Ready in just 30 minutes, discover the perfect side dish with this Honey Sriracha Brussels Sprouts recipe. Oven-roasted to perfection, these sweet and spicy bites are a quick and delicious addition to any meal! They are also naturally gluten free and dairy free.
These crispy Honey Sriracha Brussels Sprouts are the perfect side dish! Nutritious brussels sprouts are roasted in simple seasonings, then tossed in a 2 ingredient sweet and spicy sauce. It's a classic "set it and forget it" dish that bakes for 25 minutes with no need to flip!
These brussels sprouts are perfect for your holiday table at Thanksgiving dinner or Christmas! Or a vegetable side dish for any weeknight or date night. They were the first thing to go when I hosted a Friendsgiving dinner—everyone complimented them.
Brussels sprouts are so good for you—boasting fiber, antioxidants, vitamins, and more. This recipe pairs well with just about any protein—turkey, chicken, beef, ham. It's made with simple ingredients and is the perfect vegetable for the fall and winter seasons. If you're not a fan of brussels sprouts, try this recipe and get back to me. It will be your favorite way to have them, with the perfect balance of sweet and spicy!
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Why You'll Love This Recipe
- Easy side dish that is mostly hands-off.
- This dish will make you love brussels sprouts!
- Delicious side dish with warm and cozy flavors.
- Sweet and spicy honey sriracha sauce.
- Brussels sprouts are high in fiber, antioxidants, vitamin C, and vitamin K!
- Made with simple ingredients. Just brussels sprouts, salt, pepper, garlic powder, honey, sriracha.
- Customizable. Use what spices and hot sauce you have.
- Easy to make for a crowd.
- Allergy-friendly. This vegetarian recipe is also nut-free, gluten-free, dairy-free and easily vegan.
- Tastes like the holidays. This recipe is always the first thing to go at my Friendsgiving dinners!
Want more holiday sides? You'll also like my Sweet Potato Slices, KitchenAid Mixer Mashed Potatoes, Kale Crunch Salad, Gluten-Free Stuffing, Roasted Potatoes and Broccoli, or Gluten Free Focaccia.
Ingredient Notes
Here is everything you'll need to make these honey sriracha roasted brussels sprouts:
- Brussels sprouts: Use fresh brussels sprouts, not frozen. Pick some nice large ones if you can.
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Honey: See note below for a vegan substitution.
- Sriracha: An Asian-style hot sauce.
Substitutions
The honey sriracha sauce can be used with any vegetable! Potatoes, broccoli, carrots, cauliflower. Roasting times may vary but the technique remains the same.
Make this recipe vegan by swapping the honey for maple syrup.
If you don't have sriracha, use whatever hot sauce you have. Depending on how spicy it is, you may have to adjust the quantity.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat the oven to 425ºF. Thoroughly wash and dry the brussels sprouts.
(1) Cut off the stem and slice each brussel sprout in half. It's okay if you lose a few outer leaves.
(2) Place the brussels sprouts on a large baking sheet and toss with olive oil, salt, pepper, and garlic powder. Arrange so the sliced sides are down. No need for parchment paper, so they'll get a better crust.
Roast for 20 minutes until golden brown.
(3) While they cook, mix up the honey, sriracha, 1 tablespoon water and a pinch of salt in a small bowl. Adjust the spice level to your personal preference.
(4) After 20 minutes, pour the honey sriracha mixture on the brussels sprouts and toss right on the sheet pan. Roast for another 5 minutes.
Remove from the oven and enjoy immediately! Top with red pepper flakes for more spice.
What to Serve with Honey Sriracha Brussels Sprouts
These honey sriracha brussel sprouts are delicious on any day. They are especially perfect as a vegetable side dish for holiday dinners. They would be wonderful at your Thanksgiving or Christmas table, and they pair well with just about any protein. Try these spicy brussels sprouts with turkey, roast chicken, pork tenderloin, or roast beef. Here are some of my favorite dishes to pair them with:
- Gluten-Free Garlic Bread
- Gluten-Free Focaccia
- Gluten-Free Cheese Scones
- Gluten-Free No Knead Bread
- Gluten-Free Stuffing
- Roasted Potatoes and Broccoli
- KitchenAid Mixer Mashed Potatoes
- Baked Sweet Potato Slices
- Crunchy Kale Salad
- Beet & Goat Cheese Salad
- Prosciutto Wrapped Asparagus
- Charred Corn
Storage
Brussels sprouts are best and crispiest when consumed right after roasting. Store leftovers in the fridge for up to 2 days in an airtight container. Reheat in the oven or air fryer for the best crunch.
Expert Tips
Here are some of my top tips and tricks for the best oven-roasted brussels sprouts:
- Cut into even size pieces. So they cook at the same time.
- Rub the brussels sprouts with your choice of seasoning. Add more than just salt, pepper, and garlic powder if you wish. You can freestyle this!
- Arrange the brussels sprouts cut side down in a single layer for even cooking.
- No need to flip them! The bottoms will get nice and roasty.
- If using smaller brussels sprouts, check them for timing so they don't burn.
- Don't bake with the spicy glaze on for too long, or the sugars will burn.
Frequently Asked Questions
Brussels sprouts can handle a high heat roast without burning too fast. 400ºF to 425ºF is usually best.
You can slice the brussels sprouts earlier in the day, but I would wait until you're almost ready to serve to put them in the oven, otherwise they will lose their crispy and get soggy.
I have not tried baking these in the air fryer, but I don't see why not. Depending on the size of your air fryer, you may have to do batches. I would start them off at 370ºF for 15 minutes, since air fryers tend to cook hotter and quicker. Toss with the sauce only after they have some color, then cook for another 3 minutes. Cooking time will vary, so keep checking until they are crispy enough. If they are browning too quickly, turn the temperature down.
These sriracha honey brussels sprouts are an easy 30-minute vegetable side dish that pair well with just about any meal. Enjoy this delicious recipe at the holidays and they are sure to fly off the table. They're a little sweet, a little spicy, and a lotta delicious!
More Side Dishes
- Fall Harvest Dense Bean Salad
- Italian Pasta Salad With Salami
- Dirty Martini Pasta Salad
- High Protein Pasta Salad
Have you made these honey sriracha brussels sprouts? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Honey Sriracha Brussel Sprouts
Ingredients
- 1 lb brussels sprouts
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon honey
- 1 tablespoon sriracha
Instructions
- Preheat the oven to 425ºF. Thoroughly wash and dry the brussels sprouts.
- Cut off the stem and slice each brussel sprout in half. It's okay if you lose a few leaves.
- Place the brussels sprouts on a medium size sheet pan and toss with olive oil, salt, pepper, and garlic powder. Arrange so the sliced sides are down.
- Roast for 20 minutes. While they cook, mix up the honey, sriracha, 1 tablespoon water and a pinch of salt in a small bowl. Adjust the spice level to your preferences.
- After 20 minutes, pour the sauce on the brussels sprouts and toss. Roast for another 5 minutes.
- Remove from the oven and enjoy immediately! Top with red chili flakes for more spice.
Notes
- If you don't have sriracha, any hot sauce will do. You may have to adjust the quantity based on how spicy it is.
- The honey sriracha sauce can be used with any vegetable! Potatoes, broccoli, carrots, cauliflower. Roasting times may vary but the technique remains the same.
- To make this recipe vegan, use maple syrup instead of honey.
- Storage: Brussels sprouts are best and crispiest when consumed right after roasting. Leftovers can be stored in the fridge for up to 2 days. Reheat in the oven or air fryer for the best crunch.
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