The perfect balance of sweet and spicy. Red-hot sriracha and warm, sweet honey combine for the best honey sriracha Brussels sprouts!
Honey Sriracha Brussels Sprouts
When I was a kid, I put sriracha on everything. That bright red color still reminds me of the tasty Vietnamese & Chinese cuisine I grew up eating.
Now, as an adult, I’m all about livening up my vegetable sides with this spicy condiment.
Hence, today’s surprisingly delicious, sweet & spicy Honey Sriracha Brussels Sprouts!
Hot, sweet, and oh-so delicious, these gorgeously glazed honey sriracha brussels sprouts will spice up your next meal!
The Ingredients List
With just a few simple ingredients, you’ll be cooking your way to spicy, sweet, glazed honey sriracha brussels sprouts with tender interiors and crisped edges.
- Honey – you can use your favorite honey, and even a vegan honey!
- Sriracha – adjust the amount of this ingredient to accommodate your preferred spice level: more for spicy, less for mild spice
- Brussels Sprouts – be sure to use fresh brussels sprouts that don’t have pink or browned edges
- Soy Sauce – I use a lower sodium sauce and still get that burst of yummy umami
- Butter – unsalted is best
- Olive Oil – extra virgin olive oil is preferred
- Salt & Pepper
How to Make Honey Sriracha Brussels Sprouts
One of my favorite aspects of this recipe is how easy it is to make!
Since honey burns very easily at high temps, we’re going to be adding it much later in the baking process. The result is deliciously glazed honey sriracha brussels sprouts.
Make the Honey Sriracha Sauce
First, make the honey sriracha coating by adding honey, sriracha, soy sauce, and melted buter to a small mixing bowl.
Then, using a super cute, tiny whisk, whisk all the ingredients together. Set it aside while we prepare the brussels sprouts.
Prepare the Brussels Sprouts
Now, wash and dry the brussels sprouts, then slice each one in half and trim off the ends.
Next, pour the brussels sprouts into a large mixing bowl.
Drizzle olive oil over the bowl.
Now, add salt, and pepper to the bowl. Next, stir and fold the ingredients together.
Then, pour the seasoned brussels sprouts onto a lightly-greased baking sheet. Remove stray leaves to avoid burning.
Spread the brussels sprouts into an even layer to encourage even cooking. Bake for 15 minutes.
After baking for 15 minutes, carefully remove the tray from the oven. Stir and flip the brussels sprouts.
Bake for another 12-17 minutes.
Finish the Honey Sriracha Brussels Sprouts
Grab the sauce you made earlier—it’s time to finish the honey sriracha brussels sprouts!
Flip the brussels sprouts and add in the loose leaves from earlier.
Using a silicone brush, brush honey sriracha onto the brussels sprouts. Then, stir to coat.
Bake for 5 minutes.
Drizzle for the Best Honey Sriracha Brussels Sprouts
Lastly, drizzle honey and sriracha over the brussels sprouts to taste.
Serve and enjoy!
- Adjust the Spice Level. If you’re sensitive to spice, try my vegan brussels sprouts or my maple brussels sprouts. Or, decrease the sriracha in the Honey Sriracha coating to taste.
- Add protein… turn this side dish into the main course by adding in your favorite protein!
- Don’t worry about the level of spice and sweetness too much. After baking, you can drizzle as much sriracha and honey as you’d like.
- Make sure to remove the loose leaves. I find that just a few minutes too many of baking causes brussels sprouts leaves to burn quickly. Remove them as directed and add them back in the last few minutes of baking.
- At the drizzling step, add more honey to mellow out the spice, add more sriracha to kick up the heat.
What to Serve with Honey Sriracha Brussels Sprouts
- Pesto Pasta – make this creamy, herbaceous, and fresh pasta dish and pair it with today’s spicy sweet side dish for the tastiest meal.
- Garlic Confit – ever heard the saying that “garlic makes everything better?” This slow-cooked garlic only serves to beautifully complement your sweet brussels sprouts!
- Maple Glazed Carrots – there’s nothing quite like a deliciously sweet & savory side dish. These carrots are sweetly coated and go so well with today’s brussels sprouts recipe. 🙂
More Vegetable Recipes
- Roasted Potatoes and Carrots
- Crispy Breakfast Potatoes
- Blistered Green Beans
- Chickpea Salad Recipe w/ Cucumbers & Avocado
- Roasted Green Beans and Potatoes
- See this Vegetable Side Dishes for more ideas!
Tools You Need
Honey, You’re the Sweetest!
And don’t you forget it. 🙂 I can’t wait to hear what you think! Be sure to leave a comment and rating—it helps everyone tremendously. ‘Til our next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️Print
🥬 📸 🔥
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