Honey Sriracha Roasted Brussels Sprouts

Ever notice how Brussels sprouts have gone from the vegetable everyone dreaded to the one people order proudly at fancy restaurants? Funny shift, right? I still remember watching a friend pop one into her mouth, pause, then say, “Wait… why does this taste amazing?” That’s the power of a good roast, a good glaze, and a good little kick of heat. And this Honey Sriracha Roasted Brussels Sprouts recipe nails all of it.

These sprouts hit that sweet–spicy–crispy corner that’s wildly addictive. They caramelize in all the right places. They get charred, a little sticky, and honestly? You’ll wonder why you ever steamed them. If you’re ready for a side dish that steals the show—or, let’s be real, becomes the show—this is it.

Why It’s Special

This recipe is all about contrast. Sweet honey meets fiery Sriracha. Crunchy edges meet tender centers. Mild vegetable meets bold glaze. That dynamic is what makes these Honey Sriracha Roasted Brussels Sprouts something people remember.

Brussels sprouts have deep roots in European cooking, especially Belgian food culture (hence the name). But their modern renaissance? That’s pure culinary evolution. Chefs figured out that roasting them brings out a nutty sweetness you don’t get any other way. Add the sweet heat combo—it’s basically a flavor upgrade package.

For me, this dish also sits in that comforting space of weeknight-friendly yet dinner-party impressive. It’s easy. It’s reliable. It never tastes like “just a vegetable.” And hey, if you’re trying to impress someone with your cooking skills? People always assume this dish is harder than it is.

Ingredients & Substitutions

Brussels Sprouts

Fresh is best. Look for tight, green, heavy sprouts.
If yours are yellowing or soft, skip them—roasting will just highlight the flaws.

Substitutions:
Broccoli florets, halved baby bok choy, or even bite-sized cauliflower all roast beautifully with this honey-Sriracha glaze.

Honey

Any runny honey works. Clover, wildflower, local market stuff—it all melts and caramelizes nicely.

Substitutions:
Maple syrup for a more earthy sweetness.
Agave for a lighter sweetness (also vegan-friendly).

Sriracha

Classic Sriracha brings heat, tang, and a garlicky base.

Substitutions:
Gochujang (loosen with a splash of rice vinegar).
Chili crisp (but skip or reduce the oil portion).
Your favorite hot sauce—just adjust quantity to taste.

Olive Oil

Helps crisp the sprouts and carries flavor.

Substitutions:
Avocado oil for high-heat reliability.
Toasted sesame oil for a deeper flavor (but use only 1–2 teaspoons—it’s potent).

Soy Sauce

Adds salty, savory backbone.

Substitutions:
Tamari (gluten-free).
Coconut aminos (slightly sweeter and less salty).

Garlic

Fresh minced garlic adds aroma and depth.

Substitutions:
Garlic powder works in a pinch—use ½ teaspoon.

Salt & Pepper

Essential for balance. Go lighter on salt if your soy sauce is already extra salty.

Optional Boosters

Sesame seeds
Lime juice
Fresh cilantro
Crushed peanuts
A splash of rice vinegar
These little extras never hurt.

Step-by-Step Instructions

1. Prep the Sprouts

Trim the stem ends, pull off any loose leaves, and slice each sprout in half.
If some are gigantic, quarter them so everything roasts evenly.

Pro tip: More flat sides = more crisp edges.

2. Dry Them Properly

This part matters more than people think. Damp sprouts steam, not roast.
Pat them dry with a clean towel or paper towels.

3. Make the Glaze

Whisk together honey, Sriracha, soy sauce, olive oil, garlic, and a pinch of pepper.
Taste it. Too sweet? Add a dash of soy. Too spicy? Add more honey.
Adjust before roasting—it’s easier now than later.

4. Toss & Coat

Dump sprouts into a bowl and toss with the glaze until everything’s evenly covered.
Let them sit for 5 minutes. The flavor soaks in a little.

5. Spread on a Sheet Pan

Line a pan with parchment or foil.
Flip the sprouts cut-side down—this is how you get that golden crust.

6. Roast

Go for 425°F (220°C).
Heat plus honey equals caramelization, so keep an eye on them.
Roast for 18–25 minutes, depending on sprout size and your oven’s personality.

7. Finish with Extra Glaze

Optional but highly recommended:
Drizzle a tiny amount of fresh glaze over the hot roasted sprouts for shine and extra flavor pop.

Variations

Extra Spicy: Add red pepper flakes.
Vegan: Use maple syrup instead of honey.
Crunchy: Sprinkle peanuts or cashews before serving.
Smoky: Add a dash of smoked paprika to the glaze.

Cooking Techniques & Science

Roasting at high heat transforms Brussels sprouts. The natural sugars caramelize, which brings out that almost chestnut-like sweetness. The Maillard reaction (fancy chemistry term for browning) is your friend here—it gives you complexity, nuttiness, and depth.

Honey speeds up browning, so a slightly higher oven temp is ideal. The Sriracha’s acidity also balances everything, preventing the flavor from becoming too cloying.

Using a heavy sheet pan helps maintain strong bottom heat.
Crowding the pan? That’ll ruin your crispiness—steam city.
Airflow is key.

Tongs help you flip, but honestly… if everything’s positioned cut-side down to start, you already win half the battle.

Tools That Help

Heavy-duty sheet pan
Sharp chef’s knife
Mixing bowl
Silicone spatula
Parchment (makes cleanup dreamy)

And if you have a convection setting? Oh my. Use it. Reduce oven temp by about 25°F and enjoy even crispier edges.

👉 Recipe Card: Honey Sriracha Roasted Brussels Sprouts

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4

Ingredients

1 ½ pounds Brussels sprouts, trimmed and halved
3 tablespoons honey
2 tablespoons Sriracha
1 tablespoon soy sauce
2 tablespoons olive oil
2 garlic cloves, minced
Salt and pepper to taste
Optional: sesame seeds, lime juice, fresh cilantro

Instructions

1. Preheat oven to 425°F (220°C).
2. Trim and halve Brussels sprouts; pat dry.
3. In a bowl, whisk honey, Sriracha, soy sauce, olive oil, garlic, salt, and pepper.
4. Toss sprouts in the mixture until well coated.
5. Arrange cut-side down on a lined sheet pan.
6. Roast 18–25 minutes, until browned and crisp on the edges.
7. Drizzle with extra glaze or finish with sesame seeds and lime juice.
8. Serve hot.

Nutrition (per serving, approx)

Calories: ~170
Carbs: 21g
Protein: 5g
Fat: 7g
Fiber: 4g
Sugar: 12g
Sodium: Varies by soy sauce

Serving & Pairing Suggestions

These Honey Sriracha Roasted Brussels Sprouts shine in so many ways.
They pair beautifully with roasted chicken, grilled salmon, seared tofu, or even a simple bowl of rice. The sweet-heat combo balances richer proteins perfectly.

Toss them over a grain bowl with quinoa and avocado, and you’ve got a café-level lunch.
Serve alongside crispy pork belly for a flavor-packed contrast.
Or make them the star of the plate—just add an herby yogurt sauce or tahini drizzle.

For drinks, a crisp pilsner or light citrusy white wine (think Sauvignon Blanc) works wonders.
If you prefer non-alcoholic, try sparkling water with a squeeze of lime.

Plating tip: Don’t hide the crispy edges—pile them high, drizzle a little glaze, sprinkle sesame seeds, and boom… you’ve made Brussels sprouts glamorous.

Conclusion

Honey Sriracha Roasted Brussels Sprouts are everything a good side dish should be—bold, balanced, a little surprising, and ridiculously easy. They’re a weeknight go-to but also impress at holiday dinners and potlucks. Keep your heat high, your sprouts dry, and your glaze balanced. Once you’ve got that down, you can twist this recipe in so many creative directions.

Have fun with it. Taste as you go. Adjust the sweet–spicy balance to your liking. Cooking’s supposed to feel like play, after all.

FAQs

Do I need to boil the Brussels sprouts first?

Nope. Roasting them raw gives you that delicious caramelized texture. Boiling can make them mushy and bland.

Why aren’t my sprouts crispy?

Too much moisture or a crowded pan. Dry them well and give them space to roast, not steam.

Can I make this recipe ahead of time?

Yes, but they lose some crispiness. Reheat in a hot oven or air fryer for best texture.

Is there a way to make them less spicy?

Use less Sriracha or increase the honey. You can also add a squeeze of lime to mellow the heat.

Can I air-fry this recipe?

Absolutely. 380°F (193°C) for 12–15 minutes, shaking halfway. Same glaze, same deliciousness.

If you’d like, I can also create Pinterest pins, SEO meta descriptions, or a companion “How to Roast Brussels Sprouts” guide.