Honey Sriracha Roasted Brussel Sprouts
Crispy and tender oven roasted brussel sprouts tossed in a sweet and spicy glaze. These honey sriracha brussels sprouts make a flavorful and easy side dish that’s ready in 30 minutes!
Ingredients & Substitutions
Roasting vegetables is one of my favorite ways to eat them like in Roasted Green Beans and Carrots, Roasted Broccoli and Potatoes, or Roasted Asparagus and Brussels Sprouts.
Oven roasting is especially perfect for brussel sprouts! I think brussels sprouts got a bad reputation in the past because people were usually serving them steamed. Steaming usually leads to flavorless mushy brussels sprouts. Roasting them on the other hand makes them tender on the inside, but caramelized and crispy on the outside. It gives them the perfect flavor and texture combination!
Recipe Quick Notes
TLDR: A fun twist on your usual veggie side dish. Brussels sprouts are tender on the inside, crisp on the outside, and tossed in a tangy, sweet, and spicy sauce.
Lauren’s Take: I love that brussels sprouts have made a comeback over the last several years. This recipe is a restaurant style side dish that’s easy for a weeknight meal, but can also work to change up your holiday side!
Taste: Slightly sweet with a medium heat and a pleasant tang.
Texture: The outer layers of the brussels sprouts get crispy while the inside stays tender.
Time: Ready in 30 minutes.
Testing Notes: I’ve tested roasting brussels sprouts at different oven temperatures. I find that 400°F is usually the best. The sprouts have enough time to cook so the inside isn’t raw, but the outside doesn’t get burnt.
Expert Tips for Roasting Brussels Sprouts
- Pat them dry. After washing your produce, make sure to pat it dry very well so it can roast better.
- Cut into even pieces. If your brussels sprouts are all different sizes, try to cut them to similar sized pieces. You can cut large ones into quarters and leave smaller ones whole.
- Give them space. The key to roasting vegetables is to use a big enough baking sheet that they can have some space to spread out in an even layer. This promotes crisping and browning. If they are too close together, they will steam instead. I use a large baking sheet like this one, but you can also use two smaller half sheets instead.
- Skip the flipping. If you want to save a step, you don’t have to flip the brussels sprouts halfway through roasting. Just make sure to put them all cut side down to start with for optimal crispiness.
Ingredients and Substitutions
See the recipe card below for the complete list of ingredients and measurements.
- Fresh brussel sprouts – I recommend fresh brussels sprouts for this recipe. I have not tried roasting frozen brussels sprouts.
- 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. Use more or less to adjust for your spice preference.
- 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 – Adds the sweetness. Can swap for 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.
Equipment needed
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Buy Now → How to Make Roasted Honey Sriracha Brussels Sprouts
Step One: Prep
Remove any browned outer leaves. Wash brussels and pat dry. Trim stems and slice in half through the stem.
Step Two: Bake
Toss with olive oil, salt, and pepper. Roast for until brussels are tender on the inside and crispy on the outside.
Step Three: Whisk
While the brussels sprouts are roasting, whisk together the ingredients for the honey sriracha glaze.
Step Four: Toss
When sprouts are golden brown and tender, toss them in the glaze and serve!
Storage & Make Ahead
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 4-5 days. They are best fresh.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: Reheat sprouts in a skillet until warm, or microwave.
Make ahead: 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 Roasted Brussels Sprouts
Roasted brussels sprouts are a simple and easy side dish to pair with your main course. Here are some serving options!
- Perfectly Cooked Chicken Breasts
- Blackened Cast Iron Pork Tenderloin
- Southern Braised Pot Roast
- Blackened Cod with Tomato Corn Salsa
- Bang Bang Salmon
- Serve with Spicy Cajun Garlic Aioli as a dipping sauce
Frequently Asked Questions
To maximize the caramelization of the brussel sprouts, roast them cut side down. This way you can skip flipping them halfway through.
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.
More Side Dish Recipes
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This post was updated in 2023 with new copy, improved directions, better tips, and more serving suggestions.
Easy Roasted Honey Sriracha Brussel Sprouts
Ingredients
- 1 pound fresh brussels sprouts
- 1 tablespoons extra virgin olive oil
- salt and pepper to taste
Honey Sriracha Glaze
- 2 tablespoons honey
- 2 teaspoons sriracha
- 2 teaspoons rice wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon soy sauce
Instructions
- PREP: Preheat the oven to 400°F. Trim any browned stem pieces or leaves off from sprouts. Slice brussels sprouts lengthwise through the stem end. 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. Spread them out evenly on a baking sheet, cut side down. Roast for 20-30 minutes until they are fork tender on the inside and crispy on the outside.
- GLAZE: While the sprouts are in the oven, whisk together the ingredients for the glaze.
- TOSS: Toss roasted brussels sprouts with the glaze and serve immediately.
Notes
- If your brussels sprouts are all different sizes, try to cut them to similar sized pieces. You can cut large ones into quarters and leave smaller ones whole.
- The key to roasting vegetables is to use a big enough baking sheet that they can have some space to spread out in an even layer. This promotes crisping and browning. If they are too close together, they will steam instead. I use a large baking sheet like this one, but you can also use two smaller half sheets instead.
- If you want to save a step, you don’t have to flip the brussels sprouts halfway through roasting. Just make sure to put them all cut side down to start with for optimal crispiness.
- How to store leftovers: Store leftovers in an airtight container in the refrigerator for 4-5 days. They are best fresh.
- I don’t recommend freezing this recipe.
- Reheat sprouts in a skillet until warm, or microwave.
- Make ahead: 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.
Equipment
- Whisk
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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