These Honey Sriracha Brussels Sprouts are crunchy, golden brown and delicious roasted vegetables finished with a seriously addicting sweet-and-spicy glaze.
It’s one of the best brussels sprout recipes baked in the oven and served as a creative side dish or healthy appetizer for busy weeknights at home.
Whenever Jared and I go out to eat (or order take-out), we love starting off with a vegetable. It’s a lighter appetizer that doesn’t weigh us down so we can save room for dinner.
Plus, Brussels sprouts are super versatile and I love finding new, fun, creative ways to make them interesting.
But these honey sriracha roasted brussels sprouts take roasting vegetables to another level! Roasted in the oven until golden brown, then finished with a sticky-sweet-spicy glaze.
If you were ever looking for a way to eat more greens, this one is definitely a hit!
Ingredients
I absolutely love roasted vegetables. They are simple, straightforward and always delicious. All it takes is 7 ingredients to Brussel sprout heaven, most of which you probably already have in your kitchen
Gather together Brussels sprouts, olive oil, garlic powder, kosher salt, cracked black pepper, honey and Sriracha.
Brussels Sprouts. Trader Joe’s sells a 1-pound bag of Brussels sprouts that I always pick up. But I’ve also seen them in mesh bags at Whole Foods or in a bulk bin where you can grab them by the handful.
Garlic Powder. The powdered version doesn’t burn in the oven like fresh garlic. Add it for that extra savory flavor.
Honey. My favorite honey is Clover or Raw Honey, but use whatever you already have on hand. It gives a special sweetness that makes these irresistible!
Sriracha. Sriracha is my go-to hot chile sauce whenever I make an Asian-inspired dish or recipe. It’s easily available in the global section of grocery stores or online. Serve extra on the side for extra spicy flavor!
How to make honey sriracha roasted brussels sprouts
I love making easy side dishes like this on busy weeknights or as a healthy appetizer. This roasted brussels sprouts recipe is ready in 30 minutes and comes together in just a few easy steps. Sprouts give off a strong odor when they are cooked for too long, which is why roasting them at high heat in the oven is perfect! Simply:
- Preheat and prep. Preheat the oven to 400 degrees F. Wash and trim the ends off of the Brussels sprout stalks and cut in half.
- Season. Place the halved Brussels sprouts on a foil-lined baking sheet. Drizzle with olive oil and sprinkle evenly with garlic powder, kosher salt, and cracked black pepper.
- Bake! Bake for 20 minutes, tossing halfway through so that they bake evenly.
- Mix glaze. While the Brussels sprouts bake in the oven, whisk together the honey and Sriracha in a small bowl.
- Toss and caramelize. Drizzle the honey-sriracha mix over the Brussels sprouts, toss and bake in the oven for another 5 minutes to caramelize. Enjoy!
Can I use frozen brussels sprouts?
I prefer the flavor of fresh Brussels sprouts since they are sweet and crisp. If you’re lucky, snag the ones that are still on the stalks at the grocery store! You can usually find them when Brussels are in peak season throughout the fall and winter.
That being said, if frozen is all you have on hand, just make sure to thaw completely before trimming and slicing in half.
Unique & creative side dish recipe
I love making these bad boys on those weeknights when I just don’t have the time to spend in the kitchen. They are ready in 30-minutes flat. And it’s the best way to have a super flavorful green vegetable to compliment a lean protein.
Oh, and they just so happen to be Gluten-Free and Vegetarian. Perfect for Thanksgiving or holiday parties, too!
Meal prep & storage instructions
These little guys bode well for meal prep. I love to make a double batch when I have more time. That way, Jared and I can devour them any time the craving strikes.
The Brussels sprouts will keep best stored in an airtight container in the fridge for up to 4 days.
Variations:
For a bit more pop and flair, you can also try:
- Honey Sriracha Lime: Add the juice of half a lime (1 Tablespoon) to the honey-sriracha mix
- Maple Sriracha: Replace the honey with maple syrup. They will be a bit more robust, but completely Vegan!
- Hot Honey: Replace the sriracha with any of your favorite brand of hot sauce instead
- Any Other Vegetable: Yes, you can use just about any vegetable you like – broccoli, asparagus or zucchini would all be delicious!
- With Bacon: Add 3-4 strips bacon cut into 1-inch pieces and roast right along with the vegetable
Recipe Tips:
- Use one or two baking sheets. The Brussels sprouts will get uber crisp and golden brown as long as there is enough room between each piece. I got the full pound on one baking sheet, but use two if necessary.
- Stir the Brussels sprouts halfway. This ensures a nice, even color.
- Save the Brussel sprout leaves and add to the mix. Whenever I cut the stems off Brussels sprouts, I always have a bunch of leaves that go rouge. Add these right onto the baking sheet – you just made Brussels sprout chips, too!
More Vegetable Side Dish Recipes You’ll Love!
- Brussel Sprout and Caramelized Leek Gratin
- Honey Smoked Carrots
- Fall Harvest Gorgonzola and Apple Salad
- White Cheddar and Kale Risotto
- Cheesy Cauliflower Bake with Pancetta
- Ultimate Green Bean Casserole
If you make this Honey Sriracha Brussels Sprouts recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Honey Sriracha Brussels Sprouts
ingredients
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
cracked black pepper
- 2 tablespoons honey
- 1 tablespoon sriracha
instructions
- Preheat the oven to 400 degrees F.
- Trim ends of brussel sprout stalks and cut in half.
- Place brussels sprouts onto a large baking sheet, drizzle with olive oil and sprinkle with garlic powder, kosher salt and an even layer of cracked black pepper.
- Bake Brussels sprouts for 20 minutes, stirring the pan halfway for even cooking.
- While Brussels sprouts are cooking, whisk together honey and sriracha.
- Drizzle brussels sprouts with honey sriracha mixture and bake for an additional 5 minutes.
notes
This has become our go-to Brussels sprouts recipe. I have made it exactly as the recipe says and it was too “hot” to handle for us. Decreasing the sriracha to 1 tsp instead of 1 T makes it perfect for us.
I made this for my husband and I a couple weeks ago, and I think we’ve had it 2-3x a week since! Love the simplicity of it. We add broccoli and chickpeas as well, and keep it all in the oven for longer than suggested, and with a quick broil at the end. Awesome, thank you!!
That looks soooooo good, love the tips and variation suggestions. Thanks.