Honey Sriracha Brussels Sprouts (Printable Version)

Crispy roasted Brussels sprouts tossed in a sweet and spicy honey Sriracha glaze with garlic and sesame seeds.

# 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

# Directions:

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 perfect balance of sweet and spicy that makes you forget youre eating vegetables
  • Crunchy edges and tender centers in every bite
  • Ready in 35 minutes but tastes like something from a restaurant
02 -
  • Cut the sprouts to a similar size so they all roast at the same rate, nobody likes half burnt half raw vegetables
  • Line your baking sheet with parchment paper because that sugar in the sauce will caramelize hard
  • Dont skip the final return to the oven, those extra minutes are what makes the sauce cling instead of sliding off
03 -
  • Buy pre-trimmed Brussels sprouts if youre short on time, it makes the prep so much faster
  • Let the pan cool slightly before tossing with sauce so it coats evenly instead of sliding right off

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