Sriracha Honey Lime-Glazed Brussels Sprouts

in Lighter & Healthier, Sriracha, Vegetarian, Veggies
Sriracha Honey Lime-Glazed Brussels Sprouts

Year of the Monkey? Nope.

2016 is absolutely shaping up to be the Year of the Brussels Sprout. (Although there was definitely a time when I thought eating a monkey sounded far more appetizing than eating Brussels Sprouts.)

(Because seriously. Mushy, boiled Brussels Sprouts? [shudder])

Sriracha Honey Lime-Glazed Brussels Sprouts

But then something amazing happened. People stopped boiling them to mush.

Our friends served them at NYE dinner – halved, simply roasted and seasoned under very high heat, rendering them super-caramelized and tender. And then a neighborhood friend brought them shredded-and-roasted-and-glazed to a get-together and since then, I’ve spent the last two months making up for lost time.

A photo posted by Shawnda (@shawndah) on

Sriracha Honey Lime-Glazed Brussels Sprouts

The house-favorite way is to make them like Friend #2: shredded, roasted long enough to get lots of little crispy shredded pieces, and then tossed in a sweet-sour-spicy glaze. (Although “the bacon way” comes in a very close second.)

A couple of weeks ago, I made this recipe four times on a Sunday – four pans full – and by Thursday afternoon, I was adding brussels sprouts to my shopping list again.

Sriracha Honey Lime-Glazed Brussels Sprouts

Crispy-roasted brussels sprouts glazed with a sweet-sour-spicy mixture of honey, lime, and sriracha.


  • 1 Tbsp olive oil
  • 12 oz bag shredded brussels sprouts*
  • Black pepper
  • 1 Tbsp soy sauce or coconut aminos
  • 1 Tbsp sriracha
  • Juice of 1/2 lime
  • 1 Tbsp honey
  • You can also use whole sprouts, cut in half. Be sure to cook them cut side-down to make the magic happen.


  1. Preheat oven to 375 and line a baking pan with foil.
  2. Place the brussels sprouts in a large zipper bag with olive oil and pepper - seal (no seriously - triple check that it is sealed) and shake to coat.
  3. Spread the brussels sprouts in a single layer and roast for 20 minutes, toss, and cook another 5 minutes if you want them darker.
  4. In a medium bowl, whisk together the soy, honey, lime, and sriracha. If you keep most of those ingredients in the fridge, a 10-second trip through the microwave will make mixing easier.
  5. Transfer the brussels sprouts to the bowl and toss to coat with the glaze.
  6. Serve warm.


Yields: Makes 3 side-servings

Source: The Brewer and The Baker

Estimated time: 30 minutes

2 comments… add one
  • Crispy brussels sprouts are the best! And I love this glaze that you’ve doused them in…way to amp up the flavor!

  • This sounds absolutely amazing! I will definitely being attempting this, sounds delicious!

    em xx

Leave a Comment