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!
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!
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!
![- 1 can (15 oz) chickpeas, rinsed and drained - 2 tablespoons olive oil - Spices: smoked paprika, cayenne pepper, garlic powder, ground cumin - Garnish: Salt and fresh parsley, chopped - Substitute olive oil with avocado oil - Alternative spices and blends for different flavors Using the right ingredients is key to making these spicy roasted chickpeas. First, start with a can of chickpeas. Rinse them well and drain them. This step removes excess sodium and gets rid of any canning liquid. Next, grab some olive oil. You can also use avocado oil if you prefer a different taste. The oil helps the spices stick and makes the chickpeas crispy. Now let's talk spices! I love using smoked paprika for that deep, smoky flavor. Adjust the cayenne pepper to match your spice level. Garlic powder adds a nice kick, while ground cumin brings warmth. Finally, don't forget the salt! It enhances all the flavors. For a fresh touch, chop some parsley to sprinkle on top. This makes your dish look and taste great. If you want to mix it up, try different spices or blends. You could add curry powder for an Indian twist or taco seasoning for a Mexican flair. There are so many options! For the full recipe, check out the complete steps to make this snack. - Preheat your oven to 400°F (200°C). - Rinse and dry the chickpeas thoroughly. Start by preheating your oven. This step helps the chickpeas roast evenly. While the oven heats, grab a can of chickpeas. Rinse them well under cold water. Use a colander to drain the chickpeas. It's key to dry them with a clean kitchen towel. Removing moisture will make the chickpeas crisp. - Toss the chickpeas with olive oil. - Mix in spices for optimal flavor coating. Next, place the dried chickpeas in a mixing bowl. Pour in two tablespoons of olive oil. This oil helps the spices stick and adds flavor. Now, it’s time to add the spices. Use smoked paprika, cayenne pepper, garlic powder, ground cumin, and salt. Mix everything well, so each chickpea gets coated. This step really boosts the taste. - Spread seasoned chickpeas on a baking sheet. - Roast and shake pan halfway through for even cooking. Now, line a baking sheet with parchment paper. Spread the coated chickpeas in a single layer. This spacing helps them roast evenly. Place the baking sheet in your preheated oven. Roast them for 25-30 minutes. Halfway through, shake the pan to move the chickpeas around. This action ensures they cook well and get crispy. When they are golden brown, they are ready. Let them cool a bit before tasting. You can adjust the seasoning at this point. If you want to make them even better, garnish with fresh parsley before serving. For the full recipe, refer to the section above. To get that perfect crunch, start by drying the chickpeas thoroughly. After rinsing, drain them well. Then, pat them with a clean towel. The less moisture, the crispier they get. Also, do not overcrowd the baking sheet. Give them space to roast evenly. If they touch, they will steam instead of crisp. You can adjust the spice levels to your taste. If you like it hot, add more cayenne pepper. For a milder flavor, reduce it. You can also add extra herbs or citrus zest before serving. Fresh herbs like rosemary or thyme add a great twist. A touch of lemon zest brightens the flavors. Keep an eye on the roasting time. You want them golden brown, not burnt. Check for doneness by looking at the color. They should be crispy and firm to the touch. If they feel soft, give them a few more minutes. The right timing ensures a delightful crunch. {{image_2}} You can switch up the flavors of your spicy roasted chickpeas easily. Try using curry powder for a warm and earthy taste. Taco seasoning gives a fun, zesty kick. If you're in the mood for something sweet, mix cinnamon and sugar. This creates a tasty dessert version that is hard to resist. For a cheesy flavor, sprinkle in some nutritional yeast. This adds a delightful twist and boosts nutrients. You can also mix in seeds or nuts. This adds extra crunch and makes your snack even more satisfying. These roasted chickpeas are not just a snack. Use them as a topping for salads to add texture and taste. They also work great in wraps, giving a crunchy surprise. Pair them with dips like hummus or tzatziki for a fun flavor combo. Enjoy your crunchy treat in many ways! For the complete recipe, check out the [Full Recipe]. To keep your spicy roasted chickpeas crunchy, store them in an airtight container. This helps prevent moisture from making them soggy. They stay good for about 3 to 5 days at room temperature. Make sure to place them in a cool, dry spot away from sunlight. If you store them in the fridge, they may lose their crunch faster. If your chickpeas lose their crunch, you can easily fix them. Preheat your oven to 400°F (200°C). Spread the chickpeas on a baking sheet. Bake for about 10 minutes or until they are crispy again. Keep an eye on them so they don’t burn. If your chickpeas smell off or feel too soft, it’s best to discard them. Enjoy them fresh for the best taste! For the full recipe, check out the details above. Spicy roasted chickpeas can last about four to five days when stored properly. Keep them in an airtight container at room temperature. Avoid storing them in the fridge, as moisture can make them soggy. If you want them to stay crunchy, check the container daily. Yes, you can use dried chickpeas. First, soak them in water overnight. This helps them soften. After soaking, cook them in boiling water for about 1 to 1.5 hours until tender. Once cooked, drain and dry them well before following the full recipe for roasting. Chickpeas are packed with nutrients. They are rich in protein and fiber. This makes them great for your diet. They also help keep you full longer. Chickpeas are low in fat and have no cholesterol. They support heart health and help with digestion. Enjoying chickpeas can be a tasty way to boost your health. Spicy roasted chickpeas are easy and fun to make. We covered main and optional ingredients, step-by-step roasting instructions, and storage tips. You can also tailor flavors with various spices and add ingredients for crunch. These chickpeas make a tasty snack or a top-notch salad addition. When you try this recipe, I hope you enjoy every bite and explore your favorite flavors. Keep experimenting for the best version that suits you!](https://dailydishlab.com/wp-content/uploads/2025/06/6814540d-e3cb-4f17-9659-76d9cffed5c2-768x768.webp)
![Here are the key ingredients you need for the Healthy No Mayo Potato Salad: - 4 medium-sized Yukon Gold potatoes, diced - 1 cup cherry tomatoes, halved - 1 cucumber, diced (seeds removed) - 1/2 cup red onion, finely chopped - 1/3 cup plain Greek yogurt - 2 tablespoons Dijon mustard - 2 tablespoons apple cider vinegar - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder or 1 clove minced garlic - Salt and freshly cracked black pepper - Fresh parsley, chopped Each ingredient plays a vital role in this dish. The potatoes provide the main base and texture. Cherry tomatoes add a burst of sweetness, while cucumber brings a nice crunch. The red onion offers a bit of sharpness. Greek yogurt serves as a creamy, tangy substitute for mayo, making it lighter and healthier. Dijon mustard and apple cider vinegar add depth and tanginess to the dressing. Olive oil enhances the flavors and provides richness. Garlic powder or fresh garlic brings aromatic warmth, while salt and pepper are essential for seasoning. Finally, parsley adds freshness and a pop of color. For the full recipe, check out the Healthy No Mayo Potato Salad. - Start by filling a large pot with water. - Add a generous pinch of salt. - Bring the water to a rolling boil over high heat. - Carefully add the diced Yukon Gold potatoes. - Cook for about 10 to 15 minutes until fork-tender but not falling apart. - Drain the potatoes in a colander. - Allow them to cool to room temperature. - In a spacious mixing bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, and olive oil. - Add garlic powder, salt, and pepper. - Mix with a whisk until you achieve a smooth and creamy dressing. - Once the potatoes have cooled, gently add them to the bowl with the dressing. - Add halved cherry tomatoes, diced cucumber, and finely chopped red onion. - Gently fold all the ingredients together. - Be careful not to mash the potatoes. - Taste the salad and adjust the seasoning as needed. - Cover the bowl and refrigerate for at least 30 minutes. - This allows the flavors to meld and deepen. - Before serving, sprinkle freshly chopped parsley on top for a pop of color. This simple method makes a fantastic Healthy No Mayo Potato Salad that is easy and flavorful. You can find the complete details in the Full Recipe. To make sure your potatoes are fork-tender, boil them in salted water. Start with cold water and bring it to a boil. Cook them for 10 to 15 minutes. Check that they are soft but not mushy. If you overcook, it can ruin the salad. When you combine the ingredients, use a gentle hand. Fold the potatoes into the dressing slowly. This way, they stay intact and don't turn into mush. Adjust the seasoning to match your taste. You can add more salt or pepper as needed. If you like a bit of sweetness, add more Dijon mustard. It brings out the flavors of the other ingredients. For a smoother dressing, whisk the yogurt and mustard well. You want it creamy but not too thick. If it feels too thick, a splash of water can help. This salad pairs well with grilled chicken or fish. You can also serve it with fresh greens for a light meal. For a crunchy twist, top it with some sunflower seeds or nuts. Adding fresh herbs like dill or chives can also brighten the dish. Enjoy it as a side at picnics or barbecues. It’s a hit with everyone! {{image_4}} You can switch up the veggies in your potato salad. Instead of Yukon Gold potatoes, try red or purple potatoes. These add color and flavor. You can also use sweet potatoes for a sweeter taste. For a crunchier salad, add bell peppers or radishes. They give a nice bite. If you want more greens, toss in some spinach or kale. When it comes to yogurt, feel free to experiment. You can use low-fat plain yogurt or even dairy-free yogurt if you want. A tangy option is coconut yogurt, which adds a unique twist. If you want a vegan version, swap the Greek yogurt for a plant-based yogurt. Choose one that is plain and unsweetened. You can also add avocado for creaminess. For those who need gluten-free meals, this recipe is already safe. Just check that your mustard and vinegar are gluten-free. You can also enjoy this potato salad as a low-calorie dish. Use less oil or yogurt to cut down on calories. You can enjoy this potato salad in many ways. Serve it as a side dish at a barbecue or picnic. It pairs well with grilled meats and veggies. For a filling main dish, add some chickpeas or black beans. This boosts protein and flavor. If you want a fun twist, try serving it in lettuce wraps. Use large leaves like romaine or butter lettuce. This way, you get a fresh, crunchy bite with every scoop. For the complete recipe, check out the Full Recipe section above! To keep your Healthy No Mayo Potato Salad fresh, store it in the fridge. Place it in an airtight container. This helps keep moisture in and odors out. Make sure the lid is tight to avoid spills. If you have a lot of leftovers, divide them into smaller containers. This way, you only open what you plan to eat. Your potato salad will stay fresh for about three to five days in the fridge. Check for signs of spoilage before eating. If you see any mold or it smells off, toss it out. Freshness is key to enjoying the flavors of the salad. Always trust your senses! If you prefer your potato salad cold, serve it straight from the fridge. It tastes great chilled. If you want to refresh the flavors, add a splash of apple cider vinegar or a bit more Greek yogurt. This can help bring back the zing. Mix it gently, and enjoy! Yes, you can make this salad ahead of time. It tastes even better after chilling. To prep in advance, follow these best practices: - Cook and cool the potatoes: Boil the Yukon Gold potatoes and allow them to cool completely. - Mix the dressing: Combine the Greek yogurt, mustard, vinegar, and olive oil in a separate bowl. - Store separately: Keep the dressing and the potatoes in separate containers. This keeps the salad fresh and prevents sogginess. - Combine before serving: When you are ready to eat, mix the potatoes with the dressing and add the veggies. If you need an alternative to Greek yogurt, there are several options. For those with dairy allergies, consider these substitutes: - Silken tofu: Blend it until smooth for a creamy texture. - Dairy-free yogurt: Use almond or coconut yogurt for a similar taste and texture. - Avocado: Mash ripe avocado to add creaminess and healthy fats. These options keep the salad delicious without dairy. Yes, this recipe is perfect for meal prep. Here are some tips for portioning and storing: - Divide into servings: Use small containers to portion out the salad for easy meals. - Keep it fresh: Store in airtight containers in the fridge. - Lasts for days: The salad will stay good for up to four days. - Grab-and-go meals: This makes for a quick lunch or side dish throughout the week. With these steps, you can enjoy healthy meals all week long. For the full recipe, visit the [Full Recipe] link. This healthy no-mayo potato salad is easy and tasty. We covered what to use and how to make it step-by-step. I shared tips for the best texture and flavor, plus ideas for serving it. Remember, you can swap out ingredients to fit your needs. Store leftovers for freshness and enjoy them later. You now have a great recipe for any meal. Get creative and make it your own!](https://dailydishlab.com/wp-content/uploads/2025/06/ab71bdce-7088-4dd4-9c1c-a141d4211174-768x768.webp)
