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Honey-Sriracha Brussels Sprouts Recipe

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4.1 from 61 reviews

  • Author: Mary & Susan
  • Total Time: 25 minutes
  • Yield: 6 servings

Description

This Honey-Sriracha Brussels Sprouts recipe delivers a perfect balance of spicy, sweet, and savory flavors. Crispy on the outside and tender on the inside, these pan-seared Brussels sprouts are coated in a luscious honey-sriracha glaze made with soy sauce, garlic powder, and a hint of rice vinegar. Quick and easy to prepare, this dish makes a vibrant side that’s sure to elevate any meal.

Ingredients

Brussels Sprouts

  • 1 pound Brussels sprouts, trimmed and cut in half
  • 1 tablespoon vegetable oil
  • Salt and pepper, to taste

Sauce

  • 3 tablespoons sriracha
  • 2 tablespoons honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice vinegar (or lemon juice)
  • 1 teaspoon garlic powder
  • 1 tablespoon butter

Instructions

  1. Prep the Brussels Sprouts: Toss the trimmed and halved Brussels sprouts with vegetable oil, salt, and pepper until evenly coated.
  2. Heat the Pan: Place a large pan over medium heat and allow it to warm up while you prepare the sprouts.
  3. Cook Brussels Sprouts Sides Down: Add Brussels sprouts to the pan with the cut sides down. Cook undisturbed for about 6-7 minutes until they are nicely browned and caramelized.
  4. Flip and Continue Cooking: Turn the sprouts over and cook another 5 minutes or until they reach your desired tenderness. Once done, transfer them to a plate.
  5. Lower the Heat: Reduce the pan to medium-low heat to prepare for the sauce without burning.
  6. Prepare the Honey-Sriracha Sauce: In a small bowl, whisk together sriracha, honey, soy sauce, rice vinegar (or lemon juice), and garlic powder until well combined.
  7. Cook the Sauce: Pour the sauce mixture into the pan and heat for about 2 minutes, stirring gently to combine and warm through.
  8. Add Butter: Whisk in the tablespoon of butter, allowing it to melt and help thicken the sauce to a glossy finish.
  9. Toss Brussels Sprouts in Sauce: Return the cooked Brussels sprouts to the pan, tossing them thoroughly in the honey-sriracha glaze. Heat for an additional 2-3 minutes to meld flavors and serve immediately.

Notes

  • You can substitute rice vinegar with fresh lemon juice for a slightly different tang.
  • Adjust sriracha quantity to control spice level.
  • To achieve extra crispiness, make sure the pan is properly heated before adding sprouts and avoid overcrowding.
  • Butter can be substituted with margarine or coconut oil for a dairy-free option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a pan.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://mysimpledish.com/honey-sriracha-brussels-sprouts-recipe/