Honey Sriracha Brussels Sprouts

The first time I made these, my roommate stood in the doorway watching the oven, completely skeptical about Brussels sprouts for dinner. Twenty minutes later, she was eating them straight off the baking sheet, burning her fingers and not even caring. That crispy edge with that sticky glaze changes everything people think they know about this vegetable.

I brought these to a potluck last winter, and honestly, I was worried they'd sit untouched next to all the fancy appetizers. Someone literally texted me the next day begging for the recipe because their partner kept talking about those spicy sprouts at 2 AM. Now they're my secret weapon for any gathering.

Ingredients

• Brussels sprouts: Fresh ones feel heavy and tight, and trimming them in half creates more surface area for that gorgeous crispiness we are after
• Honey: The natural sweetness balances the heat perfectly, and I have found local honey gives the best depth of flavor
• Sriracha sauce: Start with 2 tablespoons, but taste as you go, because some bottles pack way more heat than others
• Soy sauce: Tamari works beautifully if you need gluten-free, and the umami here ties all the flavors together
• Rice vinegar: Just enough brightness to cut through the rich honey and make the sauce sing
• Olive oil: You need some for roasting and a splash in the sauce to help everything emulsify
• Garlic: Fresh minced garlic adds that aromatic punch that makes the kitchen smell amazing
• Sesame seeds: Totally optional but they add such a lovely nutty crunch and make everything look professional
• Fresh herbs: Cilantro or scallions finish the dish with a pop of color and freshness

Instructions

Get your oven nice and hot:

425°F is the sweet spot where sprouts get those crispy edges without burning, and lining the baking sheet with parchment saves you from scrubbing later.

Prep your sprouts:

Toss them with olive oil, salt, and pepper until every piece is glistening, then arrange them cut side down for maximum contact with the pan.

Roast them until golden:

Let them go for 20 to 25 minutes, flipping halfway through, until you see those gorgeous browned edges forming.

Whisk up the magic sauce:

Combine honey, Sriracha, soy sauce, rice vinegar, olive oil, and garlic in a small bowl until everything is smooth and emulsified.

Coat them generously:

Pull the sprouts out, toss them in a large bowl with that sauce until every piece is coated, then return them to the baking sheet.

Caramelize the glaze:

Three or four more minutes in the oven lets the sauce get sticky and slightly caramelized, which is absolutely worth the extra step.

Finish and serve:

Sprinkle with sesame seeds and fresh herbs right before serving, because that contrast of hot sprouts against cool herbs is incredible.

Save

My dad, who has spent 40 years insisting he hates Brussels sprouts, took one bite and quietly went back for thirds. Sometimes the best recipes are the ones that change minds without saying a word.

Getting That Perfect Crisp

The secret is not overcrowding the pan, because when sprouts are piled on top of each other, they steam instead of roast. Give them room to breathe and they will reward you with those restaurant quality edges.

Making It Your Own

I have added a splash of lime juice for extra brightness, and once I threw in some red pepper flakes because I was feeling brave. The base recipe is solid, but do not be afraid to play with the heat level.

Serving Ideas

These work beautifully alongside grilled salmon or as part of an Asian inspired spread with rice and noodles. I have also served them as an appetizer with toothpicks, and they disappear faster than anything else on the table.

• Make double the sauce and keep some in the fridge for drizzling over roasted vegetables or grain bowls all week
• If you are feeding a crowd, consider making two sheet pans because leftovers rarely happen with this recipe
• Let the sprouts cool for just a couple of minutes before tossing with the sauce, so the glaze sticks instead of sliding right off

Save

These have become my go to for convincing skeptics that Brussels sprouts can be the star of the table. Hope they win over your crowd too.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, simply use tamari instead of regular soy sauce. The rest of the ingredients are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.

→ 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, broil for 1-2 minutes after adding the glaze. Don't overcrowd the pan - use a large baking sheet for best results.

→ What can I substitute for Sriracha?

You can use other hot sauces like gochujang, sambal oelek, or even a mixture of chili paste and honey. For milder heat, try sriracha mayo or sweet chili sauce instead.

→ How long will leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness, as microwaving may make them soggy.

→ What are good serving suggestions?

Serve as a side with grilled chicken, steak, or fish. It also works well in grain bowls, as a topping for tacos, or as part of an Asian-inspired meal with rice and stir-fried vegetables.