Honey Sriracha Brussels Sprouts
These honey Sriracha Brussels sprouts are sweet, spicy, salty, and wonderfully crispy. Brussels sprouts are roasted until golden and caramelized, then coated in a sticky glaze for an easy side dish that's ready in about 20 minutes.
All you need is a handful of ingredients and a few minutes of prep to turn Brussels sprouts into a side dish that's anything but boring. Love these flavors? Try my honey Sriracha shrimp rice bowl next!
If you're not usually a fan of Brussels sprouts because of their slightly bitter taste, this is a great recipe to try. Roasting brings out their natural sweetness while giving the edges a delicious char, and the sweet and spicy glaze adds just the right balance of flavor.
I made these and my spicy stir fried edamame to go with my mushroom Ramen noodle bowls, and everyone absolutely loved them.
Quick Look: Honey Sriracha Brussels Sprouts
- 🔪 Prep time: 5 minutes
- ⏲️ Cook time: 15 minutes
- 👪 Servings: 3 servings
- 📋 Main ingredients: Brussels sprouts, honey, Sriracha, salt, black pepper, garlic granules, and olive oil.
- ♨️ Cooking method: Mix honey, Sriracha, and seasonings 🡢 halve and roast Brussels sprouts until golden brown 🡢 coat with honey-Sriracha mixture 🡢 bake again until caramelized.
- ⭐ Difficulty: Easy
- 🥣 Serving ideas: Serve as a side with grilled or roasted meats, or pair with Asian mains like chicken egg roll in a bowl.
Jump to:
- Quick Look: Honey Sriracha Brussels Sprouts
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Honey Sriracha Brussels Sprouts
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Sriracha Honey Brussels Sprouts
- Troubleshooting & FAQs
- More Asian Side Dishes
- Honey Sriracha Brussels Sprouts
What's So Great About the Recipe?
- Roasting gives the Brussels sprouts crispy, caramelized edges while helping reduce their natural bitterness. Plus, the honey sriracha glaze hits all the right notes- sweet, spicy, salty, and savory.
- It's a quick side dish that takes about 20 minutes from start to finish- just like my Air Fryer Teriyaki cauliflower.
- You can make the honey Sriracha mixture ahead of time, making this an even easier side dish for busy weeknights or entertaining.
Recipe Ingredients
Brussels sprouts: Use fresh Brussels sprouts that are relatively similar in size so they cook evenly. Removing the outer leaves and trimming the ends helps them roast evenly. I always do this when I make pickled Brussels sprouts too.
Honey: Adds sweetness that balances the heat from the Sriracha and also helps the Brussels sprouts caramelize.
Sriracha: Sriracha gives the glaze its spicy, tangy flavor. Add as much as you can tolerate.
Olive oil: To help the seasonings cling on the Brussels sprouts and to help them roast and develop those crispy, golden-brown edges.
Garlic granules: Garlic adds savory depth to the sweet and spicy glaze.
Salt & pepper: These simple seasonings bring out the flavor of the Brussels sprouts and balance the sweetness of the honey. Use an infused salt like Sriracha salt for extra flavor.
See recipe card for quantities.
Substitutions & Variations
- If you want to try out a vegan version of this recipe, swap the honey in the recipe with some maple syrup or homemade date syrup, or practically any other sweetener that can replicate the sweetness of the honey.
- If you’re a fan of spicy food, you can add some chopped chili peppers along with the Sriracha hot sauce. I love adding some red chilies- it lends a nice pop of color to the honey roasted Brussels sprouts.
- Use hot honey like jalapeno honey or habanero infused honey for a deeper, spicier kick.
How to Make Honey Sriracha Brussels Sprouts
Step 1: Combine honey, garlic granules and Sriracha in a small bowl.
Step 2: Chop the tops off the broccoli and cut them into halves. Remove their outer leaves.
Step 3: Transfer them to a baking sheet and drizzle olive oil over them. Season with salt and pepper.
Step 4: Pop them in a preheated oven at 210 for about 10 minutes, flip them over and bake again for 7 minutes.
Step 5: Top the roasted Brussels sprouts with the honey-Sriracha mixture and bake again for 2 minutes.
Step 6: Serve and enjoy!
💭Top Tip
Remember to let the Brussels sprouts dry completely before you toss them with the honey Sriracha mixture. This will help them get coated nicely.
Tips & Tricks to Nail the Recipe
- To minimize the mess, you can line the baking sheet with some parchment paper. I didn’t use parchment paper because I really love how the honey sort of caramelizes in the pan.
- Make sure you don’t overcrowd the pan. Arrange the Brussels sprouts in a single layer so that they end up nice and crispy on all the sides.
- If you don’t have enough oven space to accommodate all of your Brussels sprouts, consider making these in two or more batches. I always do this when I make my baked Teriyaki tofu too.
- To cut down the cooking time for this recipe, you can prep the honey Sriracha sauce in advance too! Just combine all the ingredients, bottle up the mixture and refrigerate it for up to 2 weeks.
How to Serve Sriracha Honey Brussels Sprouts
This Brussels sprouts recipe can be an easy side dish to put together when you’re looking for a good, no-fuss recipe to put together with any of your mains scallion oil chicken or Teriyaki chicken, served with steamed rice or noodles.
I love topping these with a generous drizzle of my homemade chili garlic oil sometimes as well.
Troubleshooting & FAQs
You totally can! Just remember to toss the Brussel sprouts with olive oil before you add them to the Air Fryer basket, and then shake the basket midway through the cooking process.
When you’re using your Air Fryer, you might want to add the sriracha honey mixture towards the end, and air fry only for a minute.
I wouldn’t recommend storing these spicy Brussels sprouts for too long, as they can end up getting a bit soggy. If you really want to, just make sure you use an airtight container to store them and refrigerate them for no more than 2 days.
You can then reheat the spicy Brussel sprouts in the oven or the Air Fryer. You can use the microwave too, but they’ll end up losing their crunchiness if you do.
More Asian Side Dishes
Looking for other recipes like this? Try these:
If you tried this honey Sriracha brussels sprouts or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Honey Sriracha Brussels Sprouts
Ingredients
- 200 g brussels sprouts
- 2 tablespoon honey
- 1 tablespoon sriracha
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic granules
- 1 tablespoon olive oil
Instructions
- Combine all the seasonings, honey and sriracha in a small bowl.
- Chop the top of the Brussels sprouts and remove the outer leaves. Cut Brussels sprouts in half and place them face-down on a sheet pan.
- Pop them in a preheated oven at 210 for about 10 minutes, and then flip them over until the Brussels sprouts turn golden brown. You can also drizzle a little olive oil over them and toss to coat nicely.
- Top the roasted Brussel sprouts with a couple of tablespoons of honey sriracha mixture and bake them again for 2-5 minutes.
Notes
- Make sure the Brussels sprouts are completely dry before roasting.
- Don't overcrowd the baking sheet or they won't crisp properly.
- Halve or quarter the Brussels sprouts depending on your preferred size, adjusting the cooking time as needed.
- For a vegan version, replace the honey with maple syrup or brown rice syrup.
- Add fresh chili or chili flakes for extra heat.
- The honey sriracha sauce can be prepared ahead of time and refrigerated for up to 2 weeks.
- Leftover Brussels sprouts can be refrigerated for up to 2 days and reheated in the oven or air fryer for better texture.
