These crispy honey Sriracha Brussels sprouts are roasted in the oven and topped with a honey Sriracha sauce that is the perfect amount of sweet and spicy. They are crunchy on the outside and tender on the inside. Top this perfect, easy side dish with a generous sprinkle of flake salt and you will not be disappointed!
These honey Sriracha roasted Brussels sprouts are the prefect flavor combination of sweet and spicy. The Sriracha sauce adds the perfect amount of heat and can easily be adjusted based on your heat preference while the honey provides the most delicious sweetness.
Roasting the Brussels sprouts in the oven until they are lightly charred gives them the perfect bit of crunchy texture on the outside and leaves them fork tender on the inside. If you don't think you are a fan of Brussels sprouts, you will be after making this delicious recipe.
Why You Will Love These
- They are crunchy. Roasting the Brussels sprouts in the oven at a high heat allows them to get lightly charred and crispy on the outside. The crunchy outside pairs perfectly with their tender insides for the best texture combination. Definitely the best part and the best way to eat Brussels!
- The sauce. The honey Sriracha sauce takes the roasted Brussels sprouts up a notch and gives them a bit of a kick. The combination of the honey and spicy Sriracha makes this both a sweet and spicy sauce.
- They are easy. You can prepare the delicious sauce and the Brussels sprouts in 10 minutes with no special equipment needed. A perfect, easy side dish to any meal.
- Sriracha sauce: The amount of Sriracha sauce you use can be adjusted to your preference of heat. The way the recipe is written, the amount of Sriracha in the sauce gives a bit of heat, but it's not overpowering.
- Butter: Either salted or unsalted will work for this.
- Soy sauce: Regular or low sodium soy sauce would work.
- Lemon juice: Juice from a fresh lemon juice works best, but bottled lemon juice would work too. If you don't have a lemon, lime juice would be a great alternative.
- Brussels sprouts: Fresh Brussels sprouts are recommended for this recipe.
- Olive oil
- Salt and pepper: Flake salt and coarse ground pepper work great for this recipe.
Step by Step Instructions
Here is how to make these Brussels sprouts.
STEP 1: Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper.
STEP 2: Trim the bottoms off the Brussels sprouts and slice them in half. Place the Brussels sprouts on the prepared sheet pan.
STEP 3: Drizzle the Brussels sprouts with olive oil and sprinkle with salt and pepper. Using your hands, move the Brussels sprouts around to ensure they are evenly coated.
STEP 4: Turn each Brussels sprout over so that it is cut side down in a single layer on the sheet pan.
STEP 5: Place the sheet pan in the oven and roast the Brussels sprouts in the 400°F oven for 25-27 minutes or until they are lightly charred.
STEP 6: While the Brussels sprouts are roasting in the oven, prepare the honey Sriracha sauce. In a small saucepan, combine the honey, Sriracha, butter, soy sauce, and lemon juice.
STEP 7: Heat the sauce over medium heat until boiling. Then reduce the heat to low and cook until the sauce is thickened, about 5-7 more minutes. Remove from the heat and set aside.
STEP 8: When the Brussels sprouts are done, remove them from the oven and immediately drizzle them with the honey Sriracha mixture.
STEP 9: Give the Brussels sprouts a stir to coat them evenly in the sauce. Sprinkle generously with flake salt.
STEP 10: Serve on the baking sheet or transfer to a serving bowl.
Drizzle the Brussels sprouts with as much of the sauce as you would like. You may have some leftover.
Use leftover sauce for an additional batch of Brussels sprouts, on grilled chicken or other vegetables, like broccoli!
No, I recommend using fresh brussels sprouts for this recipe.
You could replace the Sriracha sauce with a chili garlic sauce or any other hot sauce.
Yes, it definitely provides some heat to the Brussels sprouts. You could reduce it by one teaspoon for less heat or increase it by one teaspoon at a time to add even more. Taste the sauce and adjust as needed before it begins to boil.
These Brussels sprouts are best when served and eaten right away. If there are any leftovers, they could be stored in an airtight container in the refrigerator for up to three days.
To reheat, heat in the microwave for 30 seconds or until heated through.
Other Recipes to Try
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Honey Sriracha Brussels Sprouts
For the Brussels Sprouts:
- 1 pound fresh Brussels sprouts
- 1 ½ tablespoons olive oil
- flake salt and coarse ground pepper
For the Honey Sriracha Sauce:
- 3 tablespoons honey
- 1 tablespoon Sriracha sauce
- 1 tablespoon butter
- 2 teaspoons soy sauce
- Juice from ½ of lemon
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Wash Brussels sprouts, cut off the ends and slice in half. Place Brussels sprouts on prepared baking sheet.1 pound fresh Brussels sprouts
- Drizzle olive oil over Brussels sprouts and sprinkle with salt and pepper. Using your hands move the Brussels sprouts around to coat evenly.1 ½ tablespoons olive oil
- Turn each Brussels sprout half over so it is cut-side down on the baking sheet.
- Roast in the 400°F oven for 25-27 minutes or until the Brussels sprouts are crispy and charred on the outside.
- While the Brussels sprouts are in the oven, combine all the ingredients for the sauce in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low cook until thickened about 5-7 more minutes, stirring occasionally.3 tablespoons honey, 1 tablespoon Sriracha sauce, 1 tablespoon butter, 2 teaspoons soy sauce, Juice from ½ of lemon
- Remove saucepan from the heat and set aside.
- When the Brussels sprouts are done, remove from the oven and drizzle with the honey Sriracha sauce and sprinkle with flake salt. Serve immediately.