Roasted Brussels Sprouts with honey-lime-sriracha are perfectly crispy, incredibly tasty and super easy to make. This delicious recipe will quickly become your favorite veggie side dish.
This post was updated from the original that was published on November 7, 2016. This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Forget about the mushy, smelly, icky brussels sprouts of your childhood….these are so scrumptious you won’t even remember they’re veggies.
Crispy on the outside and tender on the inside, these will be gobbled up straight from the pan. The sweet and spicy sauce makes them addictively delicious.
Oven roasted brussels sprouts make a super simple healthy side dish. You’ll want to make this recipe for an everyday dinner, a holiday meal like Thanksgiving…they’re that good.
How to make Oven Roasted Brussels Sprouts
- Choose bright green heads that are tightly packed, firm and heavy for their size. Wash and trim the ends off.
- Cut brussels sprouts in half vertically from the top down to the stem.
- Make sure they fit in a single layer on a rimmed baking tray. Toss with olive oil and sprinkle with salt.
- Roast in preheated 425 degree oven for 25 minutes.
Why Brussels Sprouts?
- Low in calories
- High in Vitamin K and C.
- Good source of Fiber
- Rich in antioxidants
- Cruciferous veggies help maintain healthy blood sugar levels, and reduce inflammation.
- Plant-source of Omega 3s.
- When prepared properly, they’re delicious.
- Easy and tasty way to get in your veggies!
Sriracha Lime Sauce
This sauce is quick and easy to make with pantry staples. Simply whisk together the olive oil, lime juice, honey (you can sub maple syrup if you’re vegan) Iand sriracha. Adjust the quantities to suit your taste. I like mine spicy, so I usually go for an extra squirt of sriracha.
Honestly, crispy roasted brussels sprouts are so good as is….so is the sauce necessary? Oh, don’t skip the sauce….we’re talking next level brussels sprouts with this tangy, spicy, sweet sauce. Mouthwatering delicious brussels sprouts recipe here…you know, the kind you just can’t stop eating!
If you’re making sweet and spicy brussels sprouts for Thanksgiving, you can prep the sprouts (store in the fridge in a zip-top bag) and whisk the dressing (store in a glass jar with tight fitting lid )a day in advance, then pop the baking tray into the oven when the turkey is resting. That advice is also good if you are meal prepping for a busy weeknight.
More Brussels Sprouts Recipes
- 2 lbs. Brussels sprouts
- 1/4 cup olive oil, divided
- ½ teaspoon coarse sea salt
- 1 Tablespoon sriracha
- 1 Tablespoon honey
- 2 teaspoons lime juice
- Preheat oven to 425
- PREPARE BRUSSELS SPROUTS FOR ROASTING: Place in a bowl of cool water. Any debris will float down to the bottom of the bowl, so lift brussels sprouts out and into a colander. Trim off the bottom and then cut through from the head to the tip vertically to cut the sprouts in half.
- Place sprouts on rimmed baking sheet, large enough to hold them in one layer, and toss with oil and salt. It's important not to overcrowd, so use 2 baking sheets if needed.
- Roast for 25 minutes.
- Meanwhile, whisk together sriracha, honey, lime juice and oil.
- Use a spatula to move brussels sprouts to serving bowl and pour on the sweet and spicy sauce, to taste.
LEFTOVERS: If you have any (we never do), you can put them onto a rimmed baking tray in a single layer to reheat. Preheat oven to 350 and heat for 10-12 minutes, they'll crisp up again.
Amount Per Serving Calories 148Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 277mgCarbohydrates 14gFiber 4gSugar 6gProtein 4g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Serve as a healthy veggie side dish.
Throw them in a taco shell with some black beans, guacamole and salsa.
Add to your tofu scramble.
Use to enhance a basic green salad.
Mix in some legumes (cannellini beans are a great choice), sprinkle on some nuts and call it a meal!
Preheat oven to 350. Spread leftover brussels sprouts in a single layer on a rimmed baking tray. Heat for 10-12 minutes.