Honey Sriracha Brussel Sprouts

5 from 3 votes
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If you’re looking to elevate your vegetable game and add a burst of flavor to your dinner table, look no further than Honey Sriracha Brussels Sprouts.

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Why Make These Honey Sriracha Brussel Sprouts?

This dish combines the crispy goodness of roasted Brussels sprouts with the irresistible sweet and spicy kick of honey and Sriracha. It’s a mouthwatering fusion of flavors that will leave you craving for more.

These brussels come together in under 20 minutes and they are great with a multitude of menu items. I enjoy them with my Furikake Salmon or with my Salt And Pepper Chicken.

Ingredients Needed To Make This Recipe

Small bowls with sauces and seasonings.

Brussels Sprouts. Fresh brussels sprouts are best for this recipe they hold up well and keep their crisp.

Honey. Any honey of choice will work well.

Sriracha. This is a hot chili sauce. You can use any brand available. This can be found in the international aisle with soy sauces.

Peanut Butter. I like to use creamy or crunchy. You just need a small amount to marry the flavors together.

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Brussel Sprouts. You can use frozen brussels if they are thawed and heated. They won’t be as crunchy but they will cook a bit faster.

Sriracha. Use any brand or style of hot chili sauce. You can also use chili garlic sauce.

Honey. Maple Syrup will also work.

Butter. Use a plant based or dairy free butter if needed.

Optional Garnishes. Salted peanuts, sesame seeds or fresh chopped cilantro.

Steps To Make This Recipe

Brussel sprouts on a baking sheet raw and then roasted.

Step One. Preheat oven to 450º Slice brussels sprouts into halves or quarters depending on how large they are. Drizzle them in oil, salt and pepper, red pepper flakes, mix well.

Step Two. Spread the brussel sprouts on the cooking sheet in an even layer. Place in the oven for 15 -20minutes. Be sure to toss once or twice throughout the baking process. Make sure to check the sprouts, oven temps vary greatly.

Skillet with butter and honey sriracha  in it and a mixing spoon.

Step Three. While the brussel sprouts are baking, add the butter and garlic to a large skillet. Melt the butter in the skillet on medium heat. Turn the heat to low.

Step Four. On the lowest heat, add sriracha, honey and mix well for 1 minute. Turn off the heat off, add the peanut butter and mix in well.

Brussel sprouts on a baking sheet with  sriracha and honey sauce.

Step Five. Pull the brussel sprouts from the oven, pour the honey sriracha sauce over them, mix well to ensure everything is coated well. Pop back into the oven for about 4-6 minutes and then serve and enjoy. Feel free to garnish with salted peanuts if you’s like!

If you have leftovers, store them in an airtight container for up to 4 days. To reheat, just microwave for 1 minute.

Honey sriracha burssel sprouts in a white bowl.

Recipe FAQs

How do I adjust the level of spiciness in the Sriracha glaze?

Adjusting the spiciness is easy. You can increase or decrease the amount of Sriracha sauce in the glaze to suit your taste preferences. Start with a smaller amount and gradually add more until you reach the desired level of heat. Remember that you can always taste-test and add more, but you can’t easily reduce spiciness once it’s too hot for your liking.

Can I make these Brussels sprouts ahead of time?

While Brussels sprouts are best when served fresh and hot, you can prepare the components ahead of time to save some effort. Roast the Brussels sprouts and prepare the glaze separately. When you’re ready to serve, reheat the Brussels sprouts in the oven or on the stovetop and then toss them with the honey Sriracha glaze.

Can I make these in a skillet on the stovetop?

Yes, make honey Sriracha Brussels sprouts on the stove top, just cook them on medium heat in a large skillet with oil until they are browned and softened. Toss them in the glaze on the skillet and bring them to heat before serving.

Recipe Tips

Monitor Cooking Time: Keep a close eye on the Brussels sprouts as they roast. They should be tender on the inside and have crispy, caramelized edges. Stir or flip them halfway through the cooking time for even browning. If the singular leaves burn, you can remove them from the cooking sheet.

Use Parchment Paper : Line the baking sheet with parchment paper or a Silpat (silicone baking mat) to prevent sticking and make cleanup much easier.

Spread in a Single Layer: Make sure the Brussels sprouts are spread out in a single layer on the baking sheet. Crowding them can result in uneven cooking.

Adjust Spiciness: If you’re sensitive to heat, start with a small amount of Sriracha sauce and gradually add more to reach your desired level of spiciness. I like to add extra sriracha before serving for a kick and for more color.

Garnish Creatively: Garnish the finished dish with crushed roasted peanuts for a delightful crunch and fresh cilantro leaves for a burst of freshness. These additions add both texture and flavor.

Recipe Pairings

This recipe makes for a wonderful appetizer or you can serve it as a side dish to my Korean Ground Turkey or Spicy Teriyaki Shrimp Stir Fry. Or Teriyaki Salmon Noodles & Chicken and Shrimp Fried Rice!

Other Side Dish Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

White bowl filled with brussel sprouts and sauce and a silver spoon with sauce. Peanuts on the side.
5 from 3 votes

Honey Sriracha Brussel Sprouts

White bowl filled with brussel sprouts and sauce and a silver spoon with sauce. Peanuts on the side. Ready in 30 minutes.
Prep: 10 minutes
Cook: 20 minutes
Servings: 4 people

Equipment

  • large skillet
  • large cooking 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 

  • Preheat oven to 450º Slice brussels sprouts into halves or quarters depending on how large they are. Drizzle them in oil, salt and pepper, red pepper flakes, mix well. 
  • Spread the brussel sprouts on the cooking sheet in an even layer. Place in the oven for 15 -20minutes. Be sure to toss once or twice throughout the baking process. Make sure to check the sprouts, oven temps vary greatly.
  • While the brussel sprouts are baking, add the butter and garlic to a large skillet. Melt the butter in the skillet on medium heat. Turn the heat to low.
  • On the lowest heat, add sriracha, honey and mix well for 1 minute. Turn off the heat off, add the peanut butter and mix in well. 
  • Pull the brussel sprouts from the oven, pour the honey sriracha sauce over them, mix well to ensure everything is coated well. Pop back into the oven for about 4-6 minutes and then serve and enjoy! 

Notes

*any chili sauce or sriracha style sauce will work.
*maple syrup will also work.
*use almond butter if you need to.
If you have leftovers, store them in an airtight container for up to 4 days. To reheat, just microwave for 1 minute. 
 
 

Nutrition

Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 785mg | Potassium: 595mg | Fiber: 5g | Sugar: 22g | Vitamin A: 975IU | Vitamin C: 112mg | Calcium: 71mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 people
Calories: 250
Keyword: 30 minute, Asian Inspired, Side Dish
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Recipe Rating




3 Comments

  1. 5 stars
    Wow. Made these last big met with regular peanut butter and we ate the whole batch in one sitting!!

  2. 5 stars
    Love the way you broke this into steps! It made it so much easier to make. The cashew butter is next level!

  3. 5 stars
    FINALLY a Brussels recipe without bacon in it. I made these for family and we loved it! We used cashew butter from trader joes!