Spicy Honey Sriracha Brussel Sprouts
These spicy honey Brussels sprouts are seasoned to perfection Sriracha and balsamic vinegar and roasted in the oven until golden brown and tender. They’re a great simple side dish for any meal.
Why I love this spicy brussel sprouts recipe
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.
Here’s what you’ll need to make it
How to make honey sriracha Brussels sprouts
Season the brussels sprouts. In a large mixing bowl, whisk the honey, olive oil and vinegar together until smooth. Stir in the garlic, Sriracha and crushed red pepper flakes.
Next, slice the sprouts in half and add them to the mixing bowl. Add the salt & pepper, and stir to coat them in the sauce.
Roast them to perfection. Transfer the sprouts to a baking sheet and roast them in a 400˚F oven for about 20 – 25 minutes. The edges of the sprouts should be crispy and brown and they should be fork tender.
If they aren’t, leave them in the oven for about 5 more minutes.
FAQs: roasted Brussels sprouts
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.
This recipe would be great with:
- Apple butter pork chops
- Braised pork osso bucco
- Pan seared chicken breast
- Creamy pasta carbonara recipe
More side dish recipes you’ll love:
- The best vegan risotto
- Wild rice pilaf
- Seasoned roasted potato wedges
- Pesto pasta salad recipe
- Air fryer green beans
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
- Preheat oven to 400˚F and line a baking sheet with parchment paper or foil.
- In a large bowl, whisk together the honey, olive oil, vinegar, minced garlic, Sriracha, pepper flakes, and salt & pepper until smooth. Add Brussels sprouts and toss to coat with sauce.
- Transfer to baking sheet and bake for 20 – 25 minutes, until sprouts are golden brown and tender.
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.