Honey Sriracha Brussels Sprouts Recipe Perfect for Dinner

Sticky, caramelized, and just the right amount of spicy—Honey Sriracha Roasted Brussels Sprouts are the side dish you didn’t know you needed. I first whipped these up on a whim, combining my love for sweet heat with the earthy goodness of Brussels sprouts, and honestly, they’ve been a hit ever since. Whether you’re looking to impress at a dinner party or jazz up your weeknight meals, these sprouts are guaranteed to steal the spotlight. (Trust me, even the sprout skeptics will be converted!)

There’s something magical about how the honey and Sriracha glaze transforms during roasting, creating crispy edges and a sticky, flavorful coating that’s impossible to resist. Pair that with the slight char and nutty flavor of roasted Brussels sprouts, and you’ve got a dish that feels gourmet but is ridiculously easy to make. Let’s dive into the details of this must-try recipe that’s perfect for dinner.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, these sprouts are perfect for busy nights when you want something delicious but don’t have hours to spare.
• Simple Ingredients: You only need a handful of pantry staples to whip up this show-stopping dish—no fancy shopping trips required.
• Sweet and Spicy Perfection: The combination of honey and Sriracha creates a perfectly balanced glaze that’s both indulgent and exciting.
• Versatile: Serve these as a side dish, toss them into a bowl with rice and protein, or enjoy them as a snack (yes, they’re that good).
• Impressive Yet Effortless: This recipe looks and tastes like it belongs in a restaurant, but it’s simple enough for a beginner cook.

What sets this recipe apart is how the honey caramelizes and mingles with the heat from the Sriracha. It’s not just addictive—it’s downright comforting. These sprouts are the ultimate crowd-pleaser, whether you’re cooking for picky eaters or spice lovers. Plus, they’re a healthier alternative to heavy sides without sacrificing flavor.

What Ingredients You Will Need

This recipe uses straightforward ingredients that you probably already have in your kitchen. Here’s everything you’ll need:

• Brussels Sprouts: About 1 pound, trimmed and halved. Look for fresh, bright green sprouts for the best flavor.
• Olive Oil: 2 tablespoons to coat the sprouts evenly and help them crisp up in the oven.
• Honey: 3 tablespoons for that irresistible sticky sweetness.
• Sriracha: 2 tablespoons (adjust to taste if you prefer less heat).
• Soy Sauce: 1 tablespoon for a touch of savory umami richness.
• Garlic Powder: 1 teaspoon for subtle depth of flavor.
• Salt: ½ teaspoon to enhance all the flavors.
• Black Pepper: ¼ teaspoon for a hint of spice.

If you’re looking to customize, you can easily swap out the honey for maple syrup or agave for a vegan option. You can also experiment with hot sauce alternatives if Sriracha isn’t your thing.

Equipment Needed

You don’t need much to make this recipe, and you likely already have all the tools:

• Large Mixing Bowl: To toss the Brussels sprouts with the marinade.
• Sheet Pan: A sturdy, non-stick baking sheet for roasting.
• Parchment Paper: Optional, but it makes cleanup a breeze.
• Tongs or Spatula: For flipping the sprouts halfway through roasting.

Pro tip: If your sheet pan tends to warp in high heat, opt for a heavy-duty version to avoid uneven cooking.

Preparation Method

1. Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prep the Brussels sprouts: Trim the ends and cut each sprout in half. Place them in a large mixing bowl.
3. Make the glaze: In a small bowl, whisk together the olive oil, honey, Sriracha, soy sauce, garlic powder, salt, and pepper until smooth.
4. Toss to coat: Pour the glaze over the Brussels sprouts and toss until each piece is evenly coated.
5. Spread on the sheet pan: Arrange the sprouts in a single layer on the prepared sheet pan, cut side down for maximum caramelization.
6. Roast: Roast in the preheated oven for 20-25 minutes, flipping halfway through. The sprouts should be golden brown with crispy edges.
7. Serve: Remove from the oven and transfer to a serving platter. Enjoy hot for the best flavor and texture!

Keep an eye on the sprouts during the last few minutes to avoid burning the glaze—it should be sticky, not charred. If you like extra caramelization, broil for 2-3 minutes at the end.

Cooking Tips & Techniques

• Don’t overcrowd the pan: This is key to achieving crispy edges. If the sprouts are too close together, they’ll steam instead of roast.
• Adjust the heat: If you’re sensitive to spice, start with 1 tablespoon of Sriracha and add more to taste.
• Flip halfway through: Turning the sprouts ensures even cooking and caramelization on both sides.
• Make ahead: You can prep the glaze and trim the sprouts in advance to save time.
• Experiment with toppings: Sprinkle toasted sesame seeds or crushed peanuts for extra crunch and flavor.

Remember, every oven is different, so keep an eye on your sprouts during the roasting process. They’re done when the edges are crispy and golden, but not burnt.

Variations & Adaptations

Here are some fun ways to mix things up:

• Vegan option: Swap honey for maple syrup or agave. It still gives that perfect sweetness without any animal products.
• Add some citrus: Squeeze fresh lime juice over the sprouts before serving for a tangy twist.
• Make it smoky: Add ½ teaspoon of smoked paprika to the glaze for a subtle smoky flavor.
• Go nutty: Toss in some chopped toasted almonds or pecans for a crunchy topping.
• Switch up the sauce: Try using gochujang instead of Sriracha for a Korean-inspired version.

I’ve tried these with a drizzle of tahini for a creamy finish, and let me tell you—it’s a game-changer.

Serving & Storage Suggestions

These Honey Sriracha Brussels Sprouts are best served hot, straight out of the oven. Here’s how to serve and store them:

• Serving ideas: Pair them with grilled chicken, salmon, or tofu for a complete meal. They also work beautifully as part of a grain bowl with quinoa or rice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 400°F (200°C) oven for 5-7 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.
• Flavor development: The glaze intensifies as it sits, making leftovers taste even better!

Nutritional Information & Benefits

While exact nutrition will vary, here’s what you can expect from this healthy and flavorful dish:

• Approximately 150 calories per serving (about 1 cup).
• Rich in fiber thanks to Brussels sprouts, promoting digestive health.
• Honey adds natural sweetness without refined sugar.
• Sriracha contains capsaicin, which may boost metabolism.
• Low in carbs, making it suitable for keto or low-carb diets when paired with a sugar-free sweetener.

Plus, Brussels sprouts are packed with vitamins C and K, antioxidants, and anti-inflammatory properties—making this dish as nutritious as it is delicious.

Conclusion

Honey Sriracha Roasted Brussels Sprouts are the kind of recipe you’ll find yourself making on repeat. They’re quick, easy, and packed with flavor that hits just the right balance of sweet and spicy. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to be a crowd favorite.

Give this recipe a try and make it your own—add your favorite toppings, adjust the heat, or pair it with your go-to main dishes. I’d love to hear how you make it uniquely yours! Comment below and let me know how it turns out, or share your tips and tweaks. Happy roasting!

FAQs

Can I use frozen Brussels sprouts?

Yes, but fresh sprouts roast better and achieve a crispier texture. If using frozen, thaw and pat them dry before cooking.

How do I make this recipe less spicy?

Reduce the Sriracha to 1 tablespoon or use a milder hot sauce. You can also increase the honey for a sweeter glaze.

Can I prep this recipe in advance?

Absolutely! You can trim and halve the sprouts and make the glaze ahead of time. Store them separately and toss together right before roasting.

What other vegetables can I use?

This glaze works wonderfully on carrots, cauliflower, or even green beans. Adjust the roasting time based on the vegetable’s texture.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free soy sauce or tamari. Double-check labels to ensure all ingredients are gluten-free.

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