Crispy and tender oven roasted brussel sprouts covered in a sweet and spicy glaze. Roasting vegetables is my favorite way to eat them, brussel sprouts included. You will love this easy side dish recipe for honey sriracha brussel sprouts that can be made vegetarian or vegan.
I think brussels sprouts got a bad reputation because in the past they were most often served steamed and mushy (remember the 90s steaming craze?) In my opinion the best way to cook them is by roasting them. I'm pretty sure once you start roasting them, brussel sprouts will turn into one of your favorite vegetables.
This article contains affiliate links, which means I may make a small commission if you buy something, at no extra cost to you. It is a way for me to continue bringing you free content. I appreciate you supporting my small business!
- Use a big enough baking sheet to give the brussels sprouts room to crisp up.
- Cut brussels sprouts in half to roast, but if there are smaller ones you can leave them whole.
- These are best served immediately.
- Large baking sheet - I like using a large baking sheet for roasting vegetables to give them enough room to roast instead of steam. Pans this large may be too big to fit into your oven, so make sure you measure before you buy one. If you can't fit a pan this large, try 2 smaller half sheets instead.
- 1 pound of brussel sprouts (16 ounces) - I recommend using fresh brussels sprouts for this recipe.
- Sriracha - I love the flavor of sriracha. It's more than just spicy, but has a hint of tangy vinegar as well. You can substitute for your favorite type of hot sauce.
- Rice vinegar - If you can't find it, try white wine vinegar or apple cider vinegar instead.
- Olive oil - One of my favorite good quality olive oils is California Olive Ranch Extra virgin Olive Oil. Alternatively you can also use avocado oil.
- Honey - if you want to make this vegan, swap out the honey for agave or maple syrup.
- Dijon mustard - I use the smooth version but you can also use a grain type mustard if that is what you have on hand.
- Soy sauce - I use the low sodium kind.
Recipe tips for honey sriracha brussel sprouts
Let's break down this easy recipe into 3 steps. First prep the brussel sprouts and the other ingredients. Next roast the brussel sprouts. Then finally glaze the sprouts and serve!
How to clean and cut brussel sprouts
Wash your brussel sprouts by rinsing them under running cool water in a colander then pat the sprouts dry. Sort through and pick off any browned or wilted leaves. Trim your brussel sprouts of any long or browned stems.
To cut the brussel sprouts, slice down the middle through the stem, leaving enough stem to keep the pieces intact. If your sprouts are different sizes, you can leave the smaller ones whole. You want the pieces to all be of similar size so they roast evenly.
How to roast brussel sprouts
Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper then spray with nonstick cooking spray. Use a large enough baking sheet so the brussel sprouts aren't crowded. Using a sheet pan that is too small can cause the sprouts to steam instead of get crispy. *This goes for roasting any vegetables!
Spread out the brussel sprouts on your baking sheet in a single layer. Roast for 10 minutes, then flip the sprouts over. Put back in the oven for another 10-20 minutes. The total cooking time will depend on the size of your brussel sprouts. They are done when the outside is golden brown and crisping, and fork tender on the inside.
Next is to make the honey sriracha sauce while the brussel sprouts are roasting. Whisk together 2 tablespoons of honey, 2 teaspoons sriracha, 2 teaspoons rice vinegar, 1 teaspoon dijon mustard, and 1 teaspoon soy sauce in a small bowl. Set the sweet and spicy sauce aside until the sprouts are done.
Once brussel sprouts are roasted, toss them together with the glaze in a large mixing bowl. You can save any extra sauce for dipping.
Serve immediately as the perfect side dish to your main course! They are best served hot and right away.
Can I make this ahead of time?
I don't recommend roasting the brussel sprouts ahead of time, as they are best when fresh out of the oven and crispy. You can prepare the glaze a day or 2 ahead of time and store in an airtight container in the refrigerator.
What to serve with brussels sprouts?
This delicious recipe will be a great vegetarian side dish to your main course. Some ideas for your protein:
- Chicken breasts (Want to know How to cook perfect juicy chicken breasts every time?)
- Pork tenderloin
- Braised Pot Roast
- Serve as a side dish at thanksgiving dinner.
- Make it vegan - swap out the honey for maple syrup or agave nectar instead
- Make It less spicy - If you're not a huge fan of spicy food, you can add less sriracha or omit it all together.
- Make it extra spicy - you can add extra sriracha or sprinkle some red pepper flakes on top.
Want to kick these up a notch? Serve with Spicy Cajun Garlic Aioli as a dipping sauce!
To maximize the caramelization of the brussel sprouts, you can roast them cut side down. However, since I flip my brussel sprouts half way through, the side they start on doesn't matter.
There are two reasons your brussel sprouts aren't getting crispy enough. The first is not using enough oil. Generously coat your brussel sprouts with olive oil so the outsides can get crispy, but not burn. The other reason is you are not giving them enough room in the baking sheet. Brussel sprouts contain moisture that is released as steam in the oven. If the sprouts are too close together, they will steam each other instead of getting crispy. To combat this use a big enough pan, or use two smaller baking sheets.
Brussel sprouts can become soggy for a few reasons. If the oven temperature is not hot enough they won't have a chance to crisp up. They can also become soggy if the baking sheet is over crowded. For this recipe, if the brussel sprouts sit in the glaze too long they can become soggy. This is why I recommend adding the sauce right before serving.
Honey Sriracha Roasted Brussel Sprouts
- large baking sheet
- 16 ounces fresh brussels sprouts
- 1 tablespoons olive oil
- salt and pepper to taste
For the glaze
- 2 tablespoons honey
- 2 teaspoons sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce
- PREP: Preheat the oven to 400°F. Trim any browned stem pieces or leaves off from sprouts. Slice brussels sprouts lengthwise, leaving each half with a piece of stem to hold the leaves together. You can leave smaller sprouts whole so pieces cook more evenly. Line a baking sheet with foil or parchment paper and spray with cooking spray.
- ROAST: Toss sliced brussels sprouts with olive oil, and salt and pepper to taste. Roast for 10 minutes then flip brussels sprouts. Roast for another 10-20 minutes depending on the size of your Brussels sprouts. Brussels sprouts are done when they are tender on the inside and crispy on the outside.
- GLAZE: While the sprouts are in the oven, mix up the glaze. Whisk together 2 tablespoons honey, 2 teaspoons sriracha, 2 teaspoons rice vinegar, 1 teaspoon dijon mustard, and 1 teaspoon soy sauce. When sprouts are done, toss in the sauce and serve immediately.
- SERVE: Serve hot as a side dish for your main protein.
Any questions? I'd love to help! Drop a comment below or send me an email!