Honey Sriracha Brussels Sprouts

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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.

» You might also like this Roasted Cauliflower with Rosemary & Parmesan and 23 Delicious & Easy Asian Side Dishes.

Honey Sriracha Brussels Sprouts

The honey sriracha sauce gives these Brussels sprouts so much flavor. 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. Try these Mexican-inspired brussels sprouts as well.

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 Sriracha Honey Sauce.

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.

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

How to Make Brussels Sprouts

There are many different ways to cook Brussels sprouts. I love them to be roasted or sauteed on the stove top. Both ways give the sprouts a nice char and bring out the sweetness.

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.

Raw brussels sprouts

Heat half the butter in a pan over medium high 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.

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.

Cooking brussels sprouts in a pan

After the 13 minutes, remove the Brussels sprouts from the pan and reserve them to the side.

Add the Honey Sriracha Glaze

Add the honey, sriracha, lemon juice, soy sauce, and remaining butter 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 5 minutes, until the sauce has reduced slightly and thickened up a bit.

Honey Sriracha Sauce

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.

Cooking brussels sprouts with honey sriracha sauce

Questions About Brussels Sprouts

When is the best time to buy brussels sprouts?

Brussels sprouts can be found in the store year round now, but they aren’t always at their best, and the prices can be quite high in the off season. To find seasonal, local brussels sprouts that aren’t bitter, they’re best from September to February.

How to choose the best brussels sprouts

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.

Honey Sriracha Brussels Sprouts

Can I Store Brussels Sprouts?

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.

Honey Sriracha Brussels Sprouts

How to Reheat Brussels Sprouts

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.


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Honey sriracha brussels sprouts

Honey Sriracha Brussels Sprouts

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.
4.85 from 45 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, Honey, Sriracha
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 112kcal
Author: Laura


  • 3/4 pound Brussels sprouts trimmed and halved
  • 2 tablespoons butter divided
  • 2 tablespoons sriracha
  • 1 1/2 tablespoons honey
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon lemon juice freshly squeezed


  • Heat a frying pan over medium high heat. Add half the butter. Once melted, add the Brussels sprouts and cook for 8 minutes, without moving them. Flip and continue cooking for 5 minutes. Remove the Brussels sprouts from the pan.
  • Add the Sriracha, honey, soy sauce, lemon juice and remaining butter to the pan. Simmer over medium heat for 5 minutes, until bubbly and slightly thickened.
  • Add the sprouts back to the pan. Toss to coat a few times until the sprouts are warmed. Serve immediately.


Calories: 112kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 285mg | Potassium: 349mg | Fiber: 3g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 77mg | Calcium: 39mg | Iron: 1mg

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Honey Sriracha Brussels Sprouts

6 thoughts on “Honey Sriracha Brussels Sprouts

  1. Chris says:

    So, I”m confused. At the top of this posting it talks about extra virgin olive oil. The ingredient list in the recipe doesn’t mention extra virgin olive oil but has soy sauce in it. Can you clarify for me? Thanks…

  2. Susan C says:

    5 stars
    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.

  3. Virginia says:

    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

  4. Nicole says:

    5 stars
    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.

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