Honey Sriracha Brussel Sprouts Recipe

prep

Preheat the oven to 425°F (220°C). Rinse the Brussels sprouts, trim the stem ends, and remove any yellowed outer leaves. Halve larger sprouts lengthwise so pieces are roughly even in size.

Toss the halved sprouts with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.

Spread the sprouts cut-side down on a rimmed baking sheet in a single layer (use parchment or a lightly oiled sheet). Roast for 18–22 minutes, or until the cut sides are deeply golden-brown and the outer leaves are crisp. Shake the pan or stir once halfway through to ensure even browning.

While the sprouts roast, combine 3 tablespoons honey, 1 1/2 tablespoons Sriracha, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon lemon juice, and 1 minced garlic clove in a small bowl and whisk until smooth.

In a separate small cup, whisk 1 tablespoon water with 1/2 teaspoon cornstarch until dissolved. Add the cornstarch slurry to the honey-Sriracha mixture and stir to combine. This will help the glaze thicken and cling to the sprouts.

If you prefer a looser glaze, reserve the slurry and add only a portion; if you want a thicker sticky glaze, use the full slurry.

When the sprouts are done roasting, transfer the baking sheet to the stovetop over low heat (or move sprouts to a large skillet) and drizzle the honey-Sriracha glaze over them. Toss gently for 1–2 minutes until the glaze warms, thickens, and coats the sprouts evenly. If using a skillet, cook on medium-low for 1–2 minutes, stirring constantly so the glaze caramelizes slightly but does not burn.

Remove from heat. Drizzle 1/2 teaspoon toasted sesame oil over the glazed sprouts and toss to combine.

Transfer to a serving dish and sprinkle with 1 tablespoon toasted sesame seeds, 2 tablespoons thinly sliced scallions, and optional 1/4 teaspoon red pepper flakes for extra heat.

Taste and adjust seasoning if needed (a pinch more salt or a squeeze of lemon juice). Serve immediately while hot and sticky.