Get ready to fall head over heels for Brussels sprouts! These Sweet & Spicy Honey Sriracha Brussels Sprouts are about to become your new obsession. If you’ve ever thought Brussels sprouts were boring, this recipe will completely change your mind with its perfect balance of caramelized sweetness and fiery heat.
The magic happens when tender, golden Brussels sprouts meet a glossy honey-sriracha glaze that coats every single leaf. Each bite delivers crispy, caramelized edges with a tender center, all wrapped up in that addictive sweet-and-spicy flavor combination we all crave.
This show-stopping side dish comes together in just 30 minutes and pairs beautifully with everything from grilled chicken to holiday roasts. Whether you’re looking to convert Brussels sprouts skeptics or just want to jazz up your weeknight dinner routine, this recipe delivers restaurant-quality results every single time.
Recipe Details
- Prep time: N/A
- Cook time: N/A
- Servings: N/A
Ingredients
- Non-stick cooking spray for the baking sheet
- 1 pound fresh Brussels sprouts, stems trimmed and halved lengthwise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon pure honey
- 1½ teaspoons sriracha hot sauce (adjust to taste)
Instructions
- Preheat your oven to 400°F (200°C). Generously spray a large rimmed baking sheet with cooking spray to prevent sticking.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, kosher salt, freshly cracked pepper, and red pepper flakes. Toss everything together until the Brussels sprouts are evenly coated with oil and seasonings.
- Spread the seasoned Brussels sprouts in a single layer on your prepared baking sheet, making sure they’re not overcrowded. Cut sides should face down for maximum caramelization.
- Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are golden brown around the edges and fork-tender in the center.
- While the Brussels sprouts roast, whisk together the honey and sriracha sauce in a small bowl until smooth and well combined.
- Transfer the hot, roasted Brussels sprouts to a serving bowl and immediately drizzle with the honey-sriracha glaze. Toss gently but thoroughly to ensure every sprout is coated in that gorgeous, glossy sauce. Serve immediately while hot.
Tips & Variations
Pro tip: Don’t overcrowd the baking sheet! Give your Brussels sprouts room to breathe so they roast instead of steam. If needed, use two baking sheets. For extra caramelization, place the cut sides down on the pan. Feel free to adjust the sriracha to your heat preference – start with less if you’re sensitive to spice, or add an extra splash if you love the burn!
