Print Recipe

Honey Sriracha Brussels Sprouts Recipe

Honey Sriracha Brussels Sprouts Recipe

Roast and glaze the Honey Sriracha Brussels Sprouts Recipe for sticky, spicy-sweet, crowd-pleasing sprouts.

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 425°F (220°C) and position a rack in the upper third for stronger caramelization; line a large rectangular rimmed baking sheet with parchment paper or lightly grease it for easy release. Use a neutral, calm tone as you set up — this is the quiet prep that makes the rest effortless.

Step 2: Trim, halve, and size the Brussels sprouts

Trim off tough stem ends, peel away any discolored outer leaves, then cut each sprout in half through the stem; quarter only the very largest so pieces are uniform in size. Pat every piece thoroughly dry with a clean towel or paper towels so they will roast and crisp instead of steaming. Arrange the trimmed, dry sprouts into a single modern matte grey ceramic mixing bowl so they sit ready for seasoning.

Step 3: Oil, season, and arrange cut-side down

In the same matte grey bowl, drizzle the neutral high-smoke-point oil, sprinkle kosher salt and freshly ground black pepper, and toss until each sprout has a thin, glossy coating of oil and a few specks of salt. Transfer them onto the prepared rectangular baking sheet, spreading into a single layer and arranging as many pieces as possible cut-side down for maximum browning; do not overcrowd. A thin metal spatula rests nearby, ready for the roast.

Step 4: Roast until deeply golden on the cut sides

Roast on the upper rack until the exposed cut faces are deeply golden brown and the outer leaves are blistering and beginning to crisp; this develops a toasty, nutty aroma and concentrated caramelized sugars. Remove the sheet when the sprouts are tender to a fork and show rich toasted color on one side; if still pale, give them a few extra minutes. Let them sit for a moment so the surface dries slightly before glazing.

Step 5: Whisk the honey-Sriracha glaze and coat the hot sprouts

While they roast, whisk honey, Sriracha, reduced-sodium soy sauce, rice vinegar, toasted sesame oil, finely minced garlic, and grated fresh ginger in a small white ceramic ramekin until glossy and homogenous. Pour the warm glaze carefully over the hot roasted sprouts on the rectangular sheet and use the thin metal spatula to toss gently until each piece is evenly coated, the glaze visibly clinging and beginning to bubble and thicken. Return to the sheet for a brief final roast until the glaze is sticky, bubbling, and just caramelized at the edges.

Step 6: Rest, finish, and serve on a rectangular platter

Let the glazed sprouts rest on the sheet for a couple of minutes so the glaze thickens and adheres; scrape up the caramelized bits and toss them back in. Transfer the glossy, char-edged Brussels sprouts to a shallow rectangular matte white serving platter (retaining the rectangular geometry of the baking sheet), scatter thin diagonal slices of green onion and a teaspoon of toasted sesame seeds over the top, and place lime wedges on the side to squeeze over for brightness. Serve immediately while the glaze is warm and tacky.

Notes