Honey Sriracha Roasted Brussels Sprouts (Printable)

Crispy sprouts with a sweet, spicy honey sriracha glaze. Perfect side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp honey
03 - 1½ tbsp sriracha sauce
04 - 1 tbsp soy sauce
05 - 1 tbsp olive oil
06 - ½ tsp garlic powder
07 - ¼ tsp salt
08 - ¼ tsp freshly ground black pepper

→ Garnish

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

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway, until crisp and golden brown.
05 - While the Brussels sprouts roast, whisk together the honey, sriracha, soy sauce, and garlic powder in a small bowl.
06 - Remove Brussels sprouts from the oven and transfer to a large mixing bowl. Pour the honey sriracha glaze over and toss to coat evenly.
07 - Return the glazed Brussels sprouts to the baking sheet and roast for an additional 3 to 5 minutes, until caramelized and sticky.
08 - Transfer to a serving platter and garnish with toasted sesame seeds and cilantro or green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, with a glaze that somehow tastes like it took hours to perfect.
  • Nobody suspects this humble side dish will be the thing people ask you to bring again.
  • Ready in under 40 minutes, and you can double the batch without much extra effort.
02 -
  • Don't skip the second roast after glazing—those final minutes are when the magic happens and the glaze becomes caramelized and sticky instead of just wet.
  • Uniform Brussels sprout sizes matter more than you'd think; the smaller ones will char while the large ones still have cold centers if you're not careful.
03 -
  • Pat your Brussels sprouts completely dry before tossing with oil—excess moisture prevents browning and you'll end up steaming them instead of roasting.
  • If your glaze seems too thin after whisking, let it sit for a minute or two; it thickens slightly and coats the roasted sprouts better.

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