Honey Sriracha Brussels Sprouts

The first time I made these, my roommate walked in mid-roasting and demanded to know what smelled so incredible. Now they're the most requested side dish at every dinner party, and I've learned to double the batch because they disappear the moment they hit the table.

Last Thanksgiving, I made these alongside the usual mashed potatoes and green bean casserole. My aunt who swore she hated Brussels sprouts went back for thirds and finally admitted she'd just been eating them boiled her whole life. Now she asks for the recipe every time we talk.

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved: Buy them as fresh as possible and skip any with yellowing leaves or that feel soft when you squeeze them
• 3 tbsp honey: Local honey adds a subtle floral note, but whatever you have in the pantry works perfectly fine
• 2 tbsp Sriracha sauce: This is your heat dial, so adjust based on who's coming to dinner
• 2 tbsp soy sauce: Use tamari if you need it gluten-free, or coconut aminos if you're avoiding soy entirely
• 1 tbsp rice vinegar: It cuts through the sweetness and adds that restaurant-quality brightness
• 1 tbsp olive oil for sauce: This helps the glaze coat every single nook and cranny
• 2 cloves garlic, minced: Fresh garlic makes a huge difference here, so don't swap for powder
• 2 tbsp olive oil for roasting: Toss the sprouts thoroughly so they get that golden crisp on all edges
• ½ tsp kosher salt: Sprinkle evenly and trust your taste buds if you like it saltier
• ¼ tsp black pepper: Freshly ground hits different and really wakes up the dish
• 1 tbsp toasted sesame seeds: Totally optional but that nutty crunch takes it over the top
• 2 tbsp chopped fresh cilantro or scallions: Either works, or use both if you want extra color and freshness

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper for easy cleanup later

Prep the sprouts:

Toss halved Brussels sprouts with olive oil, salt, and pepper until every piece is coated

Arrange for maximum crisp:

Place them cut side down on the baking sheet so they get beautifully golden and caramelized

Roast until golden:

Cook for 20-25 minutes, flipping halfway, until the edges are crispy and tempting

Whisk up the magic:

Mix honey, Sriracha, soy sauce, rice vinegar, olive oil, and garlic until smooth

Glaze time:

Toss the roasted sprouts in the sauce until each piece gets that perfect sticky coating

Final roast:

Return to the oven for 3-4 minutes to let the glaze caramelize and get all bubbly

Finish with flourish:

Top with sesame seeds and fresh herbs right before serving while they're still hot

Save

My partner and I used to have a standing Tuesday night date where we'd cook these while watching our favorite show. Now whenever we make them, it feels like coming home to something familiar and good, no matter how chaotic the week has been.

Making Them Extra Crispy

Broil the glazed sprouts for 1-2 minutes at the very end, watching closely so they don't burn. That high heat creates these incredible caramelized edges that make them impossible to stop eating.

Adjusting The Heat

Start with less Sriracha if you're cooking for people who are sensitive to spice, or add more if your guests can handle the fire. You can always serve extra Sriracha on the side and let everyone customize their own serving.

What To Serve With Them

These pair beautifully with grilled salmon, roasted chicken thighs, or even as part of an Asian-inspired spread alongside fried rice or noodles. The sweet and spicy flavor works with almost any protein.

• They're excellent room temperature for potlucks and picnics
• Leftovers make an amazing addition to grain bowls for lunch
• The sauce works on roasted broccoli or cauliflower just as well

Save

These Brussels sprouts have converted more skeptics than any other recipe in my collection, and that's the highest praise I can give. Hope they become a staple in your kitchen too.

Recipe FAQs

→ Can I make this gluten-free?

Yes! Simply use tamari instead of soy sauce to make this dish completely gluten-free while maintaining the same great flavor.

→ How do I get the Brussels sprouts extra crispy?

For maximum crispiness, roast them cut-side down on a parchment-lined baking sheet. You can also broil for 1-2 minutes at the end after adding the sauce to caramelize it further.

→ What's the best way to adjust the spice level?

Start with 2 tablespoons of Sriracha and taste after tossing. Add more for extra heat or reduce for a milder version. The honey helps balance the spice nicely.

→ Can I prepare this ahead of time?

You can roast the Brussels sprouts ahead, then reheat and add the sauce just before serving. The sauce can also be made in advance and stored separately.

→ What are good serving suggestions?

This dish pairs beautifully with grilled chicken, steak, or salmon. It also works well as part of a Buddha bowl or alongside other Asian-inspired sides.