Roasted Brussels Honey Sriracha

I discovered these Brussels sprouts by accident on a weeknight when I was tired and wanted something fast but impressive. My partner had mentioned loving crispy vegetables, and I had a half-empty bottle of Sriracha that needed a purpose. Twenty-five minutes later, the kitchen smelled like caramelized honey and heat, and I realized I'd stumbled onto something that would become a regular rotation in our house.

I made these for Thanksgiving last year when I was desperate to contribute something beyond the traditional casserole, and they disappeared faster than the cranberry sauce. Someone's aunt asked if I'd catered them, which felt like the highest compliment possible in that moment.

Ingredients

• Brussels sprouts: Get them fresh and trim the stem end and any yellowed leaves—this takes longer to describe than to do, and it matters because loose leaves will burn before the insides get tender.
• Olive oil: Use regular, not extra virgin, since you're roasting at high heat and the flavor doesn't matter once everything caramelizes.
• Honey: This sweetens and helps create that glossy glaze that catches the light on the plate.
• Sriracha sauce: The backbone of the heat and flavor—don't skip it or dilute it, this is where the magic lives.
• Soy sauce: Adds umami and saltiness that deepens everything, grab gluten-free if that matters in your kitchen.
• Garlic powder: Contributes a warm, savory note without the texture of fresh garlic that might burn at this temperature.
• Salt and black pepper: Season the vegetables before roasting and trust the process.
• Sesame seeds and cilantro: Optional but recommended—they add texture and freshness that makes the finished dish feel intentional.

Instructions

Heat your oven and prep:

Set your oven to 425°F and line a baking sheet with parchment paper if you want easy cleanup (and honestly, who doesn't). The temperature matters because you need it hot enough to create that caramelized exterior without steaming the insides.

Oil and season the sprouts:

In a bowl, toss the Brussels sprouts halves with olive oil, salt, and pepper until they're shiny and evenly coated. Don't skip this step or use a timid hand—they need enough oil to crisp properly.

Arrange cut side down:

Spread them on the baking sheet with the flat cut side facing down, which is where the magic happens. This direct contact with the hot pan is how you get those burnished, caramelized faces.

Roast until golden:

Roast for 20 to 25 minutes, flipping them halfway through so they brown evenly on both sides. You'll know they're ready when the edges look deeply golden and slightly charred, and the leaves are crispy.

Make the glaze:

While the sprouts roast, whisk together honey, Sriracha, soy sauce, and garlic powder in a small bowl until smooth. This only takes a minute but gives you one less thing to think about when you need to move fast.

Toss everything together:

The moment the Brussels sprouts come out of the oven, transfer them to a large bowl and pour the glaze over them while they're still hot. The heat helps the glaze coat and seep into all those crispy layers.

Finish and serve:

Transfer to a serving dish and scatter sesame seeds and fresh cilantro or green onions over the top if you have them. Serve hot, because they're best when the outside is still crackling.

Pin it

These sprouts became the dish my family requests before I even suggest what's for dinner. There's something about watching skeptical people try them for the first time, taste the sweet and spicy combination, and immediately reach for more.

The Heat Factor

The beauty of this recipe is that you control the fire. Sriracha brings a gentle warmth that builds rather than hits you at first bite, which means most people enjoy it even if they claim they don't like spicy food. I've made versions with less Sriracha for sensitive palates and versions with extra for people who think food should burn a little, and everyone's ended up happy.

Making It Your Own

After the first time, you'll start thinking about additions—peanuts for crunch, a squeeze of lime juice for brightness, a drizzle of sesame oil for richness. The glaze is forgiving enough to handle tweaks without falling apart, which is one of the reasons this recipe became a permanent fixture rather than a one-time experiment. The roasting method works the same way regardless of what you add at the end.

Serving and Storage

These are best served warm or at room temperature, which means they work for weeknight dinners and also for make-ahead entertaining when you need one less hot pan to manage at dinner time. They keep in the refrigerator for a few days and can be gently reheated in a low oven if you're thinking ahead.

• Leftovers rewarm beautifully at 350°F for about 10 minutes, long enough to crisp back up without drying out.
• They're excellent alongside grilled chicken, roasted salmon, or as part of a vegetarian spread with other roasted vegetables.
• Serve them in a bowl family-style and watch how quickly the bowl empties.

Pin it

This recipe taught me that sometimes the best dishes come from standing in front of an open pantry on a random Tuesday, wondering what to do with what you've got. These Brussels sprouts are proof that simple ideas and hot heat can turn a side dish into the thing people actually remember.

Recipe FAQs

→ How do I achieve crispy Brussels sprouts?

Roasting at high heat and flipping halfway ensures a golden, crispy texture while keeping the insides tender.

→ Can I adjust the glaze spiciness?

You can vary the amount of Sriracha to make the glaze milder or spicier according to preference.

→ Is soy sauce necessary in the glaze?

Soy sauce adds umami depth, but it can be substituted or omitted for different dietary needs.

→ What garnishes complement this dish best?

Toasted sesame seeds and fresh cilantro or green onions provide texture and fresh aroma to enhance the flavors.

→ Can I make this dish gluten-free?

Use gluten-free soy sauce to keep the glaze free of gluten and suitable for gluten-sensitive diets.