I roast a pan of sprouts and the kitchen smells toasty and warm. The edges go deep gold and the centers stay tender. Then the honey and sriracha hit the heat and I grin. This simple pan gives me the kind of side I want on a busy night. It is one of my favorite brussel sprout recipes and it never sits long on the table. You can keep things easy. That makes it belong with easy brussel sprout recipes and healthy brussel sprout recipes. The sheet pan does the work. I whisk a small bowl of sauce while the sprouts roast. If the grill is on, I use it and call it one of my grilled brussel sprout recipes. If I need the oven, I call it one of my baked brussel sprout recipes. Friends who skip animal foods like that it fits vegan brussel sprout recipes without stress. We cook it for weeknights and for the big winter meal too. That is why I tag it with christmas brussel sprout recipes. Sweet heat meets crisp edges. The sauce clings and the sesame seeds pop. I take a bite, nod, and go back for more.

1) Key Takeaways
2) Easy Honey Sriracha Brussels Sprouts Recipe
3) Ingredients for Honey Sriracha Brussels Sprouts
4) How to Make Honey Sriracha Brussels Sprouts
5) Tips for Making Honey Sriracha Brussels Sprouts
6) Making Honey Sriracha Brussels Sprouts Ahead of Time
7) Storing Leftover Honey Sriracha Brussels Sprouts
8) Try these side dishes next
9) Honey Sriracha Brussels Sprouts
10) Nutrition

1) Key Takeaways

Roast high for crisp edges and tender centers
Toss hot sprouts with honey and sriracha so the glaze clings
Use a grill basket when the grill is hot
Finish with sesame and green onion for snap and color

2) Easy Honey Sriracha Brussels Sprouts Recipe

I try one pan and dinner moves faster. I know what I want from brussel sprout recipes and this checks the box twice. I write Nancy at Nancy Cooks and I keep it simple for a busy night. The link for my site sits here for you www.nancycooks.com. I say make it once and keep it on repeat. This feels smart and calm.

We reach for sweet heat and we smile. The glaze starts in a small bowl. The sprouts roast while the sauce waits. We toss while the sprouts still steam so the shine sticks. The flavor lands bright and warm. Fans of brussel sprout recipes nod at the first bite.

You can slide the pan in the oven or set a grill basket on the grates. The choice fits the day. The method stays the same. Quick prep leads to even cooking and clean edges. This sits well next to salmon or tofu or rice. It also works with many brussel sprout recipes that you already like.

3) Ingredients for Honey Sriracha Brussels Sprouts

Brussels sprouts firm and bright green for best taste and bite

Olive oil coats the cut sides so the edges brown and the centers stay soft

Fine sea salt seasons the sprouts from the start and keeps the flavor clear

Black pepper adds a small push of warmth that plays well with sweet and heat

Garlic minced so the aroma blooms fast on hot sprouts

Honey gives gloss and gentle sweetness that balances the chile

Sriracha brings a clean kick that wakes up each bite

Soy sauce or tamari adds depth and a savory base that makes the glaze round

Rice vinegar or lemon juice keeps the sauce bright so the dish never feels heavy

Sesame oil a small splash for a nut like note

Fresh ginger grated for lift and a soft zing

Toasted sesame seeds sprinkled on top for crunch

Green onions thin slices for color and a crisp finish

4) How to Make Honey Sriracha Brussels Sprouts

Step one heat oven to four hundred twenty five F or heat grill to medium high and line a sheet pan

Step two trim and halve sprouts and toss with oil salt pepper and garlic and spread cut sides down

Step three roast for eighteen to twenty two minutes until edges turn deep gold and centers turn tender

Step four whisk honey sriracha soy and vinegar with a touch of sesame oil and ginger in a small bowl

Step five move hot sprouts to a bowl and pour the sauce over and toss until glossy

Step six finish with sesame seeds and green onions and serve right away

5) Tips for Making Honey Sriracha Brussels Sprouts

Place the cut sides down so the contact with the pan gives color fast. That move makes the texture sing. Dry the sprouts well so the oil can coat. Wet sprouts steam and lose the edge we want from roasted brussels sprouts.

Keep the bowl ready for the hot toss. The heat helps the sauce cling. Taste the glaze before you pour. Add a touch more honey for sweet or a little more sriracha for kick. Both paths keep balance.

Swap maple for honey when you need a plant only plate. Use tamari for a gluten free dish. A grill basket works when the grill is on and that helps fans of outdoor cooking and brussel sprout recipes.

6) Making Honey Sriracha Brussels Sprouts Ahead of Time

We prep the sprouts in the morning. We trim and halve and chill them dry. At dinner time the pan is ready and the work feels light. A small bowl holds the sauce so the toss happens fast.

For reheating we use a hot skillet. The heat wakes up the edges again. A small splash of water helps the center warm. I serve with rice or noodles and I smile.

For meal prep I split the batch into boxes. I add tofu or chicken on the side. The glaze tastes bright even on day two. This fits many brussel sprout recipes that play nice with busy weeks.

7) Storing Leftover Honey Sriracha Brussels Sprouts

Let the pan cool. Move the sprouts into a box with a tight lid. Chill for three to four days. The flavor keeps well and the glaze settles in.

To serve again warm a skillet until hot. Add the sprouts and toss until edges wake up. A quick minute does the trick. Finish with a pinch of sesame seeds.

For the freezer place the sprouts on a tray and freeze. Then pack in a bag. Reheat in a hot oven on a sheet pan. The texture will lean softer but still tastes good for a fast side.

8) Try these side dishes next

9) Honey Sriracha Brussels Sprouts