Honey Sriracha Brussels Sprouts Recipe

I created a Sweet Brussels Sprouts Recipe that combines honey and sriracha with roasted sprouts for a quick side that pairs with fish, shrimp, or chicken and is naturally vegetarian and gluten free.

I still can’t explain how something this simple turned into my go to side, but these honey glazed Brussels sprouts make me change my mind about veg all the time. I toss them with sticky sweetness that somehow teases out charred bits and then wonder why I ever doubted sprouts.

If you’ve ever typed What To Cook With Brussel Sprouts this will make you stop scrolling, seriously. I swear it’s the kind of Brussels Sprouts Recipe Roasted that people ask about at parties and then nibble silently till the bowl is gone.

I always tell myself one serving but it never works.

Ingredients

• Brussels sprouts: Crunchy, high in fiber, good source of vitamin C and K, roasting brings sweetness.
• Olive oil: Adds healthy fats, helps caramelize, mild flavor, keeps sprouts from drying out.
• Honey: Gives a quick sweet glaze, balances heat, and adds sticky chew.
• Sriracha: Spicy garlicky heat, adds bright chili flavor, makes it tingly.
• Tamari: Deep savory umami, adds salt and richness, a gluten free swap for soy.
• Rice vinegar or lemon: Sharp acid that cuts richness, brightens flavors and wakes everything up.
• Garlic: Pungent savory punch, fresh minced garlic gives more bite than powder.
• Sesame seeds: Optional for crunch and nutty aroma, they add a toasty finish and look nice.
• Green onions: Fresh mild onion finish, adds color and a light green onion flavor.

Ingredient Quantities

• 1 lb Brussels sprouts trimmed and halved
• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp sriracha
• 1 tbsp tamari (gluten free soy sauce)
• 1 tsp rice vinegar or fresh lemon juice
• 1 clove garlic minced or 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp sesame seeds optional
• 2 tbsp sliced green onions optional

How to Make this

1. Preheat oven to 425°F. Trim the stem ends off 1 lb Brussels sprouts, remove any yellow leaves and halve larger ones so pieces are similar in size.

2. Toss the sprouts with 2 tbsp olive oil, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper in a bowl until well coated.

3. Spread the sprouts cut side down on a rimmed baking sheet in a single layer, dont overcrowd or they’ll steam instead of getting crispy.

4. Roast for about 18 to 22 minutes, flipping once halfway, until edges are deep golden brown and centers are tender.

5. While the sprouts roast whisk together 2 tbsp honey, 2 tbsp sriracha, 1 tbsp tamari, 1 tsp rice vinegar or fresh lemon juice, and 1 clove garlic minced or 1/2 tsp garlic powder until smooth. Taste and adjust for more heat or sweetness if you want.

6. When sprouts are nicely browned, remove the sheet from the oven and immediately drizzle or pour the sauce over them, then toss gently to coat every piece.

7. Return the pan to the oven for 3 to 5 more minutes so the sauce thickens and gets glossy, watching carefully so it doesnt burn.

8. Finish with 1 tbsp sesame seeds and 2 tbsp sliced green onions sprinkled on top, serve warm with your favorite protein.

Equipment Needed

1. rimmed baking sheet (large, so sprouts can fit in a single layer)
2. large mixing bowl for tossing the sprouts
3. chef’s knife and cutting board for trimming and halving
4. measuring spoons (tbsp + tsp) and a tablespoon measure
5. small bowl or jar and a whisk or fork for the sauce
6. tongs or a spatula to flip and toss the sprouts
7. oven mitts and a kitchen towel for handling the hot pan
8. silicone spatula or spoon to spread/scrape the sauce from the bowl

FAQ

Honey Sriracha Brussels Sprouts Recipe Substitutions and Variations

• Olive oil: swap with avocado or grapeseed oil for high-heat roasting, or melted butter for a richer flavor but watch the heat
• Honey: use maple syrup or agave nectar 1:1, or dissolve 1 tbsp brown sugar in a little warm water as a quick stand-in
• Sriracha: substitute sambal oelek or chili garlic sauce for similar heat, or gochujang for a deeper sweet-umami note, thin with a splash of water or rice vinegar if needed
• Tamari: regular soy sauce works if gluten isn’t a concern, or coconut aminos for a soy-free slightly sweeter alternative

Pro Tips

1) Get them really dry and use a hot, heavy pan. If the sprouts are damp they wont brown, so pat them with paper towels first. A heavier baking sheet (or preheating the pan) gives better char than a flimsy one.

2) Warm and reduce the sauce before you add it. Heat the honey/sriracha/tamari mix in a small skillet till it thickens a bit, then toss the roasted sprouts in it off the heat so the sugar wont burn. You can always add a splash of water or vinegar to loosen it if it gets too sticky.

3) Toast the sesame seeds and hit it with acid at the end. Toasted seeds add nuttiness, and a squeeze of lemon or extra rice vinegar brightens the whole thing so it doesnt taste too sweet or one-note.

4) Make ahead hacks: roast the sprouts ahead and keep the sauce separate, then reheat in a hot oven or air fryer to crisp before saucing. Leftovers re-crisp way better in the oven than the microwave.