Honey Sriracha Brussels Sprouts are a unique and flavorful side dish. With less than 10 ingredients, this easy-to-make veggie dish delivers bold flavors of sweet honey and spicy Sriracha, turning everyday sprouts into a flavor-packed dish.
There was a time when I wasn't a fan of brussels sprouts. Other veggies like broccoli and cauliflower were fine but not brussels sprouts.
These honey sriracha brussels sprouts are great for those time when we're craving a sweet and spicy side dish. They're easy to prepare and are a fun twist on the traditional brussels sprouts.
How to Make Honey Sriracha Brussels Sprouts
Scroll to the recipe card below for the ingredient amounts and full instructions!
- Preheat your oven to 375°F. Line a large baking pan with aluminum foil or parchment paper.
- In a large mixing bowl add the honey, sriracha, olive oil, apple cider vinegar, onion powder, garlic powder, salt and pepper, and stir to combine. Add in the brussels sprouts and toss until evenly coated (save the leftover sauce).
- Transfer the brussels sprouts onto the prepared baking pan. Make sure to spread them in an even layer. Bake for 20 minutes.
- Take the pan out of the oven, toss in the leftover sauce. Then, continue baking for another 20 minutes or until the brussels sprouts have turned a nice golden color and reach the desired crispness.
Storage and Reheating
Refrigerator: Leftover brussels sprouts can be stored in an airtight container in the fridge and will stay fresh for up to 4 days.
Reheating: Reheat brussels sprouts in the microwave or in the oven (to retain their crunch) until warmed through.
Frequently Asked Questions
What's the best way to cut brussels sprouts for roasting?
Normally, we cut brussels sprouts in half, then roast them. Quartering works well for large brussels sprouts. If the brussels sprouts are on the smaller side, we usually leave those whole.
Are there other ingredients that taste good with honey sriracha brussels sprouts?
Yes, there are several other ingredients that taste great with these brussels sprouts. Serve them with a drizzle of hot honey or a sprinkle of red pepper flakes.
A spritz of lime juice cuts through the sweetness and adds some acidity. A little soy sauce added to the sauce adds another layer of flavor.
Can you make the sauce on the stovetop?
Yes, cooking the sauce on the stovetop is a great way to thicken it up into more of a glaze. Roasting the brussels sprouts completely then tossing them in the glaze is another way to serve this side dish.
Recipe Card with Ingredient Amounts and Instructions
- ¼ cup honey
- 2 tablespoons sriracha
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 32 ounces brussels sprouts, with the stems cut off
- Preheat the oven to 375°F, and line a large baking pan with aluminum foil or parchment paper.
- Add the honey, sriracha, olive oil, apple cider vinegar, onion powder, garlic powder, salt and pepper to a large bowl, and stir to combine.¼ cup honey2 tablespoons sriracha2 tablespoons olive oil1 tablespoon apple cider vinegar1 teaspoon onion powder1 teaspoon garlic powder½ teaspoon kosher salt½ teaspoon ground black pepper
- Add the brussels sprouts, and toss once again to combine. Save the leftover sauce.32 ounces brussels sprouts
- Transfer the brussels sprouts to the prepared baking pan, and spread evenly then bake for 20 minutes.
- Take the pan out of the oven, toss in the leftover sauce, then bake once again for another 20 minutes or until the brussels sprouts have turned a nice golden color.
- Scroll up and see the post for FAQs and storage options.