If you want to elevate your vegetable side dishes with bold, balanced flavors, try these Honey Sriracha Brussels Sprouts. Roasted until crisp and tossed in a sweet-spicy peanut-sriracha glaze, they’re an addictive addition to weeknight dinners or a party spread.
Why Make These Honey Sriracha Brussel Sprouts?
This recipe pairs caramelized, roasted Brussels sprouts with a glossy honey-sriracha glaze enriched by a touch of peanut butter. The result is crispy, slightly sweet, and pleasantly spicy sprouts that work as a snack, appetizer, or side dish.
They come together quickly—ready in about 30 minutes—and pair well with many main courses. Serve alongside roasted fish, grilled chicken, or a rice bowl for a satisfying contrast of textures and flavors.
Ingredients Needed To Make This Recipe
Brussels sprouts: Use fresh sprouts for the best texture—halved or quartered depending on size so they roast evenly.
Honey: Any variety will work to balance the heat.
Sriracha: A chili garlic hot sauce. Use your preferred brand or substitute another chili sauce if needed.
Peanut butter: Creamy or crunchy is fine; it adds richness and helps the glaze cling to the sprouts.
Full ingredient amounts appear in the recipe card below.
Recipe Variations
Frozen sprouts: Thawed frozen Brussels can be used if needed, though they won’t be quite as crisp.
Heat level: Swap Sriracha for a milder chili sauce or reduce the amount to suit your tolerance.
Sweetener: Maple syrup can replace honey for a different flavor profile.
Dairy-free: Use a plant-based butter if you prefer.
Garnishes: Try salted peanuts, sesame seeds, or chopped cilantro for extra texture and brightness.
Steps To Make This Recipe
Step One: Preheat the oven to 450°F. Trim and halve or quarter the Brussels sprouts depending on size. Toss them with olive oil, salt, pepper, and a pinch of red pepper flakes.
Step Two: Arrange sprouts in a single layer on a baking sheet and roast for 15–20 minutes, stirring once or twice for even browning. Watch closely—oven temperatures vary.
Step Three: While the sprouts roast, melt butter in a large skillet over medium heat and sauté the minced garlic briefly. Reduce the heat to low.
Step Four: Add Sriracha and honey to the skillet and stir on low for about a minute to combine. Remove from heat and whisk in the peanut butter until smooth.
Step Five: Remove the roasted sprouts from the oven, pour the glaze over them, and toss to coat. Return to the oven for 4–6 minutes to set the glaze, then serve. Garnish with salted peanuts or chopped cilantro if desired.
Leftovers: Store in an airtight container for up to 4 days. Reheat briefly in the microwave or in a hot skillet.
Recipe FAQs
Start with less Sriracha and taste as you go. Increase incrementally until you reach the heat level you prefer.
Yes—roast the sprouts and prepare the glaze in advance. Reheat the sprouts and toss with the warm glaze just before serving for best texture.
Yes. Cook halved sprouts in a large skillet over medium heat with oil until browned and tender, then add the glaze and heat through.
Recipe Tips
Monitor cooking time: Roast until sprouts are tender inside with caramelized edges. Remove any singed leaves.
Line the sheet: Use parchment paper or a silicone mat for easier cleanup and less sticking.
Single layer: Spread sprouts out so they roast, not steam. Crowding prevents browning.
Adjust heat: If you’re heat-sensitive, add Sriracha gradually and add more at the table for those who like extra kick.
Garnish: Crushed peanuts and cilantro add crunch and freshness—try both for contrast.
Recipe Pairings
These sprouts are versatile: serve them as an appetizer or a side to grilled or pan-seared proteins, rice bowls, or noodle dishes for an Asian-inspired meal.
Other Side Dish Recipes To Try
Salads
Roasted Brussels Sprout Salad
Side Dishes
Butternut Squash Quinoa Salad
Appetizers
Spicy Cucumber Salad
Side Dishes
Lemon Honey Orzo With Feta
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Honey Sriracha Brussel Sprouts
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Equipment
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large skillet
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large baking sheet
Ingredients
- 1 lb brussels sprouts
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 2 Tbsp butter
- 2 garlic cloves, minced
- ¼ cup Sriracha
- ¼ cup honey
- ¼ cup peanut butter
Optional Garnish
- ¼ cup salted peanuts
- 2 Tbsp chopped cilantro
Instructions
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Preheat oven to 450ºF. Slice Brussels sprouts into halves or quarters, toss with oil, salt, pepper, and red pepper flakes.
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Spread sprouts in a single layer on a baking sheet and roast 15–20 minutes, tossing once or twice for even browning.
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While roasting, melt butter in a large skillet over medium heat and sauté minced garlic, then lower the heat.
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On low heat, stir in Sriracha and honey for about one minute. Remove from heat and whisk in peanut butter until smooth.
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Toss roasted sprouts with the glaze, return to the oven 4–6 minutes to set, then serve warm.
Notes
*Maple syrup can substitute for honey.
*Swap almond butter or another nut/seed butter if preferred.
If you have leftovers, store them in an airtight container for up to 4 days. Reheat briefly before serving.
Nutrition
Nutrition information is an estimate.
Additional Info
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