Sweet, salty, spicy and crispy - these honey sriracha Brussels sprouts are a wickedly delicious side dish that you can put on the table in minutes.
If you’re not a fan of Brussels sprouts and dislike their slightly bitter taste, you definitely need to give this easy, gluten-free side recipe a try.
The tiny cabbage-like greens are oven roasted until they lose their bitterness and get that nice char, and are covered in a delicious honey sriracha glaze before being served.
All you need is a few minutes of prep time and a handful of ingredients to put this sweet and spicy side dish recipe together. It's so easy!
The mix of Sriracha and honey is truly a concoction of heaven, and I haven’t just tried it for this recipe, but for my honey sriracha shrimp rice bowl too!
- What's So Great About the Recipe?
- Ingredients For the Honey Sriracha Brussels Sprouts Recipe
- How to Make the Honey Sriracha Brussels Sprouts
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Spicy Brussels Sprouts
- Tips & Tricks to Nail the Recipe
- How to Serve the Sriracha Honey Brussels Sprouts
- Frequently Asked Questions
- Related Recipes
- Honey Sriracha Brussels Sprouts
- Food Safety
What's So Great About the Recipe?
My favorite part about these roasted Brussels sprouts is the fact that the dish comes together using just some simple ingredients.
I essentially used five ingredients plus some seasonings to make this veggie side dish that everyone in my family enjoyed more than I expected.
They’re super versatile and can be enjoyed in so many different ways- you'll love every single bite!
Ingredients For the Honey Sriracha Brussels Sprouts Recipe
To make this recipe, here’s what you’ll need.
Brussels sprouts: I used fresh Brussels sprouts, ideally ones that have a uniform size.
Honey: Honey is what lends the dish that much needed sweetness.
Sriracha: I used a tablespoon of sriracha for the recipe. You can adjust the amount based on your heat tolerance.
Olive oil: Olive oil helps crisp up the Brussels sprouts and makes them golden brown.
Seasonings: I used a simple seasoning mix of salt, crushed black pepper and some garlic granules.
See recipe card for quantities.
How to Make the Honey Sriracha Brussels Sprouts
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.
Serve and enjoy!
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 brown rice 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 chili - it lends a nice pop of color to the honey roasted Brussels sprouts.
- To add more flavor to the dish, you can swap the olive oil with butter.
Remember to let the Brussels sprouts dry completely before you toss them with the honey sriracha mixture. This will help them get coated nicely.
How to Store the Leftover Spicy Brussels Sprouts
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.
Tips & Tricks to Nail the Recipe
Ready to try out this roasted Brussels sprouts recipe? Here are some tips and tricks you might want to take note of.
- To minimize the mess, you can line the baking sheet with some parchment paper before you make the honey sriracha Brussel sprouts. I didn’t use parchment paper because I really love how the honey sort of caramelizes in the pan.
- Make sure you don’t crowd the pan when making these roasted honey sriracha Brussel sprouts. Arrange them 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.
- 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.
- If you love this recipe, you can also use some of that delicious sauce to coat some cauliflower or broccoli florets and try to make honey sriracha veggies.
How to Serve the Sriracha Honey Brussels Sprouts
These honey sriracha roasted brussels sprouts are versatile. Here are some ideas to get you inspired and put them to use.
As a Side
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 like grilled or roasted meats.
With an Asian Main
These honey sriracha Brussel sprouts are the perfect side dish with any of your favorite Asian mains. I love serving it with my baked teriyaki tofu, and the flavors of both the dishes work so well together!
Frequently Asked Questions
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.
This one’s your personal choice. If you love medium sized chunks, you can choose to cut them into half, and if you like smaller pieces, you can cut them into quarters.
Remember that if you’re cutting them into smaller pieces, they’ll need less time to cook and brown.
Looking for other recipes like this? Try these:
Honey Sriracha Brussels Sprouts
- 200 g brussels sprouts
- 2 tablespoon honey
- 1 tablespoon sriracha
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic granules
- 1 tablespoon olive oil
- 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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove