Sriracha‑Honey Glazed Brussels Sprouts Recipe

What is Sriracha-Honey Glazed Brussels Sprouts?

If you’re looking to elevate a side dish into something memorable, the Sriracha‑Honey Glazed Brussels Sprouts deliver in spades. This recipe brings together the crisp, nutty bite of freshly roasted Brussels sprouts with a sticky, sweet‑spicy glaze made from honey and sriracha. With the balanced heat of sriracha and the mellow sweetness of honey, it’s a flavor combo that hits all the right notes: sweet, spicy, crunchy, and roasted‑deep.

Origin of the Sriracha-Honey Glazed Brussels Sprouts

The marriage of sweet and spicy in vegetable roasting has roots in modern fusion cooking, where classic vegetables like Brussels sprouts are roasted at high heat and finished with bold glazes. While there is no single “historical” origin for this exact combo, food bloggers and recipe developers in recent years have popularized the honey + sriracha glaze for roasted sprouts and other veggies. The high‑heat roasting technique (425°F or above) ensures caramelization, and the glaze adds the sweet‑spicy gloss that transforms the humble sprout into a standout dish.

Ingredients (Serves 4)

For the Brussels sprouts:

• 1½ lbs (about 680 g) Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil (or avocado oil for a higher smoke point)
• Salt and freshly ground black pepper, to taste

For the glaze:

• 2 tablespoons honey (or sugar‑free honey substitute if you’re keto‑conscious)
• 1 – 1½ tablespoons sriracha, adjusted according to heat preference
• 1 tablespoon soy sauce (or tamari for gluten‑free)
• 1 teaspoon rice vinegar (or apple cider vinegar)
• 1 clove garlic, minced
• Optional: ½ teaspoon sesame oil for a toasty finish

Optional toppings:

• Toasted sesame seeds
• Chopped green onions
• Crushed peanuts or cashews for crunch

Step‑by‑Step Directions & Preparation Method

1. Roast the Brussels sprouts

1. Preheat your oven to 425 °F (220 °C).
2. In a large bowl, toss the trimmed and halved Brussels sprouts with the olive oil, salt and pepper. Make sure the pieces are evenly coated.
3. Spread the sprouts on a parchment‑lined baking sheet or if you prefer extra crispiness, use a non‑stick sheet without parchment. Place them cut side down for optimal browning.
4. Roast for 20–25 minutes, flipping halfway through, until the sprouts are golden brown and crispy at the edges. Having the flat side down helps maximize caramelization.

2. Make the glaze

1. While the sprouts roast, combine honey, sriracha, soy sauce (or tamari), vinegar, garlic, and sesame oil (if using) in a small saucepan.
2. Warm over low heat, stirring until the glaze is slightly thickened and bubbling gently — about 2–3 minutes. Remove from heat.

3. Combine and finalize

1. Once the Brussels sprouts are roasted, transfer them into a large bowl or leave them on the sheet pan.
2. Immediately pour the glaze over the hot sprouts, tossing until each piece is evenly coated with the sriracha‑honey glaze.
3. For an optional extra caramelized finish, return them to the oven for 5 more minutes to allow the glaze to set and form a lightly sticky coating.

4. Serve

• Transfer the glazed sprouts to a serving platter.
• Sprinkle with toasted sesame seeds, chopped green onions, or crushed nuts for texture and garnish.
• Serve hot, right away while still crisp. These make a fantastic side dish, an appetizer, or a vibrant topping for rice bowls.

Variations: Sriracha-Honey Glazed Brussels Sprouts

• Vegan version: Swap honey for pure maple syrup or agave nectar to keep that sweet glaze while going plant‑based.
• Gluten‑free version: Use tamari instead of soy sauce.
• Extra crunch: Add crushed peanuts or cashews just before serving.
• Air‑fryer method: Preheat the air fryer to ~ 375 °F. Toss the sprouts with oil, roast ~ 12–15 minutes, shake halfway through, then glaze and toss.
• Less heat / more heat: Adjust the sriracha amount to taste — if you prefer mild, use 1 tbsp; if you love heat, go toward 1½ tbsp or more.
• Herb twist: Finish with chopped cilantro or mint for a refreshing contrast.

FAQs About Sriracha-Honey Glazed Brussels Sprouts

Q1: Can I use frozen Brussels sprouts for the Sriracha‑Honey Glazed Brussels Sprouts recipe?
A1: You can, but for the best crisp texture it’s strongly recommended to use fresh sprouts. Frozen ones tend to release more moisture, which leads to steaming rather than roasting and so fewer crispy edges.

Q2: How do I prevent the glaze from burning or becoming too sticky?
A2: Keep the glaze heat low and simmer only for a short time (2–3 minutes) until slightly thickened. When tossing the hot sprouts with the glaze, do it promptly so the heat helps the glaze coat the sprouts evenly. If you return to the oven after glazing, watch carefully to avoid over‑char or burning.

Q3: Can I prepare this dish ahead of time?
A3: While you can trim and halve the sprouts ahead of time, roasting and glazing are best done close to serving so you maintain crisp texture and vibrant flavor. If you roast in advance, reheat briefly in a hot oven (~ 350 °F) to revive crispness, then toss with fresh glaze.

Q4: How spicy will the Sriracha‑Honey Glazed Brussels Sprouts be?
A4: The heat level depends entirely on how much sriracha you use. The recipe given uses 1 – 1½ tablespoons for 4 servings, which delivers a noticeable but manageable heat.

Q5: What main dishes pair well with this side?
A5: These glazed Brussels sprouts pair beautifully with roasted chicken, grilled fish, baked salmon, pork chops, tofu steaks, or even as part of a hearty grain bowl (quinoa, brown rice) with protein. Because of the sweet‑spicy glaze, they also work well with richer mains that benefit from a crisp, flavorful side.

Conclusion: Sriracha-Honey Glazed Brussels Sprouts

In summary, this Sriracha‑Honey Glazed Brussels Sprouts recipe is a game‑changer for your vegetable side dishes. The balance of sweet honey and fiery sriracha transforms humble Brussels sprouts into a vibrant, crave‑worthy dish. With straightforward ingredients, a high‑heat roast to unlock crisp, caramelized edges, and a bold glaze, you’ve got a side that’s both simple and show‑stopping. Whether you’re looking for a quick weeknight addition or a dish worthy of holiday tables, this recipe fits the bill. Give it a try, customize the heat to your liking, and enjoy the crunchy, sticky, sweet‑spicy goodness of roasted Brussels sprouts done right.