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A white bowl filled with roasted Honey Sriracha Brussels Sprouts garnished with herbs and red pepper flakes.
Layla

Honey Sriracha Brussels Sprouts

Crispy roasted Brussels sprouts glazed with a sticky-sweet, fiery sauce that converts even the skeptics.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels Sprouts
  • 1.5 lb Brussels sprouts trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
For the Honey Sriracha Glaze
  • 3 tbsp honey
  • 2 tbsp sriracha adjust to taste
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 cloves garlic minced or grated
  • 1 tsp ginger freshly grated
For Serving
  • 1 tbsp toasted sesame seeds
  • 2 scallions thinly sliced

Equipment

  • Rimmed Baking Sheet
  • Small saucepan
  • Microplane or fine grater

Method
 

Prep and Roast
  1. Preheat oven to 425F. Toss halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet. Arrange cut-side down for maximum browning.
  2. Roast 20-25 minutes, shaking the pan once halfway through, until the cut sides are deeply caramelized and crisp-tender. Do not pull them early - the char is where the flavor lives.
Make the glaze
  1. While sprouts roast, combine honey, sriracha, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook 2-3 minutes until slightly thickened and glossy. Remove from heat.
Glaze and finish
  1. Transfer hot roasted sprouts to a large bowl, pour the warm glaze over them, and toss until evenly coated. The heat from the sprouts will help the glaze stick. Scatter with sesame seeds and scallions. Serve right away while the edges stay crisp.

Notes

For extra crispiness, do not crowd the pan - use two baking sheets if needed. The glaze can be made up to 3 days ahead and gently rewarmed. For a milder version, reduce sriracha to 1 tablespoon and add an extra tablespoon of honey. These also work brilliantly as a taco filling with quick-pickled onions.