Roasted Brussels Sprouts Honey (Printable version)

Tender Brussels sprouts caramelized with a honey and sriracha glaze for a sweet and spicy finish.

# What you need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp honey
03 - 1 1/2 tbsp sriracha sauce
04 - 1 tbsp soy sauce (tamari for gluten-free)
05 - 1 tbsp olive oil
06 - 1/2 tsp garlic powder
07 - 1/4 tsp salt
08 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

09 - 1 tbsp toasted sesame seeds
10 - 1 tbsp chopped fresh cilantro or green onions

# How To:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine Brussels sprouts with olive oil, salt, and freshly ground black pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until Brussels sprouts are crisp and golden brown.
05 - While roasting, whisk together honey, sriracha sauce, soy sauce, and garlic powder in a small bowl.
06 - Remove Brussels sprouts from the oven and transfer to a large mixing bowl. Pour glaze over and toss to coat evenly.
07 - Return glazed Brussels sprouts to the baking sheet and roast for an additional 3 to 5 minutes until caramelized and sticky.
08 - Transfer to a serving platter and garnish with toasted sesame seeds and chopped cilantro or green onions as desired. Serve immediately.

# Expert Advice:

01 -
  • They come out crispy on the outside and tender inside, which honestly sounds impossible but happens every time.
  • The glaze strikes that magical balance between sweet and spicy without ever tasting like too much of either.
  • You can make this in under forty minutes, and it looks like you spent way more effort than you actually did.
02 -
  • Cutting the sprouts in half isn't just for looks—that flat side against the pan is what creates the crispy, caramelized exterior that makes this dish worth making.
  • Don't skip the second roast after glazing; those extra few minutes are when the honey actually caramelizes instead of just coating the surface.
03 -
  • Pat your Brussels sprouts completely dry with a paper towel before tossing with oil; any moisture will steam instead of crisp.
  • Don't crowd the pan; if your sprouts are touching, they'll soften instead of developing that golden crust you're after.

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