Honey sriracha brussel sprouts recipe
Try these delicious honey sriracha brussel sprouts made in an air fryer or oven! Crispy, sweet, and spicy, these sprouts are sure to impress.
Servings: 5 servings
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
Serving: 1serving | Calories: 151kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 857mg | Potassium: 381mg | Fiber: 4g | Sugar: 9g | Vitamin A: 773IU | Vitamin C: 86mg | Calcium: 42mg | Iron: 1mg
