Brussel sprouts are one of those foods that I HATED as a child, but LOVE as an adult! Do they smell a little, sure, but they are SO tasty and you can make them a million different ways! I found this recipe YEARS ago and have been adjusting it to my liking ever since. I make it for many family holiday dinners and once I do, its the recipe I get asked for the most! I love the sweetness and spiciness of this recipe, its just too good and they’re super easy to make!

Be sure to head over to my Instagram to see exactly how I make these in today’s reel!

Sriracha Honey Brussel Sprouts

Another spin on brussel sprouts combining sweet and spicy!
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Keyword: brussel sprouts, side dish, vegetables
Servings: 4 people


  • Sheet pan


  • 1 lb fresh brussel sprouts rinsed, trimmed and halved
  • 1 tbs olive oil extra virgin
  • 2 tsp sea salt
  • 1 tbs sriracha
  • 2 tbs honey
  • 1 lime juiced


  • Preheat oven to 400
  • Rinse brussel sprouts well, chop off base and cut in half. Toss outer layer of leaves.
  • Toss sprouts in olive oil and sea salt.
  • Spread sprouts cut side down on foil lined baking sheet that has been sprayed with olive oil.
  • Roast for 20-30 minutes. I like the leaves to get dark and crispy.
  • While the sprouts are cooking, combine sriracha, honey and lime juice and whisk until combined.
  • When sprouts are done, toss them in the sauce and serve!


You can increase/decrease the amount of sriracha based on your spicy-ness preferences.  I have only ever used fresh brussel sprouts for this recipe so I do not know how frozen ones would work with it.

By The Way…

You can find my printable meal planner HERE 
You can learn how I meal plan HERE

If you make this, be sure to tag me @jillianrosado so I can see! You can find some of my meal plans HERE and all of my food posts HERE

PS: Subscribe to the blog HERE so you never miss a post!

Where To Find Me:
Blog | Instagram | Facebook Group | Pinterest | Youtube

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating