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!
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.
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.
That being said, lots of spice (and all of the other holiday indulgences) can cause heartburn. If you get heartburn two or more times per week, Omeprazole Orally Disintegrating Tablets make it easy to be proactive by treating frequent heartburn daily (so you can enjoy all of your favorite holiday dishes). Omeprazole ODT is affordable, because it is store brand, and best of all, it doesn’t require any water! These tablets dissolve on your tongue, they’re so easy to take, and I prefer them over pills you have to swallow.
Store packaging can vary from store to store so if you can’t find it on the shelf, ask at the counter to make sure it is the right one (or even easier, purchase it online). Check for Omeprazole Orally Disintegrating Tablets at a store near you here. When taking ODT, I personally experienced relief quickly but it is not intended for immediate relief and can take a few days to be fully effective.
Always talk to your doctor or a licensed professional before taking a new medication.
Use as directed for 14 days to treat frequent heartburn (occurring 2 or more days a week). May take 1-4 days for full effect. Not intended for immediate relief. You should not take Omeprazole ODT for more than 14 days, or more often than every four months unless directed by a doctor.
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.
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
- Roasted Brussel Sprouts with Bacon
- Sauteed Brussel Sprouts
- Brussel Sprout Salad
- Air Fryer Brussel Sprouts
- Baked Brussel Sprouts Gratin
- Balsamic Roasted Brussels Sprouts
- Bacon Wrapped Brussels Sprouts
Did you make these Sriracha Honey Brussels Sprouts? Be sure to leave a comment and a rating below!
Sriracha Honey Glazed Brussels Sprouts
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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!!
I am so glad you love this recipe Tricia!
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.
Can use frozen ones after defrosting them?
I’ve never tried it with frozen. The texture may change, but I’m sure that they’d still taste delicious!
and I thought I did not like brussels sprouts………
Haha! Love that you’re converted!
Could you substitute carrots for this dish?
I’m sure it would work! Let us know how it goes!