A simple preparation for Brussels sprouts with delicious results. These Roasted Honey Sriracha Brussels Sprouts are incredibly easy and addictive.
Lately, I have an obsession with sriracha, so I thought why not put them on my greens too! Add a little honey, garlic salt, olive oil, and you roast them for 30 minutes and the result… these Roasted Honey Sriracha Brussels Sprouts are about to become your new obsession.
Ser-iously, I have been making them twice a week.
What makes this recipe different from all the other recipes for roasting Brussels sprouts? Two things. First, I don’t cute the Brussels sprouts in half. Leave them whole. Second, the sauce is added BEFORE you roast the Brussels sprouts, allowing the honey sriracha sauce to soak in while they are roasting.
You will be left with juicy and flavorful healthy deliciousness.
I know what you are thinking: but you have been trained to dis-like Brussels sprouts?! Growing up, I never heard of someone who liked Brussels sprouts. So, what did I do? I never ate them because I decided I hated them too, though I had never tried them.
What kids wouldn’t hate them? They’re green. They’re slimy. And, sometimes they taste horrible.
It’s true that brussels sprouts can taste bitter if they’re not picked at the right time. The best-tasting sprouts are young and small, and preferably harvested after a few frosts. There’s also the strong odor sprouts give off when they’re cooked for too long – which is why roasting them is perfect!
Though you may not have liked them as a kid, you will love them now. The secret? You now have a recipe that will make you fall in love with Brussels sprouts. I mean, seriously, how much broccoli, spinach, and kale can one person eat?! Change things up a bit, and you might find you have a new favorite green veggie. I sure did!
|Prep Time: 5 mins|
|Cook Time: 30 mins|
|Total Time: 35 mins|
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1/2 teaspoon garlic salt
- Preheat oven to 400°F.
- Whisk together olive oil, honey, sriracha, and garlic salt.
- Cut the ends off of the Brussels sprouts, and then toss Brussels sprouts with sauce.
- Place Brussels sprouts on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, a little crispy on the outside and tender inside, 30 to 35 minutes.
- The leaves that are loose will be especially brown and crispy.
- Transfer to a bowl and serve.