Sweet, spicy and simple, you'll love these honey sriracha brussels sprouts as an easy side dish to share around the table. They're great for everything from weeknights to holidays.
I believe Brussels sprouts are truly best when you keep things simple, so that's what I did with these honey sriracha sprouts. Just a few ingredients and no surprises. If you're worried these might be too spicy for you, I think the honey really cuts the heat and they end up well balanced. But you can always reduce the amount of sriracha to your liking.
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😍 Why You'll Love These Brussels Sprouts
- For the tasty balance of spicy and sweet.
- Because you only need a few ingredients.
- They're easy to make more less spicier to suit your preferences.
For more tasty vegetable side dishes, try my Roasted Balsamic Onions, Hot Honey Carrots, Mashed Beets, and Pesto Orzo Salad.
🍯 Ingredients
Here's what you need to make this recipe. It's only five ingredients!
- Brussels sprouts: I like to use 1 ½ pounds of Brussels sprouts to serve four people because after trimming them, you do tend to lose a bit of weight. And after cooking, they always shrink down more than I expect. Other recipes may suggest just a pound, and that's fine if that's what you have. You can still make the recipe as is.
- Honey: For sweetness and caramelization.
- Sriracha: For a little heat, but not too much.
- Olive oil: Or your preferred cooking oil.
- Kosher salt
See the recipe card below for the full list of ingredients and
🥓 Variations & Substitutions
- More or less spicy: Add another tablespoon of sriracha to make the recipe spicer or cut the the amount of sriracha in half for less spice.
- Maple sriracha Brussels sprouts: Use an equal amount of maple syrup instead of honey.
- Garlic: Add a teaspoon of garlic powder when you're mixing the honey and sriracha.
- Bacon: Toss the cooked sprouts with cooked, crumbled bacon before serving for some extra salty and umami flavor.
🔪 Instructions
How to make these sweet sriracha sprouts.
- Step 1: Rinse, trim, and halve the Brussels sprouts so that they're all about the same size. Preheat the oven to 400 degrees F.
- Step 2: Toss the sprouts with oil and salt in a bowl, then pour them onto a baking sheet lined with parchment paper.
- Step 3: Spread the sprouts out across the pan and try not to crowd them. Place the pan in the oven and roast for 15 minutes.
- Step 4: Take the pan out of the oven and pour over the sriracha and honey.
- Step 5: Toss well to coat.
- Step 6: Continue to cook in the oven for another 5 - 10 minutes or until browned and tender. Serve immediately.
🔪 Helpful Tips
- Make sure your sprouts are all about the same size so that they cook in the same amount of time. You can do this by trimming and halving larger sprouts. Don't forget to slice off the very bottoms of the sprouts as well, as they're a bit tough. Here's a quick video on how to trim sprouts.
- Don't crowd the pan. When foods are placed too closely together they tend to steam and the heat can't get all around them to create those nice crispy bits.
- If you do want more cirspy browned sprouts, take the time to arrange them cut side down on the baking tray before cooking.
🥡 Storage and Reheating
Enjoy these Brussels sprouts within 2-3 days. They will become soft after being stored in the fridge, so they really are best the day they're made. For reheating, I suggest gently heating them in the oven or in a pan on top of the stove. The microwave will make them extra mushy.
🙋🏽♀️ FAQ
Fall and early winter are the best times of year to enjoy Brussels sprouts because that is when the majority of them are harvested in the northern hemisphere.
A couple of tricks with Brussels sprouts are to use high heat and avoid crowing your pan, whether you're roasting or sauteeing them. Higher heat leads to crispy sprouts and spacing them out ensures they won't steam as they cook.
Brussels sprouts can be a little bitter at times. Try pairing them with sweeter foods like roasted sweet potatoes or winter squash, adding dried fruits like cranberries to your dish, or using a sweeteners like honey or maple syrup.
Give them a brief soak in a bowl of water with a splash of vinegar for about 10 minutes. Then remove from the water and rinse.
🍴 Pairing
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📖 Recipe
Honey Sriracha Brussels Sprouts
- Total Time: 35 minutes
- Yield: about 4 servings 1x
- Diet: Vegetarian
Description
Sweet, spicy, and so very simple, you'll love these honey sriracha brussels sprouts as an easy side dish or an addicting app to share around the table.
Ingredients
- 1 ½ pounds Brussels sprouts
- 1 ½ tablespoons olive oil
- ½ teaspoon kosher salt
- 2 tablespoons sriracha
- ¼ cup honey
Instructions
- Preheat the oven to 400 degrees F. Rinse, trim and halve Brussels sprouts, as needed. Put the sprouts in a bowl and toss with olive oil and salt. Line a baking sheet with parchment paper and spread out the sprouts so that they're not crowded in the pan.
- Put the pan of sprouts in the oven to bake for 15 minutes.
- Take the sprouts out of the oven after 15 minutes and drizzle over the honey and sriracha. Toss to coat then put the sprouts back in the oven for another 5-10 minutes, until tender and lightly browned, but not mushy. Serve warm or at room temperature.
Notes
Check the sprouts for doneness at 20 minutes and decide whether they need further cooking from there. Avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
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