Honey Sriracha Brussels Sprouts (Printable View)
Crispy vegetables glazed with sweet, spicy sauce. Easy preparation with minimal ingredients.
# 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 (use tamari for gluten-free)
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 (Optional)
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions
# Cooking Steps:
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 Tips:
01 -
- The sauce caramelizes into a sticky sweet and spicy coating that makes these completely addictive
- Even confirmed Brussels sprouts skeptics will be reaching for seconds
02 -
- Do not skip the second quick roast after glazing. That extra few minutes under heat transforms the sauce from a coating into a sticky caramelized glaze.
- Work quickly when tossing the sprouts with sauce. If they cool too much, the sauce will not adhere as well.
03 -
- For extra crispy sprouts, pop them under the broiler for 1 to 2 minutes after the final roast. Watch them closely as the honey in the glaze can burn quickly.
- Double the sauce if you are serving a crowd. Having extra sauce on the side for dipping is never a bad thing.