I roast sprouts when I need a fast win at dinner. The edges crisp. The centers stay tender. Sweet heat lands with honey and sriracha and the tray comes back empty. We call that proof. This goes in my list of brussel sprout recipes that never let me down. You can keep this easy. Toss the halves with oil and salt. Bake them hot. While they char, I whisk a quick glaze. It sticks like a light jacket and wakes every bite. Friends ask for the method and I smile, since it lives in my stack of healthy brussel sprout recipes. It works for weeknights and it works for the big holiday table too, so it also fits my christmas brussel sprout recipes playbook. Want range. The oven makes baked brussel sprout recipes shine. A grill pan gives marks and smoke so grilled brussel sprout recipes join the party. Skip butter and it becomes one of my favorite vegan brussel sprout recipes. I lean into the heat or dial it down, since taste buds shift day to day. Clean flavors. Simple steps. Good food without fuss.
Table of Contents
- 1) Key Takeaways
- 2) Easy Honey Sriracha Brussels Sprouts Recipe
- 3) Ingredients for Honey Sriracha Brussels Sprouts
- 4) How to Make Honey Sriracha Brussels Sprouts
- 5) Tips for Making Honey Sriracha Brussels Sprouts
- 6) Making Honey Sriracha Brussels Sprouts Ahead of Time
- 7) Storing Leftover Honey Sriracha Brussels Sprouts
- 8) Try these side dishes next
- 9) Honey Sriracha Brussels Sprouts
- 10) Nutrition
1) Key Takeaways
- High heat gives crisp leaves and a tender core
- Honey and sriracha create sweet heat with balance not burn
- Preheat the empty sheet pan for extra crunch
- Soy adds depth while lime keeps the finish bright
2) Easy Honey Sriracha Brussels Sprouts Recipe
I reach for this pan when I crave brussel sprout recipes that stay simple and bold. The cut sides kiss hot metal. The leaves frill and turn deep gold. I plate them and smile since brussel sprout recipes like this one make even picky eaters lean in. We eat with our eyes first and this tray looks lively.
Heat stays high. Oil coats every half. Salt does the first lift. A quick glaze lands near the end so the sugars do not burn. That method sits at the core of many easy brussel sprout recipes in my kitchen. I learned it on a busy weeknight. I kept it since it works on slow Sundays too.
I write as Linda on Cook Daily Recipe at https://www.cookdailyrecipes.com. I cook for real life and I test with hungry friends. Sweet heat feels right with sprouts. Honey smooths the edges. Sriracha brings a clean kick. Soy gives a hint of umami. A squeeze of lime wakes the finish. Healthy plates can taste bold. Among healthy brussel sprout recipes this one holds a steady spot at my table.
3) Ingredients for Honey Sriracha Brussels Sprouts
Brussels sprouts Choose firm sprouts with tight leaves. Halve large ones so they cook at the same pace. Small sprouts cook fast and turn sweet in the heat.
Olive oil A light coat helps the cut sides brown and keeps the leaves from drying out. Use enough to gloss the surface without pooling on the pan.
Kosher salt Salt seasons early and pulls moisture to the surface. That contact with heat helps the edges crisp. Start with a teaspoon and taste at the end.
Black pepper Freshly ground pepper adds a warm bite. I grind it coarse so it dots the leaves. The spice sits well with sweet notes from the honey.
Honey Honey gives shine and a round sweetness. It clings to hot sprouts and caramelizes fast. Use a mild honey so the glaze stays balanced.
Sriracha Sriracha brings clean heat and a gentle tang. Adjust the amount to match your crew. A little goes far when the oven has done its work.
Soy sauce or tamari This adds depth and salt. It keeps the glaze from tasting one note. Tamari keeps the recipe friendly for guests who avoid gluten.
Garlic One minced clove warms the glaze. Raw garlic in a hot pan turns sweet and soft. Stir it in near the end to keep the flavor clear.
Rice vinegar or lemon A splash of acid sharpens the finish. It cuts through the honey and lifts the heat so each bite tastes clean.
Sesame seeds A sprinkle at the end adds a light crunch. The seeds look pretty on the deep green leaves. Optional yet fun.
Lime wedges Serve lime at the table for guests who like a bright pop. That squeeze makes the last bites sing.
4) How to Make Honey Sriracha Brussels Sprouts
Step one Slide an empty sheet pan into the oven and set the heat to four hundred twenty five F. A hot pan sears the cut sides fast and keeps the centers tender.
Step two Toss halved sprouts with oil salt and pepper in a large bowl. Work with your hands so each leaf gets a light coat.
Step three Spread the sprouts on the hot pan with the cut side down. Space them so steam can escape. Roast for eighteen to twenty two minutes until edges turn deep brown.
Step four Whisk honey sriracha soy garlic and vinegar in a small saucepan. Warm for one minute so the mix turns glossy and smooth.
Step five Move the hot sprouts to a bowl. Pour on the glaze and toss until each piece shines.
Step six Return the sprouts to the pan and roast for three more minutes so the glaze sets. Finish with sesame seeds and lime at the table.
5) Tips for Making Honey Sriracha Brussels Sprouts
Preheat the pan. Metal that starts hot gives you crisp edges without long cook times. This trick lifts many baked brussel sprout recipes from good to great.
Keep cuts even. Halves of the same size cook at the same rate. If a few sprouts look large, quarter them. Small pieces turn sweet and never feel soggy.
Glaze late. Sugar in honey can darken fast. Toss with the sauce near the end so color stays rich not burnt. That move keeps flavor bright and clean in brussel sprout recipes that rely on oven heat.
6) Making Honey Sriracha Brussels Sprouts Ahead of Time
Prep the sprouts in the morning. Trim and halve them and store in a sealed container. Toss with oil and salt right before they hit the hot pan.
Mix the glaze and keep it chilled. Warm it on the stove for a minute when you roast the sprouts. The texture turns pourable and coats fast.
If you bring this to a party, roast the sprouts until almost done, then glaze and finish in a hot oven on site. That plan keeps the leaves crisp and the sauce shiny. It earns a spot with party ready healthy brussel sprout recipes.
7) Storing Leftover Honey Sriracha Brussels Sprouts
Cool leftovers on the pan. Move them to a shallow container and seal. Store in the fridge for up to three days.
Reheat on a skillet over medium heat. A quick toss wakes the glaze and brings back light crisp edges. The microwave softens the leaves, so use the pan if you can.
Turn leftovers into lunch. I add a fried egg, a scoop of rice, and a squeeze of lime. That bowl tastes new. It fits the spirit of smart brussel sprout recipes that waste nothing.
8) Try these side dishes next
9) Honey Sriracha Brussels Sprouts
Honey Sriracha Brussels Sprouts for brussel sprout recipes
Ingredients
- 1 and one half pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons honey
- 1 and one half tablespoons sriracha
- 1 tablespoon soy sauce or tamari
- 1 clove garlic minced
- 1 teaspoon rice vinegar or lemon juice
- 1 teaspoon sesame seeds optional
- 1 lime cut into wedges optional
Instructions
- Heat oven to 425 F. Set a large sheet pan in the oven to preheat.
- Toss sprouts with olive oil salt and pepper in a bowl. When the pan is hot spread sprouts cut side down.
- Roast 18 to 22 minutes until edges brown and the centers turn tender.
- Stir honey sriracha soy garlic and vinegar in a small bowl. Warm in a pan for one minute until glossy.
- Move hot sprouts to a bowl. Pour on the sauce and toss until coated.
- Return to the pan for 3 minutes to let the glaze cling. Sprinkle sesame seeds.
- Serve with lime for a bright finish.
10) Nutrition
Serving size sits at one cup. Calories land near one hundred seventy for most batches. Numbers shift with the size of the sprouts and the amount of glaze.
Sodium stays moderate when you use low sodium soy. Fiber runs high for a side dish which helps the plate feel balanced. Protein reads light yet present.
I care about taste first and balance second. This recipe gives both. You get craveable texture and clean flavor with a short list you can trust.
Leave a Comment