Sweet Sriracha Brussels Sprouts Recipe

A Little Story About Sprouts

My grandson used to turn his nose up at Brussels sprouts. He called them little cabbages. I did not argue. He was right. One day, I made him try one roasted and crispy. His eyes got wide. He asked for more. I still laugh at that.

It matters because trying new foods is a small adventure. You might find a new favorite. It is okay to change your mind about things. I do it all the time.

Getting Your Pan Ready

First, heat your oven to 425°F. Get out a big baking sheet. Lay down some parchment paper. This stops the sprouts from sticking. It makes clean-up easy, too.

Now, toss your halved sprouts in a bowl. Add olive oil, salt, and pepper. Mix them with your hands. Get every little sprout shiny and coated. Doesnt that feel nice?

The Magic of Roasting

Spread the sprouts on your pan. Do not crowd them. They need their space. Roast them for about 20 minutes. The heat works its magic.

They will come out tender inside and crispy outside. That crispiness is the best part. Fun fact: The high heat makes the sprouts taste a little sweet and nutty. It is a wonderful change.

The Sweet and Spicy Glaze

While they roast, make the glaze. It is so simple. Just mix honey and sriracha in a little bowl. The honey is sweet. The sriracha gives it a kick.

This sweet and spicy combo is a winner. It makes the sprouts exciting. What is your favorite sweet and spicy food? I would love to know.

The Final Touch

Take the crispy sprouts from the oven. Drizzle that pretty glaze all over. Toss them gently. Put them back in the oven for just 3-5 minutes. This warms the glaze onto them.

For a little extra fire, shake on some red pepper flakes. It matters because the final touch makes the dish special. It shows you care. Do you like your food mild or spicy?

Why This Dish is a Keeper

This recipe turns a simple veggie into a star. The sprouts are not mushy. They are full of flavor. It is a good lesson. A little effort can make a big difference.

It is also a healthy choice. You are eating your greens. But they taste like a treat. Will you give these sweet and spicy sprouts a try? Tell me how it goes in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Brussels sprouts, halved	1 lb (about 450g)	Use fresh, firm sprouts for best results.
Olive oil	2 tablespoons	For coating the sprouts.
Salt and pepper	To taste
Honey	2 tablespoons	Provides the sweet component of the glaze.
Sriracha	1-2 tablespoons	Adjust to your preferred spice level.
Red pepper flakes	For garnish (optional)	Adds an extra kick before serving.

A New Way with an Old Friend

Hello, my dear. Let’s talk about Brussels sprouts. I know, I know. You might be making a face. I used to feel the same way. My mother boiled them until they were sad and mushy. Then I discovered roasting. It changes everything. The outside gets crispy. The inside turns sweet and tender. It’s like magic. This recipe adds a little kick, too. It’s sweet and spicy all at once. Trust your kitchen grandma on this one.

Ingredients

• 1 ½ pounds Brussels sprouts
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons honey
• 1 tablespoon sriracha (or more to taste)
• Red pepper flakes for serving (optional)

Instructions

Step 1: First, get your oven nice and hot. Set it to 425°F. Line a big baking sheet with parchment paper. This makes cleanup so much easier. I learned that the hard way after scrubbing many pans. Now, grab your Brussels sprouts. Make sure they are clean and dry. Then, cut them all in half.

Step 2: Toss those halved sprouts into a large bowl. Add the olive oil, salt, and pepper. Now, get your hands in there. Mix it all up until every little sprout is shiny. Spread them out on your prepared baking sheet. Give them some space. If they are too crowded, they will steam instead of roast. We want them crispy. Don’t you agree?

Step 3: Pop the pan into the hot oven. Let them roast for about 20 to 25 minutes. You will know they are ready when the edges are dark and crispy. Your kitchen will smell amazing. While they cook, mix the honey and sriracha in a small bowl. Start with one tablespoon of sriracha. You can always add more spice later.

Step 4: Carefully take the pan out of the oven. The sprouts will be sizzling! Drizzle your honey-sriracha glaze all over them. Gently toss everything together. Make sure each sprout gets a little love. Spread them back out and put the pan in the oven for just 3 to 5 more minutes. This final step makes the glaze cling to the sprouts perfectly. For a little extra zing, sprinkle on some red pepper flakes before serving.

Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Side Dish

Three Tasty Twists to Try

This recipe is wonderfully forgiving. You can play with it. I love adding different flavors. It keeps dinner exciting. Here are a few of my favorite ways to change it up. They are all simple and delicious. I think you will love them.

Bacon Lover’s Dream: Chop up two slices of bacon. Toss them in with the sprouts before the first roast. The bacon fat makes everything even crispier.

Sweet & Sour Switch: Swap the honey for real maple syrup. Add a squeeze of fresh lime juice to the glaze. It’s so bright and tangy.

Garlic Parmesan Finish: Skip the sriracha glaze. After roasting, toss the hot sprouts with minced garlic and a handful of grated Parmesan cheese.

Each one feels like a whole new dish.

My Favorite Ways to Serve Them

These sprouts are a star side dish. They go with almost anything. I love serving them alongside simple roasted chicken. The flavors just sing together. For a meatless meal, pile them on top of a bowl of creamy polenta. They also make a wonderful topping for a grain bowl with quinoa.

Now, what to drink? A cold glass of apple cider is just perfect. It cools the spice from the sriracha. If you are having a grown-up dinner, a crisp lager beer is a lovely match. It cuts right through the richness.

Keeping Your Sprouts Tasty Later

Let’s talk about leftovers. These sprouts are still good the next day. Store them in a sealed container in the fridge. They will keep for up to three days. I once made a double batch for a big family dinner. We enjoyed them for two more days. It made lunch so easy.

To reheat, use your oven or toaster oven. Spread them on a baking sheet. Warm them at 375°F for about 10 minutes. This keeps them crispy. The microwave will make them soft. Batch cooking like this saves you time. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Sometimes, cooking does not go as planned. Do not worry. I have some easy fixes. If your sprouts are soft, they were too crowded on the pan. They need space to get crispy. I remember when I learned this. My first batch was soggy. Now I always use two pans if needed.

If the glaze burns, your oven was too hot. An oven thermometer helps a lot. If the dish is too spicy, add more honey next time. Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is. Just check your sriracha bottle to be sure.

Q: Can I make it ahead? A: You can mix the glaze and prep the sprouts a day early.

Q: What can I use instead of honey? A: Maple syrup works beautifully. It gives a different kind of sweetness.

Q: Can I double the recipe? A: Absolutely. Just use two baking sheets so the sprouts aren’t crowded.

Q: Is the sriracha glaze optional? A: Of course. Plain roasted sprouts with salt and pepper are still delicious. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It brings me joy to share it with you. Cooking is about creating and sharing. I would be so happy to see what you make. Have you tried this recipe? Tag us on Pinterest! You can find me at Fiona’s Kitchen Table. I love seeing your photos. Happy cooking!

—Fiona Brooks.