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Honey Sriracha Brussels Sprouts are a perfect blend of crispy, sweet, and spicy flavors that turn this simple vegetable into a mouthwatering treat. With a golden-brown crunch and a kick from the honey sriracha sauce, these sprouts are anything but ordinary.
You’ll love how easy they are to prepare, whether in the oven or air fryer. The addition of a rich butter glaze elevates the flavor, making this dish a standout side for any meal. Brussels sprouts just became your new favorite!
Table of Contents
Ingredients
These ingredients work together to make sriracha brussel sprouts taste amazing. Each one adds something special, whether it’s flavor, texture, or a little extra kick.
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- Brussels sprouts: The star of the dish, offering a hearty and slightly nutty flavor with a tender-crisp texture.
- Coarse sea salt
- Olive oil: Adds richness and helps the Brussels sprouts crisp up in the oven or air fryer.
- Butter: Adds a touch of richness and smooths out the spiciness of the sauce, making the Brussels sprouts taste indulgent.
Honey sriracha sauce ingredients:
- Sriracha: Brings heat and tangy depth to the sauce; Yellow Bird’s version adds a hint of sweetness from dates.
- Honey: Balances the heat of the sriracha with a natural sweetness that caramelizes slightly during cooking.
- Rice vinegar: Adds acidity and brightness to the sauce, cutting through the richness.
- Soy sauce: Contributes a savory umami flavor, adding depth to the sauce.
- Garlic powder: Provides a mild, earthy garlic flavor that blends smoothly into the sauce.
- Aged balsamic vinegar: Adds a hint of sweetness and complexity with a touch of acidity.
- Salt
- Neutral flavored oil (such as avocado oil): Helps to emulsify the sauce, giving it a smooth, cohesive texture.
How to make honey sriracha brussel sprouts
These Honey Sriracha Brussel Sprouts are super easy to make and taste absolutely delicious. Follow these simple steps to get them crispy and coated in a sweet and spicy sauce that everyone will love.
Prepare Brussels Sprouts
- Trim and cut: Trim the tip ends of the Brussels sprouts and slice them in half. For extra-large sprouts, quarter them.
- Soak: Rinse and soak them in a large bowl of room temperature water for 10 minutes to help make the centers more tender.
- Dry and season: Drain and pat them dry then toss with salt and olive oil.
Cook the Brussels Sprouts
- Oven Method: Roast cut-side down on a baking sheet at 400°F (convection) or 425°F (conventional) for 25-30 minutes until crispy.
- Air Fryer Method: Air fry at 400°F for 10 minutes, shaking halfway.
Make Honey Sriracha Glaze
- Mix: Combine sauce ingredients and whisk in oil until smooth.
- Finish with butter: Melt butter, add sauce, and stir to combine.
Combine and Serve
- Toss and serve: Toss hot sprouts with spicy glaze and serve immediately.
Why Soaking Matters: Soaking Brussels sprouts makes the centers more tender and helps them cook evenly. This step ensures a perfect balance of crispy outside and tender inside.
Adding Butter for Richness: Using butter adds rich flavor and makes the Brussels sprouts taste like they came from a restaurant. A little melted butter mixed with the sriracha honey sauce instantly enhances the taste.
What to serve with sriracha honey brussel sprouts
These flavorful honey and sriracha brussel sprouts pair perfectly with a variety of dishes, making them a versatile side for any meal.
- Main dish: They’re a great match for Thanksgiving chicken, Herb roasted spatchcock chicken, or Beer braised short rib.
- Holiday side dish: Round out your holiday table with Roasted delicata squash, Air fryer delicata squash, or Steakhouse mushrooms.
- Sweet potatoes: For a comforting touch, serve alongside Miso sweet potato or Paleo mashed sweet potatoes.
Umami Tips
- Soak for 10 minutes: Soaking the Brussels sprouts helps rehydrate them, making the centers more tender and ensuring even cooking.
- Pat them dry: After soaking, thoroughly pat the sprouts dry with a clean kitchen towel. This step is crucial for getting that crispy, golden-brown finish.
- Trim to similar sizes: Cut the Brussels sprouts into similar sizes so they cook evenly and at the same time, preventing some from being undercooked while others are overcooked.
- Don’t overcrowd: Whether using an air fryer or oven, make sure the sprouts aren’t packed too closely together. Overcrowding prevents them from crisping up and can make them soggy.
- Cut-side down for baking: When baking, place the sprouts cut-side down on the sheet pan. This helps them brown more quickly and evenly, giving you that perfect crispy texture.
- Add butter to the sauce: Incorporating butter into the honey sriracha mixture adds richness and depth, elevating the flavor and giving the spicy brussels sprouts a luxurious, restaurant-quality taste.
Got extra sriracha honey sauce? Use it to make Honey sriracha chicken, Honey sriracha salmon bites, Honey sriracha wings, or Honey sriracha shrimp! It’s a versatile sauce that adds a sweet and spicy kick to any protein.
FAQs
Overcrowding the pan, not drying the sprouts after soaking, and not cooking at a high enough temperature can all lead to soggy sprouts. Make sure to give them space and cook until they’re golden brown.
Use vegan butter instead of regular butter and swap the honey for maple syrup in the sauce.
This dish tastes best when the sprouts are hot and crisp right out of the oven or air fryer. You can, however, make the sauce ahead of time and combine it with butter just before serving.
To keep the Brussels sprouts crispy, reheat them in an air fryer at 380°F for about 4 minutes or on a stovetop until warmed through.
More brussel sprouts recipes you might like
If you loved these Honey Sriracha Brussels Sprouts, here are a few more delicious ways to enjoy this versatile veggie. Each recipe brings a unique twist, making Brussels sprouts the star of your meal.
- Asian Brussels Sprouts: Tossed in a savory soy-based sauce with a hint of garlic and ginger.
- Air Fryer Brussels Sprouts (with maple lemon glaze): Crispy Brussels sprouts with a sweet and tangy glaze.
- Frozen Brussels Sprouts in Air Fryer: No need to thaw! These Brussels sprouts go straight from the freezer to the air fryer.
- Skillet Roasted Brussels Sprouts: Perfectly crisp on the outside and tender on the inside, these skillet-roasted sprouts are oh-so-yummy and full of flavor.
Honey sriracha brussel sprouts recipe
Ingredients
- 1 lb. Brussel sprouts
- 1 tsp coarse sea salt
- 1.5 tbsp olive oil
- 1 tbsp butter
Honey sriracha sauce: (makes ½ cup)
- ¼ cup sriracha sauce
- 2 tbsp honey or more to taste
- 1.5 tbsp rice vinegar
- ½ tsp soy sauce
- ½ tsp garlic powder
- 1 tsp aged balsamic vinegar
- A small pinch coarse sea salt
- 1 tbsp neutral flavored oil such as avocado oil
Instructions
Brussels Sprouts Prep:
- Trim the tip ends of the Brussels sprouts and slice them in half. For extra-large sprouts, quarter them. For super tiny ones, leave them in whole.
- Rinse and soak them in a large bowl of room temperature water for 10 minutes to help make the centers more tender. After soaking, drain and pat them dry with a clean kitchen towel.
- Transfer the sprouts to a large mixing bowl and toss with salt and olive oil.
Oven Method:
- Spread the Brussels sprouts, cut-side down, in a single layer on a sheet pan. This helps the cut side brown more quickly.
- Bake at 400°F (204°C) in a convection oven or 425°F (218°C) in a conventional oven for 25 to 30 minutes. Check after 25 minutes. The sprouts should be golden brown and crispy.
Air Fryer Method:
- Spread the Brussels sprouts in a single layer, with small overlaps being okay. Air fry at 400°F (204°C) for 5 minutes. Shake the basket, then air fry for another 3-4 minutes. The sprouts should be crisp outside once cooked.
Sauce:
- Meanwhile, prepare the sauce. In a measuring cup, combine the ingredients from sriracha to salt and stir well.
- To emulsify the sauce, hold the whisk in one hand and slowly pour in the oil with the other hand while whisking continuously.
- In a saucepan, melt 1 tbsp of butter over low heat, then add 4 tbsp of the honey sriracha sauce. Stir to combine for 1 minute and then turn off the heat.
Combine:
- While the sprouts are hot from the oven or air fryer, transfer them to a large mixing bowl and pour over the honey sriracha sauce with butter. Toss well.
- Transfer to a large serving plate and serve hot.
Notes
- Soaking: Soaking Brussels sprouts makes the centers more tender and helps them cook evenly, ensuring a perfect balance of crispy outside and tender inside.
- Pat Dry: After soaking, make sure to pat the sprouts dry so they can crisp up properly.
- Why Use Butter: Adding a touch of melted butter to the honey sriracha sauce instantly boosts flavor, making the sprouts taste as rich as restaurant-quality dishes.
- Don’t Overpack: Whether using an air fryer or oven, don’t overcrowd the basket or sheet pan—overpacking can cause the sprouts to turn soggy instead of crispy.
- Storage: Store leftovers in the fridge for up to 4 days. To reheat and crisp up, air fry at 380°F (193°C) for 4 minutes or reheat on a stovetop until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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