Roasted Brussels Honey Sriracha (Print Version)

Crispy Brussels sprouts glazed in a sweet and spicy honey Sriracha sauce elevate any meal.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 ½ tbsp Sriracha sauce
05 - 1 tbsp soy sauce (use gluten-free if needed)
06 - ½ tsp garlic powder
07 - ¼ tsp salt
08 - ⅛ tsp black pepper

→ Garnish (optional)

09 - 1 tbsp toasted sesame seeds
10 - 1 tbsp chopped fresh cilantro or green onions

# How to Cook:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping halfway through, until deeply golden and crispy on the edges.
05 - While roasting, whisk together honey, Sriracha, soy sauce, and garlic powder in a small bowl.
06 - Remove Brussels sprouts from oven, transfer to a large bowl, and toss immediately with the honey Sriracha glaze.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or green onions. Serve hot.

# Expert Advice:

01 -
  • They're ready in under 40 minutes from start to finish, making them perfect for weeknight dinners when you want something that tastes like you tried harder than you actually did.
  • The glaze hits that sweet and spicy balance that makes people ask for the recipe, and you get to smile mysteriously and say it's just honey and Sriracha.
  • They're crispy on the outside and tender inside—the Brussels sprout transformation that converts even skeptics at the table.
02 -
  • Don't skip flipping them halfway—I learned this the hard way with one batch that stuck to the pan and only browned on one side.
  • Add the glaze while the sprouts are still hot so it clings to everything and gets slightly sticky, not when they've cooled and the oil has set.
  • The Sriracha quantity is a starting point, not gospel—taste the glaze before committing to the whole batch and adjust to your heat tolerance.
03 -
  • Don't crowd the pan—give each Brussels sprout space to brown instead of steaming, which means you might need two baking sheets if you're doubling the recipe.
  • If your Sriracha bottle is old or weak, the glaze will taste flat, so check the date and don't assume it's as fiery as it used to be.

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