Honey Sriracha Roasted Brussels Sprouts

$- 1 lb Brussels sprouts, halved - 3 tablespoons extra virgin olive oil - 2 tablespoons pure honey - 1 tablespoon Sriracha sauce (adjust for your preferred spice level) - 1 teaspoon garlic powder - Salt and freshly ground black pepper, to taste - 2 tablespoons sesame seeds - 2 green onions, thinly sliced You can swap the honey for maple syrup for a vegan option. If you need less heat, use less Sriracha or skip it entirely. Olive oil can be replaced with avocado oil for a different flavor. Garlic powder can also be fresh minced garlic. For a nutty taste, try adding chopped nuts instead of sesame seeds. {{ingredient_image_2}} First, set your oven to 425°F (220°C). This high heat helps the Brussels sprouts get crispy. Lining a baking sheet with parchment paper makes cleanup easy. Next, rinse 1 pound of Brussels sprouts under cold water. This removes dirt and grit. Trim off the tough ends and cut each sprout in half. Halving them helps them roast evenly and caramelize nicely. In a mixing bowl, combine 3 tablespoons of olive oil, 2 tablespoons of honey, and 1 tablespoon of Sriracha sauce. Adjust the Sriracha if you want it spicier. Add 1 teaspoon of garlic powder, salt, and pepper. Whisk everything until smooth. This sauce adds a sweet and spicy kick. Put the halved Brussels sprouts in a large mixing bowl. Pour the honey Sriracha sauce over them. Gently toss until all the sprouts are well-coated. Each sprout needs that flavorful sauce for the best taste. Spread the coated Brussels sprouts in a single layer on your baking sheet. Place them in the oven and roast for 20-25 minutes. Halfway through, stir them to cook evenly. Look for a golden brown color and crispy edges. Once cooked, take the Brussels sprouts out of the oven. Transfer them to a serving platter carefully. Top them with 2 tablespoons of sesame seeds and 2 sliced green onions. This adds crunch and color. Serve them in a shallow bowl, and consider adding a lime wedge for a zesty touch! To get crispy Brussels sprouts, start with fresh ones. Cut them in half. This helps them brown better. Use enough oil in your mix. Olive oil helps them crisp up. Make sure they are in a single layer on the baking sheet. If they are crowded, they will steam instead of roast. Stir them halfway through cooking. This will help them get that golden brown look. You can adjust the flavor by changing the Sriracha. If you like it spicier, add more sauce. For a milder taste, use less. You can also mix in some lime juice for a fresh twist. Adding fresh herbs, like cilantro, gives a nice touch. Try adding a sprinkle of smoked paprika for depth. Experiment with these flavors to find what you love best. These Brussels sprouts pair well with many dishes. Serve them alongside grilled chicken or fish. They also go great with rice or quinoa. For a full meal, try them with a hearty stew. You can even use them as a topping on tacos for a fun twist. Enjoy them any way you like! Pro Tips Adjust Spice Level: If you're sensitive to heat, start with less Sriracha and gradually increase to your desired spice level. You can always add more, but it's hard to tone it down! Uniform Sizing: Halve the Brussels sprouts into similar sizes to ensure even roasting. This will help them cook uniformly and achieve that perfect caramelization. Extra Crunch: For an even crunchier texture, consider broiling the Brussels sprouts for the last 2-3 minutes of cooking. Keep a close eye to prevent burning! Flavor Variations: Experiment with other sauces like teriyaki or balsamic glaze for different flavor profiles. Don't hesitate to mix in other vegetables for a colorful medley! {{image_4}} If you love heat, try adding more Sriracha. Simply increase the amount from one tablespoon to two. This extra kick brings out the sweet notes of honey even more. You can also add a splash of chili oil for a different flavor. This spicy honey twist makes each bite exciting and bold. Brussels sprouts are great, but you can mix things up! Add other veggies like carrots or bell peppers. Cut them into similar sizes so they roast evenly. Toss them in the same honey Sriracha sauce for a fun twist. This adds color and texture to your dish, making it even more appealing. Want a vegan option? Swap honey for maple syrup. It gives a lovely sweetness that pairs well with Sriracha. Just use the same amount as the honey in the recipe. This change keeps the dish plant-based while still being tasty. You won’t miss the honey one bit! To keep your Honey Sriracha Brussels sprouts fresh, first let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. This keeps the flavors intact and prevents sogginess. Reheating is easy! Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Bake for about 10-15 minutes, or until hot. You can also use a microwave. Heat in 30-second bursts, stirring in between. Keep an eye on them to avoid overheating. Freezing is a great option for longer storage. Blanch the Brussels sprouts first. Boil them for 3-5 minutes, then cool in ice water. Drain and dry them well. Place in a freezer-safe bag, removing as much air as possible. They can last up to six months in the freezer. When you’re ready to eat, roast them straight from the freezer. This method keeps them tasty and crisp! Brussels sprouts are packed with nutrients. They have vitamins C and K, which help boost immunity and support bone health. They also contain fiber, aiding digestion. Eating Brussels sprouts can lower the risk of heart disease. Their antioxidants fight free radicals, keeping your cells healthy. Overall, they are a superfood you should enjoy often! Yes, you can use frozen Brussels sprouts. They are convenient and save time. Just make sure to thaw and drain them well before cooking. Frozen sprouts might not have the same crunch as fresh ones. However, they still taste great when roasted with honey and Sriracha. To adjust the spice level, simply change the amount of Sriracha you use. If you like it mild, add less than a tablespoon. For more heat, add a bit more. You can also mix in other ingredients like chili flakes for extra flavor. Just taste as you go to find your perfect balance. The best way to cut Brussels sprouts is by trimming the tough ends first. Then, cut each sprout in half lengthwise. This helps them roast evenly. If you want smaller pieces, you can quarter them. Cutting them this way also allows more surface area for the sauce to cling to, enhancing flavor! You learned about the key ingredients for honey sriracha Brussels sprouts. We covered steps to prepare and roast them perfectly. Tips helped you achieve that crispy finish, and variations showed how to mix it up. Storing and reheating leftovers ensures nothing goes to waste. Enjoy experimenting with this fun recipe! Trust that these sprouts can fit any meal. Your cooking skills will impress everyone at the table.$

Honey Sriracha Roasted Brussels Sprouts

A deliciously sweet and spicy dish featuring roasted Brussels sprouts, perfect as a side or appetizer.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, halved
3 tablespoons extra virgin olive oil
2 tablespoons pure honey
1 tablespoon Sriracha sauce
1 teaspoon garlic powder
to taste Salt and freshly ground black pepper
2 tablespoons sesame seeds (for garnish)
2 green onions, thinly sliced (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rinse the Brussels sprouts under cold water, trim off the tough ends, and cut each sprout in half lengthwise.
In a mixing bowl, combine the olive oil, honey, Sriracha sauce, garlic powder, salt, and pepper. Whisk until smooth.
Transfer the halved Brussels sprouts to a large mixing bowl, pour the sauce over them, and gently toss until well-coated.
Arrange the coated Brussels sprouts in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through.
Once roasted, transfer the Brussels sprouts to a serving platter and garnish with sesame seeds and sliced green onions.

Notes

Serve in a shallow bowl with a lime wedge for added zest.

Keyword Brussels sprouts, honey, roasted vegetables, Sriracha