Honey Sriracha Brussel Sprouts are a sweet and spicy way to jazz up roasted sprouts! Everyone is going to love this flavorful side dish, even if they don't love brussel sprouts. This recipe will definitely change their minds!
Why This Honey Sriracha Brussel Sprouts Recipe is So Good
- Deliciously Sweet and Spicy Flavor! I like the combination of sweet honey and spicy sriracha on almost everything. Check out my Honey Sriracha Tofu, Honey Sriracha Cauliflower, and Sweet and Spicy Sriracha dipping sauce recipes if you want proof!
- Fast and Simple: Roasted vegetables are so easy to make. Simply toss brussel sprouts with oil and seasonings, spread them in a pan, and let the oven do the work.
- Perfect for Holidays: You can certainly serve roasted sriracha brussel sprouts any time you like, but they are especially tasty on Thanksgiving or Christmas. Why eat boring veggies when you can have this incredibly tasty vegan side dish instead?!
Tips and Tricks for Making Roasted Brussel Sprouts
- How to Trim Brussel Sprouts: Wash the sprouts, and dry them very well. Cut the ends off, and remove any damaged outer leaves.Then cut each sprout in half, or in quarters if they're extra big.
- Slicing the Sprouts is Key! This lets the honey sriracha sauce get inside each sprout and gives them lots of surface area to get crispy in the oven.
- It's also important that you dry the brussel sprouts well after washing. Any extra moisture will give you mushy brussel sprouts, and nobody wants that.
- Your brussel sprouts may need more or less time in the oven, depending on their size. Keep an eye on them during the last few minutes of cooking, and adjust as needed.
- Try this method with carrots, broccoli, or cauliflower instead! I found this recipe for Sriracha roasted broccoli that sounds amazing.
- Feel free to halve this recipe if you don't need 2 full pounds of veggies. Fewer sprouts in the pan mean that they will cook more quickly and get extra browned and crispy!
What to Serve With Honey Sriracha Brussels
If you're planning a holiday meal, be sure to visit our Vegetarian Thanksgiving Recipes Page! For some families, Turkey is the main event, but around here, I'm all about the vegan and vegetarian holiday dishes.
Start with a main dish of Vegan Shepherd's Pie, Eggplant Parmigian, or creamy and rich Sweet Potato Pasta, and finish the meal with my favorite Vegan Pumpkin Cheesecake or gluten-free Cranberry Lemon Bars.
More Side Dish Recipes
Be sure to check out all of our easy Vegetable Side Dish recipes! You're sure to find exactly what you need here for dinner tonight or your next holiday meal.
- Cajun Fried Corn
- Apple Pecan Salad
- Baked Zucchini
- Easy Green Beans and Mushrooms
- Air Fryer Carrot Fries
- Roasted Corn Pico
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Honey Sriracha Brussel Sprouts
- Gather your ingredients and preheat the oven to 400F/200C.
- Trim the ends from the sprouts and peel off the outer leaves. Wash them and slice into halves.
- Mix together the olive oil, sriracha, honey, soy sauce, lemon juice and salt in a bowl.
- Add the sprouts and dressing to a large mixing bowl and toss to combine.
- Transfer the sprouts to a baking sheet and roast for 25-30 minutes or until tender and starting to brown.
- Serve, drizzled with additional Sriracha sauce if desired.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.