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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - Sea salt and freshly cracked black pepper, to taste - 2 tablespoons sriracha sauce - 2 tablespoons pure honey - 2 teaspoons rice vinegar - 1 tablespoon toasted sesame seeds - 2 green onions, finely sliced Choosing fresh Brussels sprouts is key. Look for bright green, firm sprouts. Avoid any that are yellow or wilted. Using high-quality olive oil makes a big difference. Extra virgin olive oil adds depth to the dish. It enhances flavor without overpowering the Brussels sprouts. For sriracha, I recommend popular brands like Huy Fong or Trader Joe’s. These brands balance heat and flavor well. Adjust the amount based on your spice preference. 1. Preheat your oven to 400°F (200°C). A hot oven cooks the sprouts evenly. 2. Trim the Brussels sprouts by cutting off the stems. Then, slice them in half. This helps them roast better. - Take a baking sheet and line it with parchment paper. This makes clean-up easy. - Spread the halved Brussels sprouts on the sheet in a single layer. Leave space between each sprout to allow for even roasting. - Roast them in the oven for 20-25 minutes. Halfway through, give them a gentle toss. You want them golden-brown and tender. - While the sprouts roast, make the sriracha honey glaze. In a bowl, mix sriracha, honey, and rice vinegar. Whisk them until the mixture is smooth. - When the sprouts are done, drizzle the glaze over them. Toss gently to coat each sprout evenly. - Return the glazed sprouts to the oven for an extra 5 minutes. This makes the glaze sticky and enhances the taste. For the full recipe, check the full recipe section above! To ensure even cooking and caramelization, spread the Brussels sprouts in a single layer. This helps them roast well without steaming. Toss them halfway through cooking for a nice golden-brown color. If you like more spice, add extra sriracha to the glaze. Taste as you mix to find your perfect balance. These Brussels sprouts go great with grilled chicken or fish. They also pair well with rice or quinoa. For a colorful presentation, use a bright dish. Drizzle some leftover glaze over the sprouts for extra flavor. Garnish with sesame seeds and green onions for a pop of color and crunch. Brussels sprouts are low in calories. One cup has about 38 calories. They are also high in vitamins C and K. Honey adds natural sweetness and some antioxidants. Sriracha brings heat and flavor. Together, they make a healthy and tasty dish. {{image_4}} You can elevate your Sriracha Honey Brussels sprouts. Add garlic for a savory kick. Minced garlic brings great depth. Ginger is another option. It adds a fresh, zesty note. You can also try different sweeteners. Maple syrup works well, giving a richer flavor. Brown sugar can add a hint of caramel too. Feel free to switch out vegetables. Cauliflower or carrots can work beautifully. They roast the same way as Brussels sprouts. You can also use different vinegars for a unique taste. Balsamic vinegar adds sweetness, while apple cider vinegar gives a nice tang. Experimenting with these swaps can make the dish your own. You can easily make this dish vegan. Just use agave syrup instead of honey. The flavor will still shine through. For gluten-free options, ensure your sriracha is gluten-free. Most brands are safe, but check the label. These simple changes let everyone enjoy this dish. To store your Sriracha Honey Brussels Sprouts, first let them cool. Place them in an airtight container. This keeps them fresh and tasty. Refrigerate your sprouts within two hours of cooking. They will stay good for about 3 to 5 days. Reheating Brussels sprouts can be tricky. I recommend using an oven or an air fryer. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10 to 15 minutes. This method helps keep them crispy. Avoid using a microwave, as it can make them soggy. You can freeze roasted Brussels sprouts, but it changes their texture. To freeze, let them cool completely. Place them in a freezer-safe bag, removing as much air as possible. They will last for up to 3 months. Thaw them overnight in the fridge before reheating. Use the oven or air fryer for best results. For the full recipe, refer to the original guide. How to make Sriracha Honey Brussels Sprouts from scratch? To make Sriracha Honey Brussels Sprouts, gather your ingredients. You will need Brussels sprouts, olive oil, sea salt, black pepper, sriracha, honey, rice vinegar, sesame seeds, and green onions. Start by trimming and halving the Brussels sprouts. Toss them with olive oil, salt, and pepper. Roast them in a preheated oven at 400°F for 20-25 minutes. While they roast, mix sriracha, honey, and rice vinegar for the glaze. After roasting, coat the sprouts with the glaze and roast for another 5 minutes. Finally, add sesame seeds and green onions. You can find the full recipe [here](#). Can I make these Brussels sprouts ahead of time? Yes, you can prepare Brussels sprouts ahead of time. Roast them and store in the fridge. They stay good for about 3 days. Just reheat them in the oven to keep them crispy. What do Brussels sprouts pair well with? Brussels sprouts pair well with many dishes. They go great with roasted meats like chicken or pork. They also work well with grains like quinoa or rice. Add them to salads for extra crunch. Can I use other types of hot sauce instead of sriracha? Yes, you can use other hot sauces if you prefer. Try chili garlic sauce for a similar heat. Just remember to adjust the amount to match your taste. Why are my Brussels sprouts not crispy? If your Brussels sprouts are not crispy, they may be crowded on the baking sheet. Spread them out to allow air to circulate. Also, ensure your oven is properly preheated to achieve that golden-brown finish. How do I prevent them from getting mushy? To avoid mushy Brussels sprouts, do not overcook them. Stick to the roasting time. Use fresh, firm sprouts. If they sit too long after cooking, they can lose their texture. Serve them right after roasting for the best results. You now know how to make tasty Sriracha Honey Brussels sprouts. We covered the key ingredients, quality tips, and whether you can try substitutions. I shared step-by-step instructions to roast them perfectly. You also learned how to store and reheat any leftovers. These sprouts make a great side dish. They add fun flavors to many meals. Enjoy experimenting with different herbs and spices.

Sriracha Honey Brussels Sprouts

Elevate your side dish game with these irresistible Sriracha Honey Roasted Brussels Sprouts! Featuring a perfect blend of spicy and sweet, this easy recipe is sure to impress. With just a few simple ingredients and quick steps, you can have a deliciously caramelized dish ready in 35 minutes. Click through to explore the full recipe and enjoy this vibrant, flavorful addition to your meals! Don't miss out on this tasty treat!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

2 tablespoons sriracha sauce (adjust for desired spiciness)

2 tablespoons pure honey

2 teaspoons rice vinegar

1 tablespoon toasted sesame seeds

2 green onions, finely sliced

Instructions
 

Begin by preheating your oven to 400°F (200°C), ensuring it is fully heated for optimal roasting.

    In a large mixing bowl, add the halved Brussels sprouts. Drizzle with the olive oil and season generously with sea salt and black pepper. Toss well to make sure each sprout is thoroughly coated in the oil and seasoning.

      Prepare a baking sheet by lining it with parchment paper or lightly greasing it. Spread the Brussels sprouts evenly across the sheet in a single layer to ensure they roast evenly without steaming.

        Place the baking sheet in the preheated oven and roast the Brussels sprouts for 20-25 minutes. Halfway through the cooking time, give them a gentle toss to promote even caramelization and tenderness. They should be golden-brown and fork-tender when ready.

          While the sprouts are roasting, prepare the flavorful glaze. In a small bowl, whisk together the sriracha, honey, and rice vinegar until fully combined and smooth, creating a harmonious blend of spicy and sweet.

            Once the Brussels sprouts are caramelized to perfection, remove them from the oven. Drizzle the prepared sriracha honey mixture over the sprouts, tossing gently to ensure each piece is evenly coated in the glaze.

              Return the coated Brussels sprouts to the oven and roast for an additional 5 minutes. This final step allows the glaze to become slightly sticky and caramelized, enhancing the overall flavor.

                Before serving, generously sprinkle the roasted sprouts with toasted sesame seeds and finely sliced green onions to add a delightful crunch and fresh brightness.

                  - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve these vibrant Brussels sprouts in a colorful dish, drizzled with any leftover glaze from the baking sheet for an extra touch of flavor. Enjoy the contrast of textures and colors for a visually stunning side dish!