Honey Sriracha Brussels Sprouts (Printable View)

Crispy Brussels sprouts glazed with sweet, spicy honey Sriracha sauce - flavorful side or appetizer.

# What You Need:

→ 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
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

# How-To Steps:

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 Advice:

01 -
  • The honey Sriracha glaze creates this perfect balance of sweet heat that makes you want to keep eating just one more
  • Roasting them cut side down gets those edges crispy and golden while keeping the inside tender
  • They disappear faster than any other side dish I've ever made
02 -
  • Dont crowd the baking sheet or theyll steam instead of roast and youll lose that crispy texture
  • The second roast is crucial because it helps the glaze stick and caramelize instead of just sliding off
  • Let them cool for just a minute after the final roast so the sauce sets slightly
03 -
  • Pat the sprouts completely dry before tossing with oil to get maximum crispiness
  • Use a rimmed baking sheet to prevent the glaze from dripping into your oven and smoking

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