These crispy Honey Sriracha Brussels Sprouts come together quickly and easily with only a few simple ingredients. The perfect balance between sweet and spicy, this roasted Brussels sprouts recipe is going to be your new favourite side dish!
If you’re a fan of my Maple Brussels Sprouts, then you’re going to LOVE this honey sriracha version. The veggie side dish is so addictive! It’s roasted to golden perfection then tossed in honey sriracha before finishing off in the oven. It’s so easy that anyone can make it!
Why You’ll Love This Sweet but Spicy Brussels Sprouts Recipe
- It’s fast, thanks to the high oven temperature. These sriracha honey roasted Brussels sprouts are done in less than 25 minutes.
- This sweet sriracha brussels sprouts is so delicious, you’re going to wish you made more. I can never have enough of them!
- This honey sriracha roasted brussels sprouts recipe is the perfect side dish for any occassion. It does with anything from a Dutch oven roasted chicken, roasted chicken quarters, to crispy chicken drumsticks. They’re great for busy weeknights and meal prepping!
Ingredients You’ll Need
- brussels sprouts — try to get them in a similar size so they roast evenly. My brussels sprouts came in a pack there are some tiny ones! For the tiny ones, I don’t cut in half. I always wash them and pat dry beforehand.
- olive oil — or a neutral oil of your choice.
- garlic powder
- salt and pepper
- honey — I use pure Ontario honey. I prefer liquid honey to raw honey for this roasted brussels sprouts recipe.
- sriracha — sriracha is a chili sauce made out of chili peppers, sugar, garlic, distilled vinegar, and salt.
How to Cut Brussels Sprouts
- Slice off the bottom end of each brussels sprout.
- Slice them in half lengthwise, so the sprout stays together.
- Discard any discoloured leaves and the bottom of the sprout.
How to Make Honey Sriracha Brussels Sprouts
- Heat the oven to 450F.
- Clean, dry, and slice the brussels sprouts in half.
- Toss them in olive oil, garlic powder, salt, and pepper.
- Place the brussels sprouts cut-side down onto a sheet pan.
- Roast for 15 to 18 minutes, depending on the size of your brussels sprouts.
- Take out the sheet pan and push all the brussels sprouts to the middle of the pan.
- Drizzle the honey sriracha over the brussels sprouts and toss to combine.
- Spread the brussels sprouts out on the sheet pan. Continue roasting for 5 more minutes or until the brussels sprouts are crispy.
Recipe Tips and Notes
- Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.
- Make sriracha honey bacon brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit leftover in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavour from the bacon and bacon fat will outpower the sriracha honey and brussels sprouts
- Squeeze a wedge of lime over the roasted brussels sprouts before serving to give it a bright acidity flavour.
- Line the sheet pan if you want to have an easier time cleaning up. I like the browning I get some the sheet pan so I just roast it directly on the sheet pan.
- Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts and they’ll steam in the oven instead of crisp up.
- Make sure there’s enough space between the brussels sprouts on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast.
Make Ahead Tips
- Meal prep: once cooled, store the roasted brussels sprouts in an airtight container for up to 4 days in the fridge. Reheat them in the oven or air fryer to keep them crispy.
Serving Ideas
Need some ideas of what to serve with these sweet and spicy brussels sprouts? Try these ones!
- Air Fryer Meatballs
- Garlic Mushroom Chicken Thighs
- Yaki Udon
- Sticky Orange Glazed Chicken Thighs
- Instant Pot Goulash
- Instant Pot Steak and Mushrooms
- Instant Pot Turkey and Gravy
- Chipotle Chicken Thighs
- Lemongrass Chicken Thighs
- Instant Pot Meatballs
Honey Sriracha Brussels Sprouts
These crispy Honey Sriracha Brussels Sprouts come together quickly and easily with only a few simple ingredients. The perfect balance between sweet and spicy, this roasted Brussels sprouts recipe is going to be your new favourite side dish!
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Servings: 4 servings
Ingredients
- 1-1½ lb brussels sprouts
- 1½ tbsp olive oil, or more as needed
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp honey
- 2 tbsp sriracha, or less
Equipment
Instructions
- Heat the oven to 450F.
- Clean, dry, and slice the brussels sprouts in half.
- Toss them in olive oil, garlic powder, salt, and pepper.
- Place the brussels sprouts cut-side down onto a sheet pan.
- Roast for 15 to 18 minutes.
- Take out the sheet pan and push all the brussels sprouts to the middle of the pan.
- Drizzle the honey sriracha over the brussels sprouts and toss to combine.
- Spread the brussels sprouts out on the sheet pan. Continue roasting for 5 more minutes or until the brussels sprouts are crispy.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 154kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 506mg | Potassium: 683mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1294IU | Vitamin C: 150mg | Calcium: 74mg | Iron: 3mg
Nutrition Disclaimer
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Brandy
These were absolutely amazing. I loved the spicy sweet compliment you taste. Definitely a new favorite.
Kelly
You have made me love brussels again, cheers!
Carmy
Yay! So happy you enjoyed the honey sriracha brussels sprouts! Nothing sriracha can’t make delicious ;)