Honey Sriracha Brussels Sprouts

The smell of roasting Brussels sprouts filling my tiny apartment kitchen that first winter I lived alone changed everything I thought I hated about vegetables. I'd always associated them with mushy, bitter boiled things from childhood, but watching them transform into crispy, golden nuggets in a hot oven felt like discovering a secret door.

I made these for a dinner party last spring when my friend Sarah announced she'd become vegetarian and I was panicking about side dishes. She took one bite, eyes went wide, and asked if I'd please make them every single time she came over.

Ingredients

• 1½ lbs Brussels sprouts: Buy the tightest, brightest heads you can find and trim the stem ends carefully, removing any yellowed outer leaves that would turn bitter in the oven.
• 3 tbsp honey: The honey's thick sweetness is what balances the Sriracha's heat, so don't substitute with maple syrup unless you're in a bind.
• 2 tbsp Sriracha sauce: Start here and adjust up or down based on your heat tolerance, I've found most guests prefer it on the spicier side.
• 2 tbsp soy sauce: Use tamari if you need this gluten-free, and remember it adds salt so don't go overboard when seasoning the raw sprouts.
• 1 tbsp rice vinegar: This little splash cuts through the honey's sweetness and adds a bright acidity that makes the whole sauce sing.
• 1 tbsp olive oil plus 2 tbsp for roasting: The tablespoon in the sauce helps it cling to the sprouts while the larger amount ensures they roast rather than steam.
• 2 cloves garlic: Mince these finely so they dissolve into the glaze rather than burning in the oven's high heat.
• ½ tsp kosher salt and ¼ tsp black pepper: Keep this seasoning light since the sauce will bring plenty of flavor on its own.
• 1 tbsp toasted sesame seeds and 2 tbsp fresh cilantro or scallions: These aren't just garnish, they add freshness and nuttiness that completes the dish.

Instructions

Get your oven hot and ready:

Preheat to 425°F and line a large baking sheet with parchment paper, which saves you from scrubbing burnt sugar off the pan later.

Prep the sprouts for roasting:

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper until every piece glisten, then arrange them cut side down on your prepared sheet.

Roast until golden and crispy:

Let them cook for 20 to 25 minutes, flipping halfway through, until the edges are deeply bronzed and the cut sides are caramelized.

Whisk together your glaze:

While the sprouts roast, combine honey, Sriracha, soy sauce, rice vinegar, olive oil, and garlic in a small bowl until smooth.

Coat the sprouts in sauce:

Transfer the roasted sprouts to a large bowl, drizzle the glaze over them, and toss gently until each piece is evenly coated.

Caramelize the coating:

Return the glazed sprouts to the baking sheet and roast for 3 to 4 more minutes, watching closely so the honey doesn't burn but instead turns into a sticky, irresistible glaze.

Finish and serve immediately:

Sprinkle with sesame seeds and fresh cilantro or scallions, then get them to the table while they're still hot and the sauce is at its best consistency.

Save Pin

My roommate walked in while I was taking the final photos for this recipe, grabbed one off the plate, and then stood there eating half the serving dish while telling me she'd never liked Brussels sprouts until right that second.

The Secret to Extra Crispy Edges

After you glaze the sprouts and return them to the oven, switch to broil for just 60 seconds. Watch them like a hawk though, because the honey can go from perfectly caramelized to burnt in the blink of an eye.

Make-Ahead Magic

You can trim and halve the Brussels sprouts up to a day ahead and store them in the fridge, but don't dress them until you're ready to roast. The sauce comes together in seconds and is best made fresh right when you need it.

Serving Ideas That Work

These Brussels sprouts are surprisingly versatile despite their bold flavors. They hold their own next to grilled chicken or roasted salmon, and I've even served them as part of an Asian-inspired spread alongside coconut rice and stir-fried tofu. They disappear quickly from any appetizer spread.

• Double the recipe for crowds because they vanish faster than you expect
• Let guests adjust heat with extra Sriracha on the table
• Leftovers reheat beautifully at 350°F for 10 minutes

Save Pin

Every time I make these now, I think about how something so simple transformed my entire relationship with a vegetable I spent decades avoiding. Sometimes the best discoveries come from giving something a second chance.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, simply use tamari instead of regular soy sauce to make this dish gluten-free. The rest of the ingredients are naturally gluten-free.

→ How do I achieve maximum crispiness?

Roast the Brussels sprouts at high temperature (425°F) and arrange them cut side down on the baking sheet. For extra crispiness, you can broil them for 1-2 minutes at the end after adding the sauce.

→ What can I serve with these Brussels sprouts?

This dish pairs well with grilled meats, rice dishes, or as part of an Asian-inspired meal. It also works great as a standalone appetizer for parties.

→ Can I adjust the spice level?

Absolutely! Simply add more or less Sriracha sauce according to your preference for heat. Start with 1 tbsp and add more gradually until you reach your desired spice level.

→ How long do these keep?

The Brussels sprouts are best served immediately while hot and crispy. They can be refrigerated for up to 2 days, but reheating may soften the crisp texture.