Honey Sriracha Brussels Sprouts
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.
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.
Nutrition
Calories: 116kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 908mgPotassium: 285mgFiber: 3gSugar: 13gVitamin A: 510IUVitamin C: 60mgCalcium: 31mgIron: 1mg
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