Sriracha Honey Glazed Brussels Sprouts are a little sweet, a little spicy, and a lot delicious!

Brussels sprouts are tossed in a buttery honey glaze with a bit of heat and roasted in the oven to golden perfection!

Sriracha Honey Brussels Sprouts on a plate

This post is sponsored by Mirum, all opinions expressed are my own.

An Easy Side Dish

We love these Brussels sprouts because they’re not the same ol’ side dish, they’re full of sweet heat and flavor.

These are easy to make with ingredients you might already have on hand.

They can be prepped up to 24 hours in advance, making for a quick side while dinner’s on the go.

Sriracha Honey Brussels Sprouts on a sheet pan with parchment paper

Our favorite part of the holidays is all of the great side dishes including the classics like our favorite Green Bean Casserole and perfect mashed potatoes! We also love to add something new each year like these Honey Glazed Brussels with sweet heat.

sauce for Sriracha Honey Brussels Sprouts in a bowl and being poured onto brussels sprouts

Glaze for Brussels Sprouts

The glaze for the Brussels is jam-packed with flavor.

Butter is the base and adds… well, buttery goodness!

Honey adds sweetness and helps with caramelization.

Sriracha adds the perfect kick to these sprouts.

Garlic powder is used in place of fresh garlic. These are cooked at a very high temp and fresh garlic can burn.

Sriracha Honey Brussels Sprouts on a baking sheet

Tips for Cooking Brussels in the Oven

  • Use parchment paper or the glaze in this recipe will stick to the pan.
  • Cook at a high temperature to get the best caramelization.
  • Ensure the Brussels sprouts are all close to the same size so they cook evenly.
  • Large sprouts can be cut in half.

More Brussels Sprouts Favorites

Did you make these Sriracha Honey Brussels Sprouts? Be sure to leave a comment and a rating below! 

plate of roasted sriracha Brussels sprouts
5 from 18 votes↑ Click stars to rate now!
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Sriracha Honey Glazed Brussels Sprouts

Sriracha Honey Brussels Sprouts are the perfect appetizer. A little sweet, a little spicy, and a lot delicious!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
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  • 1 lb Brussels sprouts
  • 3 tablespoons melted butter
  • 2 tablespoons honey
  • 1 ½ tablespoon sriracha or to taste
  • ½ teaspoon garlic powder
  • salt & pepper


  • 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.
5 from 18 votes

Nutrition Information

Calories: 158 | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 233mg | Potassium: 441mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1117IU | Vitamin C: 100mg | Calcium: 50mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
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Sriracha Honey Glazed Brussels Sprouts on a baking sheet with a title
Sriracha Honey Glazed Brussels Sprouts on a plate with a title
Sriracha Honey Glazed Brussels Sprouts in the pan and plated with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. This recipe is so delicious! The leaves on the Brussel Sprouts become slightly crisp. I added about 1 tablespoon of oil. If there are leftovers, either reheat in the oven or toaster oven. They are just as good the next day!!5 stars

  2. Yum! I used frozen Brussels. I cut some of the larger ones in half about 10 minutes into the cooking time, then cooked 20 minutes more. They were a little mushy in the middle but still very tasty with the lovely honey Sriracha sauce. @Michelle I read that baking from frozen is better than thawing them first.5 stars

    1. I’ve never tried it with frozen. The texture may change, but I’m sure that they’d still taste delicious!