These honey sriracha brussels sprouts are a delicious twist on your everyday veggie dish! With a delightful mix of sweetness and heat, every bite offers a satisfying crunch that even the pickiest eaters will enjoy.
This recipe addresses issues of blandness and sogginess in Brussels sprouts, providing a flavorful spicy-sweet option for easy home cooking.
Sometimes, I struggle with vegetables being too bland or overly cooked. This recipe not only fixes that but also ensures the Brussels sprouts are tender yet crispy, thanks to a simple roasting technique. I’ve faced some trials, like underestimating the roasting time, but that’s all part of the learning process.
The best part? These tasty sprouts take about 25 minutes from start to finish, making them a quick side for weeknight dinners. The honey and sriracha concoction perfectly coats each sprout, resulting in a glaze that’s truly irresistible.
If you want a delightful vegetable option, check out my Broccolini Frittata. It’s another great way to enjoy your greens!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion , With honey and sriracha, these Brussels sprouts offer a vibrant kick mixed with a touch of sweetness, creating a taste that’s anything but ordinary.
- Crispy Texture , Roasting the sprouts results in crispy edges that contrast beautifully with the tender interior, making each bite satisfying and enjoyable.
- Quick and Easy Prep , In just 25 minutes from start to finish, you can have this delicious side dish ready, making it an excellent choice for weeknight dinners or last-minute meals.
- Health Benefits , Packed with vitamins and fiber, these honey sriracha Brussels sprouts not only taste great but also contribute to a nutritious diet, adding a healthy twist to your meals.
Honey Sriracha Brussels Sprouts
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: roasting
- Cuisine: vegetarian
- Diet: vegetarian
Description
Deliciously roasted Brussels sprouts with a sweet and spicy honey sriracha glaze.
Ingredients
- 1.2 lbs (550 g) Brussels sprouts, firm and green with tightly closed leaves, trimmed and halved as needed
- 1.5 tablespoons (22 ml) extra virgin olive oil
- ½ teaspoon (3 g) salt
- 2 tablespoons (42 g) honey, good-quality raw or local honey preferred
- 2 tablespoons (30 ml) Sriracha sauce, flavorful and not too vinegary
- 2 tablespoons (30 ml) soy sauce (or substitute coconut aminos for gluten-free option)
- 2 cloves garlic, grated or minced finely for even distribution
- Juice of ½ lemon (approximately 1 tablespoon / 15 ml)
- 1 tablespoon (9 g) toasted sesame seeds (optional, for garnish)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Ensure the oven is fully heated before roasting for optimal crispness.
- Step 2: Wash and trim the Brussels sprouts. Remove any brown or damaged leaves. Cut larger sprouts in half while smaller ones can be left whole to allow even roasting and consistent texture.
- Step 3: Drizzle 1.5 tablespoons (22 ml) of extra virgin olive oil over the sprouts. Sprinkle ½ teaspoon (3 g) salt evenly. Toss thoroughly to coat all sprouts well, promoting even roasting and flavor development.
- Step 4: Spread the Brussels sprouts in a single layer on a lightly greased flat baking tray. Roast in the middle of the oven for 15 minutes. Halfway through (at about 7-8 minutes), stir or toss the sprouts to ensure even cooking and prevent over-browning on one side. Check for tenderness and that edges are slightly crisp and browned but not burnt.
- Step 5: While the sprouts roast, combine in a bowl the honey (2 tablespoons / 42 g), Sriracha sauce (2 tablespoons / 30 ml), soy sauce (2 tablespoons / 30 ml), minced garlic (2 cloves), and lemon juice (from ½ lemon, approx. 1 tablespoon / 15 ml). Stir to blend the flavors evenly.
- Step 6: Once the initial roasting is complete, remove the tray from the oven. Discard any overly browned or burnt leaves in a separate bowl to avoid bitterness and preserve the fresh flavor of the dish.
- Step 7: Push the Brussels sprouts toward the center of the baking tray. Pour the honey sriracha sauce over them and toss gently to coat all sprouts evenly. Return the tray to the oven and roast for another 5 to 7 minutes until the sauce caramelizes and forms a shiny glaze on the sprouts. If the sauce thickens too much during this step, drizzle in 1 tablespoon (15 ml) of water at a time to thin it out and maintain a glaze texture.
- Step 8: Transfer the glazed honey sriracha Brussels sprouts to a serving bowl. Sprinkle toasted sesame seeds (1 tablespoon / 9 g) over the top for added nuttiness and crunch, if using. Optionally garnish with chopped green onions or a fresh squeeze of lemon to brighten the dish further.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 1 day to maintain crispness and flavor.
- Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating carefully to avoid sogginess.
- Ensure Brussels sprouts are trimmed and cleaned thoroughly to remove any damaged leaves for better taste and appearance.
- Roast sprouts in a single layer on a flat baking tray at 400°F for optimal crispy texture; overcrowding the pan can cause sogginess.
- Stir sprouts halfway through roasting to promote even browning and prevent burning.
- If the dish is lacking flavor, add an extra teaspoon of salt to the sauce before tossing.
- When sauce thickens too much during the final roasting, add water 1 tablespoon at a time to loosen and create a glaze.
- Reheat gently in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through, checking to maintain crispiness without burning.
- Serve as a side dish alongside quinoa or brown rice for a nutritious meal.
- Add to grain bowls or wrap fillings such as tacos for added texture and flavor.
- Pair with roasted sweet potatoes or a fresh cucumber salad to complement the spiciness and sweetness.
- Substitute soy sauce with coconut aminos to make the recipe gluten-free.
- For a vegan version, ensure honey is replaced with a vegan-friendly sweetener in equal measurement (2 tablespoons).
- Use other green vegetables like broccolini or kale with the same sauce and cooking method for variety.
- Choose firm, green Brussels sprouts with tightly closed leaves to ensure freshness and good texture. Avoid yellowed or blemished sprouts.
- Use a good-quality honey, raw or local, to add natural sweetness and depth that balances the heat of the Sriracha.
- Select a Sriracha sauce that is flavorful but mild on acidity for balanced heat and flavor.
- Extra virgin olive oil is preferred for its rich taste and roasting properties.
- Fresh garlic finely minced enhances the aromatic flavor and integrates better during cooking.
- Toast sesame seeds lightly before garnishing to enhance nuttiness and texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Ingredient Notes
- Brussels sprouts: Look for firm, green sprouts with tightly closed leaves. Avoid any that are yellowed or have blemishes, as they can affect the dish’s quality.
- Honey: Use a good-quality honey for a natural sweetness. Raw or local honey works wonders here by adding depth while balancing the heat from the Sriracha.
- Sriracha: Choose a flavorful Sriracha sauce that’s not too vinegary. It adds a spicy kick that perfectly complements the sweetness of the honey.
- Olive oil: Extra virgin olive oil is ideal due to its rich flavor. It’s important for roasting the sprouts evenly and giving them a crispy texture.
- Garlic: Fresh garlic is key for that aromatic flavor. Mince it finely to ensure even distribution and a robust taste in every bite.
- Sesame seeds: Toasted sesame seeds add nuttiness and crunch! Be sure to toast them lightly to enhance their flavor before sprinkling on the dish.
- Brussels sprouts: Look for firm, green sprouts with tightly closed leaves. Avoid any that are yellowed or have blemishes, as they can affect the dish’s quality.
- Honey: Use a good-quality honey for a natural sweetness. Raw or local honey works wonders here by adding depth while balancing the heat from the Sriracha.
- Sriracha: Choose a flavorful Sriracha sauce that’s not too vinegary. It adds a spicy kick that perfectly complements the sweetness of the honey.
- Olive oil: Extra virgin olive oil is ideal due to its rich flavor. It’s important for roasting the sprouts evenly and giving them a crispy texture.
- Garlic: Fresh garlic is key for that aromatic flavor. Mince it finely to ensure even distribution and a robust taste in every bite.
- Sesame seeds: Toasted sesame seeds add nuttiness and crunch! Be sure to toast them lightly to enhance their flavor before sprinkling on the dish.
Recipe Tips
- If Brussels sprouts aren’t browning, make sure to trim any damaged leaves and wash them thoroughly before roasting for 15 minutes.
- When sauce thickens during cooking, drizzle in 1 tablespoon of water at a time to help thin it out and achieve a glaze.
- If Brussels sprouts seem soggy, roast them on a baking tray in a single layer while maintaining a temperature of 400°F for optimal crispness.
- For uneven cooking, stir your Brussels sprouts halfway through the 15-minute roasting time to promote even browning and tenderness.
Serving Suggestions
Serve honey sriracha Brussels sprouts alongside quinoa or brown rice for a nutritious meal. You can also add a fresh cucumber salad or roasted sweet potatoes for additional flavor.
Add to grain bowls or wrap fillings for added texture. You can use honey sriracha Brussels sprouts in tacos or alongside grilled meats for delicious variety.
Top with sesame seeds or chopped green onions for a fresh finish. A drizzle of soy sauce or fresh lemon juice can brighten the dish further.
Recipe variations
- You can use fresh Brussels sprouts weighing about 1.2 pounds; ensure trimming and halving large ones for even roasting throughout the batch.
- Add 2 tablespoons honey and 2 tablespoons sriracha sauce to the glaze, plus 2 tablespoons soy sauce, 2 grated garlic cloves, and juice of half a lemon.
- Either substitute soy sauce with coconut aminos for a gluten-free option or replace sriracha with another hot sauce, depending on your preference.
- If serving more than four, double the Brussels sprouts to 2.4 pounds and adjust the glaze by increasing all sauce ingredients to 4 tablespoons each.
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How to Store?
To keep your honey sriracha brussels sprouts fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container and store at room temperature for up to 1 day to maintain crispness and flavor.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Freezing: Freeze in a freezer-safe container up to 2 months. Thaw in the refrigerator overnight before reheating carefully.
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