Honey Sriracha Brussels Sprouts (Printable)

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

# What You'll 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
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

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

# How to Make It:

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 Advice:

01 -
  • The way the high heat transforms bitter sprouts into sweet, caramelized little bites of magic
  • That honey Sriracha sauce works on literally everything once you discover how good it is
02 -
  • Do not skip arranging them cut side down initially, because that flat surface creates the best crispy texture
  • The second roast after saucing is short but crucial, so set a timer so you do not burn the honey glaze
03 -
  • Broil them for one or two minutes at the very end if you want extra crispy edges, but watch them like a hawk because honey burns fast
  • Buy the smallest Brussels sprouts you can find, because they tend to be sweeter and cook more evenly

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