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Honey sriracha Brussels sprouts in a white bowl on a marble surface
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4.80 from 12 votes

Honey Sriracha Brussels Sprouts

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

For the Brussels Sprouts

  • 1.5 lbs Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Honey Sriracha Glaze

  • 2 tbsp honey
  • 2 tbsp sriracha
  • 1 tbsp soy sauce
  • 3 cloves garlic minced

For Garnish

  • 1 tsp sesame seeds
  • 2 green onions sliced

Instructions

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper on the prepared baking sheet. Arrange cut-side down in a single layer.
  • Roast for 20-25 minutes until the Brussels sprouts are golden-brown and caramelized on the edges.
  • While the sprouts are roasting, whisk together the honey, sriracha, soy sauce, and minced garlic in a large bowl.
  • Remove the roasted Brussels sprouts from the oven and transfer them to the bowl with the honey sriracha glaze. Toss until every sprout is evenly coated.
  • Return the glazed Brussels sprouts to the baking sheet and bake for an additional 5 minutes to allow the glaze to caramelize.
  • Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately.

Notes

Choose Brussels sprouts that are similar in size for even cooking.
For extra spice, add a pinch of red pepper flakes or increase the sriracha to 3 tablespoons.
Pat the Brussels sprouts dry after washing for maximum crispiness.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 8-10 minutes.