Honey Sriracha Brussels Sprouts Tasty and Simple Dish
If you’re looking for a delicious side dish, look no further! Honey Sriracha Brussels Sprouts are easy to make and full of flavor. With just a few ingredients, you can transform Brussels sprouts into a sweet and spicy delight. Whether you’re gearing up for a family dinner or a casual meal, this dish is sure to impress. Let’s dive into what you need and how to make it!
Why I Love This Recipe
- Flavor Explosion: The combination of honey and Sriracha creates a perfect balance of sweetness and heat that elevates the Brussels sprouts to a whole new level.
- Easy to Prepare: With just a few simple steps, you can have a delicious side dish ready in under 35 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious: Brussels sprouts are packed with vitamins and nutrients, making this dish a guilt-free indulgence that you can feel good about serving.
- Beautiful Presentation: The vibrant colors of the roasted Brussels sprouts, combined with sesame seeds and green onions, make for an eye-catching dish that’s sure to impress.
Ingredients
To make Honey Sriracha Brussels Sprouts, gather these simple ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
These ingredients create a tasty and balanced dish. The Brussels sprouts provide a nutty flavor. Honey adds sweetness, while Sriracha gives a spicy kick. Garlic enhances the overall taste and aroma. Olive oil helps with roasting, making the sprouts tender and crispy.
When you choose your Brussels sprouts, look for firm ones with bright green leaves. Avoid any with yellow or wilted leaves. This dish serves four and is perfect for sharing. Enjoy the burst of flavors that come together in this fun and easy recipe!
Step-by-Step Instructions
Preheat the Oven
First, set your oven to 400°F (200°C). This heat gets the oven ready to roast. A hot oven helps the Brussels sprouts turn golden brown.
Preparing the Brussels Sprouts
Take 1 pound of Brussels sprouts and trim off the ends. Cut each sprout in half. Place them in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper. Toss everything together until the sprouts get a nice coat.
Roasting the Brussels Sprouts
Spread the Brussels sprouts on a baking sheet. Use parchment paper to line the sheet. Make sure they are in a single layer. Roast them in the preheated oven for 20-25 minutes. Flip them halfway through for even cooking. They should be tender and golden brown when done.
Making the Honey Sriracha Sauce
While the sprouts roast, grab a small saucepan. Over medium heat, mix 3 tablespoons of honey, 2 tablespoons of Sriracha, 1 tablespoon of soy sauce, and 2 minced garlic cloves. Whisk these ingredients together. Heat for about 3-5 minutes until combined and warm.
Combining and Serving
After roasting, move the Brussels sprouts to a bowl. Drizzle the honey Sriracha sauce over them. Toss gently to coat them evenly. Serve right away, topping with sesame seeds and chopped green onions for a pop of color and taste. Enjoy this tasty and simple dish!
Pro Tips
- Choosing Fresh Brussels Sprouts: Look for firm, compact sprouts with vibrant green leaves. Avoid any that are yellowing or have blemishes.
- Balancing the Sauce: Adjust the sweetness and heat of the honey Sriracha sauce to your taste. Add more honey for sweetness or more Sriracha for heat.
- Cooking Time Variations: Cooking times may vary based on the size of the Brussels sprouts. Keep an eye on them to prevent overcooking.
- Perfect Garnishes: For added flavor and texture, consider topping with crushed peanuts or a squeeze of lime juice along with sesame seeds and green onions.
Tips & Tricks
How to Select Fresh Brussels Sprouts
When picking Brussels sprouts, look for bright green ones. Choose sprouts that feel firm and heavy. Avoid any with yellow leaves or soft spots. Fresh sprouts should be tightly closed. This shows they are young and tender.
Achieving the Perfect Roast
To get the best roast, preheat your oven well to 400°F (200°C). This heat helps the sprouts brown nicely. Cut the sprouts in half for even cooking. Spread them out on a baking sheet. Leave space between each sprout to help them crisp up. Flip them halfway through roasting to get an even color.
Flavor Enhancement Suggestions
For extra flavor, try adding a splash of balsamic vinegar. You can also mix in some crunchy nuts, like almonds or walnuts. If you love spice, add more Sriracha or a pinch of chili flakes. Fresh herbs, like thyme or rosemary, can brighten the dish too. Don’t forget to garnish with sesame seeds and green onions for a nice touch!
Variations
Adding Protein Options
To make Honey Sriracha Brussels Sprouts a full meal, add protein. You can toss in cooked chicken or shrimp. These options blend well with the sweet and spicy sauce. If you want a meaty bite, pork or tofu works too. Simply cook your chosen protein first, then add it to the roasted sprouts. This adds flavor and makes the dish heartier.
Spicing it Up with Additional Heat
If you love heat, try adding more spice. You can mix in some chili flakes or diced jalapeños. These will bring an extra kick. You can also use a hotter sauce instead of Sriracha. Try Thai chili paste or even a ghost pepper sauce for a real challenge. Just remember to taste as you go, so it does not overpower the dish.
Vegetarian and Vegan Alternatives
Honey is not vegan, but you can swap it out. Use agave nectar or maple syrup instead. Both add sweetness without animal products. For a richer flavor, try coconut aminos instead of soy sauce. This adds depth and is often lower in sodium. You can also use tempeh or chickpeas for protein. These options keep the dish filling and delicious while staying plant-based.
Storage Info
Refrigeration Guidelines
Store your leftover Honey Sriracha Brussels sprouts in an airtight container. They stay fresh for up to 3 days. Make sure to cool them to room temperature before sealing. This helps prevent moisture buildup.
Reheating Tips
To reheat, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts out on a baking sheet and warm them for about 10-15 minutes. This keeps them crispy. You can also use the microwave, but they may lose some crunch.
Freezing Instructions
For longer storage, you can freeze these Brussels sprouts. Place them in a single layer on a baking sheet first. Freeze for about 1-2 hours. Once frozen, transfer them to a freezer bag. They can last for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge before reheating.
FAQs
Can I use frozen Brussels sprouts?
Yes, you can use frozen Brussels sprouts. However, fresh ones taste better. Frozen sprouts might be softer after cooking. If you use them, adjust the cooking time. Roast them for about 15-20 minutes instead.
How can I adjust the spiciness of the dish?
You can change the spice level easily. To make it milder, add less Sriracha. You can also mix in a bit of ketchup with honey. If you want more heat, add extra Sriracha or some chili flakes. Taste while mixing to find your perfect spice level.
What are some serving suggestions?
Serve these Brussels sprouts as a side dish. They pair well with grilled chicken or fish. You can also use them in a grain bowl. Top with quinoa and fresh veggies for a complete meal.
How long do leftovers last in the fridge?
Leftovers last about three to four days in the fridge. Store them in an airtight container. Reheat in the oven or microwave before serving to keep them tasty.
Can I prepare this dish in advance?
You can prep the Brussels sprouts ahead of time. Clean and cut them, then store in the fridge. Make the honey Sriracha sauce in advance as well. Just combine everything and roast them when ready to eat.
Brussels sprouts can be tasty and fun to make. We covered how to choose and prepare them. The honey Sriracha sauce gives a sweet and spicy kick. You can try different proteins and flavors to suit your taste. Store leftovers properly to keep them fresh. Remember, cooking should be enjoyable. Don’t hesitate to experiment with this dish. Make it your own and share with friends. Enjoy the process and the delicious results!
Honey Sriracha Brussels Sprouts
Ingredients
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
2 cloves garlic, minced
Salt and pepper to taste
Sesame seeds for garnish
Chopped green onions for garnish
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until evenly coated.
Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, flipping halfway through.
While the Brussels sprouts are roasting, in a small saucepan over medium heat, whisk together honey, Sriracha, soy sauce, and minced garlic until well combined and heated through, about 3-5 minutes.
Once the Brussels sprouts are done, transfer them to a bowl and drizzle the honey Sriracha sauce over them. Toss to coat evenly.
Serve immediately, garnished with sesame seeds and chopped green onions for a fresh touch.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4
Honey Sriracha Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- to taste Salt and pepper
- for garnish Sesame seeds
- for garnish Chopped green onions
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss until evenly coated.
- Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until they are golden brown and tender, flipping halfway through.
- While the Brussels sprouts are roasting, in a small saucepan over medium heat, whisk together honey, Sriracha, soy sauce, and minced garlic until well combined and heated through, about 3-5 minutes.
- Once the Brussels sprouts are done, transfer them to a bowl and drizzle the honey Sriracha sauce over them. Toss to coat evenly.
- Serve immediately, garnished with sesame seeds and chopped green onions for a fresh touch.
![To make these tasty Brussels sprouts, you need: - 1 lb Brussels sprouts, trimmed and halved - 4 cloves garlic, minced - 1/4 cup olive oil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese - 2 tablespoons fresh lemon juice - Fresh parsley, chopped (for garnish) These ingredients create a delicious mix. The garlic adds a rich flavor. The Parmesan cheese brings a nice creaminess. Roasting the sprouts with these items makes them tender with a slight crunch. You can add some ingredients to boost the taste: - Balsamic vinegar for a tangy kick - Honey for a hint of sweetness - Bacon bits for a savory touch - Nuts like pecans or walnuts for crunch These ingredients can elevate your dish. Feel free to experiment with them. If you lack some items, here are some swaps: - Use canola oil instead of olive oil. - Any hard cheese can replace Parmesan. - Use shallots or leeks if you don't have garlic. - For a vegan option, skip cheese and use nutritional yeast. These swaps keep the dish tasty while making it easier to prepare. Always feel free to adjust based on what you have at home. Check the Full Recipe for more details on cooking. 1. First, preheat your oven to 400°F (200°C). This step is key for perfect roasting. 2. Take a large bowl, and add the halved Brussels sprouts. 3. Next, add the minced garlic, olive oil, salt, black pepper, and red pepper flakes if you like some heat. 4. Toss everything well. Make sure each sprout gets coated. 5. Spread the Brussels sprouts on a baking sheet lined with parchment paper. Lay them out flat for even cooking. 6. Roast in the oven for 20 minutes. This allows them to get tender. 7. After 20 minutes, take the baking sheet out. Sprinkle the grated Parmesan cheese on top of the sprouts. 8. Return the baking sheet to the oven. Roast for an additional 10 minutes. You want the cheese bubbly and golden. 9. Once done, take them out and drizzle fresh lemon juice over the sprouts for a nice zing. 10. Finally, add chopped fresh parsley on top for color and flavor before you serve. In this section, I recommend creating a visual guide. This can help you see each step clearly. For example, photos of the mixing bowl with ingredients or the roasted sprouts can enhance your cooking experience. Each image should show the sprouts' transformation, step by step. - Make sure the Brussels sprouts are cut evenly. This helps them cook at the same rate. - Avoid overcrowding the baking sheet. If they are too close, they can steam instead of roast. - Rotate the baking sheet halfway through cooking. This ensures even browning and crispiness. - For extra crunch, try using a convection oven if you have one. The fan helps circulate hot air. - Let the sprouts rest for a few minutes after roasting. This allows the flavors to settle. For the full recipe, check out the [Full Recipe]. Start with fresh Brussels sprouts. Look for tight, bright green buds. Trim off the tough ends and slice them in half. This helps them cook evenly. Rinse them under cold water. This removes dirt and makes them taste fresh. For more flavor, soak them in salted water for 5 minutes. This simple step enhances their taste. To get that perfect crisp, use high heat. Preheat your oven to 400°F (200°C). Spread the Brussels sprouts in a single layer on a baking sheet. Avoid overcrowding; this helps them roast instead of steam. Use parchment paper for easy cleanup and crispness. Toss them with olive oil and spices before roasting. This adds flavor and helps them brown nicely. One big mistake is not cutting the sprouts. If you leave them whole, they won’t cook well. Overcrowding the baking sheet is another issue. This leads to soggy sprouts instead of crispy ones. Also, don’t skip the cheese! Adding Parmesan at the right time gives a nice golden crust. Finally, remember to add lemon juice after roasting. It brightens the dish and enhances the flavors. For the full recipe, check out the main article. {{image_2}} You can change the flavor by using different cheeses. Instead of Parmesan, try Asiago or Pecorino. These cheeses add a sharp taste that pairs well with the sprouts. If you want a creamy touch, add some goat cheese. It melts nicely and gives a rich flavor. Mix different cheeses for a fun twist. Each cheese adds its own unique flair to the dish. Brussels sprouts work well with many other vegetables. You can add carrots, sweet potatoes, or bell peppers. Just chop them into similar sizes to the sprouts. This makes sure they cook at the same time. Roasting a mix of veggies adds color and flavor. Plus, it makes the dish more nutritious and fun to eat. If you like heat, add more red pepper flakes. You can also try a splash of hot sauce before serving. For a smoky flavor, sprinkle some smoked paprika on the sprouts. This adds a nice depth to the dish. You can even toss in chopped jalapeños for a fresh kick. Adjust the spice level to fit your taste. Enjoy the heat! To keep your roasted garlic Parmesan Brussels sprouts fresh, allow them to cool. Place the leftovers in an airtight container. Store them in the fridge for up to three days. This way, they stay tasty and ready to eat. When it’s time to enjoy your leftovers, the oven is best. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10 to 15 minutes. This method will bring back their crispiness and flavor. Freezing Brussels sprouts is simple. First, roast them as per the full recipe. Allow them to cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They will stay fresh for up to three months. When you’re ready, just reheat them straight from the freezer! Roasted Brussels sprouts last about 3 to 5 days in the fridge. Store them in an airtight container. The flavors may change a bit, but they still taste great. To reheat, just warm them in the oven or a pan. This keeps them crispy. Yes, you can use frozen Brussels sprouts. They will work, but the texture may be softer. Make sure to thaw them first and pat them dry. This helps to remove extra moisture. You can then follow the same cooking steps in the [Full Recipe]. Roasted garlic Parmesan Brussels sprouts pair well with many dishes. Here are some ideas: - Grilled chicken or fish - Quinoa or rice dishes - Pasta with light sauce - A fresh salad These sides add balance to your meal. Enjoy the tasty contrast with the sprouts! Roasted garlic Parmesan Brussels sprouts are a tasty and healthy treat. We covered the key ingredients needed, along with great alternatives. You learned step-by-step cooking methods and tips for perfect roasting. I shared flavor variations and what to avoid when making them. Finally, you discovered how to store leftovers for later meals. Now, it’s your turn to try this simple recipe. Enjoy these tasty sprouts!](https://dailydishlab.com/wp-content/uploads/2025/07/0dc3de56-8693-4932-b830-16ad2f639664-768x768.webp)
![To create a vibrant Cucumber Dill Greek Salad, you need fresh ingredients. Each element adds flavor and texture. Here’s what you will need: - Cucumber: 2 large, diced - Cherry tomatoes: 1 cup, halved - Red onion: 1 small, thinly sliced - Bell pepper: 1 (any color), diced - Kalamata olives: 1 cup, pitted and halved - Feta cheese: 1 cup, crumbled - Fresh dill: 1 tablespoon, chopped (or 1 teaspoon dried) - Olive oil: 3 tablespoons, extra-virgin - Lemon juice: 2 tablespoons - Salt and pepper: to taste These ingredients come together to form a refreshing and simple dish. The combination of cool cucumbers and tangy feta creates a delightful contrast. Adding olives brings a briny kick, while fresh dill adds a nice herbal note. Each bite is crisp, flavorful, and satisfying. Using high-quality ingredients is key. Choose firm cucumbers and ripe tomatoes. Fresh herbs make a big difference, too. For the best taste, use extra-virgin olive oil and fresh lemon juice. If you want to explore the full process, check out the Full Recipe for step-by-step guidance. Enjoy making this delicious salad! Start by peeling the cucumbers. You can skip this if you prefer the skin. Next, dice the cucumbers into small, bite-sized pieces. Then, take your cherry tomatoes and cut them in half. For the red onion, slice it thinly. Finally, dice the bell pepper into small pieces. Each vegetable adds color and crunch to our salad. In a large serving bowl, mix the diced cucumbers, halved cherry tomatoes, sliced red onion, and diced bell pepper. These fresh veggies create a nice base. Now, gently fold in the Kalamata olives and crumbled feta cheese. Be careful not to break the feta. This adds a creamy texture to the salad. In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. This will be our dressing. Then, add the chopped dill, salt, and pepper. Whisk again until it is well mixed. The dressing brings all the flavors together. Drizzle the dressing over the salad. Use a large spoon to gently toss everything together. Make sure all ingredients are well coated. This step is key for a tasty salad. Taste the salad and adjust the seasoning. You can add more salt, pepper, or lemon juice if needed. For the best flavor, let the salad sit for about 10-15 minutes before serving. This allows the flavors to meld and enhances the taste. For the full recipe, check out the link. Fresh vegetables are key to a great salad. They add crunch and flavor. For the best taste, pick firm cucumbers, ripe tomatoes, and crisp bell peppers. Look for bright colors and smooth skins. This ensures they are fresh and packed with nutrients. Kalamata olives are a must for this dish. They bring a rich, briny taste. Seek out authentic Kalamata olives, as they offer the best flavor. Check for olives that are dark purple or black, with a smooth texture. Avoid any that look shriveled or dry. For presentation, serve this salad in a large bowl. Arrange the veggies in layers for a colorful look. You can also use small mason jars for individual servings. This fun style makes it easy to grab and enjoy. Pair this salad with grilled chicken or fish for a complete meal. You can also serve it with pita bread for a light lunch. It goes well with tzatziki sauce, which adds a nice creaminess. Marinating the salad adds depth. Let it sit for about 10-15 minutes before serving. This helps the flavors blend. If you have time, prepare it early in the day. It will taste even better after a few hours in the fridge. Serve this salad chilled for the most refreshing experience. It’s perfect for hot days or summer gatherings. Enjoy it as a side dish or a light main course. For more flavor, try adding a splash of red wine vinegar or a pinch of garlic. For the full recipe, check out the Cucumber Dill Greek Salad. {{image_2}} You can switch up the cheese in this salad. If you want a twist, try goat cheese or ricotta. Both add a creamy texture and taste. For dressings, consider balsamic vinegar or yogurt-based dressings. Each option brings its own flair to the salad. This salad shines with fresh, seasonal veggies. In summer, add ripe avocado or sweet corn. In fall, try diced apples or roasted nuts for crunch. Change the herbs too; basil or mint can give a new flavor. Adjust the dressing with spices fitting the season for a unique touch. Get creative by adding elements from other cuisines. Try diced jalapeños for a spicy kick or sprinkle with sesame seeds for an Asian vibe. You can also mix in chopped cilantro or lime juice for a Mexican twist. Explore fusion recipes, like adding quinoa for a heartier meal. To keep your Cucumber Dill Greek Salad fresh, refrigerate any leftovers right away. Use an airtight container to store the salad. This keeps flavors intact and prevents wilting. Make sure to seal the container tightly. You can enjoy the salad for about 3 to 4 days in the fridge. Check for signs of spoilage before eating. Look for wilting or a sour smell. If the salad looks off, it's best to toss it. Leftover salad can be used in many ways. Try mixing it with cooked pasta for a quick dish. You can add it to a wrap for a tasty lunch. Chopped salad makes a great topping for grilled chicken or fish. Get creative and enjoy your leftovers! For the full recipe, check the [Full Recipe]. Yes, you can make this salad ahead of time. To prepare in advance, chop the vegetables and store them separately. Keep the dressing in a jar. Just before serving, mix everything together. This keeps the veggies crisp and fresh. The salad stays good for about three days in the fridge. Use an airtight container to store it. If you notice any signs of spoilage, like a strange smell or mushy veggies, throw it away. This salad can be made vegan. Just skip the feta cheese or use a plant-based cheese. You can also replace the honey in the dressing with agave syrup for sweetness. This way, everyone can enjoy it. This salad goes well with grilled chicken or fish. You can also serve it with pita bread and hummus. For a full meal, pair it with rice or quinoa dishes. To boost the dressing's flavor, add more lemon juice or dill. You can also mix in a pinch of garlic powder or a splash of red wine vinegar. Taste as you go to find your perfect balance. For the complete recipe, check out the Full Recipe. This blog post covered everything you need for a perfect Cucumber Dill Greek Salad. You learned about key ingredients, step-by-step preparation, and expert tips for the best taste. Remember to choose fresh produce and experiment with variations to suit your taste. This salad is easy to make and can be tweaked for any season or diet. Enjoy this tasty dish at your next meal or gathering, and feel free to get creative with leftovers. A fresh salad can brighten any plate!](https://dailydishlab.com/wp-content/uploads/2025/07/5e5811ac-3a9b-4435-8173-96f3851851ae-768x768.webp)
