Honey Sriracha Brussels Sprouts (Printable)

Crispy Brussels sprouts glazed with sweet, spicy honey Sriracha sauce for a flavorful side or appetizer.

# Ingredient List:

→ Brussels Sprouts

01 - 1½ lbs Brussels sprouts, trimmed and halved

→ Sauce

02 - 3 tbsp honey
03 - 2 tbsp Sriracha sauce
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp rice vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced

→ For Roasting

08 - 2 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper

→ Garnish (Optional)

11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper until well coated. Arrange them cut side down on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
04 - While Brussels sprouts roast, whisk together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl.
05 - Once Brussels sprouts are done, transfer them to a large bowl. Drizzle with the honey Sriracha sauce and toss to coat evenly.
06 - Return the glazed sprouts to the baking sheet. Roast for an additional 3-4 minutes to caramelize the sauce slightly.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions, if desired. Serve immediately.

# Expert Tips:

01 -
  • The honey Sriracha glaze transforms Brussels sprouts into something people actually fight over
  • It comes together in under 40 minutes with mostly pantry staples
  • The crispy edges and sticky coating create this irresistible sweet-spicy crunch
02 -
  • Crowding the baking sheet will steam the sprouts instead of roasting them crispy
  • The glaze burns quickly, so watch closely during that final 4 minute caramelization
  • Room temperature sprouts roast more evenly than cold ones straight from the fridge
03 -
  • For extra crispy sprouts, try broiling them for 1 to 2 minutes after glazing
  • The glaze works beautifully on roasted cauliflower or broccoli too

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