These oven roasted honey sriracha brussels sprouts are a complete game changer. Crunchy, spicy and sweet, they make for an absolutely fantastic side dish.
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Brussels sprouts have an undeserved reputation as one of the least popular vegetables out there. With this easy recipe, I aim to change your mind once and for all. Brussels don't have to be boring, bland or boiled - quite the opposite!
Perfectly roasted brussels sprouts with a crispy, sweet glaze, and a kick of spice, is an amazing dish with so much flavor. These are perfect to pair with your holiday meal or Sunday roast dinner, but they also work incredibly well in a tasty salad or served with your favorite red meat entree.
If you love this recipe, you might also like my Garlic Parmesan Brussels Sprouts.
Ingredients
For this recipe you will need sriracha, honey, olive oil, salt, pepper and of course brussels sprouts.
For the best results, I recommend using fresh, raw brussels sprouts, however frozen sprouts can also be used if you defrost them first.
Instructions
Preheat the oven to 410°F / 210°C / 200°C fan oven.
Brussels sprouts have to be cleaned throroughly before use. Rinse them under running water, and remove any damaged outer leaves. You should also cut off the base of the sprouts, as it has a really bitter flavor.
Slice the brussels in half, and add them to a bowl. Add honey, sriracha, salt and pepper, and stir to coat the sprouts thoroughly.
Transfer the vegetables to a baking sheet, and roast the brussels sprouts in the oven until they are slightly charred and have softened, around 20-30 minutes. They should be soft enough to push a fork through with little resistance.
Top tips
Here are all my best advice that will help you make this recipe absolutely perfect:
- These taste best when served immediately. If you want to prepare the brussels sprouts ahead, you can clean them and add the marinade, then leave in the fridge overnight or until you're ready to roast them.
- Use a runny honey as they are way easier to work with. If your honey is very thick, you can warm it in a microwave for it to become spreadable.
Variations
You can of course make adjustments to this recipe to suit your preferences and needs. Here are some of my favorite ways to change things up:
- Vegan: Use agave nectar instead of honey to make the sprouts vegan.
- Not a fan of spice, or cooking for kids? Omit the sriracha, and replace the honey for maple syrup for a tasty sweet version of the dish.
Serving suggestions
What do you serve with honey srirachs brussels sprouts? Whatever you want, of course! You can serve them as a part of a roast dinner, or any other meal that you would normally serve brussels sprouts with.
As they are spicy, I also quite like them served with some dishes that you might not normally pair with brussels sprouts, like air fryer breaded chicken.
Here are some other excellent pairings:
- Slow cooker gammon in coke
- Air fryer whole chicken
- Air fryer steak
- Chicken marsala without wine
- Air fryer pork tenderloin
Leftovers
Leftover brussels sprouts with honey and sriracha can be stored in an airtight container for up to 4 days. Reheat them in a microwave or skillet, and serve them warm as a side dish, or enjoy them cold in other dishes such as salads or wraps.
Frequently asked questions
Sriracha is a chili sauce, typically used as a condiment, or as an ingredient to spice up dishes.
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Honey Sriracha Brussels Sprouts
Ingredients
Instructions
- Preheat the oven to 410°F / 210°C / 200°C fan oven.
- Brussels sprouts have to be cleaned throroughly before use. Rinse them under running water, and remove any damaged outer leaves. You should also cut off the base of the sprouts, as it has a really bitter flavor.
- Slice the brussels in half, and add them to a bowl. Add honey, sriracha, salt and pepper, and stir to coat the sprouts thoroughly.
- Transfer the vegetables to a baking sheet, and roast the brussels sprouts in the oven until they are slightly charred and have softened, around 20-30 minutes. They should be soft enough to push a fork through with little resistance.
Notes
- Brussels sprouts taste best when served immediately. If you want to prepare the brussels sprouts ahead, you can clean them and add the marinade, then leave in the fridge overnight or until you're ready to roast them.
- Leftovers can be stored in the fridge for up to 3 days. They will lose their crunch when refrigerated, but will still be good!
- Choose a runny honey as they are way easier to work with.
- Make the recipe vegan by replacing the honey with agave syrup.
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