Ingredients
- 1½ lb (680 g) Brussels sprouts, trimmed and halved (small ones whole)
- 1½ Tbsp avocado or light olive oil
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 3 Tbsp honey
- 2 Tbsp sriracha
- 1 Tbsp soy sauce or tamari
- 1 Tbsp rice vinegar
- 1 tsp fresh grated ginger
- 1 clove garlic, grated
- 1 tsp lime juice
- 1 Tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- lime wedges, for serving
Equipment
- rimmed sheet pan
- mixing bowl
- whisk or small bowl (for glaze)
- air fryer (optional)
- skillet or wok (optional for stir-fry)
Method
- Preheat oven to 425°F (220°C). Toss Brussels sprouts with oil, salt, and pepper. Arrange cut-side down on a sheet pan with space between each piece.
- Roast 18–22 minutes, flipping once halfway through for even browning.
- Meanwhile, whisk together honey, sriracha, soy sauce, rice vinegar, ginger, garlic, and lime juice to make the glaze.
- Toss the hot roasted sprouts with the glaze. Return to the oven for 2–3 minutes to set the glaze and caramelize slightly.
- Top with sesame seeds, sliced scallions, and lime wedges before serving.
- Air Fryer: Cook at 390°F (200°C) for 12–14 minutes, shaking halfway. Toss in glaze and air fry 1 minute more.
- Stir-Fry: Sear sprouts in 1 Tbsp oil over medium-high heat 6–8 minutes until charred. Add glaze and simmer 60–90 seconds to reduce and coat.
Nutrition
Calories: 170kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 420mgPotassium: 620mgFiber: 6gSugar: 14gVitamin A: 1400IUVitamin C: 95mgCalcium: 65mgIron: 1.7mg
Notes
Sweeter: Add 1 extra Tbsp honey.
Milder: Reduce sriracha to 1 Tbsp.
Gluten-free: Use tamari instead of soy sauce.
Extra crispy: Roast on a preheated metal pan (no parchment) for the best char.
Alternate Methods:
• Oven: As written — best balance of crisp and glaze.
• Air Fryer: Quickest, very crisp texture.
• Stovetop Stir-Fry: Perfect for fast meal prep or rice bowls.
• Slow Cooker: Not ideal for crisping; use only to hold warm and broil briefly before glazing.
Milder: Reduce sriracha to 1 Tbsp.
Gluten-free: Use tamari instead of soy sauce.
Extra crispy: Roast on a preheated metal pan (no parchment) for the best char.
Alternate Methods:
• Oven: As written — best balance of crisp and glaze.
• Air Fryer: Quickest, very crisp texture.
• Stovetop Stir-Fry: Perfect for fast meal prep or rice bowls.
• Slow Cooker: Not ideal for crisping; use only to hold warm and broil briefly before glazing.
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