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round white dinner plate with a serving of honey sriracha roasted brussels sprouts and a silver fork.

Honey Sriracha Brussels Sprouts

A little spicy, a little sweet, & a whole lotta delicious, my Honey Sriracha Brussels Sprouts are about to be your new favourite 4 ingredient side.
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 serves
Calories 234kcal
Author Peter G


  • 500 g (1 pund) Brussels sprouts
  • 1 tablespoon olive oil
  • pinch salt
  • 2 tablespoon honey
  • 1 tablespoon sriracha


  • 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!


  • 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.


Serving: 1serve | Calories: 234kcal | Carbohydrates: 40g | Protein: 9g | Fat: 8g