Honey-Sriracha Brussels Sprouts Recipe

Introduction

These Honey-Sriracha Brussels Sprouts offer a perfect balance of spicy and sweet flavors that will transform this humble vegetable into a delicious side dish. Crispy on the outside and tender on the inside, they’re quick to make and packed with bold taste.

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar or lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon butter

Instructions

1. Step 1: Toss the Brussels sprouts with vegetable oil and season with salt and pepper to taste.
2. Step 2: Heat a large pan over medium heat and place the Brussels sprouts cut side down. Cook for 6–7 minutes until they are nicely browned.
3. Step 3: Flip the Brussels sprouts and cook an additional 5 minutes, or until they soften to your liking. Remove from the pan and set aside on a plate.
4. Step 4: Return the pan to medium-low heat. In a small bowl, whisk together sriracha, honey, soy sauce, rice vinegar (or lemon juice), and garlic powder. Add this mixture to the pan and cook for 2 minutes.
5. Step 5: Whisk in the butter until melted and the sauce thickens slightly.
6. Step 6: Return the Brussels sprouts to the pan and toss in the honey-sriracha sauce. Heat for 2–3 minutes to coat evenly, then serve immediately.

Tips & Variations

• For a different cooking method, roast the Brussels sprouts at 400°F for 20–25 minutes before tossing them in the warm sauce.
• Air fry Brussels sprouts at 375°F for 5 minutes, shake the basket, then air fry for another 2–3 minutes until crispy.
• Adjust the sriracha amount to control the heat level to your preference.
• Add a sprinkle of toasted sesame seeds or chopped peanuts for extra crunch and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to preserve the sauce’s texture and flavor. Avoid microwaving as it may make the Brussels sprouts soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of rice vinegar?

Yes, fresh lemon juice is a great substitute and adds a bright, tangy flavor that complements the honey-sriracha sauce well.

How can I make these Brussels sprouts less spicy?

Reduce the amount of sriracha or substitute it with a milder chili sauce. You can also increase the honey slightly to balance out the heat.

Honey-Sriracha Brussels Sprouts Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This Honey-Sriracha Brussels Sprouts recipe offers a perfect balance of sweet, spicy, and savory flavors with crispy, caramelized Brussels sprouts coated in a luscious honey-sriracha glaze. Quick pan-cooked with a buttery sauce, this dish makes a vibrant side or a flavorful snack that’s both easy to prepare and irresistibly delicious.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Honey-Sriracha Sauce

• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar or lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon butter

Instructions

1. Prepare the Brussels Sprouts: Toss the trimmed and halved Brussels sprouts with vegetable oil, salt, and pepper until evenly coated.
2. Sear the Brussels Sprouts: Heat a large pan over medium heat and place the Brussels sprouts cut side down. Cook for 6-7 minutes or until the sprouts are nicely browned and caramelized on the flat side.
3. Finish Cooking: Flip the Brussels sprouts and cook for an additional 5 minutes or until softened to your liking. Remove them from the pan and set aside on a plate.
4. Make the Sauce: Reduce the pan heat to medium-low. In a small bowl, whisk together sriracha, honey, soy sauce, rice vinegar (or lemon juice), and garlic powder. Pour this mixture into the pan and heat for about 2 minutes to warm through.
5. Incorporate Butter: Whisk in the butter until fully melted and the sauce thickens slightly, creating a rich, glossy glaze.
6. Toss and Serve: Return the Brussels sprouts to the pan, toss thoroughly in the honey-sriracha sauce to coat, and heat for an additional 2-3 minutes before serving immediately.

Notes

• Oven Method: Roast Brussels sprouts at 400°F (204°C) for 20-25 minutes until crispy, then toss with warmed honey-sriracha sauce before serving.
• Air Fryer Method: Air fry Brussels sprouts at 375°F (190°C) for 5 minutes, shake the basket, then air fry another 2-3 minutes until cooked to preference before coating with sauce.
• Adjust the amount of sriracha to modify the spice level according to your taste.
• Use rice vinegar for a milder tang or lemon juice for a brighter acidity in the sauce.

Keywords: Honey Sriracha Brussels Sprouts, Spicy Brussels Sprouts, Sweet and Spicy Side Dish, Pan-fried Brussels Sprouts, Easy Vegetable Recipe