Name: Honey Sriracha Brussels Sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 lbs Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1 tsp kosher salt; 3 tbsp honey; 2 tbsp sriracha (or chili paste); 2 cloves garlic, minced; 1 lime (zest and juice); Lime wedges, for serving

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Brussels sprouts get a bold, flavor-packed upgrade in this sweet, spicy, and citrusy side dish. I love how simple they are to make, yet they manage to steal the spotlight on any dinner table—holiday or not. Roasting brings out their natural sweetness and crisp edges, while the honey sriracha glaze adds the perfect punch of heat and brightness. It’s the kind of dish I find myself reaching for straight off the pan.

Why You’ll Love This Recipe

I’m always on the lookout for an easy, no-fuss side dish that feels special without requiring a ton of effort—and these honey sriracha Brussels sprouts totally fit the bill. They’re:

Sweet, spicy, and tangy all in one bite
Quick to prep and roast in under 30 minutes
Made with just a handful of pantry staples
A crowd-pleaser—even for people who claim not to like Brussels sprouts
Versatile enough to serve on a holiday spread or weeknight dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

brussels sprouts
olive oil
kosher salt
honey
sriracha (or any chili paste)
garlic
lime (juice and zest)

Directions

I start by preheating the oven to 425°F and lining a baking sheet with parchment paper.
Then I toss trimmed and halved Brussels sprouts with olive oil and salt in a large bowl, making sure they’re evenly coated.
I arrange them cut-side down on the sheet pan and roast for 15–20 minutes, until they’re crispy and browned.
While they roast, I prepare the glaze by combining honey, sriracha, garlic, lime zest, and juice in a small saucepan. I heat it over medium-low, stirring until it thins into a pourable sauce.
Once the sprouts are out of the oven, I drizzle the glaze over them and toss to coat evenly.
I serve them immediately with lime wedges for an extra zing.

Servings and timing

This recipe serves 4 people as a side dish. The prep time is just 5 minutes, and the total cook time is around 20 minutes, so I can have it ready to serve in under 30 minutes. Perfect for last-minute entertaining or a quick dinner upgrade.

Variations

I sometimes swap sriracha with gochujang or sambal oelek for a different kind of spice.
If I want more texture, I sprinkle toasted sesame seeds or chopped peanuts on top.
I’ve also added a touch of soy sauce or tamari to the glaze when I want more umami.
For a twist, I’ve even used orange juice instead of lime for a sweeter, fruitier take.
To make it a full meal, I’ll toss the Brussels with some cooked quinoa or rice and top with a fried egg.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to restore the crispy edges. The microwave works too, though the texture softens a bit. I don’t recommend freezing this one—the glaze can get watery.

FAQs

What’s the best way to get crispy Brussels sprouts?

Roasting at high heat with the cut side down is the key. I make sure not to overcrowd the pan so they crisp instead of steam.

Can I use frozen Brussels sprouts?

Yes, but I always thaw and pat them dry thoroughly before roasting to avoid sogginess. They won’t get as crispy as fresh ones, but they’ll still taste great.

Is there a substitute for sriracha?

Definitely. I’ve used sambal oelek, chili garlic sauce, or even hot honey in a pinch. Anything spicy and slightly tangy works well.

Can I make this ahead of time?

I can roast the sprouts ahead and reheat them just before serving, but I wait to toss them with the glaze until the last minute to keep the texture just right.

What proteins go well with this dish?

I like serving these with roasted chicken, tofu, or glazed salmon. The flavors pair beautifully with both meat and plant-based proteins.

Conclusion

These honey sriracha Brussels sprouts are a game-changer. I love how they bring bold flavor and irresistible texture with minimal ingredients and effort. Whether it’s for a holiday gathering or just a weeknight craving, this recipe always hits the mark. I keep coming back to it because it’s that good—and I know I’m not the only one!