Roasted Brussels Sprouts Honey

I discovered this recipe on a Tuesday night when my roommate came home with a bag of Brussels sprouts from the farmer's market, and I had a bottle of sriracha staring at me from the pantry. We had maybe thirty minutes before guests arrived, and I wanted something that felt special but didn't require much skill. The smell of those little green orbs turning golden in the oven, mixed with the sweet-spicy aroma of the glaze caramelizing, completely transformed my kitchen—and within minutes, everyone was crowding around the platter before I could even plate them properly.

My sister brought her new boyfriend to dinner last month, and I made this dish partly as a side and partly as a test—if someone actually enjoys Brussels sprouts without making a face, they might be worth keeping around. He went back for seconds and asked for the recipe, which felt like a bigger compliment than it probably was. Moments like that remind me that food isn't just about feeding people; it's about creating a reason for them to sit at your table.

Ingredients

• Brussels sprouts, 1 lb trimmed and halved: The halving is crucial because it gives you that flat surface to rest on the pan, which is where all the crispy magic happens.
• Honey, 2 tbsp: This is your sweetness anchor, and it caramelizes beautifully in the heat—don't skip it or use artificial sweetener.
• Sriracha sauce, 1½ tbsp: The heat should be noticeable but not overwhelming; start here and adjust upward if you like things spicier.
• Soy sauce, 1 tbsp (use tamari for gluten-free): This adds umami depth that you didn't know you needed until you taste the difference.
• Olive oil, 1 tbsp: Use something you actually like tasting; this isn't the time for the cheapest bottle.
• Garlic powder, ½ tsp: Freshly minced garlic will burn at this temperature, so powder is your friend here.
• Salt and black pepper, ¼ tsp each: These seem small until you realize they're seasoning every sprout individually.
• Toasted sesame seeds and fresh cilantro or green onions for garnish: These aren't optional if you want the dish to feel finished and look intentional.

Instructions

Heat your oven and prep your stage:

Get that oven to 425°F and line a baking sheet with parchment paper while it preheats. This is your mise en place moment—once things start moving, you don't want to be scrambling.

Season and spread the sprouts:

Toss your halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until each one is glistening slightly. Lay them cut side down on the prepared sheet; this flat side is going to be your crispy treasure, so don't skimp on the arrangement.

Begin the roast:

Roast for 20 to 25 minutes, stirring halfway through. You're looking for the flat sides to turn golden brown and the leaves to start curling slightly—this is when you know they're getting crispy.

Build your glaze while they cook:

In a small bowl, whisk together honey, sriracha, soy sauce, and garlic powder until smooth. The mixture should smell intensely savory-sweet and make your nose tingle a little.

Marry the sprouts and glaze:

Transfer the roasted Brussels sprouts to your mixing bowl and pour the glaze over them while they're still warm. Toss gently but thoroughly so every piece gets coated in that sticky, spiced honey.

Finish with a final roast:

Return everything to the baking sheet and roast for another 3 to 5 minutes. Watch this part carefully because the glaze will caramelize and darken slightly—that's exactly what you want, but you don't want burnt.

Plate and serve:

Transfer to a serving platter while they're still warm, scatter sesame seeds and cilantro on top, and serve immediately. The contrast between the warm sprouts and the bright garnish is worth the extra thirty seconds.

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There's something deeply satisfying about watching a vegetable that people usually push around their plate become the thing everyone reaches for first. I've seen Brussels sprouts inspire actual joy, and that's when I knew this recipe was doing something right.

The Heat Question

Sriracha heat levels vary wildly depending on the brand, and I learned this the hard way after serving a batch to someone who thought one and a half tablespoons would be mild. Start with the amount in the recipe and taste a tiny bit of glaze before you commit it to the whole batch. If you want more heat, you can always add it, but you can't take it back once it's in there.

Swaps and Variations

Maple syrup works beautifully instead of honey if you're going vegan, and it adds a slightly deeper, earthier note that pairs surprisingly well with the sriracha. I've also experimented with adding a teaspoon of sesame oil to the glaze, which sounds like a small change but elevates everything with a toasted, nutty undertone.

Why This Works as a Side Dish

These Brussels sprouts have enough personality to stand on their own, but they also play nicely with almost anything else on your plate. They're crispy enough to balance creamy proteins, and the spice is gentle enough that they won't overpower delicate fish. I've served them alongside roasted chicken, alongside grain bowls, and even tucked into Buddha bowls where they became the unexpected star.

• Make extra because leftovers are somehow even better cold, straight from the fridge the next day.
• If you're cooking for a crowd, this recipe doubles easily—just give yourself a few extra minutes in the oven.
• These are best eaten within an hour of finishing, when the contrast between crispy and tender is still at its peak.

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This recipe proves that sometimes the best dishes come from last-minute inspiration and a pantry that happens to have the right things in it. Keep the ingredients on hand and you'll have a side dish that's always ready to impress.

Recipe Questions & Answers

→ How do I achieve crispy Brussels sprouts?

Roast the trimmed sprouts cut side down on a hot baking sheet at 425°F until golden and crisp, turning halfway through cooking.

→ Can I adjust the spice level of the glaze?

Yes, increase or decrease the sriracha amount based on your preferred heat intensity.

→ Is there a vegan alternative for the honey glaze?

Maple syrup can be used instead of honey to make the glaze vegan-friendly without sacrificing sweetness.

→ What can I use to garnish the dish?

Toasted sesame seeds and chopped fresh cilantro or green onions add a flavorful and decorative touch.

→ How should I store leftovers?

Keep cooled sprouts in an airtight container in the refrigerator and reheat gently to maintain crispness.