Roasted Brussels Sprouts Honey Sriracha (Print Version)
Golden Brussels sprouts tossed in a sweet and spicy honey Sriracha glaze for a flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
→ Glaze
02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 ½ tbsp Sriracha sauce
05 - 1 tbsp soy sauce (gluten-free if required)
06 - ½ tsp garlic powder
07 - ¼ tsp salt
08 - ⅛ tsp black pepper
→ Garnish (optional)
09 - 1 tbsp toasted sesame seeds
10 - 1 tbsp chopped fresh cilantro or green onions
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until coated evenly.
03 - Place the Brussels sprouts cut side down on the prepared baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, flipping halfway through, until they are deeply golden and edges are crispy.
05 - While roasting, whisk honey, Sriracha, soy sauce, and garlic powder in a small bowl until combined.
06 - Remove roasted Brussels sprouts from oven and immediately transfer to a large bowl. Toss with the honey Sriracha glaze until evenly coated.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or green onions if desired. Serve hot.
# Expert Tips:
01 -
- These Brussels sprouts strike that rare balance between crispy edges and a glaze that's genuinely addictive without being heavy.
- The whole thing comes together in under 40 minutes, which means you can have a vegetable side that tastes like you spent way more time than you did.
02 -
- Cut side down is the only way—this is where the magic happens, and flipping them halfway through makes sure both sides get their moment with the heat.
- Toss them with the glaze immediately after they come out of the oven while they're still hot, which helps them absorb all those flavors instead of the glaze just sliding off.
03 -
- Don't skip the halfway flip—it's the difference between crispy Brussels sprouts and ones that steam themselves into soft sadness.
- If your Sriracha is very spicy, reduce it by half a tablespoon and taste as you go, because heat builds differently depending on the brand you're using.