Honey Sriracha Roasted Brussels Sprouts

Roasted Brussels Sprouts with Honey, Sriracha, and Lime

An incredibly easy and addictive side dish for Honey Sriracha Roasted Brussels Sprouts that finally gives this underrated vegetable the respect it deserves.

 Do you know what’s messed up?

Brussels sprouts.  Specifically, that they don’t get the respect they deserve.

Like, seriously.  Who decided that carrots and broccoli should get all the attention and made them king of the vegetable kingdom?  Messed up, pure and simple.

Brussels sprouts are freaking delicious.  Especially when you let them get all golden-brown and caramelized through the insanely difficult and ridiculously time-consuming roasting process.  Kidding.  Roasting vegetables is the easiest kitchen skill ever.  Seriously.  Through them on a sheet pan.  Place in oven. Done.

Roasted Brussels Sprouts with Honey, Sriracha, and Lime

And do I have to tell you how delicious a sticky glaze of honey, sriracha, and lime is?  I was one step away from chugging it.  But then I remembered that I don’t know how to chug.  Did I ever mention that I loathe beer?  Like, can’t stand the stuff.

It’s a bummer, kind of.  I want to like it.  I want to be able to enjoy this whole big micro-brew and artisan beer movement going on right now.  But I just can’t get into it.  Wine and liquor it is, I guess.

Roasted Brussels Sprouts with Honey, Sriracha, and Lime

I tried using a spoon.  Then I just said forget it and went the quicker route… direct bowl to sprout contact:

Roasted Brussels Sprouts with Honey, Sriracha, and Lime

These little guys make for one addictive side dish.  I may or may not have actually eaten them as my dinner the day I made them. May or may not.  May.  Ok, did.

Roasted Brussels Sprouts with Honey, Sriracha, and Lime

Honey Sriracha Roasted Brussels Sprouts
Prep time
Cook time
Total time
Serves: 4 servings
  • 1½ pounds Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt
  • 1 tablespoon sriracha
  • 3 tablespoons honey
  • 1 lime, juiced
  1. Preheat oven to 400°F.
  2. Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
  3. Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
  4. Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
  5. Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

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  1. says

    I’m with ya on the love for brussels sprouts…which I’m sure you know 😉 This recipe reminds me of the one in “The Kimchi Cookbook” (Which I know you have also) just minus the kimchi. There is something about spicy + brussels sprouts that = delicious!

    • says

      Hmmm, I honestly haven’t even looked in the Kimchi cookbook yet!!! It’s sitting on a shelf somewhere. Completely forgot about it… you just made my day. Can’t wait to go home and look through it now!!!

  2. says

    Chris let’s set rule #1 of our wolf pack “Everything taste better with Sriracha”
    About these raosted Brussels sprouts, they look simply amazing (and the pictures are so dope too!)

  3. says

    Poor brussel sprouts. They’re so good! I’m doing my part by making them at least once a week so they don’t feel overlooked. *wink*

    And I am obsessed with sriracha lately! these honey srirahca glaze sounds amazing!

  4. says

    Wow. This flavor combination is brilliant. I’ve only recently discovered the genius of brussels sprouts and I’m hooked–this is such a good way to switch them up. Pinning!

  5. says

    I always thought I hated brussels sprouts … holdover from childhood I think. And then I tried them a few months ago … and they are so good!! Sad I’ve been missing out all these years. I’ve got some making up to do, especially with the honey / sriracha combo – that sounds amazing!

  6. says

    I definitely like brussels sprouts way more than carrots! Unless the carrots are in carrot cake… The glaze sounds so good and I can imagine eating an entire bowl of this for dinner, too!

    • says

      Hahahaha… vegetables in dessert is cheating. Hmmm, don’t think sprouts will ever get that opportunity.. sprouts in desserts sounds really weird.

  7. says

    Oooh, this looks fantastic. I think this recipe will get me to actually try brussel sprouts again, after years of believing I don’t like them. Thanks for this!

  8. says

    PERFECTLY roasted! Since the hubby won’t touch Brussels sprouts, I have no objection to also adding the spice which he’d avoid as well! All for me! I hope I can find some at the market this week..thanks!

  9. says

    Chris I am loving this recipe! But, I gotta tell ya – I thought we were friends. You loathe beer? Man…, I’ve got to re-think this whole friendship thing. I love beer! Hahahaha! And I can just imagine a nice, icy cold brew with this delicious spicy brussel sprouts dish. Hey…wait a minute. We CAN be friends. Can I have your beer too? :-)

    • says

      Hahahaha I know, I know. It’s crazy, isn’t it?! I really with I like beer. Trust me, I do. Haha, sure you can drink up for me!

  10. says

    Oh, wow! You’ve got to be kidding me! These look sooo amazingly crispy and caramelized! And what a cool idea to add those flavours to this too-humble sexy veggie. Definitely pinning this one for later!

  11. says

    These brussels…WHOA. My boyfriend is a guy who thinks brussel sprouts are “boring”. I think I definitely need to show him these. He’d absolutely change his mind in a snap!

  12. says

    These look gorgeous! I LOVE roasted brussels sprouts. Not so much when I was younger but totally obsessed with them as I got older. The honey/ sriracha /lime glaze looks phenomenal – I would be tempted to chug it straight up too – sounds amazing – pinned!

    • says

      Thanks Kelly! Me too… when we were younger we didn’t know what was good! I may or may not have had a couple sips of that glaze 😉

  13. says

    Woah…this is my kinda side dish!! I agree that brussels get the short end of the vegetable kingdom stick. But I appreciate that you’re changing that…one blog post at a time.

    But what’s up with you and the beer? If the wolfpack is gonna ride into the 2018 Winter Olympics, I think we’re going to need to be fueled by artisan microbrews. Ok, maybe scotch.

    p.s. I have that same bowl. Unless that is my bowl and you just stole mine.

    • says

      Haha one post at a time…. one post at a time.

      I know, I’m ashamed that I’ve dishonored the pack. I had a traumatizing experience with a warm Bud back in my younger years. My older bro and his friend made me drink one before allowing me to get on a train with them to see a concert in the city. It was terrifying.

      I did steal yours. Come and get it, haha. And bring ice cream.

  14. says

    I think I don’t like brussels sprouts because I have never had these. Pretty sure these would change my mind. Love the honey and sriracha combo!

  15. says

    we are TOTALLY on the same honey/sriracha wavelength right now!! absolutely love how crispy and golden those brussels look, I’m dying to dive in!

  16. says

    Mmm, I like brussel sprouts and roasting them is my favorite way to go! These look amazingly delicious! I think my husband will go crazy for his sauce. How do you make a vegetable, especially one with a bad rap, look so tasty!? Kudos.
    Oh, PS, I’m so glad you mentioned Mike’s blog (The Iron You) the other day…I checked it out and he’s got some awesome recipes. I love finding new awesome blogs. :)

  17. says

    I’m not a huge beer drinker, but I do love the aroma of it cooking. When I was in college we had a food science class where we got to make beer to learn the process of yeast fermentation. The entire building smelled of malt. Haha Anyhow, I too am a huge brussels sprouts fan. Roasting them is the best way I have found to convert non-sprout lovers. I’ve got to try them with this sriracha!!

  18. says

    My love for Brussels sprouts literally knows no bounds. I’m actually roasting Brussels tonight with cauliflower and onion, coated in curry powder. I often eat roasted vegetables for dinner. It’s easy, healthy, and delicious!

  19. says

    Oh yes I’ll never understand why brussels sprouts got such a bad rep?? They’re by far one of my favorite veggies. Ahh they’re so good! Especially if you add sriracha and honey 😉