Honey Sriracha Brussels Sprouts Recipe

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If you’re anything like me, you’re always looking for that perfect balance between healthy and wow-that’s–delicious. And these honey sriracha Brussels sprouts absolutely deliver. They’re roasted until the edges are crispy and caramelized, and then they get coated in a bold, sweet-spicy glaze that’ll make you want to eat the whole pan standing at the stove (been there, no regrets).

One of the best parts? It’s incredibly simple—minimal prep, just a few pantry staples, and it’s ready in under 30 minutes. I can’t tell you how many times I’ve whipped this up when I needed a quick veggie side but didn’t want something boring.

Plus, it’s totally flexible. Don’t love heat? Dial back the sriracha. Want more zing? Add a splash of lime juice or some grated ginger. You can make it your own with just a few tweaks. This recipe is also naturally vegetarian and easy to make vegan, so it’s great for feeding a crowd with different dietary needs.

Oh—and did I mention it’s also gorgeous? That golden glaze, the charred edges… it’s the kind of side dish that steals the show.

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What is Honey Sriracha Brussels Sprouts Recipe?

Honey Sriracha Brussels Sprouts are exactly what they sound like: roasted Brussels sprouts that are tossed in a sticky-sweet and spicy sauce made with honey and sriracha. But let me tell you, this isn’t just a toss-it-all-together situation. There’s a method here, and the result is totally worth it.

The sprouts are halved, seasoned, and roasted at high heat until they’re beautifully browned and slightly crispy on the outside. That roast is key—it brings out the natural sweetness of the sprouts and gives them a nutty, savory depth.

Then comes the glaze. It’s a simple combo of honey, sriracha, soy sauce, garlic, and a touch of oil. It gets warmed just enough to meld everything together into a shiny, spicy-sweet coating that clings to every little craggy bit of those sprouts.

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The beauty of this dish is how it plays with contrast—sweet and spicy, soft and crispy, familiar and unexpected. It’s bold, flavorful, and yes, totally snackable. I’ve served it as a side, a snack, and even as a main dish over rice with a soft-boiled egg on top. It’s just that good.

Key Ingredients

Let’s talk about the stars of this dish. These are the ingredients that make honey sriracha Brussels sprouts truly shine—and a few ideas for easy swaps if you’re in a pinch.

Brussels Sprouts

Fresh Brussels sprouts are the heart of this dish. Look for ones that are firm and bright green with tightly packed leaves. You’ll want to trim the ends and halve them for even roasting. If they’re extra large, quarter them.

Honey

This brings the sweet to balance out the spice. I like to use a nice floral or amber honey for a rich depth of flavor. If you’re vegan, you can swap in maple syrup or agave nectar—it’s just as delicious, with a slightly different finish.

Sriracha

Ah, the heat! Sriracha adds that tangy, garlicky spice that makes this glaze so addictive. If you’re heat-sensitive, start with a little and build up to taste. And if sriracha’s not your thing, try gochujang or even a splash of hot chili oil for a different vibe.

Soy Sauce

Just a little bit helps deepen the flavor and adds that savory umami that makes everything taste more balanced. Use tamari or coconut aminos if you’re gluten-free.

Garlic

Freshly minced garlic brings a pungent, aromatic kick to the glaze. I wouldn’t skip it, but you can use garlic powder in a pinch.

Olive Oil

Used for roasting the sprouts and in the glaze. Avocado oil or any neutral oil works too!

Step-by-Step Instructions

Let me walk you through how I make these step by step. You’re just a few simple moves away from some serious veggie magic.

Step 1: Prep the Brussels Sprouts

Preheat your oven to 425°F (220°C). Trim the stems off your Brussels sprouts and slice them in half lengthwise. If you have any outer leaves falling off, save them—those get extra crispy and are honestly my favorite part.

Step 2: Season and Roast

Toss the halved sprouts with olive oil, a generous pinch of salt, and a little black pepper. Spread them out cut-side down on a baking sheet lined with parchment paper (trust me on this—cut-side down = maximum caramelization). Roast for 20–25 minutes until browned and crispy on the edges.

Step 3: Make the Honey Sriracha Glaze

While the sprouts roast, whisk together honey, sriracha, soy sauce, minced garlic, and a splash of oil in a small saucepan over low heat. Stir until everything is smooth and slightly thickened—about 3–5 minutes. It doesn’t need to boil, just warm and combine.

Step 4: Toss and Serve

Once the sprouts are roasted, transfer them to a large mixing bowl and immediately pour the warm glaze over. Toss gently until everything is evenly coated. Serve hot, and prepare for everyone to ask for seconds!

Variations and Substitutions

There are so many ways to put your own spin on these honey sriracha Brussels sprouts, and I’ve played with quite a few myself depending on what I’ve got in the kitchen. Here are some of my favorite variations:

Make it Vegan

Swap out the honey for maple syrup or agave nectar. Both give you that sweetness with a slightly different twist—maple adds a deeper, earthy flavor that’s really lovely in the fall.

Add Citrus

A squeeze of lime or lemon juice at the end brightens the whole dish and adds a fresh zing that balances the glaze beautifully.

Make it Extra Crispy

For ultra-crispy sprouts, roast them a little longer—just keep an eye on them around the 20-minute mark. You can also use an air fryer for max crispiness in less time (around 10–12 minutes at 375°F).

Spice It Up or Tone It Down

Add more sriracha if you’re into heat (I sometimes add chili flakes too), or dial it back if you prefer a milder glaze. You can also add a touch of grated ginger for extra zing.

Add a Crunchy Topping

Top with crushed peanuts, sesame seeds, or crispy fried shallots for texture and flavor. I love a sprinkle of sesame seeds and a few chopped green onions on top for that “finished” look.

Meal Ideas to Try

Honey Sriracha Brussels Sprouts are incredibly versatile. I’ve served them in so many ways and they always get rave reviews.

As a Side Dish

This is the classic move. They pair beautifully with grilled meats like chicken, pork chops, or salmon. I also love serving them with teriyaki chicken or Asian-inspired noodle dishes—the sweet heat just works.

In a Bowl

Build a rice or grain bowl with roasted Brussels sprouts, a protein like tofu or chicken, avocado slices, shredded carrots, and a soft-boiled egg. Drizzle with extra glaze (you’ll want to double it!) and sprinkle with sesame seeds.

Taco Time

Toss them into warm tortillas with black beans, slaw, and a drizzle of lime crema or chipotle mayo. It’s a spicy vegetarian taco dream.

On a Salad

Chop up the roasted sprouts and add them to a salad with arugula, goat cheese, candied nuts, and a balsamic vinaigrette. The contrast of flavors is chef’s kiss.

FAQs

Can I Make These Ahead of Time?

You can roast the Brussels sprouts ahead and reheat them in the oven or air fryer to bring back some crispiness. The glaze can be made in advance and gently reheated before tossing.

How Spicy is this Recipe?

It’s moderately spicy. If you’re sensitive to heat, start with 1 tablespoon of sriracha and taste from there. You can always add more, but you can’t take it out!

Can I Use Frozen Brussels Sprouts?

Fresh is best for texture and roasting, but if you must use frozen, thaw and pat them dry thoroughly before roasting to avoid sogginess.

Do I Need Parchment Paper for Roasting?

It helps prevent sticking and makes cleanup easier, but you can also use foil or a well-oiled baking sheet.

What Can I Do with Leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture. I love throwing leftovers into scrambled eggs or over toast with a fried egg the next morning—so good!