These crispy honey sriracha Brussels sprouts are sweet, spicy, and caramelized on the edges. Made with 5 simple ingredients in about 30 minutes, they're the sweet-and-spicy healthy side dish I make most.
Honey Sriracha Brussel Sprouts At A Glance
- ✅ Recipe Name: Honey Sriracha Brussels Sprouts (Extra Crispy!)
- 🕒 Ready In: ~30 minutes
- 👪 Serves: 4
- 🍽 Calories: ~105 per serving
- 🥣 Main Ingredients: Brussels sprouts, olive oil, honey, sriracha, salt, pepper
- 🌶️ Heat Level: Mild to medium (adjust the sriracha to taste)
- 📖 Dietary Info: Gluten-free, dairy-free, vegetarian, nut-free (vegan with maple syrup)
- ⭐ Why You'll Love It: Sweet, spicy, and caramelized on the edges, these Brussels sprouts need just 5 simple ingredients and win over even the pickiest sprout skeptics.n
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Brussels sprouts are my favorite vegetable, and I think they get an unfair bad rap. Most people who say they hate them have only had them boiled or steamed into sad, soggy little mush balls. Roasted hot until the edges go deep brown and crispy, they're a completely different vegetable, and that's the hill I'll die on.
I've made a lot of bad batches getting here: soggy, under-caramelized, sauced too early, so the glaze slid right off. This honey sriracha version is the one I make most when I want sweet and spicy. It uses the same hot, crowded, cut-side-down method as my balsamic maple Brussels sprouts and my crispy smashed Brussels sprouts, so once you nail it here, it carries over.
Everything below is how I actually make these, right down to why I skip the parchment.
Jump to:
- Honey Sriracha Brussel Sprouts At A Glance
- Why You'll Love These Crispy Brussels Sprouts
- How Spicy Are They?
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Honey Sriracha Brussel Sprouts (Step-by-Step)
- My Tips for the Crispiest Brussels Sprouts
- Can You Air Fry Honey Sriracha Brussels Sprouts?
- What to Serve With Honey Sriracha Brussel Sprouts
- How to Store and Reheat
- Honey Sriracha Brussel Sprouts FAQs
- More Easy Side Dish Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Crispy Brussels Sprouts
- Sweet and spicy: Honey and sriracha hit that perfect balance where every bite makes you want another.
- Actually crispy: Roasted hot on a bare pan so the edges caramelize instead of steaming into mush.
- 5 simple ingredients: Nothing fancy, and you probably have most of it already.
- Ready in about 30 minutes: Mostly hands-off while the oven does the work.
- Converts the skeptics: Even people who swear they hate Brussels sprouts go back for seconds.
How Spicy Are They?
Mild to medium. Sriracha is milder than a jalapeño, and the honey softens the heat even more. Use 1.5 teaspoons for a gentle kick, a full tablespoon for medium (my go-to), or 1.5 tablespoons if you like real heat.
Ingredients You'll Need
Just 5 simple ingredients, and you probably have most of them already. Full amounts are in the recipe card below.
- Brussels sprouts: Fresh, not frozen. Fresh ones crisp up; frozen ones steam and turn soggy. Check out my air fryer frozen Brussels sprouts for a frozen recipe!
- Olive oil: Helps them caramelize and get those crispy edges.
- Honey: For sweetness and that sticky, caramelized glaze.
- Sriracha: Brings the heat. Adjust to taste.
- Salt and pepper: Simple seasoning that makes everything pop.
Scroll to the recipe card for quantities!
Easy Substitutions & Variations
- Air fryer version: Cook at 375°F for 12 to 15 minutes, shaking the basket halfway through.
- Make it vegan: Swap the honey for maple syrup. It caramelizes just as well.
- Extra crunch: Sprinkle toasted sesame seeds or crushed peanuts on top before serving.
- Add garlic: Stir a small minced clove into the honey sriracha sauce off the heat, so it warms through without burning. Garlic powder tossed with the sprouts before roasting also works, since it won't scorch the way fresh cloves do.
- Add more heat: Add a pinch of red pepper flakes or an extra drizzle of sriracha.
How to Make Honey Sriracha Brussel Sprouts (Step-by-Step)
Making these is quick and easy. Roast the Brussels sprouts until crispy, then toss with a simple honey sriracha sauce. You'll have a side dish ready in about 30 minutes.
- Step 1: Prep and season. Toss the Brussels sprouts with olive oil, salt, and pepper. Place them cut-side down on a baking sheet (skip the parchment for extra crispy edges).
- Step 2: Roast. Bake at 425°F for 25 to 30 minutes, until deep golden and crispy on the edges.
- Step 3: Make the sauce. While they roast, stir together the honey and sriracha. Use 1.5 teaspoons for a milder kick or a full tablespoon for more heat.
- Step 4: Toss and serve. Coat the hot sprouts in the sauce right out of the oven, add a pinch of salt, and serve immediately.
My Tips for the Crispiest Brussels Sprouts
- Dry them well: Moisture is the enemy of crispy. Pat the sprouts completely dry after washing so they roast instead of steaming.
- Skip the parchment: I've roasted these both ways, and a bare pan wins every time. Direct contact with the hot metal is what gives you those deep, caramelized edges.
- Cut-side down: Lay each sprout flat on the pan. That flat face is where the best browning happens.
- Sauce them hot: Toss with the honey sriracha the second they come out of the oven, so the glaze melts and coats every piece.
Can You Air Fry Honey Sriracha Brussels Sprouts?
Yes. Air fry at 375°F for 12 to 15 minutes, shaking the basket halfway, then toss with the honey sriracha sauce right after. Work in batches if your basket is small, since crowding steams them instead of crisping them.
What to Serve With Honey Sriracha Brussel Sprouts
These work as a side for just about any protein, and the sweet-spicy glaze plays especially well against something rich or savory. Here's what I reach for most:
- Air Fryer Chicken Thighs: My go-to weeknight pairing. Crispy chicken and crispy sprouts, both done fast.
- Air Fryer Filet Mignon: For a steakhouse-style dinner at home. The heat from the sprouts cuts through a rich cut of beef.
- Crustless Chicken Pot Pie: A cozy, comforting main that needs a little brightness on the side, and these deliver.
- Healthy Chicken Penne alla Vodka: A green side balances out a creamy pasta night.
- Healthy Mac and Cheese: The sweet heat is the perfect contrast to something this cheesy.
- Healthy Sloppy Joes: An easy, casual pairing when you want a veggie alongside comfort food.
How to Store and Reheat
Storing: Keep leftover Brussels sprouts in an airtight container in the fridge for up to 3 to 4 days.
Reheating: For the crispiest results, reheat in the oven or air fryer at 350°F for 5 to 10 minutes. The microwave works in a pinch (30 to 60 seconds), but they'll come out softer rather than crisp.
Honey Sriracha Brussel Sprouts FAQs
Fresh is best for this recipe. Frozen sprouts hold too much water and steam instead of crisping, so you lose the caramelized edges. If frozen is all you have, thaw them completely and pat them very dry before roasting.
Usually it's moisture or crowding. Pat the sprouts fully dry before they go in, spread them in a single layer so they aren't touching, and roast on a bare pan (parchment traps steam). Cut-side down on hot metal is what gives you those crispy edges.
Not as written, since honey isn't vegan. Swap the honey for maple syrup and you've got a fully vegan version that caramelizes just as well.
You can roast the sprouts a few hours ahead, but they're crispiest fresh from the oven. If you're prepping in advance, hold off on the sauce and toss it on right before serving so the glaze stays glossy and the edges don't soften.
Sweet and spicy, with a savory, caramelized finish. The honey brings the sweetness, the sriracha adds a gentle kick, and roasting gives the sprouts crispy, nutty, deeply browned edges. Even people who think they don't like Brussels sprouts tend to come around to these.
More Easy Side Dish Recipes You'll Love
If you loved these extra crispy honey sriracha Brussels sprouts, here are a few more side dish recipes to try next:
Did you make this recipe?
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📖 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. Heat the oven to 425°F.
- Season. In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
- Arrange. Spread them cut-side down in a single layer on a baking sheet, leaving space between each one (skip the parchment for crispier edges).
- Roast. Bake for 25 to 30 minutes, until deep golden and crispy on the edges.
- Make the sauce. While the sprouts roast, stir together the honey and sriracha in a small bowl. Use ½ tablespoon for mild heat or a full tablespoon for more kick.
- Toss and serve. As soon as the sprouts come out of the oven, toss them with the sauce until coated. Add a pinch of salt and serve immediately.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Andy says
SO GOOD!!
Tati Chermayeff says
So happy you loved this recipe, Andy! It's a keeper.