Honey Sriracha Brussels Sprouts

My apartment was filled with the most incredible aroma when I first tried roasting Brussels sprouts this way. I'd always been indifferent to them until a friend made these crispy little gems at a dinner party. Now they're the vegetable I actually crave, especially when that sticky spicy glaze caramelizes in the oven. The way the edges get almost burnt and sweet while the centers stay tender changed everything I thought I knew about this misunderstood vegetable.

Last Thanksgiving I made these instead of the usual green bean casserole and my uncle asked for the recipe before he even finished his first serving. The best part is how the sauce clings to every nook and cranny, coating each sprout in this sticky glossy finish. Even my cousin who claims to hate Brussels sprouts went back for seconds.

Ingredients

• Brussels Sprouts: Look for firm tight heads without any yellowing leaves and trim the dry stem end before cutting them in half
• Honey: Use a mild honey that wont overpower the other flavors but still adds that necessary sweetness
• Sriracha: This is your heat source so adjust based on your spice tolerance but dont skip it entirely
• Soy Sauce: Use tamari if you need this to be gluten free but regular soy sauce works perfectly too
• Rice Vinegar: Adds just enough acidity to cut through the honey and balance the glaze
• Garlic: Fresh minced garlic makes such a difference here so avoid the jarred stuff if possible
• Olive Oil: You need this both for roasting and in the glaze to help everything caramelize
• Kosher Salt: Essential for drawing out moisture and getting those crispy edges
• Black Pepper: Adds a subtle warmth that complements the Sriracha
• Sesame Seeds: Totally optional but they add this nutty crunch and make everything look restaurant quality
• Fresh Herbs: Cilantro or scallions add a bright fresh finish that cuts through the sweetness

Instructions

Get the oven ready:

Preheat to 425°F and line a baking sheet with parchment paper because that sticky glaze will make cleanup miserable otherwise

Prep the sprouts:

Toss them with olive oil salt and pepper until every piece is coated then arrange them cut side down on the baking sheet

Roast until golden:

Let them cook for 20 to 25 minutes flipping halfway until theyre crispy and starting to char on the edges

Make the glaze:

Whisk together the honey Sriracha soy sauce rice vinegar olive oil and garlic while the sprouts roast

Add the sauce:

Toss the roasted sprouts in a large bowl with the glaze until every piece is evenly coated

Caramelize everything:

Return them to the baking sheet and roast for another 3 to 4 minutes so the sauce gets sticky and bubbling

Finish and serve:

Top with sesame seeds and fresh herbs right before serving while theyre still hot and crispy

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I've started making these as a late night snack just for myself sometimes. Standing at the counter eating them straight from the baking sheet has become my guilty pleasure. Something about the combination of crispy edges and that spicy sweet coating makes them completely addictive.

Getting the Perfect Crisp

The cut side down method is what makes these restaurant quality. That direct contact with the hot baking sheet creates this beautiful caramelization that you cant achieve any other way. I've tried roasting them every which way but this is consistently the winner.

Customizing the Heat Level

Start with less Sriracha if youre unsure and add more to the glaze before tossing. You can always increase the heat but you cant take it away once its there. My mom prefers a milder version while my dad doubles the Sriracha every single time.

Make Ahead Strategy

You can trim and halve the sprouts a day ahead and keep them in the fridge. Just make sure theyre completely dry before roasting or theyll steam instead of crisp up. The glaze can also be whisked together beforehand and stored at room temperature.

• Reheat any leftovers in a hot oven not the microwave to maintain that crispy texture
• These reheat surprisingly well for a roasted vegetable but they really are best fresh
• The sauce will thicken in the fridge so thin it with a tiny splash of water or rice vinegar before reheating

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These have officially become the one vegetable dish everyone actually gets excited about at dinner. Hope they become a favorite in your house too.

Recipe Questions & Answers

→ How do I make the Brussels sprouts extra crispy?

For maximum crispiness, roast the Brussels sprouts at a high temperature (425°F) until golden brown. Make sure they're arranged cut side down on the baking sheet for even browning. You can also broil them for 1-2 minutes at the end after adding the sauce to get that perfect caramelized crispness.

→ Can I adjust the spice level?

Absolutely! The Sriracha amount can be easily adjusted to your preference. Start with 1-2 tablespoons for mild heat, 2-3 tablespoons for medium, or up to 4 tablespoons for extra spicy. Taste the sauce before coating the sprouts and add more Sriracha if needed.

→ What's the best way to store leftovers?

Leftover honey Sriracha Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness, or microwave briefly if you prefer. The sauce may thicken when chilled, but it will still be delicious.

→ Can I make this gluten-free?

Yes, simply use tamari instead of soy sauce, which is a gluten-free alternative that works perfectly in this recipe. The rest of the ingredients are naturally gluten-free, making this a safe option for those with gluten sensitivities.

→ What sides pair well with these Brussels sprouts?

These sprouts complement grilled meats like chicken, pork, or steak beautifully. They also work well with rice dishes, stir-fries, or as part of an Asian-inspired meal. For a complete vegetarian meal, serve with quinoa or brown rice and steamed vegetables.