Honey Sriracha Brussels Sprouts (Print Version)
Crispy Brussels sprouts coated in a sweet and spicy glaze, perfect for adding bold flavor to any meal.
# What You Need:
→ Brussels Sprouts
01 - 1½ lbs Brussels sprouts, trimmed and halved
→ Sauce
02 - 3 tbsp honey
03 - 2 tbsp Sriracha sauce
04 - 2 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 1 tbsp olive oil
07 - 2 cloves garlic, minced
→ For Roasting
08 - 2 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp black pepper
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh cilantro or scallions
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper until well coated. Arrange them cut side down on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway, until golden and crispy on the edges.
04 - While Brussels sprouts roast, whisk together honey, Sriracha, soy sauce, rice vinegar, olive oil, and minced garlic in a small bowl.
05 - Once Brussels sprouts are done, transfer them to a large bowl. Drizzle with the honey Sriracha sauce and toss to coat evenly.
06 - Return the glazed sprouts to the baking sheet. Roast for an additional 3-4 minutes to caramelize the sauce slightly.
07 - Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped cilantro or scallions, if desired. Serve immediately.
# Expert Advice:
01 -
- The honey Sriracha glaze creates this addictive sweet and spicy coating that makes you forget you're eating vegetables
- Roasting them cut side down delivers those crispy, caramelized edges that taste like restaurant quality food
02 -
- Don't overcrowd the baking sheet or the sprouts will steam instead of roast. Use two sheets if needed.
- The glaze thickens quickly in the oven's heat, so coat the sprouts thoroughly before that final roast.
03 -
- Buy sprouts that feel heavy and have tight, bright green leaves. Loose or yellowing leaves mean they're past their prime.
- Let the baking sheet cool between batches if you're making multiple servings. A hot sheet can cause the oil to smoke and burn the bottoms.