Honey Sriracha Brussel Sprouts

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.

5 from 6 votes

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Prep Time 5

Cook Time 25

Total Time 30

Serving

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

Dry them well: Pat the sprouts completely dry before roasting. Excess moisture keeps them from crisping.

Sauce them hot: Toss right out of the oven so the glaze melts and coats every piece.

Make it vegan: Swap the honey for maple syrup.

Storage: Keep in an airtight container in the fridge for up to 3 to 4 days. Reheat at 350°F in the oven or air fryer for 5 to 10 minutes.

Nutrition

Course Side, Side Dish

Cuisine American, Healthy

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