Honey Sriracha Brussels Sprouts Recipe

Introduction

These Honey Sriracha Brussels Sprouts offer a perfect balance of sweet and spicy flavors that transform a simple vegetable into a mouthwatering side dish. Crispy on the outside and tender on the inside, they are sure to become a favorite at any meal.

Ingredients

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar or lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon butter

Instructions

1. Step 1: Toss the Brussels sprouts with vegetable oil, salt, and pepper to coat evenly.
2. Step 2: Heat a large pan over medium heat and add the Brussels sprouts with the cut sides down. Cook for 6-7 minutes until they are nicely browned.
3. Step 3: Flip the Brussels sprouts and cook for another 5 minutes, or until they reach your desired tenderness. Remove them from the pan and place them on a plate.
4. Step 4: Lower the heat to medium-low. In a small bowl, whisk together sriracha, honey, soy sauce, vinegar or lemon juice, and garlic powder. Pour this mixture into the pan and heat for 2 minutes.
5. Step 5: Add the butter to the sauce and whisk until it melts and the sauce thickens slightly.
6. Step 6: Return the Brussels sprouts to the pan, toss to coat them well in the sauce, and heat for an additional 2-3 minutes before serving.

Tips & Variations

• For extra crispiness, roast the Brussels sprouts in the oven at 425°F for 20-25 minutes before tossing in the sauce.
• Swap out sriracha for another hot sauce if you prefer a milder or different spicy flavor.
• Add a sprinkle of toasted sesame seeds or chopped peanuts for extra texture and taste.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, but thaw them completely and pat dry to avoid excess moisture. Fresh Brussels sprouts will yield the best crispy texture.

Is this dish suitable for vegans?

The sauce includes butter, so to make it vegan, substitute the butter with a plant-based alternative or omit it entirely.

Honey Sriracha Brussels Sprouts Recipe

Print Recipe

★★★★★

4.5 from 146 reviews

This Honey Sriracha Brussels Sprouts recipe offers a perfect balance of spicy and sweet flavors, transforming simple Brussels sprouts into a deliciously glazed side dish. Pan-seared until golden and tender, then tossed in a homemade honey-sriracha sauce, this recipe is quick, easy, and perfect for weeknight dinners or entertaining guests.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and cut in half
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Honey Sriracha Sauce

• 3 tablespoons sriracha
• 2 tablespoons honey
• 1 teaspoon soy sauce
• 1/2 teaspoon rice vinegar or lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon butter

Instructions

1. Prepare Brussels Sprouts: Toss the Brussels sprouts with vegetable oil, salt, and pepper to evenly coat them.
2. Cook Brussels Sprouts: Heat a large pan over medium heat and add the Brussels sprouts, placing the cut side down. Cook for 6-7 minutes until they develop a nice brown sear.
3. Finish Cooking Brussels Sprouts: Flip the sprouts and cook for another 5 minutes or until they reach your desired tenderness. Remove them from the pan and set aside on a plate.
4. Make Honey Sriracha Sauce: Lower the heat to medium-low. In a small bowl, whisk together sriracha, honey, soy sauce, rice vinegar or lemon juice, and garlic powder. Pour this mixture into the pan and heat for about 2 minutes.
5. Incorporate Butter: Whisk in the butter until fully melted and the sauce thickens slightly, creating a glossy glaze.
6. Toss Brussels Sprouts in Sauce: Return the cooked Brussels sprouts to the pan. Toss them in the honey-sriracha sauce to coat evenly. Heat for an additional 2-3 minutes to warm through and meld the flavors.
7. Serve: Transfer to a serving dish and enjoy your flavorful Honey Sriracha Brussels Sprouts.

Notes

• You can substitute rice vinegar with lemon juice if preferred for a slightly different acidic note.
• Adjust sriracha quantity to control the spice level.
• Use vegetable oil for a neutral flavor, or try olive oil for a richer taste.
• Ensure Brussels sprouts are cut evenly for uniform cooking.
• For a crispier texture, avoid overcrowding the pan to allow proper browning.

Keywords: Honey Sriracha Brussels Sprouts, Spicy Brussels Sprouts, Pan-fried Brussels Sprouts, Sweet and Spicy Vegetables, Easy Side Dish