Sweet and spicy with a crispy outside and a soft inside, these honey sriracha Brussels sprouts are SO good! Such a great way to kick up these often neglected little veggies to crave-worthy status. These take just minutes to prepare before oven roasting for a half hour.
These are great as an appetizer served with cocktail picks or in a bowl as a side dish for any main course that needs a lively vegetable.
PS. This happens to be vegan. So if you have a vegetarian or vegan friend or family member coming for the holidays, this is a dish that everyone can enjoy!
What Inspired This Recipe
I am a Brussels sprout lover but I know that not everybody is. I made these to get my family to eat Brussels sprouts and as a healthy side or appetizer during the holidays. I have lots of delicious salads for the holidays, like Apple Walnut Salad, Rocket and Pear Salad and my Fresh Medjool Dates and Carrot Salad but this is my first roasted veggie recipe! In real life I do make roasted vegetables often so I'm sure this won't be the last!
- Brussels sprouts - The main ingredient, these mini cabbages are packed with vitamins and fiber. They hold up well to roasting and love the sweet spicy sauce in this recipe.
- Sriracha - The star of the sauce, sriracha is a wonderfully spicy Asian pepper sauce. It is smooth textured and very versatile. (Can you tell how much I love it by the size of my bottle?!)
- Honey - This is what makes this recipe get sweet and sticky, paired with the sriracha, it makes a fantastic glaze that can also be used as a dipping sauce.
Step By Step Instructions
Start by preheating your oven to 375° F
- Trim Brussels sprouts, removing any discolored outer leaves and slice in half then toss your with oil, salt and pepper and spread them in a single layer on a baking sheet. (Line it with parchment if you like, for easy cleanup.)
2. Roast for 30 minutes, stirring halfway through to let them brown evenly.
3. Mix together honey, sriracha and sesame seeds.
4. Remove sprouts from oven, turn heat to broil and drizzle honey mixture over sprouts.
5. Stir to lightly coat and place under broiler for 2-4 minutes longer, or until glaze start to caramelize.
6. Remove from oven and serve.
7. Serve in a bowl with cocktail picks as an appetizer or as a side dish with dinner.
- Use a large baking sheet. Crowding your sprouts onto a small pan will cause them to steam as they cook, preventing browning and crisping.
- If you want these spicier, add extra sriracha to the honey a bit at a time. Sriracha is very spicy and can become overpowering easily so be careful.
- If serving these as an appetizer, try pairing them with other Asian themed appetizers like Shrimp Salad Rolls with Peanut Dipping Sauce, Miso Baked Oysters, Thai chicken satays or crispy spring rolls.
Honey Sriracha Cauliflower - This recipe works really well with cauliflower. Simply cut it into bite size florets and follow the recipe, reducing the roasting time to 20 minutes before broiling.
Honey Garlic Brussels Sprouts - If you don't like your sprouts spicy, swap 2 cloves of minced garlic for the sriracha sauce and make it honey garlic.
Spicy Bacon Brussels Sprouts - Add ½ cup of crumbled bacon to the honey sriracha sauce before drizzling over the Brussels sprouts and continue to broil as per the recipe.
Honey Sriracha Dipping Sauce - Instead of baking the sauce on the sprouts, you can serve it on the side for dipping. This makes a fantastic dipping sauce for chicken and pork too.
- Honey - Maple syrup is an excellent substitution for honey if you prefer.
- Sriracha - Spicy chili garlic sauce works just as well, though it is not quite as smooth as sriracha.
- Soy Sauce - If you need to make this completely gluten free, swap tamari sauce for the soy sauce.
Grilled fish or meat is an excellent main course for these. These also pair well with a roast turkey or go Asian with chow mein or fried rice.
Yes! Brussels sprouts are so good for you. One cup has just under 60 calories, 4 grams of protein, 4 grams of fiber, and over 100% of your daily recommended intake of vitamin K and C. Brussels sprouts are also an excellent source of Folate (25%), Manganese (15%) and vitamin A (25%) not to mention full of antioxidants and trace minerals. These are a fantastic food to include in your diet regularly.
Storage And Make Ahead Tips
The sauce can be made ahead up to 3 days and kept in the refrigerator. The Brussels sprouts can be trimmed and cut up to a day ahead and also stored in the fridge. These are best eaten right after cooking.
Leftovers can be stored, covered in the fridge, up to 4 days. This will not freeze well.
Cheers friends! Sabrina
Have a wonderful and delicious day,
Honey Sriracha Brussels Sprouts
- 1 ½ pounds Brussels sprouts
- 3 tablespoon olive oil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 4 tablespoon Honey
- 1 teaspoon Sriracha sauce (or to taste) Up to 1 tablespoon depending how spicy you want these.
- 1 teaspoon Soy sauce
- 2 tablespoon Sesame seeds
- Preheat the oven to 375° F
- Trim Brussels sprouts, removing any discolored outer leaves and slice in half.
- In a large bowl, toss the Brussels sprouts, oil, salt and pepper together and spread them in a single layer on a baking sheet lined with parchment.
- Slide tray into oven and roast 30 minutes, stirring halfway through to let them brown evenly.
- Meanwhile, mix together honey, sriracha, soy sauce and sesame seeds.
- Remove sprouts from oven and turn oven up to broil setting.
- Drizzle honey mixture over. Stir to lightly coat and place back in oven (that is pre heated to broil) for 2-4 minutes longer, or until they caramelize and get crispy in spots. Watch carefully while broiling and remove as soon as they have brown spots all over.
- Serve immediately.