Honey Sriracha Brussels Sprouts Recipe

Crispy roasted Brussels sprouts tossed in a sticky honey sriracha glaze. A vegan, gluten-free side dish ready in 30 minutes.

Honey sriracha Brussels sprouts deliver the perfect balance of sweet heat and caramelized crunch. Roasting at high heat transforms the sprouts into crispy, golden bites before they get tossed in a sticky honey sriracha glaze. Each serving has only 145 calories and 5g of fiber, making this a nutrient-dense vegan side dish.

Ingredients

• 500g Brussels sprouts, halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp sriracha sauce
• 1 tbsp honey (or maple syrup for strict vegan)
• 1 tbsp soy sauce (gluten-free tamari)
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Trim the ends off Brussels sprouts and cut each one in half through the stem.
3. In a large bowl, toss halved sprouts with olive oil, salt, and pepper until evenly coated.
4. Spread sprouts cut-side down in a single layer on the prepared baking sheet.
5. Roast for 20 minutes without disturbing, until the cut sides are deeply browned.
6. While sprouts roast, whisk together sriracha, honey, soy sauce, rice vinegar, sesame oil, and minced garlic in a small bowl.
7. Remove sprouts from oven and drizzle the honey sriracha glaze over them. Toss to coat.
8. Return to oven for 5 more minutes so the glaze caramelizes onto the sprouts.
9. Transfer to a serving dish, garnish with sesame seeds and sliced green onions, and serve immediately.

Tips & Variations

• For maximum crispiness, place Brussels sprouts cut-side down and do not flip until after the initial 20-minute roast.
• Adjust heat level by adding more or less sriracha. For a milder version, use 1 tbsp sriracha and 2 tbsp honey.
• Make ahead: roast the sprouts and refrigerate. Reheat in the oven at 200°C for 8 minutes, then toss with freshly made glaze.
• Add 1 tbsp of orange juice to the glaze for a citrusy variation.
• For extra protein, toss in 100g of edamame before the final 5-minute roast.

Nutrition Breakdown

Calories: 145 kcal

Protein: 4g

Fat: 7g

Carbs: 18g

Fiber: 5g

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Nutrition (per serving)

145 calories · 4g protein · 18g carbs · 7g fat

Prep: 5 min · Cook: 25 min · Servings: 4

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