Honey Sriracha Brussels Sprouts (Printer-Friendly)

Crispy roasted Brussels sprouts glazed with a sweet and spicy honey Sriracha sauce.

# What You'll Need:

01 - 1½ lbs Brussels sprouts, trimmed and halved

02 - 3 tbsp honey

03 - 2 tbsp Sriracha sauce

04 - 2 tbsp soy sauce (use tamari for gluten-free)

05 - 1 tbsp rice vinegar

06 - 1 tbsp olive oil

07 - 2 cloves garlic, minced

08 - 2 tbsp olive oil

09 - ½ tsp kosher salt

10 - ¼ tsp black pepper

11 - 1 tbsp toasted sesame seeds

12 - 2 tbsp chopped fresh cilantro or scallions

01 - Preheat oven to 425°F and line a large baking sheet with parchment paper

02 - Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper in a large bowl until coated

03 - Arrange Brussels sprouts cut side down on prepared baking sheet

04 - Roast for 20-25 minutes, flipping halfway, until golden and crispy on edges

05 - Whisk together honey, Sriracha, soy sauce, rice vinegar, 1 tbsp olive oil, and garlic in small bowl

06 - Transfer roasted sprouts to large bowl, drizzle with honey Sriracha sauce, and toss to coat evenly

07 - Return glazed sprouts to baking sheet and roast for 3-4 minutes to caramelize sauce

08 - Transfer to serving dish, sprinkle with sesame seeds and cilantro or scallions if desired

01 -

The sauce creates this incredible lacquered finish that makes them look restaurant fancy but they take about five minutes of actual work
That contrast between the caramelized crispy edges and the tender centers is absolutely addictive

02 -

The second roast after glazing is absolutely crucial, it transforms the sauce from a coating into this incredible caramelized sticky situation
Do not crowd the pan or they will steam instead of roast, and nobody wants steamed Brussels sprouts when they signed up for crispy ones

03 -

Look for Brussels sprouts that are similar in size so they all roast at the same rate
Let the pan get hot again before putting the glazed sprouts back in for that final roast