These Honey Sriracha Brussels sprouts are incredibly crispy and doused in the most delicious sweet and spicy sauce that's totally addicting and made with only 4 ingredients. A perfect easy side dish for just about any main!
- Brussels sprouts: The star of the show and the vessel for the delicious sauce.
- Avocado or olive oil: Plain olive oil (not extra virgin) or avocado oil works great for this recipe.
- Sriracha: The spicy part of the sauce. Sriracha is a hot sauce made from chili pepper paste, distilled vinegar, garlic, and salt.
- Honey: The sweet part of the sauce. You can sub agave if you want to make it vegan.
- Rice vinegar: This brings a touch of acidity to the sauce. You could also use lime juice.
- Garlic: A grated garlic clove really infuses into the sauce and adds great flavor.
Step by step directions
1. Roast the brussels sprouts. Trim off the stem of the brussels sprouts and cut them in half. Toss with olive oil or avocado oil and sprinkle with salt and pepper. Roast at 425℉ for 25 minutes, tossing half way through.
2. Make the sauce. In a small bowl, mix together the sriracha, honey, rice vinegar, and grated garlic clove until well combined.
3. Toss the brussels sprouts in the sauce. Pour the mixed sauce over the brussels sprouts and toss to combine. You can put them back in the oven for 5 more minutes to caramelize the sauce a bit, but that is optional!
Tips and tricks
- Roast in a single layer flat side down: when you're roasting the brussels sprouts, make sure they're in a single layer with the flat side down - this will help them get extra crispy.
- Use a non-stick sheet pan or parchment: if you're confident in your non-stick, I recommend using that because you'll get a really nice brown. If not, use a layer of parchment paper! You'll still get a great crisp.
- Buy vibrant brussels sprouts: when looking for the sprouts to buy, look for the ones that are a nice vibrant / saturate green. If they're dull/brown looking, best to avoid.
- Adjust heat level to your liking: if you want the sauce a bit spicier, just add more sriracha! if you want it a bit less spicy, pull back on the sriracha or add more honey.
How to cook brussels sprouts in the air fryer
Instead of roasting the brussels sprouts, you can cook them in the air fryer! Just personal preference.
To cook these in the air fryer - preheat it to 375℉ and prep the brussels sprouts in the same way as for roasting (trim, cut in half, toss with olive oil and salt). Arrange them in a single layer and air fry for 15 minutes, tossing half way through.
If needed, air fry in two batches so you can really cook them in a single layer (this will make sure they get crispy!).
Then make the sauce and toss with the cooked brussels sprouts.
What to serve with brussels sprouts
Brussels sprouts are truly so versatile you could serve a wide variety of dishes, but a few of my favorites are Instant Pot Pulled BBQ Chicken, Creamy Roasted Garlic and Bacon Gnocchi, or Apple Cider Braised Chicken Thighs.
Yes! You can trim/cut the brussels sprouts and make the sauce in advance (keep it in the fridge). Then when you want to eat, just roast the brussels sprouts and toss in the finished sauce. Take the sauce out of the fridge when you start preheating the oven for so it can lose its chill.
Sure! They won't get as crispy, but to use frozen brussels sprouts preheat your oven to 400℉ and cook them for 15 minutes, flip, cook for 15 minutes more, then broil for a few minutes.
In the fridge for up to 3 weeks in an air-tight container.
There's really SO many! I wouldn't do them justice - so you can read about them here.
Honey Sriracha Brussels Sprouts
- 2 lbs brussels sprouts
- 2 tablespoon avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon sriracha
- 2 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic grated
- Preheat your oven to 425℉.
- Trim off the stem of the brussels sprouts and cut them in half. Toss with avocado oil and sprinkle with salt and pepper. Roast for 25 minutes, tossing half way through.
- In a small bowl, mix together the sriracha, honey, rice vinegar, and grated garlic clove until well combined.
- Pour the mixed sauce over the brussels sprouts and toss to combine. You can put them back in the oven for 5 more minutes to caramelize the sauce a bit, but that is optional!