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Crunchy, sweet, and spicy

These Roasted Brussels Sprouts with Honey Sriracha Sauce are tasty little morsels of yum. Brussels sprouts are lightly tossed in oil and salt and roasted until crisp and golden. The creamy yogurt and mayo base of the sauce includes a measure of sriracha for spice, a drizzle of honey to tame and sweeten, and a squeeze of lime for balance. This easy side dish can be prepped in about 10-minutes, roasted in about 20-minutes, and finished with a quick drizzle.

prepped raw brussels sprouts on a baking sheet

HOW TO PREP THE BRUSSELS SPROUTS FOR ROASTING

Rinse your Brussels sprouts, ensuring that any residual dirt has been removed, then drain.
Give the Brussels sprouts a pat dry with a clean kitchen towel. You don’t need to get every single drop of water off, but the sprouts will roast better when they aren’t water-logged.
Peel back any outer leaves that are yellow or blemished.
Using a paring knife, trim off the bottom stem of the sprouts, then slice each sprout in half lengthwise. If your sprouts are especially large, you can slice them again into fourths. Some of the leaves will fall off the Brussels sprouts – but don’t discard them. They will become extra crispy little bites of texture when roasted and are my favorite pieces.
In a large mixing bowl, toss the Brussels sprouts with a small amount of oil and salt until evenly distributed, then transfer to your parchment-lined baking sheet. Make sure that your baking sheet is large enough to accommodate the Brussels sprouts without too much crowding as this will help them to brown and crisp better.

brussels sprouts that have been roasted resting on a parchment lined baking tray on a wooden surface

roasted brussels sprouts on a baking tray

THE TRICK TO PERFECTLY CRISPY BRUSSELS SPROUTS

Pat dry the Brussels sprouts after you wash them. Water-logged Brussels sprouts are more likely to steam cook, resulting in soft sprouts so do a quick pat dry with clean kitchen towel before roasting and go light on the oil.
Evenly distribute the Brussels sprouts on your baking sheet. Choose a baking sheet that is large enough to accommodate all of the Brussels sprouts without crowding so they have ample opportunity to crisp evenly. If your baking sheets are on the small side, use two.
Roast at high heat. 425 degrees F (220 C) is my go-to for roasting these Brussels sprouts. You want them to get some intense heat so they obtain lovely brown bits without losing their crunch. Roasting at a low heat for longer will likely result in a softer, less crunchy sprout. I know some prefer to broil theirs for an even shorter amount of time (and you can totally do this!) but depending on the size of the sprouts, broiling can result in a burnt rather than nicely roasted end result and I just don’t want to have to watch them that closely.
Don’t move them. Don’t flip them. Just let them be. There’s no need to open the oven and toss the Brussels sprouts for even browning because you didn’t crowd the pan (right?). Just let them do their thing.

a tray of roasted brussels sprouts on a bakers half sheet with a bowl of honey sriracha sauce resting on the tray

a bowl of honey sriracha sauce resting on a bakers half sheet with roasted brussels sprouts

Storage and reheating

These beauties will store well in an airtight container in the fridge for a couple of days, but will soften considerably when stored; especially if they are coated in sauce. Though you can reheat in the microwave if you're meal-prepping, I highly suggest you reheat in the oven if possible otherwise you risk softening the Brussels. The sauce will caramelize nicely on the Brussels sprouts when roasted for a second time. Just make sure that you're not skipping the initial roast of the Brussels without sauce or they won't crisp up!

What tools do I need to make this recipe?

A colander
A clean kitchen towel
A cutting board
A chef's knife or paring knife
A baker's half sheet or large baking tray
Parchment paper
A kitchen scale (or measuring cups for less precise measurements)
Measuring spoons
A citrus juicer
A small mixing bowl
A fork or small spatula

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

honey sriracha sauce that has been drizzle dover the top of roasted brussels sprouts on a bakers half sheet

creamy sauce with lime, honey, and sriracha that had been drizzle dover top of roasted brussels sprouts

Roasted Brussels Sprouts with Honey Sriracha Sauce

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Author: Whip & Wander
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 lbs 1x
Category: Sides
Method: Oven
Cuisine: American
Diet: Gluten Free

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Description

These Roasted Brussels Sprouts with Honey Sriracha Sauce are a sweet and spicy side dish that can be ready in about 30-minutes.

Ingredients

Scale

For the Brussels sprouts:

2 lb Brussels sprouts
2 tbsp avocado oil or olive oil
½ tsp kosher salt

For the sauce:

52 g (¼ cup) mayo
75 g (¼ cup) thick Greek yogurt
2 tbsp sriracha hot sauce
1 tbsp honey
1 tbsp lime juice
¼ tsp kosher salt
¼ tsp cracked black pepper

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Instructions

For the Brussels sprouts:

Preheat oven to 425 degrees F / 220 C. Line a large baker's half sheet with parchment paper and reserve to the side.
Rinse the Brussels sprouts, ensuring that any residual dirt has been removed, then drain and give them a pat dry with a clean kitchen towel. You don’t need to get every single drop of water off, but the sprouts will roast better when they aren’t water-logged.
Peel back any outer leaves that are yellow or blemished. Then using a paring knife, trim off the bottom stem of the sprouts, then slice each sprout in half lengthwise. If your sprouts are especially large, you can slice them again into fourths. Some of the leaves will fall off the Brussels sprouts – but don’t discard them. They will become extra crispy little bites of texture when roasted and are my favorite pieces.
In a large mixing bowl, toss the Brussels sprouts with the oil and salt until evenly distributed, then transfer to the parchment-lined baking sheet and spread them out evenly.
Transfer the baking sheet to the oven and allow to roast for 18 - 25 minutes or until the Brussels sprouts have become tender and deeply golden around the edges. If your Brussels sprouts are on the large side this may take a few extra minutes. Any loose leaves should be dark and crisp at this point.

For the honey sriracha sauce:

In a small bowl combine all of the sauce ingredients, until well blended.
Once Brussels are roasted, you can drizzle the sauce over the top of them of serve on the side for dunking. The sauce will soften the Brussels slightly so if you prefer super crisp Brussels, serving the sauce on the side is the way to go. If you love super saucy Brussels sprout, drizzle away. You can also drizzle the sauce on top of the roasted Brussels and then pop them back in the oven to caramelize the sauce, just make sure that you're not skipping the initial roast of the Brussels without sauce or they won't crisp up!

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: ¼ of the recipe
Calories: 283
Sugar: 12 g
Sodium: 477 mg
Fat: 18 g
Saturated Fat: 2 g
Carbohydrates: 27 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 18 mg