Honey Sriracha Brussels Sprouts (Print Version)

Crispy vegetables with sweet-spicy glaze. Easy preparation, vegetarian and gluten-free option available.

# What You Need:

→ Brussels Sprouts

01 - 1½ lbs Brussels sprouts, trimmed and halved

→ Sauce

02 - 3 tbsp honey
03 - 2 tbsp Sriracha sauce
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp rice vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced

→ For Roasting

08 - 2 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper

→ Garnish (Optional)

11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper until well coated. Arrange them cut side down on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
04 - While Brussels sprouts roast, whisk together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl.
05 - Once Brussels sprouts are done, transfer them to a large bowl. Drizzle with the honey Sriracha sauce and toss to coat evenly.
06 - Return the glazed sprouts to the baking sheet. Roast for an additional 3-4 minutes to caramelize the sauce slightly.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions, if desired. Serve immediately.

# Expert Tips:

01 -
  • The way the honey Sriracha glaze caramelizes in the oven creates this sticky, sweet-and-spicy coating that makes people who swear they hate Brussels sprouts suddenly reach for seconds.
  • It comes together in under 40 minutes but looks like something from a restaurant, making it perfect for when you want to impress without spending all day at the stove.
02 -
  • Don't skip the parchment paper, because the honey in the sauce will create a stubborn sticky mess that'll have you scrubbing your baking sheet for days.
  • The sprouts need space on the baking sheet, so if they're crowded they'll steam instead of roast, losing that crispy edge that makes this dish special.
03 -
  • If your Brussels sprouts are particularly large, quarter them instead of halving so they roast evenly and don't stay raw in the centers.
  • Room temperature sauce coats better than cold sauce, so let your glaze sit out while the sprouts roast for the smoothest application.

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