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Honey Sriracha Brussels Sprouts

These Honey Sriracha Brussels Sprouts make an excellent side dish — sweet and fiery at the same time!
5 from 5 votes
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Ingredients

  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons honey
  • 1 to 2 tablespoons sriracha depending on desired heat
  • 1 tablespoon low-sodium soy sauce
  • 1 small garlic clove finely grated or minced
  • 1 tablespoon fresh lime or lemon juice
  • Toasted sesame seeds optional, for serving
  • Thinly sliced green onions optional, for serving

Instructions

  • Preheat the oven to 425°F and place a large rimmed baking sheet in the oven while it preheats.
  • Trim the Brussels sprouts and cut them in half lengthwise. Remove any damaged outer leaves, but keep the good loose leaves because they become deliciously crispy in the oven.
  • Toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
  • Carefully remove the hot baking sheet from the oven and arrange the Brussels sprouts in a single layer, placing as many as possible cut-side down. Avoid overcrowding the pan.
  • Roast for 18–22 minutes, or until the cut sides are deeply golden brown and the centers are nearly tender.
  • While the Brussels sprouts roast, whisk together the honey, sriracha, soy sauce, and garlic in a small bowl.
  • Remove the baking sheet from the oven and carefully toss the Brussels sprouts with the honey sriracha mixture until evenly coated.
  • Return the Brussels sprouts to the oven and roast for another 3–5 minutes, watching them closely, until the glaze is sticky and lightly caramelized.
  • Remove from the oven and immediately drizzle with fresh lime or lemon juice.
  • Transfer to a serving dish and finish with sesame seeds and sliced green onions, if desired. Serve immediately.

Notes

Air Fryer Instructions

  • Preheat the air fryer to 375°F. Toss the Brussels sprouts with olive oil, salt, and black pepper, then air fry for approximately 12–15 minutes, shaking the basket every few minutes, until browned and tender.
  • Toss the cooked Brussels sprouts with the honey sriracha glaze and return them to the air fryer for 1–2 minutes, watching carefully to prevent the honey from burning. Finish with fresh lime or lemon juice before serving.

Notes

  • For the crispiest Brussels sprouts, make sure they are completely dry before adding the oil and give them plenty of room on the baking sheet.
  • The sriracha is adjustable. Use approximately 1 tablespoon for a milder sweet-spicy flavor or the full 2 tablespoons for more noticeable heat.
  • Add the honey glaze near the end of cooking rather than at the beginning. This gives the Brussels sprouts time to brown while reducing the risk of burning the honey.
  • If doubling the recipe, divide the Brussels sprouts between two sheet pans rather than overcrowding one.
  • The Brussels sprouts are best served immediately while the edges are still crisp.
  • Optional variation: Replace the honey with maple syrup for a slightly different sweet-spicy fall version.