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Honey Sriracha Brussels Sprouts

Filed Under: oven roasted, recipe, side dishes Written By Leanne November 1, 2022

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Honey sriracha Brussels sprouts are a simple, no-fuss vegetable side. The perfect addition to your holiday tables!

honey sriracha brussels sprouts

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!

Ingredients

  • 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
brussels sprouts spilling out of a bag
limes honey sriracha and garlic

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.

bowl of prepped brussels sprouts

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.

bowl of brussels sprouts tossed with olive oil
brussels sprouts spread out on a sheet pan

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!

honey sriracha brussels sprouts on a sheet pan

Is it too soon to be thinking about holiday tables? Because this is a worthy side dish if I’ve ever 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
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Honey Sriracha Brussels Sprouts

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5 from 2 reviews

Honey sriracha Brussels sprouts are a simple, no-fuss vegetable side. Sweet and spicy with a touch of fresh citrus to bring freshness! 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 425° F. Line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. 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. 

Equipment

parchment sheets

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chef’s knife

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sheet pan

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Notes

  • 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.

Did you make this recipe?

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This post and recipe was originally published in October 2021. It was updated in November 2022.

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Reader Interactions

Comments

  1. Sue says

    December 31, 2024 at 1:50 am

    These are SO GOOD! I’ve baked them in the oven per the recipe and made them in the air fryer as well. Delish!

    Reply
    • Leanne says

      January 1, 2025 at 7:17 pm

      Thank you so much Sue!

      Reply
  2. DebK says

    November 10, 2024 at 1:11 am

    I used defrosted brussels, cut them in half. Made the sauce+ginger. tossed together. Marinate for 10m or so and stirred a couple times. THEN I broiled/roasted them. I will say this: If you are doing a skewer event, I really recommend this recipe – and use frozen defrosted whole brussells (then skerew them like the rest of veggies).

    Reply
    • Leanne says

      November 11, 2024 at 8:41 pm

      Thanks for all of the great feedback Deb!

      Reply
  3. Maya Aguilar says

    April 17, 2024 at 12:59 am

    I love this 🥹 I will be making again and I added extra sriracha for more of a kick 🙂

    Reply
    • Leanne says

      April 17, 2024 at 4:46 am

      Fantastic! Thanks Maya.

      Reply
  4. Haley Partyka says

    February 6, 2022 at 6:06 pm

    These were great and they made an exciting side to one of our regular meals. Loved the combination of honey and sriracha! I will be making these again ☺️

    Reply
    • Leanne says

      February 6, 2022 at 6:28 pm

      Thank you so much Haley! So glad these turned out for you. And thanks for taking the time to pop in and share about your experience!

      Reply

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