Honey Sriracha Roasted Brussels Sprouts
A little sweet and and spicy, these honey sriracha roasted brussels sprouts are an easy side dish that turns out nice and crispy on the edges.
Servings: 4
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
Instructions
- Preheat the oven to 400 degrees F with 2 sheet pans on the center racks.
- In a large bowl, whisk together the sriracha, honey, lime juice, olive oil, kosher salt and black pepper.
- Stir the brussels sprouts into the marinade.
- Spread the sprouts across the preheated sheet 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 roasting
- Season the brussels sprouts with flaky sea salt before serving.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat them in a 350-degree F oven. Keep in mind that they won’t get back the crispness they had when you first roasted them. You can also eat leftovers cold as a salad.
Nutrition
Calories: 197kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 725mg | Potassium: 913mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1725IU | Vitamin C: 200mg | Calcium: 103mg | Iron: 3mg