Honey Sriracha Brussels Sprouts

Crispy sweet-heat glaze in 25 minutes, oven or 15-minute air fryer

Sticky honey, bright sriracha, and deeply caramelized sprouts turn a simple veg into a snackable side or bowl topper.

Why You’ll Love It

• Crispy outside, tender inside: High heat and smart spacing create charred edges that hold a glossy sweet-spicy glaze for Healthy Veg Side Dishes.
• Fast weeknight timing: 25 minutes in the oven or 15 in the air fryer fits busy Dinners With Brussel Sprouts.
• Balanced sweet heat: Honey rounds the chili kick for Brussel Sprout Recipes Sweet without cloying sugar.
• Bowl-ready: Add rice, quinoa, or chicken for Brussel Sprout Bowl Recipes that meal-prep well.
• Flexible format: Halves or Whole Brussel Sprout Recipes style, hot or chilled for Cold Brussel Sprout Recipes.

Ingredients (notes only)

• Brussels sprouts: Halved for max surface area. Small sprouts can be roasted whole.
• Neutral oil: Avocado or light olive oil for high-heat roasting.
• Honey + sriracha: The sweet-heat duo. Adjust to taste.
• Soy sauce or tamari: Salty umami backbone.
• Rice vinegar + lime: Bright acidity keeps flavors lively.
• Garlic + ginger: Freshly grated gives the glaze depth.
• Finishers: Toasted sesame seeds and scallions for crunch and aroma.

Step-by-Step Instructions

1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment, or preheat a bare metal pan for extra browning.
2. Prep sprouts: Trim ends, halve top to bottom. Pat very dry for crisping.
3. Season: Toss sprouts with 1½ Tbsp oil, ¾ tsp kosher salt, and ¼ tsp pepper. Spread cut-side down with space.
4. Roast 18–22 minutes: Flip once at 12 minutes, roast until edges are charry and centers tender.
5. Make glaze: Whisk 3 Tbsp honey, 2 Tbsp sriracha, 1 Tbsp soy or tamari, 1 Tbsp rice vinegar, 1 tsp grated ginger, 1 grated garlic clove, and 1 tsp lime juice.
6. Glaze and set: Toss hot sprouts with glaze. Return to oven 2–3 minutes to set the sheen without burning sugars.
7. Finish: Sprinkle sesame seeds and scallions. Serve with lime wedges.

Air fryer (15 minutes): 390°F (200°C). Toss seasoned sprouts with 1 Tbsp oil. Air fry 8 minutes, shake, then 4–6 minutes more until charred. Toss in glaze and air fry 1 minute to set.

Pro Tips

• Dry = crisp: Water steams. After rinsing, spread sprouts on a towel to dry fully.
• Cut for contact: Halves placed cut-side down get that restaurant sear.
• Glaze last: Add honey at the end to avoid scorched sugars.
• Batch wisely: Crowding kills browning. Use two pans if needed.
• Lime at table: A squeeze right before eating brightens sweet-heat perfectly.

Variations (mapped to interests)

• Stir-Fry Skillet (Brussel Sprouts Stir Fry): Sear sprouts in 1 Tbsp oil over medium-high 6–8 min until charry. Add glaze, bubble 60–90 sec to reduce.
• Whole Roasted (Whole Brussel Sprout Recipes): Roast small whole sprouts 25–28 min, then glaze 2–3 min.
• Sweet Sesame (Brussel Sprout Recipes Sweet / Sweet Brussels Sprouts Recipe): Add 1 tsp toasted sesame oil, finish with extra honey drizzle.
• Cold Lunch Prep (Cold Brussel Sprout Recipes): Roast, cool, toss with 1 tsp extra rice vinegar and sliced cucumbers. Pack with edamame.
• High-Protein Bowl (Tirzepatide Meal Ideas / Brussel Sprout Bowl Recipes): Serve over cauliflower rice or quinoa with grilled chicken or tofu, extra scallions, and pickled carrots. Lightly glaze to keep calories modest.

How to Serve

• Weeknight side: With Honey Garlic Chicken Thighs or baked salmon.
• Bowl build: Quinoa, sprouts, edamame, avocado, and a lime wedge.
• Party platter: Toothpicks, sesame sprinkle, and extra glaze for dipping.
• Holiday swap: A modern alternative to heavy casseroles on mixed veggie boards.

Make Ahead & Storage

• Make-ahead: Mix glaze up to 5 days ahead. Roast sprouts up to 2 days ahead; re-crisp, then glaze.
• Fridge: 3–4 days in an airtight container.
• Reheat: 400°F (205°C) 6–8 minutes or air fryer 375°F (190°C) 4–6 minutes, then re-glaze lightly.
• Freeze: Not ideal; texture softens.

FAQs

Can I reduce the heat?
Use 1 Tbsp sriracha or swap part for ketchup. Keep the acid so it doesn’t taste flat.

Can I make it gluten-free?
Yes. Use tamari or coconut aminos and confirm sriracha brand is GF.

Why aren’t my sprouts crisp?
They were wet or crowded. Dry thoroughly, use a hot pan, and leave space.

Is this good cold?
Yes. Roast, cool, and finish with a touch more vinegar and lime for a bright chilled side.

Simple Nutrition Table (estimate per serving, 1/4 recipe)

Calories 170 • Carbs 24g • Fiber 6g • Sugars 14g • Fat 7g • Protein 5g • Sodium 420mg
Nutrition is an estimate and varies by brand and method.