Honey Sriracha Brussel Sprouts

5 from 1 vote

Honey Sriracha Brussel Sprouts

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.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings:

Calories: 147kcal

Author: Olivia Parsons

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.

Nutrition facts are an estimate.

Nutrition