Sweet Sriracha Brussels Sprouts are roasted in the oven until golden brown and crispy then drizzled with a flavorful glaze of honey and Sriracha. They pack a nice kick, and for even more heat, I like to sprinkle in some red pepper flakes! This vegetable side dish will elevate any meal–and it might just make you a Brussels sprouts fan if you aren’t one already! If you’re looking for a less spicy option, or just want to enjoy the natural flavors of Brussels sprouts, you’ll love my Roasted Brussels Sprouts recipe. They are equally crispy, delicious, and super easy to make!
Ingredients & Substitutions
- Brussels Sprouts: Brussels sprouts are full of nutritional benefits, including lots of nutrients, and antioxidants, vitamin C, and are high in fiber, among other things. Clean the Brussels sprouts before cutting them in half and tossing them in the olive oil, salt, and pepper.
- Honey: The honey adds sweetness to balance the heat from the Sriracha. It also caramelizes slightly when drizzled over the hot Brussels sprouts.
- Sriracha: The Sriracha brings the heat to the Brussels sprouts! I would stick with the tablespoon in this Brussels sprouts recipe. But, if you really want more heat, add a little more! On the other hand, for less spice, start with a teaspoon or two.
- Red Pepper Flakes: If the Sriracha is not enough spice for you, add red pepper flakes (also called crushed red pepper). It is an easy way to customize the spice level of the Brussels sprouts.
Are Sweet Sriracha Brussels Sprouts Spicy?
Although subjective, yes, these would be considered spicy Brussels sprouts. I have used Sriracha before, and it is a fine line (or measurement, should I say) when it comes to the amount of it and its spice level. I think this Brussels sprouts recipe is the perfect side dish with a blend of sweet and spice as written. But, it is easy to adjust to your taste buds!
Selecting & Preparing Brussels Sprouts
When buying Brussels sprouts, choose ones that are bright green and feel heavy for their size. Avoid any with brown spots or yellow leaves. Brussels sprouts are in season from September to March, so that’s the best time to find fresh ones with fewer brown and yellow outer leaves. Before trimming the ends, wash the Brussels sprouts well in cold water. Then, use a sharp chef’s knife to cut off the bottom of the core. Remove any loose or brown leaves. When slicing them in half, I like to place them on a lined baking sheet with the cut side down.
Storing & Reheating Sweet Sriracha Brussels Sprouts
To store leftover Sweet Sriracha Brussels Sprouts, let them cool completely, then place them in an airtight container in the refrigerator for up to 3-4 days. For the best results, reheat them in the oven or air fryer to make them crispy Brussels sprouts. You can also use the microwave, but they won’t be as crispy.
Sweet Sriracha Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts, cleaned, halved
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon sriracha
- red pepper flakes, optional for garnish
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- To a large bowl, add Brussels sprouts, olive oil, kosher salt, and black pepper. Toss until the Brussels sprouts are evenly coated.
- Spread the Brussels sprouts in a single layer on the lined baking sheet.
- Roast for 20-25 minutes, or until the Brussels sprouts are tender and have a crispy exterior.
- While the Brussels sprouts are roasting, combine honey and sriracha in a small bowl and set aside.
- Once the Brussels sprouts are done roasting, drizzle the honey-sriracha mixture over them. Toss to coat.
- Return the Brussels sprouts to the oven, spreading them in an even layer, and bake for another 3-5 minutes, until warmed through.
- Serve with a sprinkle of red pepper flakes, if desired.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
I love spicy, so these were right up my alley. In fact, I even added some extra red pepper flakes for more of a kick!
Elizabeth
I loved these! I was afraid they would be too hot because of the Sriracha, but it was the perfect blend of sweet and heat! (Hey, that rhymes!)
Annabelle
These had a good amount of kick with a lot of flavor.
Bella
These Sweet Sriracha Brussels Sprouts were amazing! The balance of sweet honey and spicy sriracha was perfect. They roasted nicely and had a great crunch. I’ll definitely make these again!
Selena
I found the Sweet Sriracha Brussels Sprouts to be too spicy for my taste. The heat from the sriracha overpowered the sweetness, making it hard to enjoy. I think I’ll tone down the sriracha next time.
