Honey Sriracha Roasted Brussels Sprouts

Name: Honey Sriracha Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1-2 tablespoons sriracha; 2 tablespoons honey; 1 lime, (juice); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 pounds brussels sprouts, (ends trimmed, thinly sliced lengthwise); Flaky sea salt serving

By Paige Adams

Updated Oct 14, 2026

4.64 from 11 votes

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Sweet and spicy, these honey sriracha roasted brussels sprouts are an easy vegetable side dish. They take just 15 minutes to roast on hot pans, and they turn out perfectly brown and crispy with fantastic flavor.

Why You’ll Love This Recipe
The Ingredients
How To Make Honey Sriracha Roasted Brussels Sprouts
Serving
More Brussels Sprout Sides
Honey Sriracha Roasted Brussels Sprouts Recipe

Why You’ll Love This Recipe

I’ve tested all sorts of ways to get roasted brussels sprout crisp, and hot sheet pans are the way to do it. By putting the baking sheets in the oven while it preheats, the sprouts instantly start roasting the moment they hit the pan. You’ll hear that sizzle.

The marinade is an easy way to give your sprouts more personality. No offense to the usual olive oil, salt and pepper, but this combination of honey, sriracha and lime juice is so good. Variety is very important when roasted veggie season lasts all the way from fall through winter.

The Ingredients

Brussels sprouts, lime, honey. oil sriracha and other ingredients

This is what you need:

Brussels sprouts come in different sizes. Usually you buy them by the bag and can’t pick the exact ones you want, so I like to thinly slice them. Then they are about the same thickness and roast at the same pace. Just trim off the roots and slice the sprouts lengthwise. It’s ok if some leaves that fall off. Include those on the sheet pan. They will just turn out crispier.
Sriracha: The recipe calls for 1 tablespoon sriracha. If you like things really hot, you can add another tablespoon.
Honey: The sweetness from the honey balances out the spice from the sriracha. To make the recipe vegan, substitute with maple syrup
Lime juice: Adding citrus keeps the roasted sprouts fresh and zesty.
Olive oil: The honey-sriracha-lime juice mixture also includes olive oil to bring all the ingredients together and to help browning.
Salt & pepper: The sauce is seasoned with kosher salt and black pepper. I also like to finish the roasted sprouts with flaky sea salt.

How To Make Honey Sriracha Roasted Brussels Sprouts

Preheat the oven to 400 degrees F with 2 sheet pans on the racks.

1. Make the marinade in a big bowl. That includes the sriracha, honey, lime juice, olive oil, salt and pepper.

2. Stir the sprouts in the marinade. They should be well coated in the mixture.

Marinade whisked in a large bowl. Brussels sprouts stirred into honey-sriracha marinade.

3. Roast the brussels sprouts. Carefully transfer them to both hot pans. I use a spoon to arrange them in a single layer. Flip them over half way through roasting. Season with flaky sea salt before serving.

Roasted brussels sprouts on a sheet pan.

Serving

You can serve these brussels sprouts as a side dish for this broccoli fried rice or these asparagus & mushroom noodles. Both are stovetop recipes, so you can multitask with the oven.

Even though this roasted brussels sprout recipe has Asian flavors, I still think it’s a great Thanksgiving side. At holiday meals, I like to have traditional dishes with some unexpected flavors and ingredients to keep things interesting.

More Brussels Sprout Sides

Honey Mustard Brussels Sprouts
Lemon Brussels Sprout Farro
Roasted Brussels Sprouts and Sweet Potatoes
Balsamic Brussels Sprouts

Find more roasted vegetable ideas in my seasonal roundup with everything from vegetarian mains to easy side dishes and meal prep tips.