Roasted Sweet and Spicy Brussel Sprouts

January 11, 2015

Author Notes: An asian twist on brussel sprouts, with a little bit a heat offset with a sweet honey finish. Easy to make and adjust to personal taste. El Gallego

Serves: 2


  • 1 pound Brussel Sprouts
  • 1 tablespoon Olive Oil
  • 1/2 tablespoon Garlic, minced
  • 1 tablespoon Honey
  • 1 tablespoon Tamari Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Sriracha
In This Recipe


  1. Trim brussel sprouts and cut in half.
  2. Toss brussel sprouts with olive oil garlic and salt/pepper to taste(keep in mind the soy sauce will add additional salt). Mix well.
  3. Heat oven to 400 degrees, lay brussel sprouts on non stick backing sheet. Roast for 15-20 minutes uncovered.
  4. While sprouts roast, mix Sriracha, honey, rice vinegar and soy sauce in a large bowl.
  5. Remove brussel sprouts and toss with sauce thoroughly. Plate and optionally garnish with crushed honey roasted peanuts or sesame seeds.

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Honey|Soy Sauce|Vegetable|Vinegar|Brussel Sprouts|Vegetarian|Side|Appetizer

Reviews (1) Questions (0)

1 Review

Bilboard B. January 17, 2015
Hands down the best brussel sprouts I've had; the Sriracha adds a nice kick!