These honey-sriracha brussels sprouts are the perfect side dish with pan seared brussels sprouts tossed in a sweet and spicy honey sriracha sauce, so easy!
Honey Sriracha Brussels Sprouts Recipe
We cooked up a batch of my favorite honey sriracha sauce recently, and there are so many ways to use it! It's great for wings and glazing anything on the grill, but one of our favorite ways is adding some "voom" to veggies.
It's great for adding zip to roasted carrots, grilled zucchini, or your favorite medley, but one dish that truly stands out is Honey-Sriracha Brussels Sprouts.
They are delicious! There is something about the sweet and spicy combination honey and sriracha that really shines when it comes to brussels sprouts. We just can't get enough of them.
Why You'll Love This Dish
- The one-two punch of sweet and spicy truly bring brussels sprouts to a whole new level of flavor.
- The recipe cooks up quickly all in one pan with a simple combination of ingredients.
- It's the ideal side dish that pairs with many meals, and it's perfect for the holidays.
Let's talk about how to make honey sriracha brussels sprouts, shall we? Sweet and spicy brussels sprouts are the best!
Honey Sriracha Brussels Sprouts Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Brussels Sprouts. The star of the show! Trim off the outer leaves.
- Vegetable Oil. For cooking.
- Sriracha. Use your favorite brand, or try making your own with my homemade sriracha recipe.
- Honey. Offers a nice touch of sweetness and thickness.
- Soy Sauce. Adds umami to the overall dish.
- Rice Vinegar. Or you can use lemon juice.
- Butter. For thickening the sauce, and extra flavor.
- Spices. Garlic powder, salt, and black pepper.
How to Make Honey Sriracha Brussels Sprouts - the Recipe Method
Season the cut brussels sprouts with a bit of olive oil, salt, and pepper in a small bowl.
Cook the brussels sprouts in a heated pan on the stove top until nicely browned. It should only take a few minutes.
Flip the brussels sprouts and cook another few minutes, or until cooked just the way you like them, and golden brown.
Set the brussels sprouts onto a plate for now and use the same pan to make your sauce.
Just whisk together the sriracha, honey, and other sauce ingredients and warm it up in the pan.
Whisk in butter to thicken the honey-sriracha sauce.
Toss in your brussels sprouts to warm them through and coat them up in your awesome sauce.
Boom! Done! Your honey-sriracha brussels sprouts are ready to serve. Don't they look saucy and delicious! I'm ready to dig in!
Recipe Tips & Notes
- Prefer oven roasted brussels sprouts? Alternatively, roast them in the oven on a sheet pan or baking sheet at 400 degrees F for 20-25 minutes, then toss with your warmed honey-sriracha sauce before serving.
- Cooking times can vary based on the size of your brussels sprouts. Smaller sprouts can be cooked whole. The best way to test them for doneness is to poke them with a fork.
Storage & Leftovers
Honey sriracha brussels sprouts will last up to 5 days in the refrigerator in a sealed container. You can warm them on the stove top in a pan, or in the microwave, or air fryer to enjoy again.
I do not recommend freezing this dish, as it can affect the overall texture.
That's it, my friends. I hope you enjoy this honey sriracha brussels sprouts recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you served them up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Honey-Sriracha Brussels Sprouts Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and cut in half
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 3 tablespoons sriracha
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1/2 teaspoon rice vinegar or use lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon butter
Instructions
- Toss the brussels sprouts with olive oil and salt and pepper to taste.
- Heat a large pan to medium heat and add the brussels sprouts, trimmed sides down. Cook for 6-7 minutes, until nicely browned.
- Flip the brussels sprouts and cook another 5 minutes, or until softened to your preference. Set the brussels sprouts onto a plate.
- Return the pan to medium-low heat.
- In a small bowl, whisk together the sriracha, honey, soy sauce, vinegar (or lemon juice), and garlic powder. Add to the pan and heat for 2 minutes.
- Whisk in the butter until it melts through and the honey-sriracha sauce thickens.
- Return the brussels sprouts to the pan and toss. Heat for 2-3 minutes and serve.
Notes
Nutrition Information
Ed Moder says
Yesterday after I emailed you and said I was going to make this, Mary called and we had to meet them in Janesville for dinner. Incredibly, when we finished dinner and were leaving Amber and her maid of honor Emily showed up so we spent an additional 45 minutes there.
.
Anyway, I made several mistakes on dinner tonight, but aside from a messed up kitchen and stove it was an awesome dinner. The Brussels Sprouts were the highlight and Connie liked them even though one of my mistakes was too much sauce sine I only used 14 sprouts and all of the other ingredients for a full pound.
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Thanks for a great side dish!
.
Mike H. says
Ed, you are soooo welcome! I am glad that you had an awesome dinner! =)
Denise says
Hi Mike - I always look forward to your emails.
Just realized your Brussel Sprout recipe calls for sriracha sauce not peppers. Glad I read comments before starting.
Sounds delicious.
Mike Hultquist says
Thanks, Denise. Sorry for any confusion. The title does say "Honey-Sriracha Brussels Sprouts Recipe", and sriracha is made from peppers. I hope you enjoy it!
Bob S. says
These were just as terrific as they sounded. I ate them like candy. Thanks!
Mike Hultquist says
Great! Glad you enjoyed them, Bob! =)
Annette D says
Awesome - made this last night via the oven method. I did sub a low carb honey & and coco aminos sauce (in place of the soy) and it came out great. Definitely putting this into our meal rotation. 🙂
Mike Hultquist says
Excellent! Glad you enjoyed it, Annette! Thanks!
Kent says
Made this tonight. It was ok at first but not great. We both realized we’ve only had savory sprouts no sweet. Got better as we ate, turned out to be pretty good. I think the key is the quality of the sriracha sauce. My sauce was store bought and on the sweet side with minimal heat. Will do this again with more vinegar and more heat.
Mike Hultquist says
Thanks, Kent. Yes, best to get a good sriracha you really enjoy.
Cindy diepenhorst says
can I use frozen Brussel sprouts?
Mike Hultquist says
You sure can, Cindy! They are usually softer, so don't take quite as long to cook.
Ed Moder says
This looks really good. We will have to try it. One question! Are small or baby Brussels Sprout sweeter and more tender? That seems to be my experience.
Mike Hultquist says
Thanks, Ed! The smaller ones are generally more tender, and some people do find them a touch sweeter, though they can be milder. Enjoy!!!