If you want a bold, easy side dish that brings sweet heat and crispy texture to the table, these Honey Sriracha Brussels Sprouts are a great choice. Roasted until tender with caramelized edges, then tossed in a creamy honey Sriracha sauce, they are flavorful, simple, and ready in about 30 minutes.
Why Make These Honey Sriracha Brussels Sprouts?
These honey Sriracha Brussels sprouts are the kind of vegetable recipe that can easily steal the spotlight. The Brussels sprouts roast at a high temperature, which helps them become crisp on the outside while staying tender in the center. Once they are coated in the warm honey Sriracha sauce, every bite has a delicious balance of sweetness, spice, garlic, and a subtle nutty finish from peanut butter.
This recipe is also quick enough for a weeknight dinner but flavorful enough to serve as an appetizer or side dish for guests. It pairs well with chicken, salmon, shrimp, rice bowls, noodle dishes, and other Asian-inspired meals. If you usually find Brussels sprouts too plain or bitter, this sweet and spicy version is a great way to make them more exciting.
Another reason to love this recipe is how simple it is. You only need a handful of pantry ingredients, a large baking sheet, and a skillet for the sauce. The sprouts roast while the sauce comes together, so the entire dish is efficient and easy to prepare.
Ingredients Needed To Make This Recipe
Brussels Sprouts. Fresh Brussels sprouts work best because they roast well and develop crispy, browned edges. Trim the ends and slice them into halves or quarters depending on their size.
Honey. Honey gives the sauce its sweetness and helps balance the heat from the Sriracha. Use any honey you enjoy.
Sriracha. Sriracha adds the signature spicy chili flavor. Any brand of Sriracha or similar hot chili sauce can be used.
Peanut Butter. A small amount of peanut butter helps bring the sauce together and adds richness. Creamy or crunchy peanut butter both work.
Butter and Garlic. Butter creates a smooth base for the sauce, while garlic adds savory depth.
Seasonings. Olive oil, salt, pepper, and red pepper flakes season the Brussels sprouts before roasting and help build flavor from the start.
All ingredient amounts and exact measurements are included in the recipe card below.
Recipe Variations
Brussels Sprouts. Frozen Brussels sprouts can be used if they are thawed first. They will cook a little faster, but they may not become as crisp as fresh sprouts.
Sriracha. Use any Sriracha-style sauce or hot chili sauce you like. Chili garlic sauce can also work if you want a stronger garlic flavor.
Honey. Maple syrup can be used in place of honey for a slightly different sweetness.
Butter. If needed, use a plant-based or dairy-free butter.
Nut Butter. Almond butter can be used instead of peanut butter if preferred.
Optional Garnishes. Finish the dish with salted peanuts, sesame seeds, or fresh chopped cilantro for extra texture and flavor.
Steps To Make This Recipe
Step One. Preheat the oven to 450ºF. Trim the Brussels sprouts and slice them into halves or quarters, depending on their size. Add them to a large baking sheet, drizzle with olive oil, and season with salt, pepper, and red pepper flakes. Toss well so the sprouts are evenly coated.
Step Two. Spread the Brussels sprouts into an even, single layer on the baking sheet. Roast for 15 to 20 minutes, tossing once or twice during cooking. Oven temperatures can vary, so check them as they roast. They should be tender with crisp, browned edges.
Step Three. While the Brussels sprouts are roasting, add the butter and minced garlic to a large skillet. Melt the butter over medium heat, then reduce the heat to low so the garlic does not burn.
Step Four. Add the Sriracha and honey to the skillet and stir for about 1 minute, keeping the heat low. Turn off the heat, then add the peanut butter and stir until the sauce is smooth and well combined.
Step Five. Remove the Brussels sprouts from the oven and pour the honey Sriracha sauce over them. Toss until every piece is coated. Return the baking sheet to the oven for 4 to 6 minutes, then serve warm. Garnish with salted peanuts or chopped cilantro if desired.
If you have leftovers, store them in an airtight container for up to 4 days. Reheat in the microwave for about 1 minute, or until warmed through.
Recipe Tips
Monitor the cooking time: Brussels sprouts should be tender inside with crisp, caramelized edges. Tossing them during roasting helps them brown evenly. If loose leaves get too dark, remove them from the pan.
Use parchment paper: Lining the baking sheet with parchment paper or a silicone baking mat can help prevent sticking and make cleanup easier.
Spread in a single layer: Avoid crowding the pan. If the Brussels sprouts are too close together, they may steam instead of roast.
Adjust the spice level: If you prefer a milder dish, start with less Sriracha and add more to taste. For extra heat and color, drizzle a little additional Sriracha over the finished sprouts.
Finish with texture: Crushed salted peanuts add crunch, while fresh cilantro adds brightness. Both garnishes work well with the sweet and spicy sauce.
Recipe Pairings
These honey Sriracha Brussels sprouts make a flavorful appetizer or side dish. Serve them with salmon, chicken, shrimp, fried rice, rice bowls, stir fry, or noodle dishes. The sweet heat of the sauce works especially well with savory proteins and simple grains.
Other Side Dish Recipes To Try
Salads
Roasted Brussels Sprout Salad
Side Dishes
Butternut Squash Quinoa Salad
Appetizers
Asian Spicy Cucumber Salad
Side Dishes
Lemon Honey Orzo With Feta
If you loved this recipe, leave a comment and let me know how it turned out. This easy Brussels sprouts recipe is a simple way to add a sweet, spicy, and savory side dish to your dinner table.
Honey Sriracha Brussels Sprouts
Equipment
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Large skillet
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Large baking sheet
Ingredients
- 1 lb Brussels sprouts
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 2 Tbsp butter
- 2 garlic cloves, minced
- ¼ cup Sriracha, more as needed
- ¼ cup honey
- ¼ cup peanut butter
Optional Garnish
- ¼ cup salted peanuts
- 2 Tbsp chopped cilantro
Instructions
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Preheat the oven to 450ºF. Slice the Brussels sprouts into halves or quarters, depending on their size. Toss them with olive oil, salt, pepper, and red pepper flakes.
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Spread the Brussels sprouts in a single layer on a large baking sheet. Roast for 15 to 20 minutes, tossing once or twice, until tender and browned around the edges.
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While the sprouts roast, add the butter and garlic to a large skillet. Melt the butter over medium heat, then reduce the heat to low.
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Add the Sriracha and honey to the skillet and stir for 1 minute. Turn off the heat, add the peanut butter, and mix until smooth.
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Remove the Brussels sprouts from the oven, pour the honey Sriracha sauce over them, and toss until evenly coated. Return to the oven for 4 to 6 minutes, then serve warm.
Notes
Maple syrup can be used instead of honey.
Almond butter can be used instead of peanut butter if needed.
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave for about 1 minute, or until warm.
Nutrition
Calories: 250 kcal |
Carbohydrates: 33 g |
Protein: 8 g |
Fat: 12 g |
Sodium: 785 mg |
Fiber: 5 g |
Sugar: 22 g
Nutrition information is automatically calculated and should be used only as an approximation.