Roasted Brussels Sprouts Honey Sriracha

The first time I roasted Brussels sprouts with a honey Sriracha glaze, I wasn't expecting them to become the dish people actually asked me to make again. I'd thrown together what I had in the kitchen that evening—a bottle of Sriracha sitting next to some leftover honey—and the combination was so naturally balanced that it felt almost accidental. Now I make them whenever I need something that feels both effortless and impressive.

I remember my partner coming home while these were in the oven and asking what smelled so good—they expected something with meat. When I told them it was just roasted Brussels sprouts, they were skeptical until they tasted one straight off the sheet. That moment of converting a skeptic is why I keep coming back to this recipe.

Ingredients

• Brussels sprouts: Look for ones that are bright green and firm, about the size of a golf ball or smaller so they roast evenly.
• Olive oil: This is what creates those crackling, caramelized edges, so don't skip it or reduce it.
• Honey: Use whatever you have on hand—it just needs to be honey, nothing fancy required.
• Sriracha sauce: The heat level matters here, so taste yours first if you're sensitive to spice.
• Soy sauce: This adds a savory depth that makes everything else taste better; grab gluten-free if that matters for your table.
• Garlic powder: Fresh garlic would burn at this temperature, so the powder version is actually the right choice.
• Salt and black pepper: Season generously before roasting so the Brussels sprouts season themselves as they crisp up.
• Toasted sesame seeds and fresh cilantro: These are optional but worth having around because they add texture and a bright finish.

Instructions

Heat your oven and prepare your sheet:

Get your oven to 425°F and line a baking sheet with parchment paper if you want easy cleanup, though it's not strictly necessary.

Coat and season the Brussels sprouts:

Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until every piece is glistening. You want them slick enough that they'll crisp up in the oven, not roasted in their own dryness.

Arrange and roast:

Spread them cut side down on the baking sheet—this is the flat surface that gets to sit against the heat and caramelize. Roast for 20 to 25 minutes, flipping them halfway through so both sides get golden and crispy.

Mix your glaze while they roast:

While the Brussels sprouts are working, whisk honey, Sriracha, soy sauce, and garlic powder together in a small bowl until it's smooth and glossy. This is also when you can taste it and adjust the heat level if you want it spicier or sweeter.

Bring it all together:

The moment they come out of the oven, transfer the hot Brussels sprouts to a large bowl and pour the glaze right over them while they're still steaming. Toss everything until each piece is coated, which only takes a minute and distributes the glaze evenly.

Finish and serve:

Transfer to a serving dish and scatter toasted sesame seeds and fresh cilantro on top if you're using them. Serve while they're still warm so the Brussels sprouts are at their crispiest.

Save to Pinterest

One winter evening, I made these for a dinner party and someone asked for the recipe at the end of the meal. That person now makes them regularly and tells me it's become their go-to when they need to contribute something to a potluck. It's strange how a simple roasted vegetable can become someone's comfort food.

The Magic of the Caramelize

Roasting Brussels sprouts is really about heat and patience more than anything else. The oven temperature matters because you need it hot enough to create that browned, crispy exterior while the inside stays tender. If your oven runs cool, bump it up by 25 degrees and keep a closer eye on them.

Building Layers of Flavor

The glaze is where this dish becomes more than just roasted vegetables. Honey brings sweetness, Sriracha brings heat, soy sauce brings umami, and garlic powder ties it all together into something that feels complex even though you're only mixing four ingredients. Each component has a job, and they work better together than any of them would alone.

Making It Your Own

This is one of those recipes where small changes make it feel new without requiring much effort. You can adjust the heat level by using more or less Sriracha, or add crunch with roasted peanuts, cashews, or even crispy bacon bits if that's calling your name. The base is solid enough that it can handle your improvisation.

• If you want more texture, scatter some chopped roasted peanuts or cashews over the top before serving.
• A squeeze of fresh lime juice right before serving brightens everything up and cuts through the sweetness if you prefer it less rich.
• These keep well in the refrigerator for a few days and can be reheated gently, though they're best served fresh and warm from the oven.

Save to Pinterest

These roasted Brussels sprouts have a way of turning side-dish skeptics into believers. Make them once and they'll probably ask you to again.