Sriracha-Honey Glazed Crispy Brussel Sprouts

Brussel sprouts, trimmed and sliced in half before a quick steam, then lightly coated in cornstarch and fried until crispy. Finally, tossed in a sweet-spicy glaze and finished with the optional garnish of crushed peanuts and cilantro.

When brisk weather and the long holiday cooking season sets in, there are certain dishes that I always want to serve. Brussel sprouts are the quintessential cold-weather dish for someone like me, a chef who prepares meals specifically to correlate with the weather and seasons. I’m a former weathercaster turned chef—aka The Weather Chef—which means the crux of my recipe style is using seasonal ingredients that correspond with the weather. Gardening is a big part of my life too, and what’s currently in season gives me a natural blueprint for feeding my family. 

It’s not just the holidays that make brussel sprouts a fall dish. October to December is the peak growing season for this sturdy, cruciferous vegetable that always seems to evoke the warmth and heartiness of family gatherings. So yes, brussel sprouts make the most sense in the fall and winter because that’s when they’re the freshest, but that’s also when the colder weather demands something comforting and savory with a bit of crunch. This particular brussel sprouts dish has become a staple in my house because even people who don’t like the vegetable really love them. 

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I actually hated brussel sprouts growing up, and they were the one vegetable my mom wouldn’t force us to eat… because she didn’t like them either! The hallmark of these sweet, crunchy brussel sprouts turns all the stereotypes about bitter, soft boiled sprouts on its head. They have great mouthfeel, and a spicy kick to warm you up on a chilly fall day. The sprouts are steamed, then flash-fried to give them a tantalizing crispy texture. Then, they’re coated in a honey glaze—spiked with just a little heat—that makes this the perfect holiday side to elevate your dinner spread.

Though my mom hated them, brussel sprouts were always my dad’s favorite, and he’d eat them plain, steamed with just a little butter. That’s never been the most appealing preparation to me, so as an adult I sought out a more palatable option. This side dish is a great complement to hearty mains like chicken or steak, and since everyone has holiday preparations on their minds, it’s also an easy, celebratory side dish that works great served alongside mashed potatoes, gravy prime rib, and whatever else your family enjoys at Christmas.

For the recipe, brussel sprouts are trimmed and sliced in half before a quick steam, then lightly coated in cornstarch (or some other thickener) and fried. Finally, they’re tossed in a sweet-spicy glaze made up of Sriracha, soy, honey, onion and garlic, and finished with the optional garnish of crushed peanuts and cilantro. These three simple steps are so easy practically anyone can make them. It’s basically a foolproof recipe.

Since I was a kid, there really has been something of a reputation reversal for brussel sprouts. These days, they’re frequently on the menu at fine dining restaurants and served as a side at more casual cafes. Now that they’re so welcome on plates, these brussels can even work as an appetizer—especially if you add a little slice of lime to squeeze over them for an added ‘wow’ factor.

How To Make Sriracha-Honey Glazed Crispy Brussel Sprouts

1. Make the Sriracha-Honey Glaze

In a large bowl, combine the honey, Sriracha, soy sauce, and garlic and onion powder. Mix thoroughly until all the liquids have combined. Set aside for later use as a glaze for the brussel sprouts.

2. Prepare the garnishes

Crush the roasted peanuts with a muddler or rolling pin. Set aside in a small bowl. Chop the cilantro and set aside in a separate small bowl.

3. Steam the brussel sprouts

Trim and halve the brussel sprouts. Boil or steam them in one large batch for between 4-5 minutes. Remove them from heat and allow them to dry completely.

4. Coat the brussel sprouts in cornstarch and fry them in olive oil

Toss the dry, steamed or boiled brussel sprouts in corn starch, or another thickener like rice flour or ground flaxseed. Place a large pan over medium heat and add the oil. When the oil heats up, add the sprouts until they are crispy and golden.

5. Add the glaze to the brussel sprouts

While the sprouts are just finished getting crispy and golden in the pan, stir in the Sriracha honey glaze until all of the vegetables are well coated.

6. Garnish and serve

Remove the sprouts from the pan and transfer them into a serving bowl. Top with the crushed peanuts and chopped cilantro and if desired, a lime wedge or two. Serve immediately.

Recipe Notes

Cornstarch substitutes: Rice flour or ground flaxseed can also work to create that thin coating that helps the brussel sprouts crisp up

Oil Temperature: Make sure the pan is nice and hot and the oil is almost bubbling before adding any of the brussel sprouts. If they’re sitting over heat too long before crisping up, they’ll get mushy and soft in the middle. 

Serving Suggestions: This dish works wonderfully as a side, but it’s also a quick and easy appetizer if you have a hungry crew who can’t wait for dinner to be ready. 

Sriracha-Honey Glazed Crispy Brussel Sprouts

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• Author: Jackie Johnson - The Weather Chef
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Brussel sprouts, trimmed and sliced in half before a quick steam, then lightly coated in cornstarch and fried until crispy. Finally, tossed in a sweet-spicy glaze and finished with the optional garnish of crushed peanuts and cilantro.

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Ingredients

Scale 1x2x3x

12 oz (340g) Brussels sprouts, trimmed and halved

3 tbsp cornstarch (sub rice flour or ground flaxseed)

1/3 cup (8cl) Olive oil (sub avocado oil)

Crushed roasted peanuts to garnish

Cilantro for garnish

Sriracha-Honey Glaze:

4 tbsp Honey

3 tbsp Sriracha sauce

1 tbsp Soy sauce (sub tamari)

1/2 tsp garlic powder

1/2 tsp onion powder

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Instructions

1. Make the Sriracha-Honey Glaze

In a large bowl, combine the honey, Sriracha, soy sauce, and garlic and onion powder. Mix thoroughly until all the liquids have combined. Set aside for later use as a glaze for the brussel sprouts. 

2. Prepare the garnishes

Crush the roasted peanuts with a muddler or rolling pin. Set aside in a small bowl. Chop the cilantro and set aside in a separate small bowl.

3. Steam the brussel sprouts

Trim and halve the brussel sprouts. Boil or steam them in one large batch for between 4-5 minutes. Remove them from heat and allow them to dry completely.

4. Coat the brussel sprouts in cornstarch and fry them in olive oil

Toss the dry, steamed or boiled brussel sprouts in corn starch, or another thickener like rice flour or ground flaxseed. Place a large pan over medium heat and add the oil. When the oil heats up, add the sprouts until they are crispy and golden.

5. Add the glaze to the brussel sprouts

While the sprouts are just finished getting crispy and golden in the pan, stir in the Sriracha honey glaze until all of the vegetables are well coated. 

6. Garnish and serve

Remove the sprouts from the pan and transfer them into a serving bowl. Top with the crushed peanuts and chopped cilantro and if desired, a lime wedge or two. Serve immediately. 

Notes

Cornstarch substitutes: Rice flour or ground flaxseed can also work to create that thin coating that helps the brussel sprouts crisp up

Oil Temperature: Make sure the pan is nice and hot and the oil is almost bubbling before adding any of the brussel sprouts. If they’re sitting over heat too long before crisping up, they’ll get mushy and soft in the middle. 

Serving Suggestions: This dish works wonderfully as a side, but it’s also a quick and easy appetizer if you have a hungry crew who can’t wait for dinner to be ready. 

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Side
• Method: Frying
• Cuisine: Asian American