Roasted honey Sriracha Brussels sprouts – these are so good, you’ll be making them over and over again! Savoury, sweet and a little spicy, these sprouts make for a wonderful and versatile side dish.
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Brussels sprouts, love ‘em or hate ‘em, they are good for you and full of vitamins, antioxidants and gut-friendly fibre. The only reason I think you would hate Brussels sprouts is if you’ve only ever tried unjustly overcooked ones. I agree, they do taste like green mush. But, when the Brussels sprouts are stir-fried or roasted and tossed in a delicious dressing or sauce, they can be fabulous.
This recipe for honey Sriracha Brussels sprouts is a showcase of how to make them taste really, really good. They turn out crispy on the outside with just enough tenderness inside, perfectly savoury and sweet with a touch of heat.
You only need a handful of ingredients and a hot oven (or air fryer). This recipe makes for a versatile side dish that goes with a variety of cuisines and protein options.
What You’ll Need
Here is what you’ll need to make honey Sriracha Brussels sprouts. Full measurement are in the recipe card below.
- Brussels sprouts – if you’re using larger-sized sprouts, cut them in halves but the little ones can be left whole; make sure to cut off the hard ends and peel off any damaged leaves.
- Sriracha sauce – I have a whole ingredient guide on Sriracha sauce here but it’s essentially an Asian hot sauce that is a little sweet and tangy with a mild heat level. It adds not just the heat but also plenty of flavour to the sauce. If you can’t find Sriracha, try using regular hot sauce instead.
- Honey – good old runny honey is what you’ll need.
- Soy sauce – you can use regular or gluten-free soy sauce or replace with coconut aminos.
- Garlic – adds sharpness and aroma, use fresh if possible and don’t skip it if you can.
- Plus, olive oil, a little salt and a large flat baking tray.
How To Make Honey Roasted Brussels Sprouts
Find the full recipe card below. Here are some handy step-by-step photos and instructions.
- Preheat oven to 200 C / 400 F.
- Prepare Brussels sprouts: wash, trim hard ends and halve larger sprouts, remove damaged leaves.
- Drizzle sprouts with olive oil and sprinkle with 1/2 teaspoon salt. Toss and transfer to greased baking tray.
- Roast in oven for 15 minutes on middle shelf, stirring halfway.
- Make Sriracha honey dressing: combine honey, Sriracha, soy sauce, garlic, and lemon juice. Set aside.
- Remove tray from oven. Discard overly browned leaves. Push sprouts together and pour dressing over top. Toss.
- Return tray to oven for 5-7 minutes for garlic to cook and sauce to caramelize. Done and boom!
Watch The Video
Recipe Tips
- Make sure the oven is pre-heated to get the best crispiness.
- Make sure to remove any leaves that are starting to get brown half way through cooking to prevent burning.
- When tossing the Brussels sprouts after adding the sauce, remove any that look well-roasted or make sure to turn them over. Brussels sprouts are never the same size so some will roast quicker than others.
- You can adjust the amount of Sriracha sauce depending on your preferred heat level. This recipe results in pretty mildly spiced sprouts.
- Try using Korean Gochujang chili paste/sauce instead of Sriracha for a slightly different chili flavour, equally delicious.
- You can use the same cooking method and sauce with other vegetables like cauliflower, broccoli, carrots and cubed sweet potatoes.
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Ingredients
- 550 grams Brussels Sprouts about 1.2 lb (more or less is fine, washed, tails removed and cut in halves, except for the very little ones)
- 1.5 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp honey
- 2 tbsp sriracha sauce
- 2 tbsp soy sauce
- 2 garlic cloves grated or minced
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 200 C / 400 F.
- Prepare the Brussels sprouts. Wash the sprouts. Cut off the hard ends and cut the larger sprouts in halved; leave the small ones whole. Remove any damaged leaves.
- Drizzle the sprouts with olive oil and season with about 1/2 teaspoon of salt. Toss through and transfer them to a lightly greased baking tray (make sure the tray if flat and large enough for the sprouts to spread in a single layer).
- Place in the oven, middle shelf, and roast for for 15 minutes, stirring halfway.
- Combine honey, Sriracha, soy sauce, garlic and lemon juice in a bowl and whisk. Set aside.
- Then, remove the tray from the oven. Discard any leaves that are starting to get too brown to a bowl.
- Push the roasted Brussels sprouts close together and pour the Sriracha honey dressing over the top. Toss through. Pop the tray back in the oven for 5-7 more minutes. This will allow the garlic to cook through and for the sauce to caramelize slightly, giving the sprouts a wonderful glaze-like coating.
- Remove and transfer to a bowl for serving.
Video
Notes
- Storing tips: Store in an air tight container for up to 2 days in the fridge. Freezing is not recommended. To reheat, stir-fry in a frying pan or pop back in oven for 5-10 minutes, to warm up and re-crisp the sprouts.
- Making ahead: you can pre-cut the Brussels sprouts and pre-mix the sauce ahead of time; both can be stored in the fridge for 2-3 days before roasting.
- Make it vegan: swap out honey with maple syrup or agave syrup
- Make it Paleo: use coconut aminos instead of soy sauce
Oh my goodness another delicious recipe from Irey. . .tastes amazing, will be a go to for spouts recipe for me 🙂
I think you will love this one, Sheila.