See I don’t want to toot my own horn, but this honey sriracha brussel sprouts recipe is BETTER than most restaurants. Needless to say, they could learn a thing or two from me 😏.
Anywho, I love me some Brussel sprouts. If I go into an establishment and I’m not interested in anything on the menu, and I see some sprouts, baby, thats what I’m ordering. Regardless of how it’s prepared, I feel so healthy eating them LOL. I will have to say that Brussel sprouts have come a very long way. When I grew up, I referred to them as the “mushy Brussels sprout,” as I was not a fan of Brussels sprouts until I got older. However, I’ve learned that oven-roasted Brussels sprouts yield the best texture. The high heat from the oven makes it single layer cooks the vegetable to a crispy perfection. Because of this, not only is it my favorite way to consume them, but it is now one of my favorite vegetables to date.
Why you’ll love this recipe:
- Perfect balance of spicy and sweet.
- Delicious recipe for side dish for the holidays (Christmas or Thanksgiving dinner)
- Super simple and easy recipe
Honey Sriracha Brussel Sprouts Simple Ingredients:
- Brussel sprouts
- Olive oil drizzle
- Salt/pepper
- Fine sea salt
- Hefty pinch of black pepper
- EVOO
- Honey
- White balsamic vinegar
- Fresh parsley
- Sriracha sauce
1. Turn on the oven to 425.
2. Using fresh Brussels, wash and cut each in half. Next, in a large bowl, coat the Brussels with olive oil, salt and pepper. Using a cooking sheet, lay the Brussels face down on a sheet to cook evenly.
3. Halfway through the cooking process, flip the Brussels over to cook for the remainder of the cooking time.
4. While the Brussels are cooking, combine all wet and dry ingredients to assemble the sriracha vinaigrette. Cover and set aside for at least 30 minutes so the ingredients can meld together.
5. After 30-35 minutes remove the Brussel sprouts and toss with the sriracha vinaigrette.
6. Although this smells and looks devine, please don’t burn your mouth on these sweet spicy Brussel sprouts. We need your last buds to work!
Refer to the recipe card below for more detailed instructions.
Frequently asked questions:
- How do I store the leftover honey-sriracha glaze or honey sriracha roasted Brussels sprouts?
- The honey-sriracha glaze can be stored in a jar with a lid or an airtight container. Please store any leftover glaze in the refrigerator for up to 1 week.
- The remaining Brussel sprouts are to be stored in an airtight container for up to 2-3 days.
- Can I use an air fryer for this recipe?
- An air fryer can be used for this recipe as it will cook at a high temperature and cook thoroughly.
For more foodie side dishes, visit my garlic brown rice and quinoa recipe.
Honey Sriracha Brussel Sprouts
These amazing honey sriracha brussel sprouts are flavorful and will instantly become a fan favorite!
Ingredients
- 1lb Brussel Sprouts
- Olive oil
- Salt/pepper
Honey-Sriracha Glaze
- Pinch of fine sea salt
- 1/4 cup of EVOO
- 1 tablespoons honey
- 1/4 cup white balsamic vinegar
- 1/4 cup fresh parsley
- 1 tablespoon of sriracha sauce
Instructions
- Turn on the oven to 425F.
- Wash your Brussel sprouts with cold water. Ensure you check every single layer to remove excess dirt or possible insects. The outer leaves will have the most grime, but wash thoroughly.
- Once Brussels are given a good rinse, dry Brussels sprouts with paper towels for next step.
- Using fresh Brussels sprouts, wash and cut each in half. Make sure to cut side in a vertical angle.
- Next, in a large mixing bowl, coat the Brussels with olive or avocado oil.
- Next, season the Brussels sprouts with salt and pepper.
- Using a baking sheet or sheet pan lined with parchment paper, lay the Brussels face down on a sheet to cook evenly for 15-20 minutes.
- Halfway through the cooking process, flip the Brussels over to cook for the remainder of the cooking time.
- While the Brussels are cooking, combine all wet and dry ingredients in a medium bowl to assemble the honey-sriracha glaze.
- Cover and set aside for at least 30 minutes so the ingredients can meld together.
- After 15-20 minutes of cooking or until crispy perfection, remove the Brussel sprouts and toss with the honey-sriracha glaze
- Transfer onto a large bowl to share.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 250mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 3g