Honey Sriracha Brussels Sprouts (Printable)
Crispy Brussels sprouts with sweet, spicy glaze. Easy preparation, vegetarian and gluten-free option available.
# What You Need:
→ Brussels Sprouts
01 - 1½ lbs Brussels sprouts, trimmed and halved
→ Sauce
02 - 3 tbsp honey
03 - 2 tbsp Sriracha sauce
04 - 2 tbsp soy sauce (use tamari for gluten-free)
05 - 1 tbsp rice vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced
→ For Roasting
08 - 2 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper
→ Garnish (Optional)
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper until well coated. Arrange them cut side down on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
04 - While Brussels sprouts roast, whisk together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl.
05 - Once Brussels sprouts are done, transfer them to a large bowl. Drizzle with the honey Sriracha sauce and toss to coat evenly.
06 - Return the glazed sprouts to the baking sheet. Roast for an additional 3-4 minutes to caramelize the sauce slightly.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions, if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce balances sweet heat perfectly, converting even the most dedicated sprout skeptics
- Crispy edges with sticky glazed centers make these impossible to stop eating
02 -
- Dont overcrowd the baking sheet or the sprouts will steam instead of roast
- The sauce thickens quickly in the oven, so work fast when tossing
03 -
- A quick minute under the broil setting creates incredible charred edges
- Leftovers reheat surprisingly well in a hot skillet