Ingredients
- Brussels sprouts, trimmed and halved: 1.5 lbs
- Olive oil: 2 tablespoons
- Sriracha sauce: 2 tablespoons
- Honey: 2 tablespoons
- Soy sauce: 1 tablespoon
- Garlic, minced: 2 cloves
- Rice vinegar: 1 teaspoon
- Sesame seeds: 1 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil and a pinch of salt and pepper.
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet.
- Step 4: Roast in the preheated oven for 20-25 minutes, or until Brussels sprouts are tender and slightly browned, flipping halfway through.
- Step 5: While the Brussels sprouts are roasting, whisk together sriracha, honey, soy sauce, minced garlic, and rice vinegar in a small bowl.
- Step 6: Once the Brussels sprouts are roasted, transfer them back to the large bowl. Pour the honey-sriracha mixture over the Brussels sprouts and toss to coat evenly. Sprinkle with sesame seeds and serve immediately.
Notes
- For best results, store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the Brussels sprouts on a baking sheet and warm in a 350°F oven for a few minutes to re-crisp, avoiding microwaving which can make them soggy.
- These honey-sriracha Brussels sprouts make a fantastic side dish for grilled chicken or salmon, adding a spicy-sweet kick to your meal.
- Don't overcrowd the pan when roasting; use two baking sheets if necessary to ensure the Brussels sprouts brown properly and don't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American