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- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - 3 tablespoons pure honey - 2 tablespoons Sriracha sauce - 1 tablespoon low-sodium soy sauce - 1 garlic clove, minced - 1 teaspoon sesame seeds (optional, for garnish) - 2 tablespoons chopped green onion (for garnish) For the best flavor, choose bright green Brussels sprouts. Look for firm sprouts with no yellow leaves. Fresh sprouts should feel heavy for their size. Wash them just before you cook to keep them crisp. Store them in the fridge in a breathable bag. This keeps them from getting soggy and losing flavor. If you can't find Brussels sprouts, try broccoli or green beans. For honey, maple syrup works well for a similar sweetness. If Sriracha is too spicy, use a milder hot sauce. You can replace soy sauce with tamari for a gluten-free option. Feel free to switch garlic with garlic powder if needed. First, you need to get the Brussels sprouts ready. Start with one pound of fresh Brussels sprouts. Trim the ends and cut them in half. This helps them cook evenly. Place the halved sprouts in a large bowl. Add two tablespoons of extra virgin olive oil. Sprinkle in some sea salt and freshly cracked black pepper. Toss everything well to coat the sprouts. Now, let’s roast those sprouts! Preheat your oven to 400°F (200°C). This high heat makes the sprouts crispy. Spread the seasoned Brussels sprouts on a baking sheet lined with parchment paper. Make sure they are in one layer. This helps them roast well. Bake them for 20 to 25 minutes. Stir them halfway through for even cooking. Look for a golden color and a fork-tender feel. While the Brussels sprouts roast, let’s make the sauce. In a small bowl, mix together three tablespoons of pure honey, two tablespoons of Sriracha sauce, one tablespoon of low-sodium soy sauce, and one minced garlic clove. Whisk this until it is smooth. When your Brussels sprouts are golden and crispy, drizzle the sauce over them. Toss gently to coat each sprout. Then, return them to the oven for another five minutes. This step adds a nice caramelized touch. Finally, transfer your sprouts to a serving dish and enjoy! To get the right sweet and spicy mix, start with fresh honey and Sriracha. Use three tablespoons of honey and two tablespoons of Sriracha. This gives a nice kick without being too hot. Adjust the honey if you want it sweeter. You can also add more Sriracha if you like it spicier. Taste the sauce before you coat the sprouts. This helps you find your perfect balance. One common mistake is not trimming the Brussels sprouts correctly. Always trim the ends and cut them in half. This helps them cook evenly. Another mistake is overcrowding the baking sheet. Give them space so they can roast properly. Lastly, don’t skip stirring them halfway through. This ensures every sprout gets crisp and golden. For the crispiest Brussels sprouts, preheat your oven to 400°F (200°C) first. Use extra virgin olive oil to coat the sprouts. This oil helps them brown nicely. Spread the sprouts in a single layer on the baking sheet. Avoid stacking them; this keeps them from steaming. Roast for 20-25 minutes, stirring halfway. This method gives you that crunchy outside and tender inside. {{image_4}} You can change up the taste of your Honey Sriracha Brussels sprouts. Try adding lime juice for a fresh twist. A dash of ginger gives it a warm kick. For a nutty flavor, consider adding peanut butter to the sauce. You can also use maple syrup instead of honey. This gives it a different sweet note. You can make these Brussels sprouts in an air fryer. Set it to 375°F (190°C) and cook for 15-20 minutes. Shake the basket halfway through to ensure even cooking. If you prefer the stovetop, heat a pan over medium heat. Add the Brussels sprouts and cook for 10-12 minutes. Stir often to get a nice brown color on each side. These Brussels sprouts work well as a side dish for many meals. Serve them with grilled chicken or fish for a balanced dinner. They also pair nicely with rice or quinoa. For a fun snack, enjoy them on their own or with a cool dip. You can sprinkle some extra green onion on top for added flavor. To keep your Honey Sriracha Brussels sprouts fresh, store them in an airtight container. This helps lock in flavor and moisture. Place the container in the fridge. They stay good for about 3 to 4 days. Always let them cool down before storing. This prevents condensation that can make them soggy. When it’s time to eat leftovers, reheating is key. Use your oven for the best results. Preheat it to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This will keep them crispy and warm. You can also use a skillet on medium heat. Just stir them often to avoid burning. If you want to save them for later, freezing works too. First, let them cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They freeze well for up to 2 months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best taste and texture. Yes, Honey Sriracha Brussels sprouts are quite healthy. Brussels sprouts are packed with vitamins, minerals, and fiber. They can help support digestion and boost your immune system. The honey adds natural sweetness, while Sriracha gives it a spicy kick. Using olive oil instead of butter keeps it light and heart-healthy. Absolutely! To make this recipe vegan, simply replace honey with maple syrup or agave syrup. Both options give a sweet flavor without using animal products. The other ingredients are already vegan-friendly, so it’s easy to adapt. You’ll know Brussels sprouts are done when they are fork-tender and golden brown. They should have a crispy outer layer. Roasting them for 20-25 minutes typically does the trick. Stir them halfway through to ensure even cooking. These Brussels sprouts pair well with many dishes. Try serving them alongside grilled chicken or fish for a balanced meal. They also complement rice bowls, tacos, or any Asian-inspired dishes. The sweet and spicy flavor enhances many savory options. Yes, you can use frozen Brussels sprouts. However, you should thaw and drain them first. This helps to avoid extra moisture. Frozen sprouts may not get as crispy as fresh ones, but they will still taste great with the honey Sriracha sauce. We explored how to prepare Honey Sriracha Brussels Sprouts in detail. You learned about key ingredients, cooking steps, and tips for the best flavor. Achieving the right balance of sweet and spicy is key to success. Avoid common mistakes for perfect texture and taste. Enjoy different methods and variations to keep things fresh. Remember, proper storage helps maintain their deliciousness. Embrace these simple ideas to make your meal exciting and tasty!

Honey Sriracha Brussels Sprouts

Elevate your side dish game with these delicious Honey Sriracha Brussels Sprouts! This easy recipe combines sweet honey, spicy Sriracha, and crispy roasted sprouts for a mouthwatering treat. Perfect as a side or a healthy snack, you'll love the bold flavors and simple prep. Ready in just 35 minutes, it's perfect for weeknight dinners or entertaining. Click through to explore the full recipe and bring this tasty dish to your table!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

3 tablespoons pure honey

2 tablespoons Sriracha sauce

1 tablespoon low-sodium soy sauce

1 garlic clove, minced

1 teaspoon sesame seeds (optional, for garnish)

2 tablespoons chopped green onion (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the sprouts.

    In a large mixing bowl, combine the halved Brussels sprouts with the extra virgin olive oil, a generous pinch of sea salt, and freshly cracked black pepper. Toss thoroughly to ensure each sprout is evenly coated in oil and seasoning.

      Spread the seasoned Brussels sprouts out in a single layer on a baking sheet lined with parchment paper to prevent sticking and for easy clean-up.

        Place the baking sheet in the oven and roast the Brussels sprouts for 20-25 minutes, or until they are fork-tender and exhibit a golden, crispy exterior. Be sure to stir them halfway through to promote even roasting.

          While the Brussels sprouts are roasting, prepare the flavorful honey Sriracha sauce. In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, and minced garlic until the mixture is smooth and well combined.

            Once the Brussels sprouts are golden and crispy, remove them from the oven and immediately drizzle the honey Sriracha sauce over the sprouts. Toss gently to coat each sprout evenly with the sweet and spicy sauce.

              Return the baking sheet to the oven and bake for an additional 5 minutes. This step will allow the sauce to caramelize slightly, enhancing the flavors.

                After 5 minutes, remove the baking sheet from the oven and carefully transfer the Brussels sprouts to a serving dish.

                  For a touch of elegance, garnish the dish with sesame seeds and freshly chopped green onions. This adds a delightful crunch and vibrant color to your dish.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4