Honey Sriracha Brussels Sprouts

Last Thanksgiving, my aunt who swore she hated Brussels sprouts accidentally ate half the platter before dinner even started. The look on her face when I told her what they were was absolutely priceless.

I discovered the magic happens when you roast them cut side down first. That initial high heat creates these beautifully crispy edges that hold onto the glaze like a dream.

Ingredients

• 1½ lbs Brussels sprouts, trimmed and halved: Fresh sprouts with tight, bright green leaves work best. Avoid any with yellowing or loose outer leaves.
• 3 tbsp honey: Local honey adds wonderful depth, but any mild honey works perfectly for balancing the heat.
• 2 tbsp Sriracha sauce: This is your heat element. Start with less if you are sensitive to spice.
• 2 tbsp soy sauce: Use tamari if you need this to be gluten-free. The salty umami here is crucial.
• 1 tbsp rice vinegar: Adds just enough acidity to cut through the honey and bring all flavors together.
• 1 tbsp olive oil: Helps the sauce coat the sprouts evenly.
• 2 cloves garlic, minced: Fresh garlic makes such a difference here. Do not use jarred minced garlic.
• 2 tbsp olive oil: For roasting the sprouts to crispy perfection before glazing.
• ½ tsp kosher salt: Sprinkled before roasting to help draw out moisture and aid crisping.
• ¼ tsp black pepper: Freshly ground gives the best flavor.
• 1 tbsp toasted sesame seeds: Totally optional but adds such a lovely nutty crunch and beautiful finish.
• 2 tbsp chopped fresh cilantro or scallions: A pop of fresh color and flavor to balance the rich glaze.

Instructions

Get your oven ready:

Preheat to 425°F and line a large baking sheet with parchment paper. High heat is essential for getting those edges crispy and golden.

Prep the sprouts:

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper until every piece is coated. Arrange them cut side down on your prepared baking sheet.

Roast until golden:

Roast for 20 to 25 minutes, flipping them halfway through. You want the edges deeply caramelized and almost crispy looking.

Whisk the glaze:

While the sprouts roast, whisk together the honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl until completely smooth.

Glaze time:

Transfer the roasted sprouts to a large bowl. Drizzle with the honey Sriracha sauce and toss gently until every sprout is evenly coated.

Final roast:

Return the glazed sprouts to the baking sheet and roast for 3 to 4 more minutes. This step caramelizes the sauce slightly and helps it cling to the sprouts.

Finish and serve:

Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions. These are best served immediately while they are still hot and crispy.

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My partner now requests these for every dinner party. They have officially replaced garlic bread as the most anticipated side dish at our table.

Getting The Perfect Crisp

The key is arranging the sprouts cut side down for that first roast. Contact with the hot baking sheet creates that restaurant quality caramelization that steaming or boiling just cannot achieve. Do not overcrowd the pan or they will steam instead of roast.

Balancing The Heat

Honey and Sriracha have this beautiful relationship where the sweet tempers the spicy and the heat keeps the sweetness from becoming cloying. If you are new to spicy food, start with one tablespoon of Sriracha and taste the sauce before tossing with the sprouts.

Make Ahead Tips

You can trim and halve the sprouts up to a day in advance and store them in the refrigerator. The sauce can also be whisked together ahead and kept in a jar at room temperature.

• Roast the sprouts completely before glazing if you want to get ahead of dinner prep
• Store roasted unglazed sprouts in the fridge and reheat briefly before tossing with sauce
• The glazed sprouts do not reheat well, so glaze right before serving

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These little sprouts might just become the star of your next gathering. Watch how quickly they disappear from the platter.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes, simply use tamari instead of regular soy sauce to make this dish completely gluten-free while maintaining the same great flavor.

→ How do I achieve maximum crispiness?

For extra crispiness, broil the coated Brussels sprouts for 1-2 minutes at the end of cooking, watching carefully to prevent burning.

→ What can I serve with these Brussels sprouts?

They pair well with grilled meats, rice dishes, or as part of an Asian-inspired meal. The sweet and spicy flavor complements many main courses.

→ Can I adjust the heat level?

Absolutely! Simply increase or decrease the amount of Sriracha sauce to suit your preferred spice level. Start with less and add more as needed.

→ Are there any allergens I should be aware of?

This dish contains soy (from soy sauce) and optional sesame seeds. Use tamari for gluten-free and omit sesame seeds if you have allergies.