Forget everything you thought you knew about Brussels sprouts! This game-changing recipe transforms these humble little vegetables into a mouthwatering masterpiece that will have even the pickiest eaters begging for seconds. With a perfect balance of sweet honey and spicy sriracha, these roasted Brussels sprouts are about to become the star of your dinner table, proving once and for all that healthy eating can be incredibly delicious and exciting.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp sriracha sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the Brussels sprouts thoroughly under cool running water. Pat them completely dry using clean kitchen towels or paper towels to ensure proper roasting.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface that will caramelize beautifully in the oven.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Roast in the preheated oven for 18-20 minutes, or until the edges are crispy and golden brown, and the sprouts are tender when pierced with a fork.
- While the Brussels sprouts are roasting, prepare the glaze by whisking together honey and sriracha sauce in a small bowl until well combined.
- Remove the baking sheet from the oven and immediately drizzle the sriracha-honey mixture over the hot Brussels sprouts, tossing to coat evenly.
- Return the glazed Brussels sprouts to the oven for an additional 3-5 minutes to allow the glaze to caramelize and create a sticky, delicious coating.
- Remove from the oven and let cool for 2-3 minutes. Transfer to a serving dish and garnish with additional sriracha or fresh herbs if desired.
Tips
- Moisture is the Enemy: Ensure your Brussels sprouts are completely dry before roasting. Any excess moisture will prevent proper caramelization and crispy edges.
- Cut-Side Down is Key: Always place the Brussels sprouts cut-side down on the baking sheet. This creates maximum surface area for beautiful browning and crispy texture.
- Don't Overcrowd: Give your sprouts some space! Overcrowding the baking sheet will steam the vegetables instead of roasting them, preventing that desirable crispy exterior.
- Adjust Spice Level: The sriracha-honey glaze can be customized. Use less sriracha for a milder version or add more for extra heat.
- Fresh is Best: Choose firm, compact Brussels sprouts with bright green leaves for the best flavor and texture.
- Serving Suggestion: These make an amazing side dish for roasted meats, can be added to grain bowls, or even enjoyed as a standalone appetizer.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
