Honey Sriracha Brussels Sprouts Recipe

Trim and halve the Brussels sprouts: remove any loose outer leaves, cut off the stem end, and slice each sprout in half vertically. If any large sprouts remain, quarter them so pieces are roughly uniform.

Pat the sprouts dry with a clean kitchen towel or paper towel to remove surface moisture — this helps them crisp.

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until hot. Add 2 tbs extra-virgin olive oil and swirl to coat.

Add the sprouts cut-side down in a single layer. Avoid overcrowding; cook in two batches if necessary. Let them sear undisturbed for 4–6 minutes until the cut sides are deeply browned and crisp.

Stir or toss the sprouts, reduce heat to medium, season with 3 tsp kosher salt and 1 tsp freshly ground black pepper, and continue cooking for 3–4 minutes until tender but still with some bite. Transfer sprouts to a plate and set aside.

In the same skillet over medium heat, add 1 tbs unsalted butter and let it melt. Add 3 tbs honey, 1 tbs Sriracha, 1 tbs maple syrup, 1 tsp soy sauce, and 1 tsp rice wine vinegar.

Stir constantly and bring the mixture to a gentle simmer. Let it bubble for 1–2 minutes so flavors meld and sauce thickens slightly. Taste and adjust: add a few drops water if too thick, or a pinch more Sriracha for heat.

Return the cooked Brussels sprouts to the skillet and toss to coat evenly in the glaze. Cook together for 1–2 minutes so the glaze clings to the sprouts and caramelizes lightly. Remove from heat.

While sprouts finish, whisk the drizzle: combine 4 tsp mayonnaise (or Greek yogurt), 1 tbs Sriracha, 1 tsp fresh lime juice, 1 tsp honey, and 1 tsp water in a small bowl.

Whisk until smooth and creamy. Taste and season with a pinch of salt (use the 1 tsp salt sparingly). Adjust texture with an additional 1/2–1 tsp water if needed to reach a sauce that will drizzle easily.

Transfer glazed Brussels sprouts to a serving platter. Drizzle the creamy Sriracha sauce over the sprouts in a thin stream, or serve the drizzle on the side.

Sprinkle 1 tsp toasted sesame seeds and 2 tbs chopped fresh cilantro or parsley over the top. Serve with lime wedges on the side for squeezing if desired.

Serve warm as a side dish or snack. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve crispness.