Oh my gosh, you have to try these Honey Sriracha Brussels sprouts – they’re my absolute favorite way to transform this humble veggie into something magical! That perfect combo of sweet honey and spicy sriracha will make you forget you’re eating something healthy. I’ll never forget the first time I made these for a skeptical friend who “hated” Brussels sprouts – one bite of those crispy, caramelized edges glazed in sticky-spicy goodness, and she was hooked. After roasting hundreds of batches (seriously, I make these at least once a week), I’ve perfected the technique to get that irresistible crunch while keeping the centers tender. Ready in just over 30 minutes, this dish proves exciting veggies don’t have to be complicated!
Why You’ll Love These Honey Sriracha Brussels Sprouts
Trust me, these aren’t your grandma’s boiled Brussels sprouts! Here’s why this recipe will become your new go-to:
- That addictive sweet-heat combo – The honey sriracha glaze caramelizes into this sticky, spicy-sweet coating that’ll have you picking at the pan
- Perfect crispy texture – Roasting gives those outer leaves that amazing crunch while keeping the centers tender (no mushy sprouts here!)
- Ready in under 35 minutes – Just toss, roast, glaze – it’s that simple for a side that steals the show
- Goes with everything – Equally at home next to weeknight chicken or fancy holiday ham
Seriously, even sprout-haters can’t resist these – they’re that good!
Ingredients for Honey Sriracha Brussels Sprouts
Here’s everything you’ll need to make these addictive sprouts – simple ingredients with big flavor! Make sure your Brussels sprouts are fresh and firm for the best texture:
- 1 lb Brussels sprouts, trimmed and halved (small ones can stay whole)
- 2 tbsp olive oil – helps them crisp up beautifully
- 1/4 tsp each salt and black pepper – basic but essential!
- 2 tbsp honey – use good quality for that caramelized sweetness
- 1 tbsp sriracha sauce – adjust up or down for your heat preference
- 1 tbsp soy sauce – adds savory depth (use tamari for gluten-free)
- 1 tsp lime juice – fresh squeezed makes all the difference
The glaze comes together in seconds – just whisk everything in a small bowl until smooth!
How to Make Honey Sriracha Brussels Sprouts
Okay, let’s get cooking! This recipe comes together so easily – you’ll be amazed at how simple steps create such incredible flavor. Here’s exactly how I make these addictive sprouts every single time:
Preparing the Brussels Sprouts
First things first – prep your sprouts! Trim off any tough ends and remove yellow outer leaves. Cut them in half lengthwise (unless they’re super tiny – those can stay whole). Toss them in a big bowl with olive oil, salt, and pepper until every piece is nicely coated. This simple step ensures they’ll crisp up perfectly!
Making the Honey Sriracha Glaze
While the oven heats up, whisk together your glaze ingredients – honey, sriracha, soy sauce, and lime juice – in a small bowl. You’ll know it’s ready when it’s smooth and slightly thickened. Taste it (careful, it’s spicy!) and adjust if needed – sometimes I add an extra squeeze of honey if I want it sweeter.
Roasting and Glazing
Spread your oiled sprouts cut-side down on a baking sheet – this helps them caramelize beautifully. Roast at 400°F for about 20-25 minutes until they’re crispy and golden brown at the edges. Immediately toss them with the glaze while still hot – that’s when they’ll soak up all that sticky goodness best!
Tips for Perfect Honey Sriracha Brussels Sprouts
After making these countless times, I’ve picked up some tricks that make all the difference:
- Control the heat – Start with 1 tbsp sriracha, then add more after tasting the glaze (it gets spicier as it cooks!)
- Space them out – Don’t crowd the baking sheet or they’ll steam instead of crisp up
- Fresh lime is key – Bottled juice just doesn’t give that bright zing to balance the sweetness
- Watch closely – Ovens vary, so check at 20 minutes – you want golden edges but not burnt!
Trust me, these little tweaks take your sprouts from good to “can’t stop eating” amazing!
Ingredient Substitutions
Ran out of honey? No problem! This recipe is super flexible. For a vegan version, swap in maple syrup – it gives that same sticky sweetness. Tamari works perfectly if you’re gluten-free instead of soy sauce. And if sriracha’s too intense, try chili garlic sauce for milder heat. The beauty is you can tweak it to your taste!
Serving Suggestions
These honey sriracha Brussels sprouts play well with so many dishes! My favorite way? Piled next to juicy grilled chicken thighs or crispy tofu for a complete meal. For special occasions, sprinkle with toasted sesame seeds or chopped green onions – that little crunch makes them extra pretty. They’re also amazing tossed with soba noodles for a veggie-packed bowl!
Storage and Reheating
Leftovers? (Though I doubt you’ll have any!) Store these sprouts in an airtight container in the fridge for up to 3 days. To bring back that crispy magic, reheat in a 375°F oven or air fryer for 5-7 minutes – way better than the microwave! The glaze will get sticky again just like fresh.
Honey Sriracha Brussels Sprouts FAQs
Can I use frozen Brussels sprouts? Fresh is best for that perfect crispy texture, but in a pinch, frozen will work! Just thaw and pat them very dry before roasting – otherwise, they’ll steam instead of crisp up.
How can I make it less spicy? Start with just 1/2 tbsp sriracha in the glaze, or swap in chili garlic sauce for a milder kick. A little extra honey helps balance the heat too!
What’s the best oven temperature? 400°F is the sweet spot – hot enough to caramelize the sprouts without burning. If your oven runs hot, check them at 20 minutes.
Can I prep these ahead? Absolutely! Trim and halve the sprouts the night before, and whisk the glaze up to 3 days ahead. Just roast and toss when ready to serve!
Nutritional Information
Nutrition info is estimated per serving (about 1/4 of the recipe): 150 calories, 7g fat, 20g carbs (4g fiber), and 4g protein. Remember, values may vary based on exact ingredients used – this sweet and spicy treat still packs plenty of veggie goodness!
Made this recipe? I’d love to hear how yours turned out – tag me in your crispy sprout photos! You can find more recipe inspiration on Pinterest.
Print
Irresistible Honey Sriracha Brussels Sprouts in 35 Minutes
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
Crispy Brussels sprouts tossed in a sweet and spicy honey sriracha glaze.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 tsp lime juice
Instructions
- Preheat oven to 400°F.
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes until crispy.
- Whisk honey, sriracha, soy sauce, and lime juice in a bowl.
- Toss roasted Brussels sprouts with the glaze.
- Serve warm.
Notes
- Adjust sriracha for more or less heat.
- Use maple syrup instead of honey for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: honey sriracha Brussels sprouts, spicy Brussels sprouts, roasted Brussels sprouts
