Honey Sriracha Brussel Sprouts
Cindy
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!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Side Dish Recipes
Cuisine American
Servings 10 servings
Calories 107 kcal
- 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
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.
- 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!
Keyword brussel sprouts honey sriracha, honey sriracha brussel sprouts