Honey Sriracha Brussels Sprouts (Printable)
Crispy Brussels sprouts glazed with sweet, spicy honey Sriracha sauce - flavorful side or appetizer.
# What You Need:
→ Brussels Sprouts
01 - 1½ lbs Brussels sprouts, trimmed and halved
→ Sauce
02 - 3 tbsp honey
03 - 2 tbsp Sriracha sauce
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced
→ For Roasting
08 - 2 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions
# How To Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper in a large bowl until coated. Arrange cut side down on baking sheet.
03 - Roast for 20-25 minutes, flipping halfway through, until golden and crispy on edges.
04 - Whisk together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl.
05 - Transfer roasted Brussels sprouts to a large bowl. Drizzle with honey Sriracha sauce and toss to coat evenly.
06 - Return glazed sprouts to baking sheet. Roast for 3-4 minutes additional to caramelize sauce slightly.
07 - Transfer to serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions if desired. Serve immediately.
# Expert Suggestions:
01 -
- The way the honey caramelizes in the oven creates this sticky, addictive glaze that makes Brussels sprouts taste like candy from the restaurant down the street
- They reheat surprisingly well for lunch the next day, though they rarely last that long in my house
02 -
- Don't overcrowd the baking sheet or they'll steam instead of roast, and nobody wants soggy sprouts
- The second roast is crucial for that sticky, caramelized finish that makes them taste restaurant quality
03 -
- Cut the sprouts into similar sizes so they roast evenly and some don't burn while others are still raw
- Warm your honey in the microwave for 10 seconds if it's too thick to whisk easily