Okay, gather ’round, because I’m about to share something truly special with you – a recipe that’s transformed weeknight dinners and holiday gatherings in my home: Honey Sriracha Brussels Sprouts. Now, I know what you might be thinking: Brussels sprouts? Really? But trust me on this one. These aren’t your grandma’s mushy, boiled sprouts.

My first encounter with truly delicious Brussels sprouts was at a friend’s potluck. I was a Brussels sprouts skeptic, to put it mildly. But the aroma of these Honey Sriracha Brussels Sprouts, a symphony of sweet honey, fiery sriracha, and slightly caramelized sprouts, wafted over and drew me in. I hesitantly took a bite, and bam! My world changed. The sweet and spicy combination was addictive, and the crispy texture was a revelation. I begged her for the recipe, and I’ve been tweaking and perfecting it ever since.

The beauty of this Honey Sriracha Brussels Sprouts recipe is its simplicity. Don’t get me wrong, I love a fancy, complicated dish as much as the next foodie, but those aren’t realistic for my busy weeknights. This Honey Sriracha Brussels Sprouts dish is quick, easy, and uses ingredients I usually have on hand. Plus, it’s a fantastic way to get my family to eat their greens – even my picky eaters!

There was this one time I almost burned the glaze! I walked away for “just a minute” to deal with a toddler situation, and when I came back, the honey was starting to caramelize a little too much. Luckily, I caught it just in time, but let me tell you, the whole house smelled like burnt sugar for a few hours! That was a lesson learned – keep a close eye on that glaze!

The flavor of these Honey Sriracha Brussels Sprouts is so vibrant, it turns any meal into a celebration. I remember the first time I served it for Thanksgiving – it was a huge hit! Even my uncle, who famously hates vegetables, went back for seconds. That’s when I knew this Honey Sriracha Brussels Sprouts recipe was a keeper. I want you to know that this is an easy to prepare side dish for the entire family. Now, let’s get cooking, shall we?

Ingredients for Honey Sriracha Brussels Sprouts

Here’s what you’ll need to make my family’s favorite Honey Sriracha Brussels Sprouts. Remember, this recipe is super flexible, so feel free to adjust the amounts to your liking. I always use locally sourced honey in my Honey Sriracha Brussels Sprouts – I think it adds a unique depth of flavor.

1.5 pounds Brussels sprouts, trimmed and halved (or quartered if large)
2 tablespoons olive oil
1/4 teaspoon salt (or more, to taste)
1/4 teaspoon black pepper (or more, to taste)
2 tablespoons honey
1-2 tablespoons sriracha (depending on your spice preference)
1 tablespoon rice vinegar
1 teaspoon soy sauce (I prefer low-sodium)
1 teaspoon sesame oil (optional, but adds a nice nutty flavor)
1 clove garlic, minced (about 1 teaspoon)
Sesame seeds, for garnish (optional)

When making Honey Sriracha Brussels Sprouts, you can usually find good quality Brussels sprouts at your local farmer’s market, especially during the fall and winter months. They’re usually fresher and more flavorful than the ones at the grocery store.

Here’s a Honey Sriracha Brussels Sprouts trick I learned from my mom: soak the Brussels sprouts in cold water for about 15 minutes before roasting. This helps to remove any bitterness and makes them extra crisp.

For busy families making Honey Sriracha Brussels Sprouts, pre-cut Brussels sprouts are a lifesaver. You can find them in most grocery stores, and they save you a ton of prep time. Also, if you store honey on your refrigerator, make sure to put it in a warm water bath, to loosen it up a bit. It will make the combining much easier.

How to Make Honey Sriracha Brussels Sprouts – Step-by-Step

Alright, let’s get down to business and make some amazing Honey Sriracha Brussels Sprouts! These instructions are tried and true, straight from my kitchen to yours.

Preheat your oven to 400°F (200°C). While the oven is heating up, prep your Brussels sprouts. Trim off the ends and remove any yellow or wilted outer leaves. Then, halve or quarter them, depending on their size. I like to make sure they’re all roughly the same size so they cook evenly. If you need additional insight, check out Honey Sriracha Brussels Sprouts – Healthyish Appetite
Toss the Brussels sprouts with olive oil, salt, and pepper. In a large bowl, toss the prepared Brussels sprouts with the olive oil, salt, and pepper. Make sure they’re evenly coated. This is important for getting that nice, crispy texture. Don’t worry if your Honey Sriracha Brussels Sprouts don’t look perfect at this stage – they’ll get there!
Roast the Brussels sprouts. Spread the Brussels sprouts in a single layer on a baking sheet. I learned the hard way with Honey Sriracha Brussels Sprouts that overcrowding the pan leads to steamed, not roasted, sprouts. Roast for 20-25 minutes, or until they’re tender and nicely browned, flipping halfway through. In my kitchen, Honey Sriracha Brussels Sprouts usually takes about 22 minutes, but oven temperatures can vary. While the Honey Sriracha Brussels Sprouts are roasting, you can start making the glaze.
Make the Honey Sriracha Glaze. In a small saucepan, whisk together the honey, sriracha, rice vinegar, soy sauce, sesame oil (if using), and minced garlic. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, or until it thickens slightly. Your Honey Sriracha Brussels Sprouts should smell like a delicious combination of sweet, spicy, and savory!
Toss the roasted Brussels sprouts with the glaze. Once the Brussels sprouts are done roasting, remove them from the oven and transfer them back to the large bowl. Pour the Honey Sriracha Brussels Sprouts glaze over the sprouts and toss to coat evenly. Make sure every sprout is glistening with that delicious sauce!
Broil for extra caramelization (optional). For an extra touch of caramelization, you can spread the glazed Honey Sriracha Brussels Sprouts back on the baking sheet and broil them for 1-2 minutes, watching carefully to prevent burning. I only do this if I want them extra crispy.
Garnish and serve. Transfer the Honey Sriracha Brussels Sprouts to a serving dish and garnish with sesame seeds, if desired. Serve immediately and enjoy! This recipe reminds me of my ground beef brussels sprouts stir fry, just the sweetness.

While the Honey Sriracha Brussels Sprouts are cooking, I usually take the time to tidy up the kitchen or start on the rest of the meal. Multi-tasking is key when you’re trying to get dinner on the table quickly! You can also check out Easy Roasted Honey Sriracha Brussel Sprouts Recipe – Grilled …

Serving Suggestions for Honey Sriracha Brussels Sprouts

Okay, so you’ve made these amazing Honey Sriracha Brussels Sprouts, now what? Well, let me tell you how my family enjoys them. The kids love our Honey Sriracha Brussels Sprouts when I serve them alongside grilled chicken or pork chops. The sweet and spicy flavor is a great complement to the savory meat.

My go-to side dishes that pair with Honey Sriracha Brussels Sprouts are rice or quinoa. They’re both great for soaking up any extra sauce from the sprouts. Sometimes I’ll even add a sprinkle of toasted almonds for a little extra crunch. This Honey Sriracha Brussels Sprouts is perfect for a weeknight dinner, a holiday side dish, or even a potluck contribution. It’s always a crowd-pleaser!

For presentation tips, I like to arrange the Honey Sriracha Brussels Sprouts in a pretty serving bowl and garnish them with a sprinkle of sesame seeds and a few chopped green onions. It just makes them look a little more special. If you have extra Honey Sriracha Brussels Sprouts, they’re great reheated the next day. I usually just pop them in the microwave for a minute or two, or you can reheat them in the oven for a crispier result.

For seasonal variations, try adding a sprinkle of dried cranberries or pomegranate seeds during the holidays. Or, in the summer, you can grill the Brussels sprouts instead of roasting them for a smoky flavor.

My friends always ask for this Honey Sriracha Brussels Sprouts recipe whenever I make it for them. It’s become one of my signature dishes! I encourage you to check out Caramelized Honey Sriracha Brussels Sprouts | The Maker Makes to see how other people are serving their sprouts.

Frequently Asked Questions About Honey Sriracha Brussels Sprouts

Alright, let’s tackle some of the most frequently asked questions about Honey Sriracha Brussels Sprouts. I’ve heard it all, from “Can I make this ahead of time?” to “What if I don’t like spicy food?” Here are my answers, straight from my experience in the kitchen:

Can I make Honey Sriracha Brussels Sprouts ahead of time? Yes, you can! Roast the Brussels sprouts and make the glaze separately. Store them in airtight containers in the refrigerator. When you’re ready to serve, toss the sprouts with the glaze and reheat in the oven or microwave. You know what I do when my Honey Sriracha Brussels Sprouts needs a quick reheat? I toss them in the air fryer for a few minutes – they come out perfectly crispy!
What if I don’t like spicy food? No problem! Simply reduce the amount of sriracha in the glaze, or even leave it out altogether. You can also add a pinch of red pepper flakes for a little bit of heat, if you like. My family prefers a medium level of spice, so I usually use about 1 tablespoon of sriracha.
Can I use frozen Brussels sprouts? While fresh Brussels sprouts are always best, you can use frozen in a pinch. Just make sure to thaw them completely and pat them dry before roasting. This will help them get nice and crispy. Frozen Brussels sprouts tend to be a bit more watery, so you might need to roast them for a few extra minutes. We’ve all been there with Honey Sriracha Brussels Sprouts… sometimes you just have to use what you have on hand!
What’s the best way to store leftover Honey Sriracha Brussels Sprouts? Store leftover sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, microwave, or air fryer. Feedback about my Honey Sriracha Brussels Sprouts from dinner guests is always positive, even the next day!
Can I grill the Brussels sprouts instead of roasting them? Absolutely! Grilling Brussels sprouts adds a delicious smoky flavor. Just toss them with olive oil, salt, and pepper, and grill them over medium heat until they’re tender and slightly charred. Then, toss them with the Honey Sriracha Brussels Sprouts glaze.
What can I substitute for rice vinegar? If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar. Just use a little less, as they’re both a bit stronger than rice vinegar. You might need to add a touch more honey to balance out the acidity. When making Honey Sriracha Brussels Sprouts I have learned to adapt.
What if my Honey Sriracha Brussels Sprouts are too sweet? If your sprouts are too sweet, add a squeeze of lemon juice or a splash of soy sauce to balance out the flavor. You can also add a pinch of red pepper flakes for a little extra heat. You know, I’ve accidentally added too much honey before, and the lemon juice trick saved the day!

Final Thoughts on Honey Sriracha Brussels Sprouts

This Honey Sriracha Brussels Sprouts recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s a simple, flavorful, and healthy side dish that’s perfect for any occasion. Plus, it’s a great way to get your kids to eat their vegetables!

My Honey Sriracha Brussels Sprouts Pro Tips:

Don’t overcrowd the pan: This is the key to getting crispy, caramelized sprouts.
Use high heat: Roasting the sprouts at a high temperature helps them to brown and crisp up.
Don’t be afraid to experiment with the glaze: Adjust the amount of honey and sriracha to your liking.

Here are a few Honey Sriracha Brussels Sprouts variations I’ve tried with my family:

Bacon Brussels Sprouts: Add crispy bacon crumbles to the finished dish for a smoky, savory flavor.
Parmesan Brussels Sprouts: Sprinkle grated Parmesan cheese over the sprouts before roasting for a cheesy, nutty flavor.
Maple Sriracha Brussels Sprouts: Substitute maple syrup for the honey in the glaze for a slightly different flavor profile.

My youngest loves the Parmesan version, while my oldest prefers the bacon version. As for me, I’m a purist – I love the original Honey Sriracha Brussels Sprouts just the way it is! This recipes pairs great with honey garlic slow cooker chicken thighs This would also be a great addition to hot honey tortellini pasta salad.

I hope you enjoy this Honey Sriracha Brussels Sprouts recipe as much as my family does. Don’t be afraid to make it your own and experiment with different variations. The most important thing is to have fun and enjoy the process! Remember, cooking is an act of love, and every dish is a reflection of your own unique style and creativity. Happy cooking and I hope you love these Honey Sriracha Brussels Sprouts!

Honey Sriracha Brussels Sprouts

Print Recipe

These Honey Sriracha Brussels Sprouts are roasted to crispy perfection and tossed in a sweet and spicy glaze. A simple and delicious side dish that’s sure to become a new favorite!

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Baked
Cuisine: Asian

Ingredients

Scale

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Honey Sriracha Glaze:
2 tablespoons honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
Sesame seeds, for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet.
Roast for 20-25 minutes, or until tender and browned, flipping halfway through.
While the Brussels sprouts are roasting, prepare the glaze: In a small bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, sesame oil, garlic, and red pepper flakes (if using).
Once the Brussels sprouts are roasted, remove them from the oven and transfer them back to the bowl.
Pour the honey sriracha glaze over the Brussels sprouts and toss to coat evenly.
Serve immediately, garnished with sesame seeds if desired.

Notes

For extra crispy Brussels sprouts, avoid overcrowding the baking sheet. You may need to roast them in batches. You can also add a squeeze of lime juice at the end for a brighter flavor.