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Honey Sriracha Brussels Sprouts

A quick, sweet‑and‑spicy twist on classic Brussels sprouts, perfect as a crowd‑pleasing appetizer that balances honey’s caramel sweetness with sriracha heat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 lbs Brussels sprouts, trimmed and halved
Sauce
  • 2 tbsp Honey
  • 1 tbsp Sriracha
  • 1 tbsp Soy sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 Garlic, minced
Seasonings
  • 2 tbsp Olive oil
  • Salt, to taste
  • 2 tbsp Toasted sesame seeds (optional)
  • 2 Green onions, sliced (optional)

Method
 

Steps
  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and half the honey, sriracha, soy sauce, rice vinegar, sesame oil, and garlic. Spread in a single layer on a rimmed baking sheet.
  2. Roast for 20–25 minutes, turning halfway, until edges are crisp and sprouts are tender.
  3. While roasting, whisk remaining honey, sriracha, soy sauce, rice vinegar, sesame oil, and garlic to make a glaze.
  4. When sprouts are done, drizzle glaze over them and toss to coat. Sprinkle toasted sesame seeds and sliced green onions, if using, and serve warm.

Notes

Store glaze in an airtight container for up to 3 days. Roasted sprouts stay crisp for up to 2 days at room temperature. Reheat in a 350°F oven for 5–7 minutes to restore crispness.