Honey Sriracha Brussel Sprouts Recipes

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°F.
• Cutt off the stem end of the sprouts and pull off any yellow outer leaves. Cut large sprouts in half.
• Place sprouts in a large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place in a single layer on an aluminum-foil lined baking sheet. Roast for 35-40 minutes, shaking the pan a few times throughout the cooking process, until crisp and golden brown on the outside and tender on the inside.
• Meanwhile, combine srircha, honey, and lime in a small bowl. Season with Kosher salt.
• Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately.

SRIRACHA HONEY GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F. Line a large baking sheet with parchment paper.
• Wash and trim Brussels sprouts, cut in half if large.
• Combine butter, honey, sriracha, and garlic powder in a small bowl.
• Reserve 1 tablespoon of the sriracha honey butter and drizzle the remaining over the Brussels sprouts. Toss well. Season with salt & pepper.
• Roast for 15 minutes. Stir and continue roasting an additional 10-15 minutes or until tender and lightly browned.
• Place on a serving plate and drizzle with remaining sriracha butter.

HONEY SRIRACHA BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F, and line a baking sheet with aluminum foil. Set aside.
• Spread brussels sprouts onto prepared baking sheet and drizzle with 1 tablespoon of olive oil.
• Place tray of sprouts in preheated oven to bake 15-20 minutes or until crispy.
• While the brussels sprouts are roasting, prepare the sauce by mixing together the remaining olive oil, honey, sriracha, garlic powder, and salt.
• Stir until well combined.
• Remove sprouts from the oven, pour half of the sauce mixture over the top, and toss. Then return sprouts to oven for 2-3 minutes until the sauce is bubbling.
• Drizzle remaining sauce over the top of the sprouts just before serving.

HONEY SRIRACHA BRUSSELS SPROUTS

Steps:

• Heat the oven to 450F.
• Clean, dry, and slice the brussels sprouts in half.
• Toss them in olive oil, garlic powder, salt, and pepper.
• Place the brussels sprouts cut-side down onto a sheet pan.
• Roast for 15 to 18 minutes.
• Take out the sheet pan and push all the brussels sprouts to the middle of the pan.
• Drizzle the honey sriracha over the brussels sprouts and toss to combine.
• Spread the brussels sprouts out on the sheet pan. Continue roasting for 5 more minutes or until the brussels sprouts are crispy.

SRIRACHA HONEY BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet.
• Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
• Mix honey and Sriracha sauce together in a small bowl until combined.
• Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

ROASTED BRUSSELS SPROUTS WITH SRIRACHA, LIME AND HONEY

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl toss the sprouts with the oil and salt to coat. Pour out onto a baking sheet, turning the sprouts onto their cut half so it becomes nice and brown.
• Place into the hot oven. Cook until caramelized, about 20 - 25 minutes.
• Meanwhile whisk together the sriracha, honey and lime together. When the sprouts are cooked, toss with the prepared Siracha mixture until thoroughly coated. Serve immediately.

HONEY SRIRACHA BRUSSELS SPROUTS RECIPE

Steps:

• Preheat oven to 400 degrees.
• On a baking sheet lined with foil, spread out brussels sprouts. Drizzle them with olive oil, then top with salt and pepper. Toss to combine.
• Bake for 25-30 minutes until edges start to turn brown and leaves start to crisp. Remove from oven and place in a large bowl.
• In a small bowl, whisk together honey, sriracha, lime, and garlic powder. Pour mixture over roasted brussels sprouts and toss to combine. Serve warm.