Description

This Sweet and Spicy Sriracha Brussels Sprouts recipe takes a humble vegetable and transforms it into a flavorful, crave-worthy side dish. Roasted until crispy and tossed in a perfectly balanced Sriracha-honey glaze, these sprouts are ideal for cozy weeknight dinners, festive gatherings, or anytime you want a bold, delicious vegetable dish. The combination of sweet, spicy, and savory flavors makes them irresistible, and the optional garnishes of sesame seeds and green onions add extra texture and visual appeal.

Ingredients

Scale

1 pound fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
3 tablespoons Sriracha sauce
2 tablespoons honey
1 tablespoon soy sauce (or coconut aminos for a gluten-free option)
2 garlic cloves, minced
1 teaspoon sesame seeds (optional, for garnish)
1 green onion, thinly sliced (optional, for garnish)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
Trim the Brussels sprouts and remove any damaged leaves, then cut them in half lengthwise.
Place the sprouts in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Spread the sprouts on the prepared baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan halfway through, until golden brown and slightly crisp.
While roasting, combine Sriracha, honey, soy sauce, and minced garlic in a small bowl and whisk until smooth.
Transfer the hot Brussels sprouts to a large mixing bowl and pour the glaze over them. Toss to coat evenly.
Optional: Sprinkle with sesame seeds and sliced green onions for garnish.
Serve immediately while warm and crispy.

Notes

For extra caramelization, broil the Brussels sprouts for 2–3 minutes at the end of roasting, watching closely to prevent burning.
Adjust the sweetness or spice level of the glaze according to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
This recipe can easily be made vegan by substituting honey with maple syrup or agave nectar.

Prep Time: 10 minutes
Cook Time: 25 minutes