Honey Sriracha Brussels Sprouts

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.

Honey Sriracha Brussels Sprouts

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |💡Recipe Tips | 📝 Go To Full Recipe |🍽 More Brussels Sprout Recipes

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.

Honey Sriracha Brussels Sprouts Roasted

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.
ingredients to make honey sriracha brussels sprouts

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.
roasting brussels sprouts in the oven
  • 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!
How to make honey sriracha brussels sprouts in the oven

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.
Roasted Honey Sriracha Brussels Sprouts Recipe

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Honey Sriracha Brussels Sprouts

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Irena Macri
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Print Pin Save
5 from 1 vote
Calories: 146kcal
Delicious and healthy Sriracha honey Brussels sprouts are sweet, savoury and a little spicy (not too much) and will quickly become your new favourite side dish.


  • 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


  • 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.



  • 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


Calories: 146kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1000mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1047IU | Vitamin C: 122mg | Calcium: 64mg | Iron: 2mg
Keywords: Brussels sprouts, Cabbage, Sides, Sriracha
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More Brussels Sprout Recipes

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 5 stars
    Oh my goodness another delicious recipe from Irey. . .tastes amazing, will be a go to for spouts recipe for me 🙂

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