These Honey Sriracha Brussels Sprouts are perfectly seasoned, crispy, and sweet with the right amount of spice to make you forget it’s a vegetable. The perfect balance of sweet and spice makes this dish a sweet side dish.
Ingredients
For the Brussels Sprouts
- 1.5 pounds Brussels Sprouts, trimmed to the base and cut in half
- 2 Tablespoons olive oil, and some extra for extra coating toward the end
- 1/2 Teaspoon salt, and some extra for seasoning after, if desired
- 1/4 Teaspoon black pepper
- For the Honey Sriracha Glaze,
- 3 Tablespoons honey
- 2 Tablespoons Sriracha
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 2 Cloves of garlic minced, as tiny as you can make them!
- 1 Teaspoon sesame oil
- For A Sprinkle On Top,
- 1 Tablespoon sesame seeds
- 2 Green onions, thinly cut
Instructions
Prep the Brussels Sprouts
For each Brussels sprout, simply cut off the stem end and any unsightly outer yellow leaves.
With each sprout standing on the end of the stem, cut them in half vertically.
Pat them dry on paper towels. You must do this step to make the Brussels sprouts extra crispy.
Make the Glaze
In a small bowl, mix the honey, sriracha, soy sauce, rice vinegar, minced garlic, and sesame oil until absolutely smooth.
You can set this aside until the Brussels Sprouts are out of the oven.
Roast the Brussels Sprouts
The ideal oven temperature to roast Brussels sprouts is 425 degrees Fahrenheit.
Place the Brussels sprouts halves on a baking sheet, ensuring they are evenly spaced and arranged in a single layer, cut sides facing down.
Doing so will allow the cut sides to caramelize, drink up the olive oil and salt, and effectively roast.
Season the Brussels sprouts with olive oil, salt, and pepper, and toss to coat.
Place cut sides facing down, and repeat the roasting process.
Achieve Perfect Caramelization
In the oven at the proper temperature, the Brussels sprouts will roast to a perfect, deep brown color after 20 to 25 minutes.
Once this color is achieved, they will also be fork-tender, and the darkened outer leaves will be noticeably crispy.
Remember to leave the sprouts undisturbed throughout cooking so they can form their crust!
Once they’ve achieved this perfect state, remove the hot baking sheet from the oven and immediately drizzle on the honey sriracha glaze.
To evenly distribute the glaze and to let the heat from the sprouts thicken the glaze,
Use a spatula to toss the sprouts until they are all sticky and glossy.
Garnish and Serve
Now, take the glazed Brussels sprouts and put them onto a serving platter.
For a splash of color and a layer of texture, add sesame seeds and herbs such as sliced green onions.
To keep the sprouts as hot and crispy as possible, serve them right away.
Ingredient Swaps
- Honey: For a vegan option, either maple syrup or agave nectar works quite well. A brown sugar and water mixture can create a similar sweetness.
- Sriracha: For a more deep and fermented heat, try using gochujang paste. If you don’t want any sweetness, sambal oelek can be used. For a more milder heat, use 1 tablespoon of sriracha and add in more honey–around 1 tablespoon.
- Soy Sauce: A gluten-free option that still retains an umami savoriness is tamari or coconut aminos.
- Rice Vinegar: For that same bright and tangy taste, white wine and apple cider vinegar work well.
- Sesame Oil: Lose the sesame oil and increase the olive oil a bit.
- Brussels Sprouts: Broccoli florets and cauliflower can be used instead. Use the same glaze and cooking method, just adjust the roasting time a bit.
How To Store To Last Longer
Keep any leftover honey sriracha Brussels sprouts in an air-tight container in your fridge for up to four days.
The glaze can make things a little soggy, but they will still taste great!
Restore some of the lost crispiness by reheating in a 400-degree oven for 8 to 10 minutes.
Alternatively, you can air fry them at 375 degrees for 5-6 minutes.
Do your best to avoid the microwave, as they are likely to turn soggy.
You can freeze roasted Brussels sprouts for up to two months, but the texture likely will not be as crisp once they are reheated.
If you decide to freeze them, make sure to thaw the sprouts in the fridge overnight, then reheat in the oven and glaze.
You can prepare the Brussels sprouts and store them up to 1 day in advance, and store them in a sealed container in the fridge.
Glaze can be prepped up to 3 days beforehand and stored in the fridge.
Roasting and glazing right before serving will give you the best texture.
Tips for Success
When you halve your Brussels sprouts, make sure the pieces are the same size.
This will make sure everything cooks at the same rate. If you have any larger sprouts, make sure to cut them into quarters.
The Brussels sprouts need their own space on the baking sheet.
Crowding creates steam rather than the dry heat needed for nice caramelization. Use two baking sheets if needed.
Make sure to always place the halved Brussels sprouts cut side down in the pan.
This side has a flat surface that can get direct contact with the hot pan and will make a nice caramelized crust.
The heat level of sriracha varies by brand.
If you are sensitive to spice, start with 1.5 tablespoons, taste the glaze, and then add more as desired.
Remember, you can always add more heat, but you can’t take it away.
Serving Suggestions
These honey sriracha Brussels sprouts are incredibly versatile sides that go great with almost any kind of protein, including grilled chicken thighs, pan-seared salmon, or roasted pork tenderloin for a full meal.
When served with quinoa or rice topped with a fried egg, they make a hefty, delicious veggie main course.
They work great for a full Asian-inspired dinner with teriyaki chicken, sticky rice, and cucumber salad.
They’re also a great holiday table addition in place of green bean casserole or creamed spinach.
Part of a grain bowl, they work superbly.
Start with some brown rice or farro, add the glazed Brussels sprouts, some edamame, sliced avocado, and a drizzle of sriracha mayo, and you’ve got a great lunch.
As for parties go, they make a fantastic app.
Sweet and spicy, they appeal to all, even the veggie avoiders. Watch them quickly disappear.
Frequently Asked Questions
Can I make these in an air fryer?
Just toss some oil, salt, and pepper on the Brussels sprouts and air fry them at 375°F for 15-18 minutes, shaking the basket at the 7-9 minute mark.
Once they’re golden and crispy, toss everything with the glaze in a large bowl for serving.
Why are my Brussels sprouts bitter?
Bitterness comes forward a lot more in overcooked Brussels sprouts, so make sure you’re roasting them for just the right amount of time.
In addition, trimming the tough stem end and removing any yellowed leaves helps a lot in avoiding these bitter flavors.
Can I use frozen Brussels sprouts?
For this recipe specifically, frozen Brussels sprouts are just a bit too soggy and won’t caramelize like you’d want them to.
For best results, use fresh. But, if you’re in a tight pinch, thaw them, pat them very dry, and keep in mind the texture will be a bit softer.
How do I know when they’re done roasting?
These Brussels sprouts should be completely tender in the center, and have their edges dark and crispy.
If you cut the sprouts in half, you want the inside color to be a dark golden brown.
If the insides are still bright green, that means they need more time in the oven.
Honey Sriracha Brussels Sprouts
These Honey Sriracha Brussels Sprouts are perfectly seasoned, crispy, and sweet with the right amount of spice to make you forget it's a vegetable. The perfect balance of sweet and spice makes this dish a sweet side dish.
Ingredients
- Ingredients
- For the Brussels Sprouts
- 1.5 pounds Brussels Sprouts, trimmed to the base and cut in half
- 2 Tablespoons olive oil, and some extra for extra coating toward the end
- 1/2 Teaspoon salt, and some extra for seasoning after, if desired
- 1/4 Teaspoon black pepper
- For the Honey Sriracha Glaze,
- 3 Tablespoons honey
- 2 Tablespoons Sriracha
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 2 Cloves of garlic minced, as tiny as you can make them!
- 1 Teaspoon sesame oil
- For A Sprinkle On Top,
- 1 Tablespoon sesame seeds
- 2 Green onions, thinly cut
Instructions
Prep the Brussels Sprouts
For each Brussels sprout, simply cut off the stem end and any unsightly outer yellow leaves.
With each sprout standing on the end of the stem, cut them in half vertically.
Pat them dry on paper towels. You must do this step to make the Brussels sprouts extra crispy.
Make the Glaze
In a small bowl, mix the honey, sriracha, soy sauce, rice vinegar, minced garlic, and sesame oil until absolutely smooth.
You can set this aside until the Brussels Sprouts are out of the oven.
Roast the Brussels Sprouts
The ideal oven temperature to roast Brussels sprouts is 425 degrees Fahrenheit.
Place the Brussels sprouts halves on a baking sheet, ensuring they are evenly spaced and arranged in a single layer, cut sides facing down.
Doing so will allow the cut sides to caramelize, drink up the olive oil and salt, and effectively roast.
Season the Brussels sprouts with olive oil, salt, and pepper, and toss to coat.
Place cut sides facing down, and repeat the roasting process.
Achieve Perfect Caramelization
In the oven at the proper temperature, the Brussels sprouts will roast to a perfect, deep brown color after 20 to 25 minutes.
Once this color is achieved, they will also be fork-tender, and the darkened outer leaves will be noticeably crispy.
Remember to leave the sprouts undisturbed throughout cooking so they can form their crust!
Once they've achieved this perfect state, remove the hot baking sheet from the oven and immediately drizzle on the honey sriracha glaze.
To evenly distribute the glaze and to let the heat from the sprouts thicken the glaze,
Use a spatula to toss the sprouts until they are all sticky and glossy.
Garnish and Serve
Now, take the glazed Brussels sprouts and put them onto a serving platter.
For a splash of color and a layer of texture, add sesame seeds and herbs such as sliced green onions.
To keep the sprouts as hot and crispy as possible, serve them right away.
Notes
Ingredient Swaps
- Honey: For a vegan option, either maple syrup or agave nectar works quite well. A brown sugar and water mixture can create a similar sweetness.
- Sriracha: For a more deep and fermented heat, try using gochujang paste. If you don't want any sweetness, sambal oelek can be used. For a more milder heat, use 1 tablespoon of sriracha and add in more honey--around 1 tablespoon.
- Soy Sauce: A gluten-free option that still retains an umami savoriness is tamari or coconut aminos.
- Rice Vinegar: For that same bright and tangy taste, white wine and apple cider vinegar work well.
- Sesame Oil: Lose the sesame oil and increase the olive oil a bit.
- Brussels Sprouts: Broccoli florets and cauliflower can be used instead. Use the same glaze and cooking method, just adjust the roasting time a bit.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 145gTotal Fat: 6ggCholesterol: 0mgmgSodium: 385mgmgCarbohydrates: 21ggProtein: 4gg