It's a flavorful, quick and easy way of transforming plain sprouts into a tasty dish. They make a superb addition to your Thanksgiving table. Crunchy but tender Brussels sprouts meet a delectable glaze of honey and Sriracha in this recipe that'll make you want to dig into your veggies.
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Quick and unique
This is a simple side dish with a wonderful balance of contrasting flavors, sweet and spicy from the honey sriracha glaze and a touch of savory bitterness from the Brussels sprouts.
They're siblings to our other favorite way of making these green, little cabbage-like vegetables, Brussels sprouts with bacon and balsamic and a different side dish for the holidays.
- Simple preparation: you need a few ingredients and minimal prep work. You can roast or pan-fry the Brussels sprouts and then toss them in the sauce for a quick and tasty dish.
- Incredibly flavorful: the sprouts are baked and slightly charred first in the oven and then slathered with a rich mixture of smooth honey and spicy sriracha, which is a flavor powerhouse.
Ingredient Notes
- Brussels sprouts: fresh is always our recommendation, but you can use frozen.
- Olive oil: you can use sunflower or other oil if you don't like olive.
- Honey: I like regular clover honey, but you might want to experiment with other flavors.
- Sriracha sauce: it's a sweet, spicy red pepper sauce.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Maple syrup and orange: use them instead of honey and lemon juice.
- Lime juice instead of lemon.
- Garlic: roast whole garlic cloves with the Brussels sprouts. They add a subtly sweet, nutty flavor that goes well with the other ingredients.
- Other cruciferous vegetables: mix in roasted broccoli or cauliflower (part of the same family of vegetables as Brussels sprouts). Roast them all together.
How to choose Brussels sprouts
- Size and firmness: look for Brussels sprouts that are small to medium-sized (about 1-1.5 inches in diameter), like tiny little cabbages, and feel firm to the touch. Avoid any that are soft, mushy, or have visible blemishes.
- Color: they should have a vibrant green color. Avoid those that are yellowing or have a dull, pale appearance, as this indicates they are past their prime.
- Leaves: they should be tightly packed and not loose or starting to separate. Loose leaves can be a sign of over-mature sprouts.
- Smell: they should have a mild, slightly cabbage-like scent. If they smell sour or unpleasant, they may be overripe.
- Season: Brussels sprouts are typically in season in the fall and winter and tend to taste the best during this time. However, you can find them year-round in many places.
How to make this dish
Halved or whole Brussels sprouts? It's up to you. We alternate between both. Today, we left them whole. It's just a matter of preference. We halved them for the bacon balsamic sprouts post if you want to check it out.
How much honey glaze should you add? We use a small amount that adds a lot of flavor without overpowering the flavor of the veggies. But you can up to double the amount.
Use aluminum foil to roast the sprouts. It will make cleaning up easier.
Stir the sauce ingredients in a medium saucepan until thick and integrated.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead: roast the Brussels sprouts up to 2 days ahead and keep them well covered in the refrigerator. Reheat for 15 minutes in a medium oven and add the rest of the ingredients as specified in the recipe.
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Honey Sriracha Brussels Sprouts (roasted)
Ingredients
- 2 pounds Brussels sprouts, fresh or frozen (see Notes below)
- ½ cup runny honey
- 2 tablespoons sriracha
- ¼ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Preheat oven to 350°F (180°C).
- Cover a baking sheet with a piece of aluminum paper.
- Wash and dry brussels sprouts.
- Cut the tough end a little. You want to leave the sprout whole. Discard the outer leaves that are blemished or yellow.
- Cut each one in half and place in the prepared sheet pan.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Bake for about 40 minutes, checking every ten or so and moving them around so they don't burn. Turn down the oven if the pieces are still too firm but browning too quickly. You want golden brown pieces but not burned. The time will depend on the oven and size of the vegetables.
For the honey glaze:
- Meanwhile mix honey, sriracha, olive oil, lemon juice and ¼ teaspoon salt in a small saucepan.
- Cook over low heat for a few minutes until it thickens slightly. It should be syrupy. Taste and adjust to your palate.
- Drizzle half of it over the Brussels sprouts during the last 5 minutes in the oven. Transfer to a platter and drizzle the rest of the honey sriracha sauce before serving.
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