Honey Sriracha Brussel Sprouts
Tender roasted Brussel sprouts with a simple, flavorful sauce are going to be the star of your dinner table! Honey Sriracha Brussel Sprouts will turn any sprout-hater into a fan – seriously!
Why This Honey Sriracha Brussel Sprouts Recipe is So Good
- Sweet and Spicy! The kick from the sriracha sauce is mellowed out a bit by the sweetness of honey. This sauce takes brussel sprouts from boring to irresistible!
- Roasted Veggies are Easy to Make. Toss brussel sprouts with seasonings and olive oil, and spread them out on a sheet pan. Then let the oven do all the work! You’ll also love our Roasted Brussel Sprouts and Carrots recipe.
- Try these for Thanksgiving! Everyone loves the turkey and stuffing, but delicious vegetable side dishes really make a holiday meal special.
If you love sriracha sauce, try this sweet and spicy sriracha sauce next.
Tips and Tricks for Making Delicious Roasted Brussel Sprouts
- To store leftovers: Roasted brussels will keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Cut the brussel sprouts in half to help them cook more quickly. If your sprouts are extra large, cut them in quarters instead.
- Wash and then dry the Brussel sprouts well before roasting. Extra moisture will keep them from getting crispy edges.
- Keep an eye on your brussel sprouts as they roast. They may need more or less time, depending on their size.
- Feel free to halve this recipe if you don’t need 2 full pounds of veggies. Fewer sprouts in the pan mean that they will cook more quickly and get extra browned and crispy!
More Simple Side Dish Recipes
- Kale Apple Slaw
- Christmas Fruit Salad
- Dairy Free Mashed Potatoes
- Cranberry Jalapeno Dip
- Corn Casserole With Cream Cheese
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Honey Sriracha Brussel Sprouts
Tender roasted Brussel sprouts with a simple, flavorful sauce are going to be the star of your dinner table! Honey Sriracha Brussel Sprouts will turn any sprout-hater into a fan – seriously!
Ingredients
- 2 lbs brussel sprouts
- 3 tbsp olive oil
- 2 tbsp sriracha hot sauce
- 3 tbsp honey
- 2 tbsp soy sauce
- Juice of half a lemon
- Salt to taste
Instructions
- Gather your ingredients and preheat the oven to 400°F/200°C.
- Trim the ends from the sprouts and peel off the outer leaves. Wash them and slice into halves.
- Mix together the olive oil, sriracha, honey, soy sauce, lemon juice and salt in a bowl.
- Add the sprouts and dressing to a large mixing bowl and toss to combine.
- Transfer the sprouts to a baking sheet and roast for 25-30 minutes or until tender and starting to brown.
- Drizzle with additional sriracha sauce before serving if desired.
Notes
- Roasted brussels will keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Cut the brussel sprouts in half to help them cook more quickly. If your sprouts are extra large, cut them in quarters instead.
- Wash and then dry the Brussel sprouts well before roasting. Extra moisture will keep them from getting crispy edges.
- Keep an eye on your brussel sprouts as they roast. They may need more or less time, depending on their size.
- Feel free to halve this recipe if you don't need 2 full pounds of veggies. Fewer sprouts in the pan means that they will cook more quickly and get extra browned and crispy!
