Honey Sriracha Brussels Sprouts

The first time I made these Brussels sprouts, my husband actually asked if we could have them every week. That never happens with vegetables. The kitchen smelled incredible, like caramelized sweetness meets gentle heat. Now they're the one dish I can count on disappearing completely.

I brought these to a friends dinner party last month, and honestly, I was a little nervous. Brussels sprouts can be controversial. But halfway through the meal, someone asked for the recipe, and then three other people chimed in. There wasnt a single sprout left on that platter.

Ingredients

• 1½ lbs Brussels sprouts: Look for tight, bright green heads and give them a good trim so they roast evenly
• 3 tbsp honey: The honey creates this gorgeous caramelization that balances the heat perfectly
• 2 tbsp Sriracha sauce: Start here and adjust up or down depending on your spice tolerance
• 2 tbsp soy sauce: Use tamari if you need this gluten-free, it adds that essential umami depth
• 1 tbsp rice vinegar: Just enough acid to cut through the sweetness and keep things bright
• 1 tbsp olive oil in sauce: Helps the sauce cling to every nook and cranny of the sprouts
• 2 cloves garlic: Fresh minced garlic makes such a difference here, dont skip it
• 2 tbsp olive oil for roasting: This is what gets you those irresistible crispy edges
• ½ tsp kosher salt and ¼ tsp black pepper: Simple seasoning that lets the sauce shine
• 1 tbsp toasted sesame seeds and fresh herbs: Totally optional but they add such a pretty finish

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later.

Prep the sprouts:

Toss halved Brussels sprouts with olive oil, salt, and pepper until every piece is coated, then arrange them cut side down.

Roast until golden:

Let them cook for 20 to 25 minutes, flipping them halfway through, until you see those beautiful crispy edges developing.

Whisk the sauce:

While the oven does its work, stir together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic.

Add the glaze:

Toss the roasted sprouts in a large bowl with that sweet spicy sauce until theyre evenly coated.

Caramelize the coating:

Return them to the baking sheet for just 3 to 4 minutes more to let the sauce get all sticky and wonderful.

Finish and serve:

Sprinkle with sesame seeds and fresh cilantro or scallions if youre feeling fancy, and serve them while theyre still hot.

Save to Pinterest

My sister visited last weekend and I made these as a quick side for takeout. She took one bite, put her fork down, and said she needed this recipe immediately. Thats when I knew these werent just a side dish anymore, they were the main event.

Making Them Ahead

You can trim and halve the sprouts a day ahead and keep them in the fridge. Just toss them with oil and seasonings right before roasting. The sauce can be whisked together hours in advance, it actually gets better as the flavors meld together.

Perfecting The Crisp

The real secret is arranging the sprouts cut side down on that baking sheet. That flat surface gets incredible direct heat contact. And if you really want to go for it, flip on the broiler for just one or two minutes at the very end.

Serving Suggestions

These work alongside grilled chicken, salmon, or even as part of an Asian-inspired spread. I love serving them over steamed rice for a light dinner, or alongside other roasted vegetables for a colorful platter. Theyre also surprisingly good as a game day appetizer.

• Make a double batch because they reheat surprisingly well
• Pair with something cooling like cucumber salad if you go heavy on Sriracha
• Keep extra sauce handy in case you want to drizzle more at the table

Save to Pinterest

Every time I make these, I remember that vegetables dont have to be boring. Sometimes all it takes is the right sauce and a hot oven to transform something ordinary into something people actually get excited about.

Recipe FAQs

→ How do I make the Brussels sprouts crispy?

Roast Brussels sprouts cut side down at 425°F for 20-25 minutes until golden and crispy on the edges. For extra crispiness, broil 1-2 minutes at the end.

→ Can I adjust the spiciness of the dish?

Yes, modify the amount of Sriracha to increase or decrease the heat according to your preference.

→ What can I use instead of soy sauce for gluten-free options?

Use tamari sauce as a gluten-free alternative to traditional soy sauce to keep the flavor and avoid gluten.

→ Are there any allergen considerations?

This dish contains soy from the sauce and optionally sesame seeds. Omit sesame for allergies and verify product labels carefully.

→ What are some good pairings for these Brussels sprouts?

They pair wonderfully with grilled meats or as part of an Asian-inspired meal to complement the sweet and spicy flavors.