A little spicy and a little sweet, my Honey Sriracha Brussels Sprouts are about to be your new favourite way to eat the most adorable member of the cruciferous family. With fewer than 5 ingredients and just a few minutes of prep, this delicious recipe is perfect for even the most hectic of weeknights!
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Why this recipe works
- The Brussels sprouts are roasted - for better flavour. If you're someone who thinks that Brussels sprouts are boring, give me a minute to change your mind. If you've ever bitten into mushy, over-boiled veg, you know what I'm talking about! In my opinion, boiling vegetables should be outlawed. Roasting vegetables is just as easy.
- It's addictive! These sriracha honey-roasted Brussels sprouts are so moreish. Their flavours are enhanced, and the outer leaves get a "seductive" bit of char that makes them completely crave-worthy. They're then topped with a simple two-ingredient spicy-sweet glaze that takes them over the top!
- It's quick!. The best part is that this Brussels sprouts recipe calls for just 4 simple ingredients and hardly any prep time. Meaning you can easily follow this recipe without much thought. In fact, once you make it just once, I'd bet you'll be able to repeat it from memory.
Related: If you like recipes with minimal ingredients try my easy parsley pesto with walnuts and lemon - it's quick and easy!
Ingredients
Here's everything you'll need:
- Brussels Sprouts - As with most fruits and veggies, you should look for unblemished ones and are heavy for their size. Leaves should be densely packed, and you should avoid any that look yellow as this is a sign of ageing.
- Olive Oil - No need to bust out the highest quality cold-pressed EVOO here; any olive oil (or olive oil blend) will do just fine for roasting.
- Honey - Choosing locally sourced honey yields tastier results and helps support your local pollinator population. You can also feel free to swap in maple syrup or agave nectar if you prefer.
- Sriracha - Sometimes called "rooster sauce," this thick and dense spicy sauce is a favourite in my kitchen. If you can't find any, feel free to swap in an equal amount of Sambal Oelek.
- Salt & pepper - I don't really count S&P as extra ingredients here because every stocked kitchen should have them. For best results, use kosher salt and freshly cracked pepper.
How to make this recipe
This simple recipe takes just a few minutes of active time, and then the oven does the hard work. Here's how it's done:
- Step 1: Preheat your oven to 200 deg C (400F). Prepare the Brussels sprouts by trimming the base and slicing them in half, removing any outer dark leaves.
- Step 2: Place halved Brussels on a baking sheet in a single layer and add olive oil and salt.
- Step 3: Toss them thoroughly, ensuring they are well coated. Cook in the oven for 20-25 mins until the edges are slightly crispy and soft enough to pierce with a fork.
- Step 4: While the Brussels sprouts are roasting, combine the honey and sriracha in a small bowl. Whisk well and set aside.
- Step 5: Once the Brussels sprouts are cooked, toss them with the honey sriracha sauce and serve immediately. Enjoy!
Expert tips
- Line your sheet pan with parchment for a quick cleanup. When you're done roasting, simply compost the parchment and give the sheet pan a quick once over with soap and water. No scrubbing is needed!
- Don't overcrowd the pan. Give your Brussels space to breathe - literally! If you try cramming too many on the pan, you'll end up steaming them. While they'll still be tasty, you won't get that yummy, crispy char we're going for.
- Start with the cut sides down. To get a nice even colour on the Brussels sprouts, I recommend placing them cut side down to start. Flip them over about halfway through cooking to finish off.
Variations
Spruce up this easy side dish by:
- Adding a squeeze of lime juice to the sauce - for extra zing!
- Topping with chopped roasted peanuts for added crunch.
- Adding a sprinkle of garlic powder - for an extra sweet garlic kick!
What to serve with this recipe
- These tasty sriracha honey-roasted Brussels sprouts will taste delicious with just about anything. They work great as a side dish - I like serving them alongside tasty meats like roasted chicken, roast beef, roast pork, or crispy pork belly.
- They're also delicious as a vegetarian main, especially when served over steamed sticky rice.
FAQs
You sure can! Roasting vegetables from frozen will yield the same delicious results as fresh veggies, often at a fraction of the price. As a bonus, you can usually buy frozen veggies already prepped, which cuts down on your time in the kitchen. Hooray!
Absolutely! Simply swap in maple syrup, date syrup or agave nectar for the honey.
Generally speaking, roasted Brussels sprouts are best enjoyed straight from the oven. That said, you can store any leftovers in a clean, airtight container in the fridge for up to 5 days. To reheat, I suggest using an air fryer or toaster oven; microwaving will end up steaming them and they might end up soggy.
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📖 Recipe
Honey Sriracha Brussels Sprouts
Ingredients
- 500 g (1 pund) Brussels sprouts
- 1 tablespoon olive oil
- pinch salt
- 2 tablespoon honey
- 1 tablespoon sriracha
Instructions
- Preheat your oven to 200 deg C (400F). Prepare the Brussels sprouts by trimming the base and slicing them in half, removing any outer dark leaves.
- Place halved Brussels on a baking sheet in a single layer and add olive oil and salt.
- Toss them thoroughly, ensuring they are well coated. Cook in the oven for 20-25 mins until the edges are slightly crispy and soft enough to pierce with a fork.
- While the Brussels sprouts are roasting, combine the honey and sriracha in a small bowl. Whisk well and set aside.
- Once the Brussels sprouts are cooked, toss them with the honey sriracha sauce and serve immediately. Enjoy!
Notes
- Line your sheet pan with parchment for a quick cleanup. When you're done roasting, simply compost the parchment and give the sheet pan a quick once over with soap and water. No scrubbing is needed!
- Don't overcrowd the pan. Give your Brussels space to breathe - literally! If you try cramming too many on the pan, you'll end up steaming them. While they'll still be tasty, you won't get that yummy, crispy char we're going for.
- Start with the cut sides down. To get a nice even colour on the Brussels sprouts, I recommend placing them cut side down to start. Flip them over about halfway through cooking to finish off.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This post was originally published in June 2013, but was republished with new content and pictures in November 2021.
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