Description
Deliciously roasted Brussels sprouts with a sweet and spicy honey sriracha glaze.
Ingredients
Scale
- 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