Honey Sriracha Roasted Brussels Sprouts

4.64 from 11 votes

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Sweet and spicy, these honey sriracha roasted brussels sprouts are a vegetable side dish with some heat. They have only 8 ingredients and take just 15 minutes to roast. Since you slice the brussels sprouts and put them on preheated sheet pans, they turn out perfectly brown and crispy. 

Honey Sriracha Roasted Brussels Sprouts

There was a time when I wasn’t into spicy food. It was completely based on a ridiculous fear that my mouth would catch on fire. And I wouldn’t be able to put out the flames.

Over time a sprinkle of red pepper flakes here and a minced jalapeno there, and I am all in on heat. Bring it on! (Hopefully, I don’t regret my own enthusiasm.)

I’ve never been one of those people who put a dab of hot sauce on everything, but now I get it. When it’s that easy to add a hit of something spicy, why not do it?

That’s why I keep sriracha and other spicy sauces in my kitchen just in case a dish needs a kick.

Also, I think hot sauce is really at its best when you add it to more unexpected things that you wouldn’t automatically use it on like these honey sriracha roasted brussels sprouts.

Of course, roasted vegetables are always good with just olive oil, salt and pepper, but sometimes it’s worth making a quick marinade that you whisk together in minutes.

The mixture I toss the brussels sprouts in is a combination of honey, sriracha and lime juice.

Honey Sriracha Roasted Brussels Sprouts

What Is Sriracha?

This Southeast Asian hot sauce is made from chili peppers, distilled vinegar, garlic, sugar and salt. A drizzle is great on so many things including, rice, noodles, eggs and so much more.

Sriracha is spicy, sweet and tangy. It’s a condiment you should definitely have on-hand.

It’s pretty easy to find in grocery stores. Huy Fong Foods is the brand you see most often. It has a drawing of a rooster on the bottle.

The Ingredients

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

This is what you need to make these spicy brussels sprouts:

  • Brussels Sprouts: Look for brussels sprouts with bright green, tightly packed leaves. Avoid any that are yellowing. When you get them home from the grocery or market, store them in a bowl in the refrigerator.
  • Sriracha: The recipe calls for 1 tablespoon sriracha. If you like things really hot, you can add a little more. 
  • Honey: The sweetness from the honey balances out the spice from the sriracha.
  • Lime Juice: Citrus keeps things fresh with the roasted sprouts.
  • Olive Oil: The honey-sriracha-lime juice mixture also includes olive oil.
  • Salt & pepper: The sauce is seasoned with salt and pepper. I also like to finish the roasted sprouts with flaky sea salt and black pepper.

The Best Way To Cut Brussels Sprouts for Roasting

When I roast brussels sprouts, I always want them to turn out crispy, but that can be hard to achieve when you just cut your sprouts in half.

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 around the same thickness and roast at the same pace.

Just trim off the roots and slice the sprouts lengthwise. It’s ok if you have leaves that fall off. Include those on the sheet pan. They will just turn out crispier.

How To Make Honey Sriracha Roasted Brussels Sprouts

  1. Preheat the oven to 400 degrees F with 2 sheet pans on the racks.
  2. Prep the brussels sprouts. Trim off the root ends. Then thinly slice the sprouts lengthwise.
  3. Whisk together the sriracha, honey, lime juice, olive oil, salt and pepper in a big bowl. Stir in the brussels sprouts making sure to coat them in the mixture.
  4. Spread the brussels sprouts across the preheated sheet pans.
  5. Roast the brussels sprouts until they are brown and crisp at the edges, flipping halfway through cooking.
  6. Season with flaky sea salt and black pepper before serving.
Honey Sriracha Roasted Brussels Sprouts

Serving Spicy Brussels Sprouts

Yes, these brussels sprouts have a kick and stray from the usual flavors for this vegetable. But don’t hesitate to serve them with more traditional main dishes.

They would be a great Thanksgiving side with dry rubbed turkey or other mains like roasted chicken.

On the vegetarian end of things, these brussels spouts could be a side dish for sesame ginger noodles or asparagus mushroom pea udon noodles.

Try These Other Brussels Sprout Recipes

Roasted Brussels Sprout Pasta
Honey Mustard Brussels Sprouts
Lemon Brussels Sprout Farro
Brussels Sprout Apple Salad
Kale Brussels Sprout Pear Salad
Brussels Sprout Caesar Salad
Sautéed Brussels Sprouts

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Honey Sriracha Roasted Brussels Sprouts

4.64 from 11 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
Crispy at the edges and spicy is how these honey sriracha roasted brussels sprouts turn out for an easy side dish with less than 10 ingredients.


  • 2 pounds brussels sprouts
  • 1 tablespoon sriracha*
  • 2 tablespoons honey
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Flaky sea salt and black pepper for serving


  • Preheat the oven to 400 degrees F with 2 sheet pans on the center racks.
  • Trim the root ends of the brussels sprouts and thinly slice them lengthwise.
  • In a large bowl, whisk together the sriracha, honey, lime juice, olive oil, salt and pepper. Add the brussels sprouts and stir them around in the mixture.
  • Remove the preheated sheet pans from the oven. Spread the brussels sprouts across the pans.
  • Roast for 15-20 minutes until brown and crisp at the edges, using a spatula to flip and toss the sprouts about halfway through cooking.
  • Season the brussels sprouts with flaky sea salt and black pepper to taste before serving.


* If you like food more spicy, you can add 1-2 additional teaspoons sriracha to the recipe.


Calories: 196kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 725mg | Potassium: 914mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1724IU | Vitamin C: 200mg | Calcium: 100mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Asian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    I made it vegan by cooking down 1/3 C sugar and 1/3 C water over low simmer until slightly thickened. I added the sauce about half way through cooking at 400, stirring to coat a couple times. Quite nice!