Honey Sriracha Roasted Brussels Sprouts

There's something about the smell of Brussels sprouts turning caramelized in a hot oven that makes me stop and pay attention. I discovered this honey sriracha version at a dinner party where I was trying to impress with something that felt fancy but required minimal fuss. One bite and I knew I'd stumbled onto something special—the sweet glaze cutting through the charred edges with just enough heat to make people reach for another piece.

I made this for my sister's potluck last fall, and she brought the empty platter back to me with a knowing smile. She said it was the first time anyone had ever asked for seconds on a vegetable side, and honestly, that moment felt like winning at cooking. Now it's become my go-to when I want to add something substantial to the table that doesn't require meat or complicated techniques.

Ingredients

• Brussels sprouts: Buy them firm and relatively uniform in size so they roast evenly; halving them gives you those precious crispy flat edges where the glaze sticks.
• Honey: The sweetness balances the sriracha's kick and creates that gorgeous caramelization if you let them sit on the pan for those final minutes.
• Sriracha sauce: This is where the personality comes from—don't skip it or substitute with generic hot sauce.
• Soy sauce: Adds depth and salt; tamari works beautifully if you're keeping things gluten-free.
• Olive oil: Use it to coat the sprouts before roasting, then again in the glaze for richness.
• Garlic powder: A small amount blended into the glaze gives umami without raw garlic bite.
• Salt and pepper: Don't underestimate these—they're your seasoning foundation before the glaze even touches the pan.
• Sesame seeds and cilantro: Optional, but they add a final flourish that makes people think you spent way more time than you did.

Instructions

Get your oven ready:

Preheat to 425°F and line your baking sheet with parchment paper so nothing sticks and cleanup feels effortless.

Coat the sprouts:

Toss them with olive oil, salt, and pepper in a bowl—you want every piece touched by seasoning. This is the foundation for crispiness.

Arrange cut side down:

That flat surface facing the hot pan is what creates the caramelized crust everyone will rave about. Resist the urge to move them around too much.

Roast until golden:

About 20 to 25 minutes, stirring once halfway through. You're looking for deep golden brown with a little char on the edges.

Mix your glaze:

While they roast, whisk honey, sriracha, soy sauce, and garlic powder together in a small bowl. Taste it—you want balance between sweet and spicy.

Coat and caramelize:

Pour the glaze over the roasted sprouts and toss until every piece is glossy. Back on the pan for 3 to 5 more minutes transforms it into something sticky and irresistible.

Finish and serve:

A sprinkle of sesame seeds and cilantro takes it from dinner table to restaurant-quality. Serve right away while everything is still warm.

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The first time someone told me these were better than the Brussels sprouts at the restaurant they'd gone to the night before, I felt genuinely proud. It's strange how a simple roasted vegetable can become a moment where you realize food is really about making people happy.

The Science of Crispiness

The high oven temperature and cut side down positioning work together to create what cooks call the Maillard reaction—that browning that develops deep, complex flavors. When you toss them with oil and seasoning before roasting, you're ensuring every surface has a chance to make contact with the hot pan. The glaze, added at the very end, sticks to that textured surface and creates pockets of caramelized sweetness.

Flavor Balance and Heat Level

The beauty of this recipe is how the honey mellows the sriracha's bite while the soy sauce adds savory depth underneath both. If you like more heat, you can increase the sriracha without worrying about throwing off the balance—just taste as you go. I've found that starting with the recipe as written, tasting the glaze, and then adjusting gives you better results than guessing at ratios.

Making It Your Own

This recipe is flexible enough to adapt to what you have on hand or what you're in the mood for. Maple syrup works beautifully instead of honey and makes the whole dish vegan. Experiment with different garnishes—toasted peanuts add crunch, a squeeze of lime brings brightness, or a sprinkle of furikake powder adds umami depth.

• For a spicier version, don't just add sriracha—balance it with a touch more honey so the glaze stays glossy.
• Make the glaze the night before and store it covered in the fridge; everything comes together faster on the day you're serving.
• You can prep and halve the Brussels sprouts an hour or two ahead, but don't toss them with oil until you're ready to roast.

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This dish has become my answer to the question of what to bring when I want to contribute something nourishing and delicious. It proves that the simplest ingredients, treated with attention and respect, can become something people genuinely look forward to eating.

Recipe FAQs

→ How can I make this vegan?

Substitute the honey with an equal amount of pure maple syrup to create a vegan-friendly glaze without sacrificing sweetness.

→ Can I adjust the spice level?

Absolutely. Increase the sriracha for extra heat or reduce it for a milder flavor. You can also add red pepper flakes.

→ What main dishes pair well?

The sweet and spicy profile complements roasted chicken, grilled salmon, steak, or adds a zesty kick to grain bowls and tacos.

→ How do I store leftovers?

Store cooled sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.

→ Why aren't my sprouts crispy?

Ensure your oven is fully preheated to 425°F and avoid overcrowding the baking sheet, which causes steaming instead of roasting.