These Honey Sriracha Brussels Sprouts are the perfect spicy side for any dish. The brussels sprouts are perfectly crispy and the sweet and spicy glaze gives them a ton of flavor!
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Why This Recipe Works
- Spicy and sweet - This combo never disappoints and it's true for this dish too! The honey masks the bitterness of brussels sprouts and sriracha makes them perfectly spicy. It's the perfect side for the holidays if you like spicy foods and want to try something different!
- Perfectly crispy - If you roast brussels sprouts in a single layer cut side down, they'll get nice and crispy and brown really well on the bottom. The sauce is added right before serving to prevent them from turning soggy in the oven!
- Easy and simple - This side takes less than 30 minutes to make and there's almost no prep! The ingredients are super simple and you probably already have most of them! The brussels sprouts spend 20 minutes roasting in the oven which gives you just enough time to make the sauce and prep any other sides you're making.
Ingredients
- Brussels sprouts - Look for ones without any yellow or brown leaves. They should be bright green and firm.
- Avocado oil - Any cooking oil works here. I usually go with avocado oil because of its neutral flavor and high smoke point. Always look for high-quality 100% avocado oil.
- Sriracha - The glaze is made with Sriracha but any hot sauce of your choice works here. Adjust the amount based on how spicy your hot sauce is and your preferred heat level.
- Honey - The combination of honey and sriracha works really well in this recipe but if you don't have any or want to keep the dish vegan, use maple syrup.
- Tamari - You can also use soy sauce. Tamari has a deeper flavor and is gluten-free. This adds saltiness and umami to the sauce.
- Rice vinegar - Vinegar balances the sweetness of the honey and the spiciness of the sriracha. White vinegar or apple cider vinegar can also be used. Rice vinegar tends to have a milder flavor than the other ones and won't overpower the other flavors.
Step-by-Step Instructions
Making these is really simple. All you have to do is roast the brussels sprouts and prepare the sauce while they're cooking. Then you'll just toss them in the sauce and serve!
Roasted Brussels Sprouts
- Preheat your oven to 425F (220C).
- Cut the ends off the brussels sprouts and remove any bad-looking layers.
- Add the brussels sprouts to a baking sheet, drizzle with oil, season with sea salt and pepper, and toss to coat. You can also do this in a bowl but I like doing it right on the baking sheet to save dishes.
- Spread the brussels sprouts out and turn them the cut side down. This way they'll brown better on that side. The more room they have the crispier they'll get. If they're too close together, they'll steam.
- Roast them for about 20 minutes until golden brown.
Honey Sriracha Sauce
- To make the sauce, add sriracha, honey, tamari, rice vinegar, and minced garlic to a small saucepan.
- Bring everything to a boil stirring often. Simmer the sauce for 1-2 minutes.
- While the sauce is cooking, mix together tapioca starch and water to make a slurry. Pour it into the sauce and stir or whisk to mix. Cook for another couple of minutes stirring constantly or often.
- Take off the heat and set aside until brussels sprouts are ready. The sauce should be slightly thickened thanks to the tapioca. It will get thicker as it sits and cools.
- When the brussels sprouts have finished cooking, pour the sriracha honey sauce over them and toss. You can serve them just like that or toss in some finely chopped parsley for extra flavor and color.
- Once you add the sauce, it's best to serve them right away. They come out crispy out of the oven but the longer they sit in the sauce, the more they'll lose their crispiness.
Serving and Storing
- Because these brussels sprouts are so spicy and bold in flavor, I like serving them with something mild and more simple. Roasted salmon, chicken, tofu, and a side of basmati rice or even mashed potatoes work great here.
- You can serve these with various other sides on your Thanksgiving or holiday table to add a new fun spicy side to the mix.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days. Reheat them on the stove on a saucepan with a splash of water to make sure they don't stick. They'll lose their crispiness after storing but they'll be just as delicious!
FAQs
Can I make this dish vegan?
Yes! You can substitute the honey with maple syrup in the same amount.
Will the brussels sprouts stay crispy?
Once you add the sauce, the brussels sprouts won't stay crispy for long and are best served right away. Any leftovers can be reheated and still be delicious but they will lose their crispiness.
Can I freeze these?
No, these are best eaten right away or stored in the fridge for 2-3 days.
Similar Side Recipes
If you like these brussels sprouts, definitely check out any of the four recipes below! The honey balsamic ones are especially my new favorite! To see the latest ones, head to Side Dishes.
📖 Recipe
Honey Sriracha Brussels Sprouts
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2-4 1x
- Category: Side
- Method: Oven
- Cuisine: American
Description
These spicy honey sriracha brussels sprouts are the perfect spicy dish for any meal. Great with roasted salmon and rice!
Ingredients
Units
Scale
- 1 lb brussels sprouts
- 1-2 tablespoon avocado oil (or other cooking oil)
- Sea salt and freshly ground black pepper (to taste, approx. ½ teaspoon each)
- 2 tbsp sriracha (or any hot sauce, adjust the amount to taste and heat preference)
- 2 tbsp honey
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 2-3 cloves of garlic, minced
- ¼ tsp tapioca starch (or corn starch) + 1 teaspoon water
- ¼ cup finely chopped fresh parsley (optional)
Instructions
- Preheat the oven to 425F (220C).
- Cut the ends off the brussels sprouts and peel off any bad leaves. Cut the brussels sprouts in half and spread them on a large baking sheet.
- Drizzle with avocado oil and season with salt and pepper. Toss to coat everything well and spread the brussels sprouts out. The more space they have, the crispier they’ll get in the oven. Turn them the cut side down to get them extra golden and crispy on the flat side.
- Roast the brussels sprouts for 20 minutes. No need to toss or flip them. Make the sauce while they’re roasting.
- In a small saucepan, mix together the sriracha, honey, tamari, rice vinegar, and minced garlic.
- Bring the sauce to a simmer stirring constantly and simmer for 1-2 minutes.
- Mix the tapioca starch and water together in a small bowl and add to the sauce.
- Cook for another 3-4 minutes to a total of 5 minutes. Take off the heat and set aside until the brussels sprouts are done.
- Pour the sauce over the roasted brussels sprouts and toss to coat.
- Sprinkle with fresh parsley and serve. Best served immediately while the brussels sprouts are crispy.
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Sarah says
The combination of sweet and spicy is amazing. Even my friend who doesn't like brussels sprouts enjoyed these!