Roasted Brussels Sprouts with honey-lime-sriracha are sweet, spicy, perfectly crispy, incredibly tasty and super easy to make. Even if you think you don’t like this amazing vegetable, give these sweet and spicy Brussels sprouts a try, they will quickly become your favorite veggie side dish.
Not of a fan of Brussels sprouts? Oh, it’s time to give them another try!
Forget about the mushy, smelly, icky, overcooked brussels sprouts of your childhood….these sriracha brussel sprouts are so scrumptious you won’t even remember they’re veggies.
Sweet and spicy Brussels sprouts are addictively delicious. Crispy on the outside and tender on the inside, these will be gobbled up straight from the pan.
Oven roasted brussels sprouts make a super simple, nice and crispy, healthy side dish. Take it to the next level once they’re roasted with this tangy sauce…super easy to master too!
Trust me, you’ll want to make honey sriracha brussels sprouts for an everyday dinner, or a holiday meal like Thanksgiving…they’re that good.
Health Benefits of Brussels Sprouts
- Low in calories, high in nutrition.
- 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!
How to make Oven Roasted Brussels Sprouts
Wash Brussels sprouts in cool water. Trim off ends and then halve through their core.
Place trimmed Brussels sprouts on a large rimmed baking tray in a single layer. Drizzle with olive oil, sprinkle with salt and toss well.
Roast in preheated 450 degree oven until golden brown with crispy edges.
Honey Sriracha Lime Sauce
Sweet and Spicy Sauce for Brussels sprouts 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) and sriracha. Adjust the quantities to suit your taste. I like mine spicy, so I usually go for an extra squirt of sriracha.
Pour the honey sriracha to the roasted brussels sprouts….for a little side dish heaven!
Debra’s Pro Tips
- For crispy brussel sprouts, make sure they are in a single layer on the baking tray. Use more than one tray if needed. If they’re crowded in the pan, they will steam rather than get crisp.
- Use your oldest rimmed baking tray, the one with baked on stains you can’t get off.
- Some of the crispy bits will be stolen right off the baking tray….plan ahead and make more than you need.
- OK…so I know that the roasted brussel sprouts are super tasty as is…but don’t skip the sauce..we’re talking next level brussel sprouts with this tangy, spicy, sweet sauce on top of the crispy sprouts.
MEAL PREP AND STORAGE
- SERVE: This is a simple, healthy side dish to whatever you’re making. These would also be good in a taco shell with some black beans, guacamole and salsa. Delicious when added to a tofu scramble. Or mix in some cooked lentils or beans, add some sauteed greens, sprinkle on some chopped nuts and call it a meal!
- PREP AHEAD: Wash and trim brussel sprouts, then place in a sealed container in the fridge and whisk the honey sriracha and store in a glass jar in the fridge up to 2 days in advance.
- STORE: Store leftovers in sealed container in the fridge for up to 5 days.
- REHEAT: Preheat oven to 425. Spread leftovers in a single layer on a rimmed baking tray. Heat for 10-12 minutes until heated through and re-crisped.
Trim the bottom off all the brussel sprouts before roasting. For larger sprouts, cut them in half lengthwise. Place cut side down on the baking tray.
Make sure brussel sprouts are dry before drizzling on the oil for roasting. Not enough oil will cause sprouts to dry out. If brussels sprouts are too crowded on the baking tray, they will steam instead of becoming crispy. For crispy sprouts make sure to use a high heat…I like to roast them at 425. Larger sprouts should be cut in half before roasting.
More Healthy Brussels Sprouts Recipes
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Roasted Brussels Sprouts: Sweet & Spicy
- 2 lbs. Brussels sprouts
- ¼ 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 2 Tablespoons of the oil and salt. It's important not to overcrowd, so use 2 baking sheets if needed.
- Roast for 25 minutes, until browned with caramelized edges.
- Meanwhile, whisk together sriracha, honey, lime juice and remaining 2 Tablespoons of oil.
- Use a spatula to move brussels sprouts to serving bowl and pour on the sweet and spicy sauce, to taste.