Pin it These crispy Brussels sprouts get tossed in a sweet and spicy honey Sriracha glaze for an irresistible side dish. The sprouts are roasted until golden and crispy, then coated in a tangy sauce of honey, Sriracha, soy sauce, and garlic. A quick 35-minute preparation yields a flavorful vegetarian side that works beautifully with grilled meats or as part of an Asian-inspired meal.
The key is roasting the sprouts first until crispy, then adding the sauce and returning to the oven briefly to caramelize. Adjust the Sriracha to your heat preference, and finish with sesame seeds and fresh herbs for extra flavor and texture.
My roommate Sarah used to wrinkle her nose at Brussels sprouts until the day I made these for our weekly movie night. Now she requests them every time she comes over, and the whole apartment fills with this incredible caramelized smell that makes everyone drift into the kitchen.
Last Thanksgiving my cousin who normally avoids vegetables went back for thirds, and honestly watching skeptical people become converts is the best part of making these. They disappeared faster than the mashed potatoes.
Ingredients
- Brussels sprouts: Fresh tight ones work best, and trimming the stem then cutting them in half helps them lay flat for maximum crispy surface area
- Honey and Sriracha: This dynamic duo creates that perfect balance of sweet heat that makes everything better
- Soy sauce: Adds that savory umami depth that ties all the flavors together
- Rice vinegar: A little acidity cuts through the richness and brightens everything up
- Garlic: Fresh minced garlic mellows beautifully when roasted and adds aromatic warmth
- Olive oil: Helps the sprouts get that gorgeous golden crispiness we all want
- Salt and pepper: Simple seasonings that enhance the natural nutty sweetness
- Sesame seeds and cilantro: These garnishes add texture and fresh pops of color and flavor
Instructions
- Get your oven ready:
- Crank that oven to 425°F and line a baking sheet with parchment paper for easy cleanup later
- Prep the sprouts:
- Toss those halved Brussels sprouts with olive oil salt and pepper in a big bowl until theyre evenly coated
- Roast them up:
- Arrange them cut side down on your baking sheet and roast for 20 to 25 minutes flipping halfway until theyre golden and crispy edged
- Whisk the glaze:
- While the sprouts roast mix together honey Sriracha soy sauce rice vinegar olive oil and garlic until smooth
- Coat and caramelize:
- Toss the roasted sprouts in that glorious sauce then return them to the baking sheet for 3 to 4 minutes to let the glaze get sticky and caramelized
- Finish and serve:
- Sprinkle with sesame seeds and fresh cilantro or scallions then get them to the table while theyre still hot and irresistible
Pin it These have become my go to for potlucks because they travel well and reheat beautifully. Something about the combination of textures and flavors makes people feel cared for.
Making Them Ahead
You can roast the plain Brussels sprouts a day ahead and keep them refrigerated. Just glaze and do that final quick roast right before serving for the best texture.
Spice Level Adjustments
Start with one tablespoon of Sriracha if you are heat sensitive then taste and add more. The honey really helps mellow out the kick so you can go bolder than you might think.
Serving Suggestions
These work alongside everything from roasted chicken to grilled fish or even as part of a vegetarian spread with rice and tofu. They are versatile enough to become a weeknight staple.
- Pair with something cooling like cucumber salad if you go heavy on the Sriracha
- Extra lime wedges on the side help brighten each bite
- Double the recipe because leftovers are rare
Pin it Watching people reach for seconds never gets old. These Brussels sprouts have converted more sprout skeptics than I can count.
Recipe Q&A
- → How do I make Brussels sprouts crispy instead of mushy?
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Roast them at high heat (425°F) with the cut side down for 20-25 minutes, flipping halfway. This ensures they develop golden, crispy edges while staying tender inside. Don't overcrowd the baking sheet and make sure they're well-coated with oil before roasting.
- → Can I make this gluten-free?
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Yes! Simply use tamari instead of regular soy sauce, which is naturally gluten-free. The rest of the ingredients are naturally gluten-free, making this recipe suitable for gluten-sensitive diets.
- → What's the best way to adjust the heat level?
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The heat comes from the Sriracha sauce. Start with 2 tablespoons and taste after mixing. For milder heat, reduce to 1 tablespoon. For spicier results, add an extra teaspoon or two. You can always add more after tasting.
- → How long do these stay crispy after cooking?
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Best served immediately while hot and crispy. If making ahead, reheat briefly in a 350°F oven for 3-5 minutes to restore crispiness. The sauce will soften over time, so fresh preparation yields the best texture.
- → Can I use frozen Brussels sprouts?
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Fresh Brussels sprouts work best for crispiness. If using frozen, thaw completely and pat very dry before roasting, as excess moisture prevents proper crisping. Fresh will give you the best results.
