These crispy, hot honey sriracha Brussels sprouts are sweet, spicy, and perfectly caramelized. Made with just Brussels sprouts, olive oil, honey, and sriracha, they're a tasty, healthier side dish with an indulgent twist!
I first published this honey sriracha Brussels sprouts recipe in July of 2022. I'm just adding more step-by-step photos and tips to make it even easier for you to make!
I have to admit, this has become my new FAVORITE way to enjoy Brussels sprouts. They're absolutely delicious – so much so that my boyfriend cleans his plate every time I make them.
These sprouts are caramelized to perfection, achieving a delightful crispiness. They're then coated in a simple yet addictive sweet and spicy sauce made from honey and sriracha. With just four ingredients (Brussels sprouts, olive oil, honey, sriracha, salt, and pepper), they're incredibly easy to prepare.
If you're a fan of my viral balsamic maple brussel sprouts, you will LOVE this recipe!
My family adores these Brussels sprouts; we serve them at least once a week. Even picky eaters ask for seconds! They're ideal for any occasion, from Thanksgiving and weeknight dinners to cozy date nights and dinner parties. I can't wait to hear how much you enjoy them!
Why you'll love this recipe:
- Sweet and Spicy: Honey and sriracha make these Brussels sprouts irresistible.
- Crispy Texture: Perfectly charred and crunchy.
- Quick and Easy: Just four ingredients and minimal effort.
- Healthy and Delicious: A veggie side everyone will enjoy.
- Holiday-Ready: A crowd-pleaser even for picky eaters.
Ingredients needed
You need five ingredients to make these extra crispy brussel sprouts coated in a honey sriracha sauce. Here is a list so you have everything prepared:
- Brussels Sprouts: You need one pound of Brussels sprouts. Fresh is the best. I don't recommend using frozen Brussels sprouts since they will not get as crispy.
- Olive Oil: Helps make them perfectly crispy.
- Honey: 2 tablespoons for sweetness and caramelization.
- Sriracha: For that slightly spicy kick.
- Salt & Pepper: For seasoning.
Step-by-step how to make honey sriracha brussels sprouts
Making these crispy Brussels sprouts is quick and easy! Roast them in the oven, then toss with a simple honey sriracha sauce. You'll have a delicious side dish ready in just 30 minutes.
Toss Brussels sprouts with olive oil, salt, and pepper. Place them cut-side down on a baking sheet (skip parchment paper for extra crispiness).
Bake at 425°F for 25–30 minutes until golden and crispy.
In a small bowl, mix honey and sriracha. Use one tablespoon for extra heat or 1.5 teaspoons for a milder kick.
Coat the hot Brussels sprouts in the sauce, add a pinch of salt, and enjoy!
Top Tips
- Use Fresh Brussels Sprouts – Fresh sprouts get the crispiest texture, while frozen ones can turn mushy.
- Dry Thoroughly – Moisture prevents crispiness! Pat them dry with a paper towel before roasting.
- Add Sauce While Hot – Toss them in the honey sriracha sauce right out of the oven so the glaze melts and coats them perfectly.
- Skip Parchment Paper – Roast directly on a non-stick baking sheet for the best crispy edges.
Equipment
- Baking sheet
- Mixing bowl
- Sharp knife
- Cutting board
- Large spoon or tongs
Substitutions & Variations
- Make it Vegan – Use maple syrup instead of honey.
- Oil Swap – Use avocado oil instead of olive oil for a higher smoke point.
- Extra Crunch – Sprinkle toasted sesame seeds or crushed peanuts on top.
- Sweeter Option – Swap honey for maple syrup for a deeper caramelized flavor.
- Air Fryer Version – Cook at 375°F for 12–15 minutes, shaking halfway through.
Storage
Storing: Store any leftover Brussels sprouts in an airtight container in the fridge for up to 2 days.
Reheating: For the best results, reheat in the oven at 350°F for 5–10 minutes. If you're in a rush, microwave them for 30–60 seconds.
Frequently Asked Questions
For the crispiest results, fresh Brussels sprouts are best. Frozen sprouts can become soft and mushy, which affects the texture.
Your Brussels sprouts may be dry if they weren't tossed with enough oil before roasting or if they were overcooked. Make sure to coat them evenly with olive oil and keep an eye on them while roasting to avoid drying out the insides.
To make this recipe vegan, swap out the honey for maple syrup.
Your Brussels sprouts might be soggy due to excess moisture—make sure to pat them dry before roasting. Also, avoid overcrowding the baking sheet so they crisp up instead of steaming.
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Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Honey Sriracha Brussel Sprouts
Ingredients
- 1 lb brussel sprouts, trimmed and halved
- 2 - 3 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon honey
- ½ - 1 tablespoon sriracha
Instructions
- Preheat the oven to 425°F.
- In a medium mixing bowl, toss the brussel sprouts with olive oil, salt, and pepper. Place them face-down in one layer across a baking sheet.
- Bake for 25 - 30 minutes, until tender and golden brown.
- Meanwhile, mix together honey and sriracha in a small bowl and set aside. For a spicier taste, use 1 Tablespoon of sriracha. For a milder spice, use 1.5 teaspoons.
- As soon as the brussel sprouts are done roasting, add them to a serving bowl and immediately toss them with the honey sriracha mixture. Important this is done with they are still piping hot, so the honey glaze melts onto them.
- Sprinkle a dash of salt on top, and enjoy!
Notes
Nutrition
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Andy says
SO GOOD!!