Dinner

Honey Sriracha Brussels Sprouts Recipe

ByMatteo Rossi November 17, 2025November 17, 2025

Introduction

Honey Sriracha Brussels Sprouts offer a perfect balance of sweet, spicy, and savory flavors that make for an addictive side dish. Roasted to golden perfection and tossed in a sticky, flavorful sauce, these sprouts are sure to impress both fans and skeptics alike.

The image shows a white bowl filled with roasted Brussels sprouts that have a caramelized, glossy brown and green surface, giving them a slightly crispy and juicy look. The Brussels sprouts are coated with a shiny glaze and sprinkled generously with white and black sesame seeds, adding a textured contrast. Bright green chopped scallions are scattered on top, adding a fresh color accent. The bowl sits on a white marbled textured surface with a soft blurred background that highlights the dish's vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1/4 cup honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon sesame seeds
Chopped green onions, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Toss until evenly coated.
Step 3: In a small bowl, whisk together honey, Sriracha sauce, soy sauce, and garlic powder until well combined.
Step 4: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
Step 5: Once roasted, remove the Brussels sprouts from the oven and drizzle the honey Sriracha sauce over them. Toss gently to coat.
Step 6: Garnish with sesame seeds and chopped green onions before serving.

Tips & Variations

For extra crispiness, use a convection setting if your oven has one.
Substitute maple syrup for honey if you want a vegan option.
Add crushed peanuts or cashews for added crunch and texture.
If you prefer less heat, reduce the Sriracha sauce or replace it with a milder chili sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the oven to help retain crispiness. Avoid microwaving as it can make the Brussels sprouts soggy.

How to Serve

A white bowl filled with cooked Brussels sprouts, some whole and some cut in half showing a caramelized golden-brown texture on the flat sides. The bright green color of the Brussels sprouts contrasts with the deep brown and crispy edges. The dish is topped with chopped green onions and sprinkled with white sesame seeds. The bowl sits on a white marbled surface, with natural light highlighting the glossy and slightly oily texture of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are best for roasting, you can use frozen ones. Just be sure to thaw and dry them well before coating with oil to prevent sogginess.

How spicy is this dish?

The heat level depends on the amount of Sriracha used. The recipe balances sweetness and spice, but you can adjust the Sriracha up or down to suit your taste.