These honey sriracha brussels sprouts are sweet, spicy, and caramelized. They're a quick and easy side dish that's ready in less than 30 minutes. You can customize the heat level as desired.
Like most kids, I grew up with a hatred for brussels sprouts. (And mayo!) Thankfully as I grew up my tastebuds evolved and I wised up! Brussels sprouts are now a staple in my kitchen.
In this version, golden brown, deeply caramelized sprouts are tossed in a sticky honey-sriracha sauce! I could eat all of them in one sitting.
These Spicy Brussels Sprouts Are:
- Delightfully spicy: You can customize the heat. Just decrease the amount of sriracha.
- Only 6 ingredients: All pantry staples, except the brussels sprouts.
- Ready in 25 minutes: Anything under 30 gets an A+ for me!
- A healthy side dish: They're low in calories, but rich in Vitamin C and K.
- Versatile: You can serve these sweet and spicy brussels sprouts with steak, chicken, mac and cheese, you name it!
- Brussels sprouts - Look for brussels sprouts that look firm and green without brown spots. Mine were on the smaller side. If yours are large, you can cut them into quarters or cook them a little bit longer.
- Olive oil - Encourages the sprouts to caramelize and adds good flavor.
- Sriracha - Find sriracha sauce in the international foods aisle with the Asian condiments. Sriracha is mild to moderately spicy, depending on who you ask. It brings roughly half the heat tabasco does.
- Honey - For that sweet, sticky element. Any kind works, but light-colored honeys have a milder flavor.
- Apple cider vinegar - Cuts through all the bold flavors and mellows them out a bit.
- Garlic - For a nutty depth of flavor. I used one minced clove. You can add two for a bolder punch of garlic.
How to Make Honey Sriracha Brussels Sprouts:
Sriracha brussels sprouts are easy to make in a skillet. A skillet is ideal for deep brown caramelization and less likely to overcook.
Here's what you need to do:
- Trim and cut the sprouts: The stem ends are tough so I cut them off and discard them. Cut them in half lengthwise. Some of the leaves will fall off. You can add those to the skillet if you like crispy edges.
- Heat up your skillet: Use a large 12-inch skillet so the brussels sprouts don't overlap. An even layer creates good caramelization! Add the oil, but don't add the brussels until the pan is sizzling hot.
- Make the sriracha sauce: In a small bowl, combine the honey, sriracha, olive oil, vinegar, and minced garlic. If you're sensitive to heat, use less sriracha.
- Cook the sprouts: Don't stir the whole time! Let them sit against the hot skillet and caramelize. It adds great flavor.
- Add the sriracha honey sauce: Pour the sauce into the skillet and cook a couple more minutes, until the sprouts are coated in the sticky glaze.
- Serve: Transfer to plates or a serving dish. Enjoy immediately.
- Resist the urge to stir the whole time. The brussels sprouts won't caramelize if you stir, stir, stir. Let them sit against the skillet until golden brown, then stir and let them sit again.
- Use a large enough skillet. If you use a small skillet, the brussels sprouts will overlap and steam instead of roast.
- Brussels sprouts vary in size. Mine were small. If you find tinsy ones, you can leave them whole. If yours are ginormous, cut them smaller so they don't take forever to cook. Or worse, burn before they cook all the way through.
- Less spicy: For sensitive heat lovers, reduce the sriracha to one tablespoon.
- Olive oil: Swap the olive oil in the sriracha sauce with unsalted butter.
- Bacon: Add chunks of crispy cooked bacon!
- Maple syrup: Swap the honey with maple syrup for a maple-sriracha sauce!
- Store leftover sriracha brussels sprouts in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave in 20 second increments until hot throughout.
- I don't recommend freezing them as the texture will suffer once they're thawed.
Crave-Worthy Side Dishes:
- 10-minute Sauteed Kale & Spinach
- Balsamic Caramelized Mushrooms
- Roasted Butternut Squash with Brown Sugar
- Maple Glazed Stovetop Carrots
Honey Sriracha Brussels Sprouts
- large 12-inch skillet
- 1 pound small brussels sprouts Note 1
- 1½ tablespoons olive oil
- salt and pepper to taste
For the sriracha sauce:
- 1½ tablespoons sriracha sauce Note 2
- 1½ tablespoons honey
- 1 tablespoon olive oil
- 1½ teaspoons apple cider vinegar
- 1 garlic clove, minced
- Trim the ends off the brussels sprouts, then cut them in half lengthwise. Discard the ends, and transfer the brussels sprouts to a bowl. Set aside.
- Heat a 12-inch nonstick skillet over medium-high heat. Add 1 ½ tablespoons of olive oil to the skillet.
- In a separate bowl. combine the sriracha, honey, 1 tablespoon of olive oil, vinegar, and minced garlic. Set the sauce aside.
- Once the skillet is hot, add the brussels sprouts. Use a spatula to spread them around in an even layer.
- Let the brussels sprouts cook for 4 minutes undisturbed. Stir them, then let them cook for 4 more minutes without touching them. Season them with kosher salt and pepper.
- Stir, then cook for a few more minutes, until the brussels sprouts are mostly cooked. Add the sriracha sauce to the skillet and cook for 2 more minutes, stirring occasionally so the sauce doesn't burn.
- Transfer the brussels sprouts to a serving dish and enjoy immediately.