Honey sriracha Brussels sprouts are a simple, no-fuss vegetable side. The perfect addition to your holiday tables!
Ok wow. These are some of the best-tasting vegetables I’ve ever had and that’s saying a lot, because I love a good roasted veggie. The best part is they are totally fool-proof. Even the self-proclaimed haters of anything green will be a convert after tasting these! And you only need a few easy-to-find ingredients.
This pan is sweet, spicy, saucy and zippy. Basically the best balance of flavors that everyone will go crazy over!
- brussels sprouts
- honey which is sweet but also a bit sticky, which I love here.
- sriracha (brings the heat 🔥)
- garlic (I also love using these frozen garlic cubes to save time)
- lime juice and zest for peak flavor
How to Prep Brussels Sprouts
I have a few tips for making the absolute best Brussels sprouts. Here are the steps to prepping them, before you even get any of the other ingredients involved.
Wash and remove the outer leaves
No one wants a gritty vegetable. This is the best way to ensure the sprouts are clean. Give them a good rinse in a colander and then remove the outer leaves. You’ll be left with a pretty green interior.
Trim the hard ends
You’ll notice a tough and dirty hard end. Use a sharp paring knife to slice it off, taking care not to cut too much so the entire thing falls apart. Just the tip is perfect. Notice in the picture below that they are still totally intact.
Cut to equal size
This is a biggie! When cooking vegetables (or really anything) it’s important to chop uniformly for even cooking. However you’ll naturally have some that are really small (leave those whole!) and some that are on the larger side (quarter those). For most, I find that halving is the best. Plus you get a nice flat side for browning.
Add your prepped Brussels sprouts to a large bowl for tossing with olive oil and salt so everything is perfectly coated. Then spread them out on a large sheet pan, with the cut side facing down.
After a high-heat roast in the oven for about 20 minutes, you’ll be left with a beautiful deep brown color which means a whole lot of flavor. Toss them with the sweet and spicy sauce and voila!
Is it too soon to be thinking about holiday tables? Because this is worthy side dish if I’ve even seen one. Kind of healthy, no flavor spared.
You might also like:
- Roasted Potatoes and Broccoli
- Sweet & Spicy Turmeric Roasted Carrots
- Shaved Brussels Sprouts Salad with Maple Mustard Dressing
Honey Sriracha Brussels Sprouts
Honey sriracha Brussels sprouts are a simple, no-fuss vegetable side. Sweet and spicy with a touch of fresh citrus to bring freshness!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon sriracha (or other chile paste)
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/2 lime, zested and juiced
- Preheat oven to 425° F. Line a sheet pan with parchment paper.
- Toss Brussels sprouts with olive oil and salt in a large bowl. Then transfer to the baking sheet with cut side down. Roast 15-20 minutes until brown and crispy on the edges.
- Meanwhile, add sriracha, honey, garlic, lime juice and zest to a small saucepan. Heat over medium low, stirring often until thin and pourable. Remove from heat and let stand.
- Pour the sriracha honey over the cooked Brussels sprouts once out of the oven and using tongs, toss well to coat. Serve immediately with extra lime wedges.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Remove your Brussels sprouts from the oven when they reach your preferred color! Every oven is a little bit different.
- Serving Size: 1/2 cup
- Calories: 76 calories
- Fat: 2 grams
- Carbohydrates: 14 grams
- Fiber: 4 grams
- Protein: 3 grams
Keywords: vegetable side dish, holiday side dish, vegetables
This post and recipe was originally published in October 2021. It was updated in November 2022.
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