Why I love these honey sriracha brussels sprouts
This recipe is as easy as could be, and the fresh, vibrant honey pairs really well with the Brussels sprouts and it’s a refreshing change of pace for a cold weather vegetable.
I’ve been obsessed with Brussels sprouts for a while now, and I’ve been experimenting with them in all sorts of recipes – from crispy roasted brussels sprouts to brussel sprouts salads – and a few months ago, I made pasta dish from one of my favorite cookbooks that called for orange zest and Brussels sprouts.
I was a little reluctant, but since I was trying to use what I had in my pantry/fridge, I went with it. Turns out, the two pair really nicely together, and I was really impressed with the dish, so I added a little orange zest to finish this recipe off and it’s just the right amount of added pop.
Frequently asked questions
If your Brussels sprouts are soggy, you probably overcooked them, but there’s a chance that your pan was just overcrowded, too.
Yes. You should rinse Brussels sprouts before roasting them. Just make sure you pat them dry since wet sprouts will steam and get soggy in the oven.
Uncooked Brussels sprouts should last for 1 week in the fridge, and once they’re cooked, you can safely store the leftovers for about 4 days.
Yes. Cutting Brussels sprouts in half before cooking helps them to cook quicker and it can also help reduce their bitterness.
More side dish recipes: dairy free risotto / wild rice pilaf / seasoned roasted potato wedges / pesto pasta salad
This recipe would be great with:
Honey Sriracha Brussels Sprouts
Ingredients
- 3 tablespoon honey, warmed for better mixing
- 2 tablespoons olive oil
- 1 tablespoon champagne or white balsamic vinegar
- 1 tablespoon minced garlic
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 – 1 1/2 pounds Brussels sprouts, halved
- 1/2 teaspoon coarse salt, heaping
- 1/4 teaspoon black pepper
Instructions
- Prep. Preheat oven to 400˚F and line a baking sheet with parchment paper or foil. Then, trim and half the Brussels sprouts.
- Season the sprouts. In a large bowl, whisk together the honey, olive oil, vinegar, minced garlic, Sriracha, red pepper flakes, and salt & pepper until smooth. Add Brussels sprouts and toss to coat with sauce.
- Roast until crispy. Transfer the sprouts to a baking sheet and roast them for about 20 – 25 minutes or until the edges have crisped and the sprouts are fork tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Just saw your recipe for Warm Brussels Sprout Salad with Orange Miso Dressing. I don’t know much about miso, except the one time I was looking into buying it, there was a red miso and a white miso. Can you tell me which I should look for. Should I look for it at a natural foods store.? Or Whole Foods? Or is miso paste something entirely different than red or white miso?
I can’t wait to make your recipe. I want to use the exact ingredient list you specified.
You can really use red or white miso, whichever you can find. I normally find mine in the international foods section my grocery store (there is a fridge section in the ethnic food aisle at ours, which is where it is). If you’re having trouble finding it, check to see if you have an Asian food market or look for it online.