Honey Sriracha Brussels Sprouts

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 like this one, 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!

Demeter’s Tips

• 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
• Roasted Green Beans and Potatoes
• See this Vegetable Side Dishes for more ideas!

Tools You Need

• Baking sheet
• Small mixing bowl
• Large mixing bowl
• Cutting board

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 ❤️

Honey Sriracha Brussels Sprouts

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★★★★★

5 from 5 reviews

• Author: Demeter | Beaming Baker
• Total Time: 29 minutes
• Yield: 4-6 servings 1x

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Description

The perfect balance of sweet and spicy. Red-hot sriracha and warm, sweet honey combine for the best honey sriracha Brussels sprouts!

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Ingredients

Scale 1x2x3x

Tools Needed

• Baking sheet
• Small mixing bowl
• Large mixing bowl

INGREDIENTS

Honey Sriracha Sauce

• 1 ½ tablespoons honey – here’s a vegan honey if needed
• 1 ½ tablespoons sriracha, or to taste – depending on heat level preference
• 1 teaspoon less sodium soy sauce
• ½ tablespoon melted butter

Brussels Sprouts

• 5 cups Brussels sprouts
• 1 1/2 tablespoons extra virgin olive oil, or cooking oil of choice
• 1/4 teaspoon salt, or to taste
• A pinch of pepper, or to taste

Topping

• A generous drizzle of sriracha to taste
• A generous drizzle of honey to taste

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Instructions

Make the Honey Sriracha Sauce

• In a small bowl, add honey, sriracha, soy sauce, and melted butter. Make sure the spice/heat level is to your liking. Using a small whisk or fork, whisk until very well incorporated.

Bake the Brussels Sprouts

• Preheat the oven to 400F. Line a baking sheet with foil. Lightly grease.
• Wash brussels sprouts and pat dry with a towel. Trim off the ends, then slice each Brussels sprout in half. Quarter brussels sprouts if needed to create uniform sizes.
• Add Brussels sprouts to a large mixing bowl. Drizzle with 1 ½ tablespoons oil, ¼ teaspoon salt and a pinch of pepper. Toss Brussels sprouts thoroughly, until well coated.
• Transfer brussels sprouts to the prepared baking sheet, spreading into an even layer. Remove any stray Brussels sprouts leaves as they’ll burn if baked for the entire duration of the cook time. You’ll add these back in later.
• Bake for 15 minutes. Then, stir and flip so everything is evenly baked.
• Bake for an additional 12-16 minutes, being careful not to burn. (I did 14 minutes.)

Finish the Honey Sriracha Brussels Sprouts

• For the honey sriracha coating: if the melted butter hardened into little chips in your coating, feel free to heat the mixture (make sure you’re using a microwave-safe bowl) in the microwave in 5-second increments just until the chips are gone. Mine took 10 seconds total. Whisk again and set aside.
• Carefully remove the baking sheet from the oven. Stir and flip Brussels sprouts. Add in loose leaves from earlier.
• Using a pastry brush, brush Brussels sprouts with the honey sriracha coating. Stir to coat every Brussels sprout.
• Return to oven and bake for 4-7 more minutes. Mine took 5 minutes.
• Transfer to a serving dish and enjoy! Generously drizzle honey and sriracha. Enjoy!

Equipment

Silicone Basting Brush

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Rose Gold Baking Sheet

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Chef’s Knife

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Notes

Storing Instructions: Cool completely, then store in an airtight container for 1-3 days in the refrigerator. Reheat before serving.

How to make Vegan: Use vegan honey or maple syrup.

How to make Gluten Free: Keep recipe as is.

• Prep Time: 10 minutes
• Cook Time: 19 minutes
• Category: Side Dishes
• Method: Bake
• Cuisine: American