This irresistible Honey Sriracha Brussels Sprouts recipe takes the humble Brussels sprout and transforms it into a mouthwatering dish by giving them a spicy glaze. With the perfect balance of sweetness from honey and a kick of heat from sriracha sauce, these oven-roasted Brussels sprouts are about to become your new favorite veggie! Perfect for holidays!
My spice-loving friends - you're going to love this easy recipe! I love Brussels Sprouts, but adding a tasty glaze to them can make all the difference. These Maple-Glazed Brussels Sprouts With Bacon are a great example, and this recipe for honey sriracha roasted Brussels sprouts is another. It's the best way to transform a (sometimes!) bland veggie into something everyone will ask for seconds.
In This Post
Why This Recipe Works
- Sweet and spicy. This honey sriracha glaze is the perfect balance between sweet and spicy. The sweetness of the honey complements the spiciness of the sriracha, creating a delicious glaze that coats the Brussels sprouts perfectly.
- Crispy oven-roasted sprouts. Roasting the Brussels sprouts in the oven at a high temperature caramelizes the outer leaves, resulting in crispy perfection with a tender interior.
- Perfect side dish. This is a great vegetarian side dish and goes well with anything - honey sriracha chicken, creamy coconut shrimp, boom boom shrimp, chicken and shrimp stirfry - you name it. It works just as well for a barbecue as it does for Thanksgiving dinner.
- Healthy. Brussels sprouts are so good for you and adding a glaze like this one makes them easy to enjoy (even if you're typically not a fan of Brussels sprouts!)
- Easy to adjust the spice. If you're thinking - "wait, I don't like spice!", don't worry. This recipe is incredibly versatile and can be customized to suit your spice preferences - simply make it sweeter or spicier by adjusting the honey sriracha sauce ingredients.
Key Ingredients
Just a few simple ingredients are all that's needed to make these spicy honey sriracha brussels sprouts.
- Fresh Brussels sprouts. Make sure to trim the ends and slice them in half for even cooking.
- Olive oil. Used to coat the Brussels sprouts before roasting, helping them crisp up in the oven.
- Salt and pepper. To taste, to help enhance the flavor of the Brussels sprouts.
- Honey Sriracha Sauce: The star of the show, providing the perfect balance of sweetness and heat.
How To Make Honey Sriracha Brussels Sprouts:
- Prep. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Trim your Brussels sprouts at the end and slice in half, lengthwise.
- Toss with oil. In a large mixing bowl, toss the Brussels sprouts with olive oil until evenly coated. Season with salt and pepper to taste.
- Roast. Spread the Brussels sprouts out in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Roast the Brussels sprouts in the preheated oven for about 25 minutes, or until they start to turn a golden brown color on the edges.
- Make the spicy glaze. In a small bowl, mix the ingredients for the honey sriracha sauce. Drizzle the oven-roasted Brussels sprouts with the honey sriracha mixture.
- Caramelize. Return the Brussels sprouts to the oven for an additional 4-5 minutes, allowing the spicy sauce to caramelize slightly. This will also help the sauce thicken a little.
- Serve. Once done, remove the Brussels sprouts from the oven and sprinkle with crumbled cooked bacon if using. Serve hot and enjoy!
Variations And Substitutions
These spicy Brussels sprouts are great as is, but here are some ways to change things up.
- Sub out the oil. I used olive oil, but canola, vegetable, grapeseed, or avocado oil works too.
- Add some bacon. I love the combo of Brussels and bacon - bacon makes everything better.
- Adjust the heat. You can tame the heat of the spicy honey sriracha sauce by adjusting the combination of honey and sriracha. Want it a bit sweeter? Just use a little less sriracha, or try a sweet chili sauce for a bit of a milder flavor. Want it spicier, add more sriracha, toss in a couple of dashes of hot sauce, or add some red pepper flakes. The sauce is a delicious recipe that can be customized to fit your palate - whether you want it flaming hot or on the sweeter side.
- Add some crunch. Toasted almonds or pecans can add crunch and texture to the dish. Or, try adding a sprinkling of sesame seeds to the dish.
Frequently Asked Questions
You can, but you should plan on reheating them in the oven or in an air fryer (not a microwave) for best results, and to avoid turning them into a soggy, mushy mess.
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven, or in an air fryer to return the Brussels to their original level of crispiness.
Yes! If you're short on time, pan frying the Brussels on the stovetop is a good way to still keep them crispy but cook them up quickly. Simply prepare the Brussels sprouts as directed, then pan-fry them in a large skillet over medium-high heat, stirring occasionally. Once they're almost finished, toss them with the sauce and cook for a couple of more minutes, then serve.
Yes! The air fryer is a great way to make Brussels sprouts because it makes them so crispy! Simply toss the Brussels with oil, salt, and pepper, and preheat your air fryer to 375. Cook them for 12-14 minutes, shaking them at the 5 and 10-minute marks.
As is, the sauce really isn't too spicy. But if you're not a fan of spicy foods and this is more heat than you're looking for you can reduce the amount of sriracha or omit it altogether. Conversely, if you want extra heat, just add extra sriracha sauce, or a little bit of hot sauce to the mix.
Yep! If you're looking to make the sauce vegan, you can substitute maple syrup or agave nectar for the honey. Adjust the amount to taste to maintain the perfect balance of sweetness and heat.
If you try these Honey Sriracha Brussels Sprouts let me know what you think in the comments below. And don't forget to tag me with a pick @frontrangefed on Instagram so I can see your masterpiece!
More Easy Sides
- Creamy, Cheesy Boursin Mashed Potatoes Recipe
- Easy Instant Pot Steamed Broccoli
- Farro With Blistered Tomatoes And Pesto
- Old-Fashioned Scalloped Pineapple Casserole
- Easy Slow Cooker Apple Pie Baked Beans
- Roasted Elephant Garlic
- Maple Bacon Brussels Sprouts
Recipe
Quick And Easy Oven-Roasted Honey Sriracha Brussels Sprouts
Ingredients
- 1 lb brussels sprouts ends removed, sliced in half
- ½ tablespoon olive oil
- 1 tsp salt
- 1 teaspoon ground black pepper
- 2 tbsp honey sriracha sauce
For the Honey Sriracha Sauce (see full recipe here) - The below makes 1 cup.
- ¼ cup honey
- 3 tablespoon sriracha
- 2 tbsp soy sauce
- 2 tablespoon rice vinegar
- 4 garlic cloves minced
- 1 squeeze lime juice
Instructions
- Preheat your oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Trim the ends of the Brussels sprouts and remove any loose leaves. Slice them in half. In a large bowl, toss the Brussels sprouts in the oil and sprinkle with salt and pepper to taste.
- Roast the Brussels sprouts in a single layer on the prepared sheet pan for about 20-25 minutes, or until the sprouts start to turn a golden brown color on the edges.
- While the Brussels sprouts are roasting, mix the ingredients for the honey sriracha glaze (note - this recipe makes a full 1 cup, but you only need a couple tablespoons for the Brussels Sprouts. Save the rest for a dipping sauce, or use on Honey Sriracha Chicken!
- Remove the Brussels Sprouts from the oven, drizzle with the honey sriracha sauce, and place back into the oven for 3-5 minutes.
- Remove the Brussels sprouts from the oven, transfer them to a serving bowl, and serve hot.
Notes
- Watch the Brussels sprouts closely in the oven - you may want to stir them about halfway through so they don't burn on the bottom.
- Adding the sprouts back to the oven after tossing with the sauce for a few minutes helps the sauce to thicken up. It's an optional step, but is well worth it!
- Note - the recipe listed for the Honey Sriracha Sauce will make a full cup. You only need 2 tablespoons for the Brussels Sprouts so save the rest for a dipping sauce, or add to chicken, shrimp or another dish.
Sarah Jenkins says
These were great! Just a bit of sweet spice added so much to this veg. And I love roasting them - makes them so nice and crispy!