You only need 6 ingredients to make these Honey Sriracha Brussels Sprouts. These sweet and spicy sprouts will be the star of your meal!
If you are a fan of Brussels sprouts, these halved and roasted sprouts really ramp up the flavor in a whole new way. Change up your side dish options with these delicious sprouts!
This Honey Sriracha Brussels Sprouts recipe is...
- Made with simple ingredients
- Easily vegan by swapping honey with agave
- Quick to prepare
- A 30-minute side dish
- Full of sweet and spicy flavor
How to Make Honey Sriracha Brussels Sprouts
- Preheat your oven and line your baking dish as directed.
- Then cut sprouts in half and place on baking dish.
- Drizzle with oil and bake.
- While roasting sprouts, make up the honey sriracha sauce. Pour half of the sauce over the Brussels sprouts and return sprouts to oven for 2–3 minutes.
- Right before serving, drizzle sprouts with more sauce.
Full directions and measurements for these Honey Sriracha Brussels Sprouts are in the printable recipe card below.
Tips and Tricks For Honey Sriracha Brussels Sprouts
Roasting Brussels Sprouts
I sliced my sprouts in half. I find that you speed up the cook time when you are not cooking them whole. Plus, when the sprouts are sliced in half it's easier for all the creamy sauce to soak into them.
Picking Brussels Sprouts
Choose firm and brightly green Brussels sprouts. You want sprouts within 1–2 inches in diameter. If they are larger, you will find they may be a bit sour or tangy.
The cooking time will vary depending on the size of your sprouts. Cook the sprouts until they are golden-colored in spots and tender when poked with a fork.
Variations to Honey Sriracha Brussels Sprouts
Instead of drizzling the rest of the sauce at the end, you can save the second half of the sauce to use as a dipping sauce.
Make It Vegan
Swap the honey in this recipe with agave, if you would like. The agave will still provide that sweet flavor but make these sprouts vegan-friendly.
Spice It Up
Add more sriracha to the sauce or drizzle extra sriracha on top to ramp up the heat factor of the sprouts.
Honey Sriracha Brussels Sprouts FAQs
Storing leftover Brussels Sprouts
If you happen to have leftovers, allow the sprouts to cool before placing them in an airtight container. Store leftover sprouts in the fridge for 3–4 days. Then reheat and enjoy!
Can I make these Brussels sprouts in an air fryer?
If you're wondering whether you can make these sprouts in your air fryer, the answer is yes!
Preheat your air fryer to 375°F. Lay parchment paper down, then place your sprouts on the paper and cook accordingly. Add the first half of the sauce as directed, roast sprouts for 1–2 minutes more, then remove and pour the rest of the sauce over the sprouts.
Honey Sriracha Brussels Sprouts
- 1 lb Brussels sprouts washed and halved lengthwise
- 2 tablespoons olive oil divided
- ¼ cup honey
- 1 tablespoon sriracha
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- Preheat oven to 425°F, and line a baking sheet with aluminum foil. Set aside.
- Spread brussels sprouts onto prepared baking sheet and drizzle with 1 tablespoon of olive oil.
- Place tray of sprouts in preheated oven to bake 15–20 minutes or until crispy.
- While the brussels sprouts are roasting, prepare the sauce by mixing together the remaining olive oil, honey, sriracha, garlic powder, and salt.
- Stir until well combined.
- Remove sprouts from the oven, pour half of the sauce mixture over the top, and toss. Then return sprouts to oven for 2–3 minutes until the sauce is bubbling.
- Drizzle remaining sauce over the top of the sprouts just before serving.
- Cook time will vary depending on size of Brussels sprouts.
- The sauce is only mildly spicy. Tasting it after mixing it will help you decide whether you should add more sriracha or not.
- Instead of drizzling remaining half of sauce before over sprouts before serving, you could use that second half of sauce as a dipping sauce.
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