Honey Sriracha Brussels Sprouts

$- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 3 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 2 cloves garlic, minced - Salt and pepper to taste - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) When measuring the honey, use a liquid measuring cup. This helps the honey slide out easily. For the Sriracha, use a spoon for precise amounts. Measure the olive oil in a tablespoon. This ensures even coating on the Brussels sprouts. If you want a spicy kick, add a bit more Sriracha. You can swap Brussels sprouts for cauliflower or green beans. If you need a vegan option, replace honey with maple syrup. Tamari works well if you need a gluten-free soy sauce. For garlic, you can use garlic powder if fresh is not on hand. {{ingredient_image_1}} Start by gathering all your ingredients. You need one pound of Brussels sprouts that are trimmed and halved. You’ll also need two tablespoons of olive oil, three tablespoons of honey, and two tablespoons of Sriracha sauce. Don’t forget one tablespoon of soy sauce, two minced garlic cloves, and salt and pepper. Sesame seeds and green onions are for garnish. First, preheat your oven to 425°F (220°C). In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure they are all coated well. Next, spread them out on a baking sheet in a single layer. Roast them for about 20 to 25 minutes. Stir them halfway through to help them cook evenly. You want them golden brown and crispy. While the Brussels sprouts roast, it's time to make the sauce. In a small saucepan, mix honey, Sriracha, soy sauce, and minced garlic. Heat over medium until it warms through, about 2 to 3 minutes. Stir it well to blend the flavors. Once your Brussels sprouts are done roasting, transfer them to a large bowl. Drizzle the honey Sriracha sauce over them and toss gently to coat. Finally, return them to the baking sheet and roast for an extra 5 minutes. This helps caramelize the sauce slightly. When finished, let them cool for a minute. Garnish with sesame seeds and chopped green onions. Enjoy! To make your Brussels sprouts crispy, start with dry sprouts. After trimming, make sure to pat them dry. Moisture can steam them instead of roasting. Use a high oven temperature, like 425°F. This helps create that nice golden color. Spread the sprouts in a single layer on the baking sheet. Avoid crowding them. Stir halfway through cooking for even browning. The heat in this recipe comes from Sriracha. You can adjust the amount based on your taste. If you want it mild, use less Sriracha. For more heat, add extra. You can also mix in some chili flakes for a different kick. A hint of sweetness from honey balances the spice perfectly. These Honey Sriracha Brussels sprouts make a great side dish. They pair well with grilled chicken or fish. You can also serve them over rice for a fun meal. For extra flair, add a squeeze of lime or a sprinkle of nuts. Enjoying them as a snack is also a delicious option! Pro Tips Use Fresh Brussels Sprouts: Fresh Brussels sprouts will have a better flavor and texture compared to frozen ones. Look for bright green sprouts that are firm to the touch. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Sriracha or mix in a little ketchup to balance the heat while still keeping a touch of sweetness. Don’t Skip the Toss: Tossing the Brussels sprouts halfway through roasting ensures even cooking and helps achieve that perfect crispy texture. Experiment with Garnishes: While sesame seeds and green onions are great, feel free to add chopped nuts or a sprinkle of feta cheese for an extra layer of flavor. {{image_2}} You can spice up your Honey Sriracha Brussels sprouts in many ways. Try adding chopped nuts like walnuts or pecans for crunch. You can also mix in cooked bacon bits for a savory touch. If you love heat, add sliced jalapeños or a splash of chili oil. For a fresh twist, toss in some thinly sliced bell peppers or carrots during roasting. Each add-in brings a new layer of flavor and texture. If you want to make this dish vegan, swap honey for maple syrup or agave nectar. Both provide sweetness without the bee products. To keep it gluten-free, choose tamari instead of soy sauce. This simple switch makes the dish safe for those with gluten sensitivities. You can enjoy the same sweet and spicy taste while keeping your diet needs in mind. Not everyone has an oven, so let’s explore other ways to cook these sprouts. You can air-fry them for a crispy texture without much oil. Set the air fryer to 375°F (190°C) and cook for about 15-20 minutes. Another option is to sauté them in a pan on the stove. Heat olive oil in a skillet, add the sprouts, and stir-fry until tender and golden. This method also gives a nice char and flavor. After enjoying your Honey Sriracha Brussels sprouts, store any leftovers in an airtight container. Make sure they cool down first. Place them in the fridge and they will stay fresh for about 3 to 4 days. Just remember, the longer they sit, the less crispy they will be. To reheat your Brussels sprouts, use the oven for the best result. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This helps keep them crispy. You can also use the microwave, but they may become soft. Heat them for about 1-2 minutes, checking often. If you want to save your Brussels sprouts for longer, you can freeze them. First, let them cool completely. Then, place them in a freezer-safe bag or container. They can stay in the freezer for up to 3 months. When ready to eat, thaw them in the fridge overnight before reheating. Yes, you can use frozen Brussels sprouts. They work well in this recipe. However, fresh Brussels sprouts taste better and have a firmer texture. If you use frozen ones, thaw them first. Pat them dry to avoid extra moisture. This helps them roast better. Brussels sprouts are done when they turn golden brown and crispy. Check them after about 20-25 minutes in the oven. You can pierce them with a fork. They should be tender but not mushy. Stir them halfway through for even cooking. Honey Sriracha Brussels sprouts pair well with many dishes. Serve them with grilled chicken, fish, or tofu for a complete meal. They also complement rice, quinoa, or a fresh salad. Add them as a side to any dinner for a flavor boost. This post covered everything about making Honey Sriracha Brussels sprouts. We talked about key ingredients, steps to prepare, and tips for great texture. You can adjust flavors and find storage methods to keep your dish fresh. Remember, whether you want vegan options or different add-ins, there is a version for everyone. Don’t be afraid to experiment and enjoy your cooking! With these tips, you’ll impress your friends and family. Happy cooking!$

Honey Sriracha Brussels Sprouts

A deliciously sweet and spicy dish featuring roasted Brussels sprouts coated in a honey Sriracha sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
2 cloves garlic, minced
to taste Salt and pepper
1 tablespoon sesame seeds (for garnish)
2 green onions, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine the halved Brussels sprouts, olive oil, salt, and pepper. Toss until the Brussels sprouts are evenly coated.
Spread the Brussels sprouts onto a baking sheet in a single layer. Roast in the oven for about 20-25 minutes, or until they are golden brown and crispy, stirring halfway through for even cooking.
In a small saucepan over medium heat, combine honey, Sriracha, soy sauce, and minced garlic. Stir continuously until heated through, about 2-3 minutes. Remove from heat.
Once the Brussels sprouts are done roasting, transfer them to a large mixing bowl. Drizzle the honey Sriracha sauce over the top and toss gently to coat.
Return the coated Brussels sprouts to the baking sheet and roast for an additional 5 minutes to caramelize the sauce slightly.
Remove from the oven and let cool for a minute. Then, garnish with sesame seeds and chopped green onions before serving.

Notes

Adjust the Sriracha for desired spice level.

Keyword Brussels sprouts, honey, Sriracha, vegetable side