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
Thoroughly Dry: Moisture is the enemy of crispiness. Pat the Brussels sprouts completely dry with a paper towel after washing them. Any excess moisture will prevent them from getting crispy.Add honey siracha sauce to roasted Brussels sprouts while they are still hot. This makes sure the sauce melts and coats all the crispy Brussels.Make it Vegan: To make this recipe vegan, swap the honey for pure maple syrup.Frozen Brussels: While fresh Brussels sprouts are recommended for the best texture, you can use frozen ones in a pinch. Ensure they are thawed and pat them dry before cooking to minimize excess moisture.Storing: For best results, store in an airtight container in the refrigerator for up to 5 days. Reheating: For best results, reheat these roasted brussel sprouts in the oven at 350°F for 5 - 10 minutes, or until warm. If you are in a rush, you can microwave them in a microwave-safe bowl for 30 - 60 seconds, or until warm.