Honey Sriracha Brussels Sprouts | Delicious roasted Brussels sprouts with a sweet and spicy Honey Sriracha Sauce. This easy vegetarian Brussels sprouts side dish takes only a few minutes of hands-on time. Roast the Brussels sprouts to perfection and then coat them in the spicy honey sauce for the perfect veggie side dish.
Once you try this easy Brussels sprouts recipe, you'll want to make it all the time.
The roasted Brussels sprouts caramelize in the oven and are amazing all on their own. But when you add the Honey Sriracha Sauce, the Brussels sprouts turn into this perfectly savory, sweet, and spicy side dish.
And they are so easy to make!
To make my honey sriracha roasted Brussels sprouts, you just roast the sprouts in the oven and then cook the sauce on the stove top. Pile the sprouts into the sauce pan and coat them for a super simple side dish.
What ingredients do I need for Honey Sriracha Brussels sprouts?
To roast the Brussels sprouts you'll just need a pound of sprouts, some oil and salt and pepper. For the honey sriracha sauce, you need honey, sriracha, butter, lime juice, and sesame oil.
I like to garnish the roasted sprouts with toasted sesame seeds.
Are Honey Sriracha Brussels Sprouts really spicy?
If you can tolerate a mild heat, you'll probably enjoy this dish. The honey in the sauce helps to mellow out the spice level of the Sriracha sauce.
The sauce is made separately so you can taste it and adjust it to your preference, adding more honey for a sweeter sauce or more Sriracha sauce for something spicier.
See the recipe card for exact amounts.
To make these Honey Sriracha Brussels Sprouts you'll roast the sprouts while you make the sauce and them combine everything together.
Start by cutting the larger sprouts in half and leaving the small ones whole. Set aside the loose outer leaves for later.
Place the sprouts on a baking sheet, cut side down. Season with oil, salt, and pepper, and bake for 20 minutes.
Combine the sauce ingredients in a small skillet over medium heat.
Bring to a boil and lower to a simmer for 5 minutes. This will thicken the sauce.
Add the remaining oil to the set aside leaves. Add them to the baking sheet and return to the oven for 5 minutes.
The sprouts will be roasted and caramelized.
Add the sprouts to the skillet of sauce.
Toss to coat. Serve immediately.
I like to serve the honey sriracha brussels sprouts in a bowl, sprinkled with sesame seeds.
Tips for making honey sriracha roasted Brussels sprouts
What to serve with honey sriracha glazed Brussels sprouts
Need a main dish to serve this sweet and spicy Brussels sprouts recipe with? Try it with my Creamy Hummus pasta, Spicy Mac and Cheese, or on the side of my Spicy Garlic Noodles.
Want more roasted vegetables? Try my Roasted Broccoli and Carrots or Sheet Pan Roasted Vegetables.
These sprouts are best fresh instead of made ahead of time.
Store leftovers in the fridge for 4-5 days. Reheat in the microwave.
Yes, when making the sauce you can use less sriracha sauce if you want to. Once the sauce is ready, you can add more honey or sriracha sauce to balance the flavors to your preference.
You can roast frozen Brussels sprouts but the texture will be different. Roasted frozen sprouts will be softer and won't have the nice chew that fresh sprouts have.
I think this dish is best prepared right before you use it but it does reheat ok. The sprouts are softer after a reheat but the flavor is still fantastic.
I haven't tried it but I think maple syrup would be a nice substitute for the honey.
Honey Sriracha Brussels Sprouts
For the Brussels Sprouts
- 1 lb brussels sprouts (halved, stems trimmed, outer leaves set aside)
- 1 ½ teaspoons olive oil (divided)
- salt and pepper (to taste)
For the Honey Sriracha Glaze
- 2 tablespoons Sriracha Hot Sauce
- 2 tablespoons butter
- ¼ cup honey
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
- Preheat the oven to 425°F.
- Prepare the Brussels sprouts: Separate the smaller sprouts and set them aside. For the large sprouts, trim off the white stems. 2-4 outer leaves will fall off of the sprouts. Set them aside in a bowl. Cut the sprouts in half. For the smaller sprouts simply trim the stem and set aside any loose outer leaves. We'll roast these ones whole.
- Bake the sprouts: Add the Brussels sprouts to the baking sheet. Drizzle with 1 teaspoon of olive oil. Season with salt and pepper. Arrange the sprouts with the flat side down. Let the whole ones roast as is. Bake for 20 minutes.
- The leaves: Add ½ teaspoon olive oil to the Brussels loose outer leaves. Season with salt and pepper. Add to the baking sheet after 20 minutes and bake for another 5 minutes.
- Make the sauce: Add the sauce ingredients to a small skillet. Heat over medium heat until it comes to a boil. Turn heat down to low and let simmer for 4-5 minutes, just until thickened.
- To serve: Remove the Brussels sprouts from the oven and add them to the skillet with the sauce. Mix well. Remove to a serving bowl. Sprinkle with sesame seeds and serve while hot.
Nutritional information is an estimate. Values vary based on products used.
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