Fiery Honey-Sriracha Brussels Sprouts
This recipe delivers addictively crispy, caramelized Brussels sprouts with a fiery-sweet kick. By roasting the sprouts first and adding the glaze in the final minutes of cooking, we guarantee a perfectly tender-crisp texture and a glaze that is caramelized, not burnt.
Ingredients
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp honey
- 2 tbsp Sriracha
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp, for garnish toasted sesame seeds
Steps
- 1
Set your oven to preheat to 425°F and line a large baking sheet with parchment paper.
- 2
Prepare the Brussels sprouts by trimming off the tough bottom ends and pulling away any discolored outer leaves. Cut each sprout in half from top to bottom.
- 3
Place the halved sprouts on the prepared baking sheet and toss them with the olive oil, salt, and pepper until they are evenly coated. Arrange them in a single layer with the cut side facing down.
- 4
Place the baking sheet in the oven and roast for 20 to 25 minutes. The sprouts should be tender and deeply browned on their flat sides.
- 5
While the sprouts are in the oven, combine the honey, Sriracha, soy sauce, lime juice, and minced garlic in a small bowl and whisk until smooth.
- 6
After the initial roasting time, remove the sprouts from the oven, pour the Sriracha-honey mixture over them, and toss until every sprout is well-coated.
- 7
Put the coated sprouts back into the oven to roast for an additional 5 to 7 minutes. The glaze should be bubbling and slightly thickened.
- 8
Remove from the oven, move the sprouts to a serving bowl, sprinkle with toasted sesame seeds, and serve hot.
Pro tips
- A high oven temperature is the key to achieving crispy edges and preventing the sprouts from becoming mushy.
- Placing the sprouts cut-side down maximizes their contact with the hot pan, creating a deep, caramelized flavor.
- To avoid burning the sugars in the glaze, add it only during the last few minutes of cooking, after the sprouts have already become tender.
- For perfectly even cooking, try to cut all the sprouts to a similar size. You can quarter any that are particularly large and leave the very small ones whole.