This recipe for Roasted Brussels Sprouts with Sriracha and Honey delivers delicious sweet and spicy flavor—a welcome departure from the regular old salt and pepper seasoning. Serve these roasted brussels sprouts as a side dish with any meal, or use it in salads!
A New Kind of Brussels Sprouts Side Dish
When fall rolls around, I tend to fall back on classic tried and true seasonal flavors—think maple syrup, sage, rosemary, and bacon. But sometimes you want a little zing in your meal!
Recipes for roasted brussels sprouts often involve just salt, pepper, and olive oil. Around Thanksgiving and the holidays, brussels sprouts recipes may feature bacon or cheese, but that’s pretty much it.
While I love those things as much as anyone, this stands up to those classic versions with some new flavors.
The three important ingredients in these brussels sprouts are, of course, honey, spicy garlicky sriracha, and a few drizzles of our homemade chili oil! The result is more savory than knock-your-pants-off spicy, for a unique side dish or a great add-in for warm fall salads.
With this recipe, the sauce is made before you toss the brussels sprouts, so taste as you go to make sure your brussels sprouts are sweet and spicy the way you like them.
How to Shred Brussels Sprouts
I much prefer shredding brussels sprouts over halving them, because while brussels sprouts are delicious, at the end of the day, it still is a tiny head of cabbage. Halving them often yields a brussels sprout that is still too firm and rough-textured.
When shredded and roasted, they cook up faster (15-20 minutes, as opposed to 30 minutes) and are a bit easier to eat. Plus, more crags for the honey sriracha oil!
Now, it’s tempting to walk into the supermarket and bee-line for the pre-prepared brussels sprouts, but if you use a food processor with a slicing attachment, you can slice a ton of sprouts in no time!
We find that pre-sliced brussels sprouts aren’t the freshest, and that care hasn’t been taken to trim the rough ends off before shredding. It will only take minutes to do this prep yourself, and it is definitely worth it.
If you don’t have a food processor with a slicing attachment, you can slice them roughly by hand—or just halve them if you’re really in a hurry. I won’t tell on you!
Roasted Brussels Sprouts Recipe Instructions
Clean the brussels sprouts by soaking them in cold water. Using the slicing attachment of the food processor, slice the brussel sprouts into thin rounds. If you don’t have a food processor, you can do this by hand with a sharp knife.
Transfer the brussels sprouts and chopped garlic to a sheet pan.
Drizzle with olive oil and season with salt to taste. There’s salt in the sriracha, so don’t go overboard.
In a small bowl, mix together 3 tablespoons honey, 2 tablespoons sriracha, and 3 tablespoons chili oil. You can adjust the amounts to taste if you like your food more or less spicy.
Toss the brussels sprouts with the sauce and spread in a single layer.
Roast at 450°F/230*C for 15-20 minutes, finishing them under the broiler for 1-2 minutes if they need crisping further.
Finish with another drizzle of chili oil (optional), and serve!
Enjoy these roasted brussels sprouts as a side dish, or toss into a salad for a delicious pop of flavor!
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Recipe
Roasted Brussels Sprouts with Sriracha & Honey
Ingredients
Instructions
- Clean the brussels sprouts by soaking them in cold water. Using the slicing attachment of the food processor, slice the brussel sprouts into thin rounds. If you don’t have a food processor, you can do this by hand with a sharp knife.
- Transfer the brussels sprouts and chopped garlic to a sheet pan. Drizzle with olive oil and season with salt to taste. There’s salt in the sriracha, so don’t go overboard.
- In a small bowl, combine the honey, sriracha, and chili oil. You can adjust the amounts to taste if you like your food more or less spicy. Toss the brussels sprouts with the sauce and spread in a single layer.
- Roast at 450°F/230°C for 15-20 minutes, finishing them under the broiler for 1-2 minutes if they need crisping further. Finish with another drizzle of chili oil (optional), and serve!
