These Honey Sriracha Brussels Sprouts are incredibly crispy and doused in the most delicious sweet and spicy sauce that's totally addicting. It's a quick and easy recipe made with just a few ingredients that all pack a serious punch.
Just a few simple ingredients are needed to make this perfect vegetarian side dish!
- Brussels sprouts: The star of the show and the vessel for the delicious sauce – truly one of my favorite vegetables, they don't get the hype they deserve!
- 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.
- If you want a milder flavor / are not a fam of spicy food, try sweet chili sauce instead.
- Honey: The sweet part of the sauce that balances out the spiciness of the sriracha. You can sub maple syrup or even agave if you want to make it vegan. The sweetness of the honey mixed with the sriracha makes this perfect sweet/spicy combo.
- Rice vinegar: This brings a touch of acidity to the sauce. You could also use lime juice or lemon juice.
- Garlic: A grated garlic clove really infuses into the sauce and adds great flavor.
- You could use garlic powder if you're in a pinch but fresh garlic is really lovely.
Step by step directions
A few quick steps and barely any prep time, and you'll have these spicy brussels sprouts ready to devour.
1. Roast the brussels sprouts. Trim off the stem of the brussels sprouts and cut them in half. Add them to a large bowl, toss them with avocado oil, salt and pepper. Place the brussels sprouts on a parchment paper lined large baking sheet. Roast them at 425℉ for 25 minutes, tossing half way through, until they're golden brown and crispy.
2. Make the spicy honey sriracha sauce sauce. While the brussels sprouts are roasting, grab a small bowl and mix together the sriracha, honey, rice vinegar, and a grated garlic clove until well combined.
3. Toss the brussels sprouts in the sauce. When the brussels sprouts are done roasting, pour the honey sriracha mixture over them 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
Check out the below tips and tricks to help make sure you get the best results from this delicious recipe
- Remove any outer leaves that are falling off, they run the risk of burning.
- Roast the brussels sprouts in a single layer with the flat side down – this is the best way to get them nice and crispy.
- Use a non-stick baking sheet pan or parchment paper – if you're confident in your non-stick, I recommend using that because you'll get a really nice golden brown. If not, use a layer of parchment paper! You'll still get a great crisp.
- When buying brussels sprouts, look for the ones that are a nice vibrant / saturate green. If they're dull/brown looking, it's best to avoid.
- Adjust spiciness 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.
- If the brussels sprouts are different sizes, just make sure you cut them into pieces the same size so they bake evenly.
- If you want some extra sauce to dip in just make 1.5 the recipe and save some on the side.
Air fryer instructions
Instead of oven-roasted brussel sprouts, you can you can cook them in the air fryer!
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.
Storage and reheating
Storage: allow the brussels sprouts to cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
Reheating: You can warm in the oven or in the microwave. If the oven, line a baking sheet with parchment paper and roast the brussels sprouts at 350 for 20ish minutes until warmed through. If microwave, simply warm for a few minutes.
Yes! You can trim/cut the brussels sprouts and make the sauce in advance (keep it in the fridge), but keep them separate. 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.
There's really SO many! I wouldn't do them justice - so you can read about them here.
More side dish recipes
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. Place in an even layer on a parchment paper lined baking sheet, cut-side down. 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.
- When the brussels sprouts are done roasting, pour the sauce over them 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!