These Honey Sriracha Brussels Sprouts are so delicious, with the sweetness of the honey and the spiciness of the Sriracha combined together for a well-balanced and super tasty glaze.
If you’re a fan of Brussels Sprouts, you already know that they don’t even need a glaze to make them so delicious. They brown well in the pan with just butter, and the leaves quickly change from slightly bitter to sweet. The glaze just gives it a little extra punch of flavor, especially this amazing Honey Sriracha Sauce. Also try these delish Mexican-Inspired Brussels Sprouts.
Why You’ll Love It
- Mmm, mmm, tasty: The honey sriracha sauce gives these Brussels sprouts so much flavor.
- They aren’t that spicy: Even if you don’t love spicy food, you should give this sauce a try because the honey counteracts the spiciness. It’s a really great combination that goes well on any vegetable or meat.
- Unique: Brussels sprouts can be a little boring. This sauce makes them NOT boring.
If you like the flavor of this glaze then you really should try it on these chicken wings, roasted potatoes and bacon-wrapped tater tots.
Susan C says: 
Very yummy! We usually cook the sprouts on the grill in a foil pouch then toss in the skillet with all the other ingredients. Bring up to a bubble and serve.
Dawn S says: Loved this recipe. My husband doesn’t like brussels sprouts and he liked these.
Ingredients You Need
- Brussels sprouts – These are best fresh when they are in season, which is September to mid-February. Buy ones that are firm and brightly colored.
- Honey – Choose a local, sustainable honey, if possible.
- Sriracha – I prefer Huy Fung Foods Sriracha with the rooster on the bottle. Another brand that’s good is Flying Goose Sriracha with the goose on the bottle.
- Butter – Use salted butter, if you have it, to add more flavor.
- Soy sauce – Only use low-sodium soy sauce so the saltiness doesn’t over power.
- Lemon juice – Freshly squeezed
Helpful Tips
- Cutting the brussels sprouts the same size will help them all cook consistently.
- Look for bright green Brussels sprouts that are compact with intact outer leaves.
- Add some red pepper flakes for more heat.
- The secret to getting a good char on the brussels sprouts is to not crowd them in the pan.
- The honey counteracts the spiciness in the Sriracha to make this a well balanced sauce.
How to Cut Brussels Sprouts
Brussels sprouts are available in various shapes and sizes. They grow in clusters on a tall stalk, and occasionally you may come across them in that form at the grocery store. Typically, they are purchased in bags, making it difficult to select specific ones. You may have tiny ones in with golf ball size.
To prepare them simply cut the root of the Brussels sprout off and slice it in half or in quarters lengthwise. Remove the outer leaves that look discolored and loose. Try and cut them to roughly the same size so they cook at the same rate.
How to Make Honey Sriracha Brussels Sprouts
There are many different ways to cook Brussels sprouts. I love them to be roasted, air fried, or sautéed on the stove top. They all give the sprouts a nice char and bring out the sweetness.
Step 1: Saute the sprouts
Start by washing and cutting the hard stems off the sprouts. Then half them or cut into quarters if you like smaller pieces. Larger sprouts are great for this recipe, but small works well too.
Heat the butter in a pan over medium heat. Once it’s nice and hot, add the sprouts and let them cook without moving them for about 8 minutes. Then toss and cook for another 5 minutes The edges should start to brown during this time. If they aren’t, turn up the heat a bit. You don’t want to burn the butter, but sear the sprouts.
The secret to getting a good char on them in the pan is not to crowd them. They need space to brown. If you pile a bunch of them into the pan, they’ll end up just steaming and not browning.
After the 13 minutes, remove the Brussels sprouts from the pan and reserve them to the side.
Step 2: Add the Honey Sriracha Glaze
Add the honey, sriracha, soy sauce, and lemon juice to the pan and set it over medium high heat. Stir it all together and let it bubble for a minute before lowering the heat to a simmer. Cook for about 3-5 minutes, until the sauce has reduced slightly and thickened up a bit. If it starts to burn, remove it from the heat immediately.
Add the Brussels sprouts back to the pan and toss to coat. Let it cook for a minute, then toss to flip the sprouts. Once the sprouts are warmed back up, take it off the heat and serve.
What is Sriracha?
Sriracha is a popular hot sauce that originated in Thailand and has gained worldwide recognition for its distinctive flavor and spiciness.
Sriracha is made primarily from red chili peppers, vinegar, garlic, sugar, and salt, resulting in a delicious combination of heat, tanginess, sweetness, and umami. The sauce has a thick consistency and a vibrant red color. It is gluten-free and vegan.
Love This Sauce? Try These Recipes!
- Simple Honey Sriracha Sauce
- Honey Sriracha Chicken Wings
- Delicious Honey Sriracha Shrimp
- Honey Sriracha Roast Potatoes
How to Store & Reheat
You can save any Brussels sprouts you have leftover in an air tight container and put it in the refrigerator for up to 7 days. The sprouts can be frozen as well, but they may become a bit soggy when reheated because it will take 10-12 minutes to reheat them in a pan from frozen.
If you didn’t eat all the sprouts and want to reheat them another time, you can put them in the microwave for 30 seconds, or put them back in a pan over medium heat for about 5-8 minutes to reheat them. Watch closely in the pan because the glaze can easily burn.
Frequently Asked Questions
How do you pick a good brussels sprout?
Look for bright green Brussels sprouts that are compact with intact outer leaves. They should be firm and not look wilted at all. Smaller sprouts are typically more tender and sweet.
Also make sure they are all roughly the same size so they will cook at the same rate. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.
How do I get the perfect char on brussels sprouts?
To get the perfect charred edges on Brussels sprouts, you need two things. One – you need a rather high heat. The higher the heat, the more char you will get. And two – don’t crowd the pan. Too many brussels sprouts will lead to an inability to get a good char.
Is the sauce really spicy?
No, this sauce is not that spicy because the honey balances out the heat in the Sriracha. If you want it to be even less spicy, you can add more honey to offset any remaining heat.
Main Dishes to Serve This With
Beef
Oven-Baked Tri Tip Steak
Instant Pot Beef Short Ribs
Chicken
Marinated Grilled Chicken Thighs
Instant Pot Whole Chicken
BBQ Baked Chicken Wings
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Honey Sriracha Brussels Sprouts
Ingredients
- 3/4 pound (340.19 g) Brussels sprouts trimmed and halved
- 2 tablespoons (28 g) butter
- 2 tablespoons (26 g) sriracha
- 2 tablespoons (42 g) honey
- 2 teaspoons (12 g) low-sodium soy sauce
- 1/2 teaspoon (2.5 g) lemon juice freshly squeezed
Instructions
- Heat a frying pan over medium heat. Add the butter. Once melted, add the Brussels sprouts and cook for 8 minutes, without moving them. Flip or stir and continue cooking for 5 minutes. Remove the Brussels sprouts from the pan.
- Add the Sriracha, honey, soy sauce, and lemon juice to the pan. Simmer over medium-low heat for 3-5 minutes, just until bubbly and slightly thickened. You don't want the sauce to burn, so turn it down if it's too hot.
- Add the sprouts back to the pan. Toss to coat a few times until the sprouts are warmed. Serve immediately.
Notes
- Cutting the brussels sprouts the same size will help them all cook consistently.
- Look for bright green Brussels sprouts that are compact with intact outer leaves.
- Add some red pepper flakes for more heat.
- The secret to getting a good char on the brussels sprouts is to not crowd them in the pan.
- The honey counteracts the spiciness in the Sriracha to make this a well balanced sauce.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Sorry about that. We use butter in this recipe instead of olive oil. The information has been updated.
Very yummy! We usually cook the sprouts on the grill in a foil pouch then toss in the skillet with all the other ingredients. Bring up to a bubble and serve.
Not sure why this recipe is so highly rated…. Makes basically no sauce that evaporates in the pan. Followed as directed and got burned, bland Brussels sprouts
Loved this recipe. My husband doesn’t like brussel sprouts and he liked these.
Delicious! I have made this a few times and it’s great every time. Super easy and flavorful. My pan is hot enough after cooking the sprouts that the sauce only takes a couple minutes to thicken.
simple and oh-so-good. thank you
So good! We added bacon (sorry!) for half the recipe and the meat lovers. This was easy and amazing. Thanks.
Traci, that sounds like a great addition!
The combination of sweet honey and spicy sriracha creates the perfect sauce.
Ok, I might start eating brussels sprouts more if I can have them with this sauce!
Thanks for sharing! YUM!
I made these for dinner last night. This sticky and slightly caramelized sauce was simply irresistible.
I’m wondering if the honey sriracha glaze would work well with other vegetables too? Any recommendations?
I think it would go well with other vegetables. We love it on potatoes. You could try zucchini, peppers, and onions as well.
Excellent! We made the sauce in a pan, grilled the brussels and added them to the sauce. Thank you for sharing the recioe!
Glad you liked it Stephanie.
The recipe mentions using half the butter (I used all) to saute the sprouts but doesn’t mention when to use the rest.
Hi Sarah. Actually, the recipe says to use half the butter to saute the sprouts and put the other half in the sauce. I hope that helps.