These aren’t just any brussels sprouts. Oh no. These are crispy roasted brussels sprouts tossed with sliced almonds in a warm sweet and spicy glaze made of Sriracha, honey, and soy sauce, and THEN topped with fresh chopped cilantro. Holy cow, these are not just any brussels sprouts. No siree, they are not.
The inspiration for these came from a new (to me) brewery near my hometown, which I ate at this weekend. That’s how I ended up at the brewery and that is how fate led me to the brewery’s fried brussels sprouts with a spicy Sriracha glaze. Of course I had to recreate them the first chance I got.
I didn’t fry the brussels, but the roasting still got them nice and crispy and I totally nailed the glaze. So yes, these are STOP THE PRESSES good. They’re also ruin-your-dinner good, which seems like a strange thing to do with brussels sprouts but it happened. I couldn’t stop eating them! They’re also super simple and only have one more step than if you were to roast veggies. If you’re a fan of brussels sprouts in even the slightest way, you simply must try these. 
Sriracha and Honey Glazed Roasted Brussels Sprouts
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Crispy roasted Brussels sprouts tossed in a sweet and spicy glaze. Topped with crunchy almonds and fresh cilantro, this makes a perfect side.
Ingredients
- 1 lbs (454 g) brussels sprouts, halved
- 1 tbsp olive oil
- 1-2 tsp Sriracha (depending on how spicy you like it)
- 4 tsp soy sauce
- 1 tbsp honey
- 1/4 cups (59 ml) sliced almonds
- 3 tbsp chopped cilantro
Instructions
- Preheat oven to 425°F (218°C).
- Toss brussels sprouts in olive oil and place on a baking sheet.
- Roast in oven for 30-35 minutes, tossing after about 20 minutes.
- Combine Sriracha, soy sauce, honey, and olive oil in a small saucepan over medium heat.
- Bring to a simmer, stirring constantly. Once simmering, remove from heat.
- Add brussels sprouts and almonds; toss well to combine.
- Serve topped with cilantro.
Notes
- For extra crispy sprouts, ensure they are dry before roasting and spread them in a single layer on the baking sheet.
- If you don’t have honey, maple syrup can be used as a substitute, though it will impart a slightly different flavor.
- Store leftover sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
Frequently Asked Questions
How do I get Brussels sprouts crispy instead of steamy in the oven?
Spread them cut-side down in a single layer with space between each sprout. Crowding the pan traps steam and softens them rather than caramelizing the edges.
When should I add the sriracha and honey glaze?
Roast the sprouts plain for most of the cooking time, then toss them in the glaze during the last 5 to 8 minutes. Adding it too early causes the honey to burn before the sprouts are cooked through.
How spicy does this dish turn out?
The honey balances the heat from the sriracha, so the final result is more sweet-spicy than fiery. If you want more heat, add a pinch of red pepper flakes or increase the sriracha by a teaspoon before tossing.
