil, and Big Poppa’s Desert Gold Seasoning, then crowned with jalapeño, parmesan, and hot honey. Quick, fiery, and unforgettable on the griddle.

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Ingredients

• 1 lb Brussels sprouts, halved

• 2 tbsp Big Poppa’s Desert Gold Seasoning

• 2 tbsp olive oil

• 2 tbsp champagne citrus vinegar

• ¼ cup parmesan cheese, grated

• 1–2 jalapeños, thinly sliced

• 2 tbsp hot honey (plus extra for drizzle)

Tools & Gear

• Flat-top griddle or cast iron skillet

• Griddle lid or dome

• Thermapen or instant-read thermometer

Directions

1. Prep the Sprouts: Halve Brussels and place in a resealable bag. Add champagne vinegar, olive oil, and Desert Gold Seasoning. Shake to coat evenly.

2. Preheat the Griddle: Heat to medium-high and spray lightly with oil.

3. Assemble: Top each half with a touch of hot honey, parmesan, and a jalapeño slice. Place face-down on the griddle.

4. Steam & Cook: Cover with lid, add a splash of water under the dome, and cook for 7 minutes until tender and crispy.

5. Finish Strong: Remove cover, check for golden edges, and drizzle with extra hot honey. Serve immediately.

Recipe Video

Recipe Note