Looking for an easy-to-make vegetable side dish with a bold kick? These Sweet and Spicy Green Beans are oven-roasted in olive oil and drizzled with a honey and sriracha glaze. Want more heat? Just sprinkle red pepper flakes on top before serving! This recipe takes green beans to a whole new level of flavor! If you love the sweet and spicy combination in these green beans, you’ve got to try my Sweet Sriracha Brussels Sprouts, too! They’re another oven-roasted favorite with that irresistible honey and sriracha glaze.
Ingredients & Substitutions
- Green Beans: For the best texture when roasting, use fresh green beans. I like to trim the beans to get rid of the tough, fibrous ends. Then, toss the green beans with olive oil, salt, and pepper.
- Honey: The sweetness in the sweet and spicy green beans comes from the honey. It helps balance the heat from the Sriracha.
- Sriracha: Sriracha is spicy, so I would stick to the tablespoon of it for these green beans. However, it is easy to adjust the amount to your liking. Start with 1-2 teaspoons if you don’t want the beans to be too spicy. Or, crank up the heat and use more if you can handle even more spice! If you don’t have sriracha, you can substitute it with chili garlic sauce, jalapeno hot sauce, or sweet chili sauce.
- Red Pepper Flakes: For those of you who want even more of a kick in these green beans (not me!), add some red pepper flakes, also called crushed red pepper.
Can I Use Frozen or Canned Green Beans?
Yes, you can use frozen or canned green beans, but fresh green beans will give you the best texture for roasting. If using frozen green beans, thaw and pat them dry before roasting to avoid excess moisture. For canned green beans, drain and rinse them well, but note they may be softer, so reduce the cooking time to prevent them from becoming mushy.
What Other Vegetables Can I Use With Honey Sriracha Glaze?
After using the honey sriracha glaze on Brussels sprouts, I knew I had to try it with green beans, too. I loved it! Some other vegetables you may want to try are:
- Cauliflower
- Bell peppers
- Carrots
- Broccoli
Let me know if you try the sweet and spicy glaze with any other vegetables!
Storing & Reheating Sweet and Spicy Green Beans
To store leftover Sweet and Spicy Green Beans, let them cool completely. Then, put them in an airtight container and place them in the refrigerator for up to 3-4 days. For the best taste, reheat them in the oven or air fryer to bring back the crisp texture. You can also use the microwave, but they might not be as crispy.
Sweet and Spicy Green Beans
Ingredients
- 1 pound green beans, trimmed
- 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 oven to 425°F. Line a large baking sheet with parchment paper.
- To a large bowl, add green beans, olive oil, kosher salt, and black pepper. Toss until the beans are evenly coated.
- Spread the green beans in a single layer on the lined baking sheet.
- Roast for 20 minutes, or until the beans are tender and have a crispy exterior.
- While the green beans are roasting, combine honey and sriracha in a small bowl and set aside.
- Once the beans are done roasting (they should be golden brown and slightly blistered), drizzle the honey-sriracha mixture over them. Toss to coat.
- Return the beans 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 loved these green beans! The sweet and spicy combo is perfect, and they had just the right amount of heat without being overwhelming.
Elizabeth
I loved our Sriracha Brussels sprouts, so I knew I would like these green beans, and I did! What a great way to spice up vegetables!
Annabelle
I usually find green beans boring, but the honey and sriracha elevate them to something special. So good!
Bella
These are great! The balance of sweetness and spice is spot on, and I even added some red pepper flakes for more heat!
Selena
I appreciated the quick prep time, but I found the sriracha a bit too spicy for my taste. I think next time I'll dial it back a little. Still tasty overall!
