Description
This Honey Sriracha Brussels Sprouts recipe features crispy roasted Brussels sprouts tossed in a sweet, spicy, and savory honey Sriracha glaze. Perfectly seasoned and garnished with sesame seeds and green onions, this dish makes an irresistible side or appetizer with a delightful balance of flavors and a satisfying crunch.
Ingredients
Scale
Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Sauce
- 1/4 cup honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Garnish
- 1 teaspoon sesame seeds
- Chopped green onions to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the Brussels sprouts, ensuring they cook evenly and develop a nice crispy texture.
- Prepare Brussels Sprouts: In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Toss well to coat each piece evenly with the seasoning and oil for optimal roasting.
- Make the Sauce: In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, and garlic powder until well combined, creating a balanced sweet and spicy glaze.
- Roast Brussels Sprouts: Spread the prepared Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through to ensure even cooking and browning on all sides.
- Glaze Brussels Sprouts: Remove the roasted Brussels sprouts from the oven and immediately drizzle the honey Sriracha sauce over them. Toss gently but thoroughly to coat all pieces with the flavorful glaze.
- Garnish and Serve: Sprinkle the coated Brussels sprouts with sesame seeds and chopped green onions. Serve warm for the best flavor and texture experience.
Notes
- You can adjust the amount of Sriracha based on your preferred spice level.
- For a nuttier flavor, toast the sesame seeds lightly before sprinkling them on the sprouts.
- Make sure to stir the sprouts halfway through roasting to prevent burning and promote even crispiness.
- This recipe can easily be doubled for larger gatherings.
- Use fresh green onions rather than dried for the best taste and garnish effect.
