Honey Sriracha Brussels Sprouts
These honey sriracha Brussels sprouts are sweet, spicy and delicious! This quick and easy side dish is great for any meal. When roasted, these Brussels sprouts become tender on the inside and golden crispy on the outside!
Why You’ll Love This Recipe
- These honey sriracha Brussels sprouts are quick and easy to make.
- This recipe is great as a side dish, appetizer or part of a main meal.
- They are soft and tender on the inside and crispy on the outside.
- This recipe requires only 6 ingredients.
- Feel free to adjust the amount of honey and sriracha sauce to make it more or less spicy.
- This recipe is Paleo, gluten free, dairy free, nut free, and can be easily made Vegan.
- Check out these Asian Brussels Sprouts for another great recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for honey sriracha Brussels sprouts. Scroll down to the recipe card for full ingredients list and instructions.
Use fresh not frozen Brussels sprouts for best results. Frozen may be used, but they tend to be slightly less crispy. Trim stems off Brussels sprouts and slice larger ones in half. I like to have a mix of halved and whole sprouts.
Olive oil coats the vegetable before roasting. It allows for the Brussels to get nice and crispy. Avocado oil, melted coconut oil, or even melted butter can be used.
A little sea salt and pepper seasons the Brussels. This adds a touch of flavor while not being overpowering.
Honey adds a great natural sweetness. It also adds a bit of stickiness, which translates well to Brussels sprouts. For Vegan, use date syrup or maple syrup.
Sriracha sauce packs all the heat! Feel free to use less for a more mild flavor. I usually buy mine at Trader Joe’s.
Taste & Texture
These sriracha honey Brussels sprouts are sweet and spicy! This dish tastes like roasted Brussels sprouts with the most delicious sauce.
The Brussels become soft and tender in the middle while getting crispy on the exterior. The sauce is slightly sticky, which is a good thing!
How to Make
First, preheat oven to 400 degrees Fahrenheit. S lice stems off Brussels sprouts and cut any large ones in half.
In a large bowl, toss Brussels sprouts with olive oil, sea salt and pepper. Toss until Brussels are completely coated.
Arrange Brussels sprouts in an even layer on baking pan.
Bake for 25 minutes, flipping after 15 minutes. Then remove from oven.
In a small bowl, combine honey and sriracha sauce. Pour over roasted Brussels sprouts.
Finally, optional: place pan back in oven for 2 to 3 minutes for extra crispy Brussels sprouts.
Air Fryer Method
Make these honey sriracha Brussels sprouts in your air fryer if desired.
Prepare Brussels sprouts according to the recipe below. Then, preheat air fryer to 390 degrees Fahrenheit.
Arrange Brussels in one even layer on air fryer pan or basket.
Next, air fry for 12 minutes, flipping halfway through.
Finally, drizzle with honey and sriracha sauce. Either immediately serve or return to air fryer for 1 to 2 minutes for extra crispiness.
Expert Tips & Tricks
Trim Brussels sprouts. Cut the stems off and slice any larger ones in half. I love having a mix of halved and whole Brussels.
Use fresh Brussels, not frozen, if possible.
Coat the Brussels completed in olive oil, sea salt and pepper.
Arrange in one even layer on pan. This allows them to all get equally roasted.
Adjust amount of honey and sriracha sauce to suit your taste.
How to Serve & Store
Serve honey sriracha roasted Brussels sprouts hot from the oven or air fryer! They go well with steak, chicken, pork, and more.
Store leftovers in the fridge for up to 3 days.
Frequently Asked Questions
Sriracha sauce is a hot sauce that is made from chili peppers, sugar, garlic and distilled vinegar.
Yes, definitely. See section above titled Air Fryer Method for instructions.
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Get the Recipe: Honey Sriracha Brussels Sprouts
- First, preheat oven to 400 degrees Fahrenheit. Slice stems off Brussels sprouts and cut any large ones in half.
- In a large bowl, toss Brussels sprouts with olive oil, sea salt and pepper. Toss until Brussels are completely coated.
- Arrange Brussels sprouts in an even layer on baking pan.
- Bake for 25 minutes, flipping after 15 minutes. Then remove from oven.
- In a small bowl, combine honey and sriracha sauce. Pour over roasted Brussels sprouts.
- Optional: place pan back in oven for 2 to 3 minutes for extra crispy Brussels sprouts.
- Trim the stems off the Brussels sprouts. I like to leave some whole and cut the larger ones in half. If desired, slice all of them in half.
- Make sure that the Brussels are completely coated in olive oil, sea salt and pepper.
- For a sweeter option, add more honey.
- For more spice, add more sriracha sauce.
- Store leftovers in the fridge for up to 3 days.
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