Honey Sriracha Brussels Sprouts
User Reviews
5
Honey Sriracha Brussels Sprouts
Description
This recipe starts with trimming and halving Brussels sprouts, tossing them with olive oil, salt, and black pepper to ensure even seasoning and roasting. Baking at 400°F produces crisp, browned edges and tender interiors. The honey and sriracha mixture drizzled over the roasted sprouts adds contrasting sweetness and spice, and a further bake caramelizes this glaze for added depth.
The result is a mixture of textures with crunchy edges and a sticky finish, where the honey tames the heat of the sriracha while highlighting the natural sweetness of the sprouts. Adjusting the honey and sriracha levels allows customization of sweetness and spiciness to preference.
These sprouts make a distinctive side for festive meals, especially during holiday seasons, pairing well with hearty mains like mushrooms or nut roasts. Serving warm helps maintain the glaze's texture and the sprouts' crispness.
Trimming away wilted or damaged leaves ensures the best quality and roasting consistency. Storing in an airtight container up to 4 days and reheating gently on the stovetop preserves texture. Freezing is not recommended as it affects the sprouts’ texture negatively.
Ingredients
- 2 pounds Brussels sprouts 900g
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons honey
- 1 teaspoon Sriracha sauce plus more for drizzling
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim the Brussels sprouts and cut larger ones in half, then place them into a bowl with the olive oil, salt and pepper. Toss to combine.
- Spread the Brussels sprouts onto a baking sheet in a single layer and bake in the oven for 20 minutes or until golden on the edges and cooked through. Smaller sprouts will need less time.
- Stir the honey and Sriracha sauce together in a small bowl.
- Drizzle the roasted Brussels sprouts with the honey sriracha mixture. Return to the oven for 5 minutes so the sauce caramelizes on the roasted sprouts, then serve warm. If you want it spicier, add an extra drizzle of sriracha sauce.
Notes
- Adjust honey and sriracha quantities to balance sweetness and heat to your liking.
- Trim wilted or brown leaves from Brussels sprouts before roasting.
- Cut larger sprouts in half for even cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop, stirring often to maintain texture.
- Freezing is not recommended as it changes the texture of the sprouts.
- Pairs well with dishes like nut roast, mushroom Wellington, or portobello mushroom steaks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 84mg | 4% |
| Potassium | 889mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1712IU | 34% |
| Vitamin C | 194mg | 216% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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